doublehaul
Well-Known Member
Do you think Fermentis Saflager 34/70 would be a good choice for a Maibock?
Thanks. Man Ive read some bad things about S23 being fruity, and the only 3470 iI can find locally is $8 a pack... and Im being cheap. I was just trying to get a batch together for the weekend and dont have time to build a starter for liquid yeast. So maybe ill scrap it until next weekend or throw an ale together.
never once had anything but a clean, malty beer... never any of the fruity esters people sometimes report. I honestly don't know what causes some people to have that problem.
have fermented it very cold (into the upper 30s)
Either S23 or 34/70 are good choices. I have used S23, both at home an commercially, since it was introduced in the late 90s. I've brewed tons of different lagers with it; Bo Pils, Marzen, Doppelbock/Doppelmaibock, Schwarzbier, and so on... have fermented it very cold (into the upper 30s) and never once had anything but a clean, malty beer... never any of the fruity esters people sometimes report. I honestly don't know what causes some people to have that problem. Weird. 34/70 does tend to throw sulfur, but it will fade over time. I am using 34/70 for a doppelmaibock at the brewery tomorrow, in fact. I chose it over the S23 in this case because I wanted the slightly higher attenuation for this beer.
wailing - did you mean lager in the upper 30s? your primary fermentation must have been higher, no? thanks
Starting lagers warm then lowering the temp to traditional lager temps is ill advised. This is old convention, like using secondaries, and is counter productive. Lowering the temp only encourages the yeast to shut down and flocculate out and even result in esters related to yeast stress as they hastily adjust to temp swings. The idea that starting warm helps the yeast get started is moot. If you pitch appropriate quantity of yeast starter or rehydrated dry yeast, they will start fine and you'll get a cleaner beer if you patiently wait for your wort to reach the desired ferm temp before pitching.
Tons of people do it and will say "my beers turn out fine," but that doesn't change the fact that its a bad habit that we shouldn't be telling new brewers.
No, active ferment. I would start at 50-55 and slowly ramp down over several days.
FWIW I've always enjoyed the beers I've made with S-23 - usually Boh pils though.
That's pretty different from fermenting in the high 30s...after "several days" the beer is prolly done and you are effectively just lagering at that point.
FWIW I've always enjoyed the beers I've made with S-23 - usually Boh pils though.
I like to pitch at 45, ferment at 50 for a week, then raise to the mid 60's for a week before crashing down to lagering temps.
I don't get diacetyl, but I always finish lagers at ale temps
.
Maibocks are traditionally malty, rich beers. This isn't a dry lager.
I find that a maturation rest of a week at 65-70 degrees instead of a 2 day d-rest does help the beer clean up a bit faster and reduces the amount of lagering time necessary before the beer is drinkable. You want to raise the beer to this temperature while the yeast is still active, but not before it's at least 75% attenuated. I think Kai Troester does his lagers the same way.
34/70 gives a virtually identical end result to 2124, a yeast which I do really like. I recently made a marzen with it that turned out fantastic. However, 34/70 can throw a bit more sulphur during fermentation, so be aware of that. It will completely disappear with the maturation rest and some lagering time.
Thanks. Man Ive read some bad things about S23 being fruity, and the only 3470 iI can find locally is $8 a pack... and Im being cheap. I was just trying to get a batch together for the weekend and dont have time to build a starter for liquid yeast. So maybe ill scrap it until next weekend or throw an ale together.
I asked because you said you like it in Boh Pils. Thought maybe you got more diacetyl from this strain.
I didn't say the boh pils. I wouldn't use s23 for that type of lager. Its not attenuative enough.
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