I was comparing notes on a dark lager I've been brewing over a year now.
The first time I had 3.4% chocolate and W-34/70 yeast. My notes say very roasty.
Later, I had almost the same % (1.5% choc, 1.5% carafa 2) but it wasn't very roasty.
Last, I had 2.2% chocolate with wy2206, but it was a tad astringent and not roasty.
So does the W-34/70 (wy2124, wlp830) accentuate roasty flavors over wy2206 ?
Or is 3% the crossover point ?