I am tinkering with a recipe for this beer and am curious as to yeast choice. I'll make a large liquid starter if I have to, but I would prefer to just rehydrate and pitch a couple of 11.5 gram packs of dry yeast.
I've only made a single lager with dry yeast to date. I used s-23 and it's still lagering so I have not had a chance to taste my finished product.
I am looking at either s-23 or w-34/70 and was looking for input from anyone who's used both yeasts. Which would be appropriate for this beer? If my memory of this beer serves, it had a fairly good body and maltiness. That makes me lean toward the 34/70, but I am open to suggestions
For those of you absolutely against dried lager yeasts, I would also be interested in input on your favorite liquid strains for a beer like this.