BrewinInPA
Well-Known Member
The brulosophy guys seem to think you can brew a decent lager with Saflager 34/70 fermented at room temperature. Has anybody here tried this? If so, what were your results?
The brulosophy guys seem to think you can brew a decent lager with Saflager 34/70 fermented at room temperature. Has anybody here tried this? If so, what were your results?
To me, a little bit of pear ester sounds delightful. I have 5 packs of the SafLager 34/70 so I am going to have to give this a whirl. Do you think this would work with a Helles Dunkel?
Scratching my head a bit on this one... I've heard of a Helles, and a Dunkel, but what's a Helles Dunkel?Do you think this would work with a Helles Dunkel?
For me, setting up a fermentation chamber is more an issue of space than money.
This is what I have been doing for about the past year. I basically ferment lager recipes with ale yeast at ale temps, then cold age the finished beer in the extra space in back of my kegerator. My kegerator has 2 taps and space inside for 3 corny kegs.My solution.View attachment 734085
I just picked up some to try on a lager recipe. I am usually a Wyeast guy, never was much for dry yeast because it had such an awful reputation back when I started brewing. This one has so much buzz around it that I really want to try it.
So is it only Fermentis 34/70? Or could you use the Wyeast or White Labs equivalent also at ale temps and get the same results? Is it the strain itself or something in their process?
34/70 is said to be equivalent to WLP-830, and Wyeast-2124. Look at the description on those web pages and you will find "most widely used lager yeast" or "one of the most widely used lager yeasts". I read that it was professor Doktor Narziss's favorite at Weihenstephan, so several generations of German Brewers were taught to use it in Brewing school, so that is where the popularity originated.
I get that. I’m just wondering if people are only using Fermentis 34/70 at room temp or if that also works with the Wyeast and/or White Labs equivelantsFrom the AHA Forum.
From the AHA Forum.
I get that. I’m just wondering if people are only using Fermentis 34/70 at room temp or if that also works with the Wyeast and/or White Labs equivelants
Thats interesting because 2035 was labelled as American Lager yeast. It’s also been called New Ulm yeast in the past. It’s the first choice for pre-prohibition lagers. And its now 2035-PC which means private collection so its one of those limited availability, “we’ll release it when we release it” strains, not readily available.Nope, Fermentis W-34/70 is actually genetically equivalent not to Wyeast 2124 but rather to Wyeast 2035. This was only discovered 2 years ago so don't feel bad. New genetic studies have been coming out even as we speak but it will take time to decipher them.
https://docs.google.com/spreadsheet...vx2DIKDmrEQJ36tLRBmmya7Jo/edit#gid=1846233287
Great question. Not too many people have tried 2035 warm yet is my guess. Or 2124. Try it for yourself, you might love the results.
Come to the dry side, you won’t miss those intolerable smack packs or whatever gimmick they’re peddling now. I say that with a little humor but honestly, dry yeast is of exceptional quality. 90%+ of my beers are dry yeast with good results.never was much for dry yeast because it had such an awful reputation back when I started brewing.
I think you were looking for a liquid equivalent but I’ll share anyway, no. Diamond lager and Cellar Science German have given me good results in the low 60’s, similar to 34/70.So is it only Fermentis 34/70?
I only know this because I’ve been looking for a pack of 2035 for over a year now. Nobody has had it, it has not been available. I want to use it to make a pre-prohibition lager.Thats interesting because 2035 was labelled as American Lager yeast. It’s also been called New Ulm yeast in the past. It’s the first choice for pre-prohibition lagers. And its now 2035-PC which means private collection so its one of those limited availability, “we’ll release it when we release it” strains, not readily available.
The dry yeast was 6.50 I think and I pay about $10 for a liquid yeast shipped with an ice pack. So no, not really looking for the liquid (though it has been my preference) just wondering if its the strain itself or specific to Fermentis, something they did.Come to the dry side, you won’t miss those intolerable smack packs or whatever gimmick they’re peddling now. I say that with a little humor but honestly, dry yeast is of exceptional quality. 90%+ of my beers are dry yeast with good results.
I think you were looking for a liquid equivalent but I’ll share anyway, no. Diamond lager and Cellar Science German have given me good results in the low 60’s, similar to 34/70.
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