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From what I understand, Morgan's European Lager Yeast is repackaged w34/70. It should be cheaper than AU$8, and it comes in 15g packets.

Oh my goodness. Maybe you should look that up for yourself.

I'm a little surprised that someone who hates pilsners would choose to grow Hallertauer Mittelfrüh. I second @day_trippr's suggestion of Kölsch, but in my estimation, Hallertauer Mittelfrüh isn't the kind of hop that works with the schedule you posted. You can definitely have too much of it.

It hasn't happened to me, but I've read numerous reports of people getting lemon in their w34/70 brews.

No breadiness on this batch? Had you gotten it in the past?

I think there was a minor insight somewhere in that podcast, but I'd forgotten it by the time it was over. Maybe it was her confirmation of ale pitch rates at ale fermentation temps. Maybe not. At any rate, thanks again for posting the podcast link, but also thanks again for posting the link to...

Thanks for posting this as well. I sat down and listened to the whole thing, and I'm trying to remember if there was anything in the podcast that I hadn't read before. For the most part, it sounded like they were rehashing the figures from the sensory analysis mentioned in the "Rediscover..."...

Honestly, I wasn't sure. They've got blonde stouts and black IPAs and... ;)

Scratching my head a bit on this one... I've heard of a Helles, and a Dunkel, but what's a Helles Dunkel?

https://www.homebrewtalk.com/threads/warm-fermented-lager-thread.592169/

I got a strong clove aroma from my last batch. I believe it's the combination of the ferulic acid rest and the high pH that did it. I did a 20-minute rest at 45C, then 45 minutes at 67C, then 30 minutes at 72C. My estimated mash pH was 5.83. In the past, I added lactic acid after the ferulic...

Diamond is from the Doemens yeast bank, #308. A Lallemand sales rep confirmed that in an email to me. EDIT: Google BRY-97 Ballantine and see what turns up.

For what it's worth, I did a side-by-side-by-side batch of Mangrove Jack's M54, Fermentis K-97, and Mauribrew 497 lager. During fermentation, the M54 and K-97 behaved very similarly in terms of when the krausen appeared, how high it got, when it receded, and the final gravity. It became clear...

@Jaystrat, which strain did you use? Fermentis makes a lot of them (S-04, US-05, K-97, etc.).

@tbaldwin000, have you noticed whether esters are diminished when fermenting under pressure?

Angel of the Morning - Juice Newton

I had some really positive results with S-23, compared to an 838 batch. Both were fermented in small batches at 10C, at Pilsen-ish water chemistry levels. The S-23 came out well enough that I harvested both yeasts (838 and 23), but went with the S-23 slurry on my current pils fermented at 10C.

please check your messages

Also: I didn't notice any vanilla. I fermented maybe 9L in a 12L fermenter, and it came close to hitting the top. After a krausen developed, I went with open fermentation (covered with saran wrap) until the krausen started to dissipate.