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I haven't used NovaLager, but I just made an IPA with 34/70 fermented at 68 F (not under pressure) and it turned out very clean. Nothing except hops and malt, which is what I'm after. It would be hard to beat 34/70.

Unless there's some sort of secret I'm missing, it would make more sense to me to just hop stand in the kettle at the target temp and leave the hops behind when you transfer to the fermenter. 🤷‍♂️

I've also heard plenty about the supposed downsides to dry hopping at yeast pitch. I'll probably just have to try it because many seem to say what might or should happen instead of what does happen. It seems like very few people have tried it. Dip hopping is yet another technique I've heard...

Lupulin Threshold Shift anyone? :hops::mug::hops:

It makes me wonder just how much more potent that amount is compared to 12 oz.

One interesting thing I've heard is that North Park, who is considered to make some of the most aromatic IPAs, dry hop around room temperature with the blow-off attached (so not under pressure) and use pumps to push the hops around for better extraction. They don't dry hop at yeast pitch, but...

Now THIS is the type of thread I like to see! I actually posted about this exact subject not too long ago on here. Some had success dry hopping at yeast pitch and others didn't. There isn't really a concrete answer one way or the other. One question I have is just how much aroma would escape...

Now that I think about it, how long does it usually take for 34/70 to drop clear with cold crashing?

True, but as long as it makes good beer I can't complain. We can't have it all, can we?! Maybe someday there will be a yeast like 34/70 that drops like a rock. That will be the day!

Nice! I tried it once for an IPA and it turned out to be the best beer I've made by a wide margin. Wasn't sure if it was just a fluke or not. 😆 Using it as my primary yeast seems like kind of a no brainer to me. Thanks!

Does anyone here know if 34/70 would make hops pop more than something like US-05 or S-04? I'm sure this has been discussed somewhere at some point, but I'm not finding it and I'm just curious about any opinions here. I'd LOVE to have the time to experiment with every type of yeast and...

Man, I checked out that thread and it's a gold mine. Thanks! I think I'll try CS German at 72F for my next beer, then maybe S-189 down the line. Judging by that thread, it should turn out alright.

Just out of curiosity, has anyone tried fermenting 34/70 at 72F (actual wort temp)? If so, what were the results?

Fine, fine, you've convinced me...I'll stick with CS German (34/70)! 😆 I might try S-189 at some point just for the hell of it.

My main goal is to have a neutral yeast that gets out of the way and lets all of the other ingredients do the talking. If I can get S-189 cheap enough, I'll probably give it a try. It sounds like most really like it and I haven't even heard anything bad about it. It sounds like it lets the malt...

Thanks for answering! I've used Cellar Science German and Cali once each and they ended up making good beer. It's especially nice being able to get 34/70's equivalent at half the price. I was mainly trying to get others' opinions because I was wondering if the grass was greener on the other side...

Green Apple Cider Beer sounds like a new beer style! 🤣

It's good to hear others' thoughts on Diamond. Sounds like 34/70 is a pretty safe bet at 65 degrees. I might just stick with that. I'm not too concerned about cloudiness as long as the taste is right. I imagine Cellar Science German would be a good, cheaper alternative too.

Has anyone here compared Cellar Science German vs 34/70? I'm wondering if they are similar, if not the same strain.

I was thinking of trying Diamond next, but I've heard that it throws more esters than others at 65F+. Has anyone noticed that? Also, it sounds like 34/70 can be cloudy. Are Diamond and S-189 the same way or do they floc out better?