RPh_Guy
Bringing Sour Back
LOL, this probably (82°F/27°C):What is the highest temperature anyone has fermented SafLager W-34/70?
http://brulosophy.com/2016/04/18/fe...ager-yeast-saflager-3470-exbeeriment-results/
LOL, this probably (82°F/27°C):What is the highest temperature anyone has fermented SafLager W-34/70?
What is the highest temperature anyone has fermented SafLager W-34/70?
Made a pilsner kind of yesterday. 100 percent golden promise. 34/70 yeast
Finally cracked open my steam beer made with wlp800. It is a great lager! Much surprise by how the malt character is there as well as a clean bitterness which the recipe says is about 35 but tastes more in the 40-45 range. It is very similar to a german altbier I brewed in the past but none of the ale flavor.
70 to 75 I think. Lower when air conditioner is on. Already going nuts both of them. I stirred after yeast sat a few moments and i think that helped it get started quicker. Was short on time and wanted to do no boil, no chill, but went ahead and boiled so i could get the citra to bitter it a little. These single malt beers are cost effective because the only grain is bulk purchased.At what temperature will ferment?
70 to 75 I think. Lower when air conditioner is on. Already going nuts both of them. I stirred after yeast sat a few moments and i think that helped it get started quicker. Was short on time and wanted to do no boil, no chill, but went ahead and boiled so i could get the citra to bitter it a little. These single malt beers are cost effective because the only grain is bulk purchased.
Giving S-23 a try as my LHBS was out of 34/70. Not worried about fruity esters as I gave it late additions of Amarillo and if it does pop out fruity will only help them along, at least that's what I'm telling myself. Whatever, it will be beer.
S-23 is quite ester-y. I used it a 60° a few months ago in a dark lager, turned out fantastic after 2+ months. Not sure if it was the yeast or the use of roasted barley that caused the initial terrible-ness. But, whatever, it is damn good now.
I just pulled a gravity sample from my Czech Pilsner that I used S-23 with. The diacetyl is almost gone, and this looks like it's gonna be a very good beer. The esters are there, but quite subdued in my beer. I fermented at around 60 degrees. I already have plans to harvest the yeast and make another batch as soon as these get bottled.S-23 is quite ester-y. I used it a 60° a few months ago in a dark lager, turned out fantastic after 2+ months. Not sure if it was the yeast or the use of roasted barley that caused the initial terrible-ness. But, whatever, it is damn good now.
Let's see if I have this right:
German strain 34/70 (presumably WLP830, Wy2124, OYL-114)
Swiss strain S-189 (presumably WLP885)
California Common strain (Wy2112, WLP810, M54, L05)
Ale strain posing as a lager strain WLP800
So you'd say it has a lager profile even fermented at 65, or more like an ale?My understanding is that OYL-114 is supposed to be the Augustiner strain similar to Wyeast 2352 Munich II. That being said the OYL-114 is now one of my house strains, I use it for both ale and lager recipes fermented at 65F. Makes a great beer...
Can you describe the smell/flavor?My lager with W-34/70 fermented around 26 ° C was significantly damaged. The taste is getting worse, and the smell is very bad.
Was this a non-boiled beer?
Not boiling, as well as fermenting so high both increase risk of contamination.
I'm not surprised to see several probable reports of it in this thread. It can appear exactly the same as a non-contaminated beer.
I'm wondering if 34/70 doesn't out-compete other microbes very well at higher temps for some reason.
OK. But my all other No Boil beers (7 batches) turn out good. But, with ale yeast, mostly with US-05.
So do your other batches with 34/70 ?I myself make good beer with this [34/70] yeast at 26'C (without cold crash).
OK. But my all other No Boil beers (7 batches) turn god. But, with ale yeast, mostly with US-05.
So do your other batches with 34/70 ?
Or is this your first batch with it?
My first. And, maybe, last.
I really like this idea about making a session beer out of the second runnings. Unfortunately, I do not have second runnigs (biaib).View attachment 576355
My second runnings from the Dopplebock have been in the keg for about two weeks. I can't believe how clean and deliciously malty this beer is! I pitched ~64 degrees and fermented at ~72 ambient. What a great beer. Came in at only about 3.5% abv but tastes a lot bigger. The Munich malt really shines! The Dopplebock has been in a keg for about a week. Can't wait to try it! I will definitely be fermenting with this yeast (34/70) at warm temperatures in the future!
View attachment 576355
My second runnings from the Dopplebock have been in the keg for about two weeks. I can't believe how clean and deliciously malty this beer is! I pitched ~64 degrees and fermented at ~72 ambient. What a great beer. Came in at only about 3.5% abv but tastes a lot bigger. The Munich malt really shines! The Dopplebock has been in a keg for about a week. Can't wait to try it! I will definitely be fermenting with this yeast (34/70) at warm temperatures in the future!
mine is pretty clear. The picture doesn't do justice with the condensation. I have 2 10 gallon kettles. It only extends the brew day a bit. Just dump first run into first kettle and second runnings into second kettle. Sometimes I do a split batch and sparge into a 20 gallon trash can then split between the two kettles. I love my 60qt mash tun!I did this recently, also with a dopplebock and fermented with K-97. It’s pretty good, though it is super cloudy and won’t clear. I have to admit the partigyle is more work than it sounds.
I really like this idea about making a session beer out of the second runnings. Unfortunately, I do not have second runnigs (biaib).
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