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Very cool experiment. I've never heard of Apex yeast, but I'm definitely interested. We're starting to get almost spoiled with the amount of choices in dry yeast, but I can't complain. If you could update us on how the 34/70 turns out, that would be awesome!

I might give Notty another try at some point. I'd be really surprised if I got an infection when I used Notty because I'm pretty damn careful when it comes to sanitation, but weirder things have happened. As far as flocculation affecting hop flavor/aroma, the main thing I can think of that...

I agree that the hopping technique is most important for getting hop flavor/aroma, but the type of yeast can make a huge impact on the outcome of the beer. I've heard someone say that using roughly 3 oz of hops with 34/70 yeast was similar to using 10 oz of hops with another yeast. That's just...

Well, the trub didn't smell god awful, but definitely worse than US-05. I've looked up tartness with Notty and there are others that agree that it's tart. I just now looked it up again and saw that Denny (who I imagine we all know) stopped using it due to its tartness. I still get a slight...

More terrified of oxygen in beer than exploding glass. 🤣 That got me. Us crazy homebrewers! I can relate. That's a good technique you have, but after all the horror stories I've read about a glass carboy just falling apart in someone's hands and cutting through their tendon(s), I've had no...

A few questions for anyone who can answer: 1) Has anyone noticed if higher flocculating yeast mutes the flavor of hotside hops? I've heard this in a few places and I'm not sure if it's true. It seems to me that it wouldn't really matter how quickly or hard a yeast flocculates since it all flocs...

Look at you bragging about winning medals. 😎 Just kidding! It just goes to show that taste is subjective and everyone has their preference. I've tried both US-05 and CellarScience (CS) CALI and I didn't notice any difference, but I also didn't compare them side-by-side. The yeasts I've...

Yeah, I know CellarScience GERMAN is likely not 34/70. I think it might actually be this one. I'm planning on fermenting at 62 F since that's at the top of its "optimum fermentation temp," so I should be good.

I just found out that CellarScience has their own version of 34/70 called GERMAN. It's almost half the price, so I'm going with that.

I did some more looking into 34/70 and I checked out the Brulosophy experiments with it. 82 degrees is definitely worst-case scenario and it's pretty damn impressive that it wasn't undrinkable at that temperature, especially since it's a lager yeast. I've heard of a few cases where 34/70 was...

Has anyone tried CellarScience yeast? I've tried their CALI and ENGLISH yeasts, which are supposed to be similar (if not the same) as US-05 and US-04, but they're a bit cheaper. Instead of just being repackaged Fermentis, it sounds like CellarScience might actually be AEB brand that's packaged...

Did you notice a difference between US-05 and BRY-97 regarding hop flavor/aroma? I've heard that hotside hops can be muted with highly flocculant yeast, which BRY-97 supposedly is.

Hey @dmtaylor. Just to let you know, when I was researching mash duration, you were the one that convinced me to do shorter mashes. Thanks for that! :mug:

I used Notty one time and it was so damn tart for me. I think I fermented it at 63, but I can't remember. Now, 34/70 is thinking outside the box! I wouldn't have thought about using a lager yeast at ale temperatures. Good suggestion!

I haven't gotten peach with US-05 either, but I've heard a fair amount of people say that they got it with cooler temperatures. Some even said it happens at higher temperatures. 🤷‍♂️

Wow. I've always heard that S-04 is VERY English, so it's definitely good to know that they tweaked it. Cool!

I've been trying to determine the most neutral dry yeast that doesn't mute hop flavor/aroma. The two main ones I've looked into are US-05 and BRY-97 and I've heard pros and cons about each of them: Some say that US-05 is more neutral than BRY-97 and others say the opposite. Some say that US-05...

The only reasons I can think of that would cause keg sealing problems are worn out o-rings and the o-ring material. I've heard that Buna-N o-rings are the least compressible (worst sealing), but have lower oxygen permeability and silicone is the most compressible (best sealing), but has higher...

Seriously good info. Thanks a lot! :mug:

I actually tried the malt steep technique on at least a dozen different malts and, maybe I didn't do it correctly, but I couldn't get a gauge on what they might taste like in a finished beer due to the sweetness. There were definitely big differences between malts, but the sweetness just threw...