After several years of brewing all-grain ales and having no problems, I've begun trying my hand at brewing lagers. I started by brewing a batch of all-grain Helles from Jamil's recipe and used two packs of the dry Safale 34/70 yeast. I had no issues with fermentation starting quickly and was able to ferment at 50 degrees (temperature controlled fridge) along with a two day diacyetl rest, then lagered for over a month. Once the beer was tapped, it had a very distinct fruity taste, similar to a light hefeweizen. I figured maybe for the yeast strain I had fermented too high, so once the keg was emptied, I brewed it again. Same recipe and techniques only this time I fermented slightly cooler at 48 degrees (ambient air temp). Once the Helles was complete and kegged, I tried it and again it had the same fruity flavor along with the usual light maltiness. The fruitiness wasnt as strong but still very noticeable. So, I tried another batch along with brewing an Oktoberfest as well. I used the same yeast again for both beers as I wanted to see if the strong maltiness from the Oktoberfest would cover over the fruitiness that the yeast seemed to be causing. This time I also fermented both lagers at 45 degrees. I had no problems with fermentation starting quickly and lagered both beers for over two months. I finally tapped them both last night and although the fruitiness is still there, its not as strong, but is still noticeable. Its more noticeable in the Helles than the Oktoberfest. My question to you is, have you used this yeast before, and if so did you have any of the same fruitiness from the yeast? I've gone on the Safale website and I'm aware that the product description does state it will create fruity flavors but I thought by fermenting low, the fruitiness would be low. I think next time I'll use a liquid yeast and do a starter. Sorry for the long post. Thanks!