Cleanest lager yeast between 65-72F?

[CyberFox]

What is currently considered the cleanest lager yeast when fermented between 65-72 degrees Fahrenheit (not under pressure)?


Thanks in advance!

 

[firerat]

Under pressure, 34/70 does good at those temps in my experience. Not sure if it cleanest, but it's clean IME.

 

[MaxStout]

Another vote for 34/70. It tolerates a wide temp range, and is a versatile, workhorse lager yeast.

 

[dmtaylor]

Everybody says W-34/70, but I like S-189 even better.

 

[Willy]

Novalager plays nicely in that range.

 

[CyberFox]

So 34/70, S-189, and Novalager so far. How would Diamond compare to those three?

 

[dmtaylor]

Diamond is good, about as good as W-34/70 which is still good. Novalager, I'm not sure yet, need to play with it more.

 

[CyberFox]

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?

 

[seatazzz]

My go-to is 34/70 but I mostly ferment under pressure. It also is a good one if you're into saving/reusing yeast slurry, even after being fermented under pressure. I've got a porter on it right now, at 10psi, that took off very fast and the smell from the spunding valve is delightful.

 

[Halfakneecap]

S189 gets my vote.

 

[HM-2]

Novalager plays nicely in that range.

This.

 

[dmtaylor]

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?

Yes, Diamond can be a little more fruity when fermented warm.

Any yeast can have a little haze. None of these is excessively hazy. Lagers still do need a little age to clear up completely, just like any beer.

 

[hottpeper13]

Our club is brewing Cali Commons for Big Brew Day and S-189 is what I'm pitching. Starting at 60* for 2-3 days then up to 65* to finish gives it just the perfect esters for this style. Pitching at 48* and setting chamber to 52* makes a clean fast floccing beer.

 

[JohnDBrewer]

I have Novalager going now, split the batch, half warm under pressure and the other my traditional cold lager schedule. Will be a couple weeks but bringing the results to a club meeting for feedback.

 

[CyberFox]

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

 

[VTMongoose]

S-189 got just a little fruity for me the one time I did a ramped fermentation (55 -> RT) with it even at 30 psi. I would go with 34/70.

 

[Miraculix]

Yes, Diamond can be a little more fruity when fermented warm.

Any yeast can have a little haze. None of these is excessively hazy. Lagers still do need a little age to clear up completely, just like any beer.

I was actually recently wondering the same thing, thought my mind is making it up though. Now I also think that diamond can get a bit more fruity when fermented warm.

My choice would be 3470 for cleanest result possible.

Plays very well with American hops btw.

 

[fluketamer]

34/70 agreed but keep it under 68 or it blows sulfer
(65 is fine)

 

[day_trippr]

^true^ I pitched my "cold IPA" with 34/70 at 65°F and after two days let it rise to 66°F and two days later bumped it to 67°F and holy cow did I get the rhino farts! First time using 34/70 so that was an experience .

Fortunately that attenuated to pretty much gone already though I noticed the two kegs purged with the fermentation gas had a tangy aroma while being filled as the gas escaped. I gave the kegs a few extra rounds of headspace purging to hopefully banish the last of the sulfur. Probably be tapping the first in a week or so when a keezer position opens up...

Cheers!

 

[Miraculix]

^true^ I pitched my "cold IPA" with 34/70 at 65°F and after two days let it rise to 66°F and two days later bumped it to 67°F and holy cow did I get the rhino farts! First time using 34/70 so that was an experience .

Fortunately that attenuated to pretty much gone already though I noticed the two kegs purged with the fermentation gas had a tangy aroma while being filled as the gas escaped. I gave the kegs a few extra rounds of headspace purging to hopefully banish the last of the sulfur. Probably be tapping the first in a week or so when a keezer position opens up...

Cheers!

I have never fermented it cold and I never got sulfur from it. And I've used it a lot in the past. At room temperature it's as clean as it gets.

 

[day_trippr]

Or not, it appears...

fwiw, I pitched two rehydrated packs per 5 gallons of 58 point wort. Plenty of yeast for sure...

Cheers!

 

[G_robertus]

I'd say it depends on your aim. I have quite some experience with S-23, S-189 and W34/70 at various temperatures. S-23 is solid, but can be a bit fruity when young. I've never gotten the 'fruit salad' results some people claim, even when fermenting warm and high gravity. I've got a very big porter going with it now and even though it's under pressure, given the OG and temperature I would say this still counts as a clean mark. S-189 works fine too, but it's a bit malty. 34/70 is more focused on hops and takes forever to clear.

I hate Diamond at any temperature because it takes six months to become palatable in my opinion. I've not tried Nova yet. Pseudolagers are a lie.

 

[jdubdvdt]

y'all FAFO a lot.

I would do 34/70 or wlp940 (maybe Baja?) under light pressure and try to keep them happy.
I think it is pretty acceptable, but 34/70 is amazing in the 50s.

 

[VTMongoose]

I hate Diamond at any temperature because it takes six months to become palatable in my opinion. I've not tried Nova yet. Pseudolagers are a lie.

Um, what? Some of my best beers have been made with Diamond. What issues have you had with it? The only thing I have noticed is it needs quite a while in primary to clean up diacetyl on some batches.

 

[jdubdvdt]

Um, what? Some of my best beers have been made with Diamond. What issues have you had with it? The only thing I have noticed is it needs quite a while in primary to clean up diacetyl on some batches.

I'm planning on ramping for the diacetyl rest at around 60% attenuation on diamond. Do you normally do it late? I don't see any risk once you've passed 50% to let it rise since major cell growth has already happened.

 

[fluketamer]

i hate diamond also. and maybe its in my grain bills but 34/70 always gives me sulfer around 68. and doesnt at 65 or less. also i havent noticed a differenc in 34 /70 at 50 vs 65 . except that it is much quicker at higher temps.

 

[CyberFox]

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.

 

[deuc224]

This is not an exaggeration, i let diamond go free for all, no temp regulating, just 2 row, and got a green apple cider beer. I didnt like it and threw it out but i should have just cold crashed it, carbonated it, and drank it. lol. 34/70 is my go to.

 

[CyberFox]

This is not an exaggeration, i let diamond go free for all, no temp regulating, just 2 row, and got a green apple cider beer. I didnt like it and threw it out but i should have just cold crashed it, carbonated it, and drank it. lol. 34/70 is my go to.

Green Apple Cider Beer sounds like a new beer style!

 

[VTMongoose]

I'm planning on ramping for the diacetyl rest at around 60% attenuation on diamond. Do you normally do it late? I don't see any risk once you've passed 50% to let it rise since major cell growth has already happened.

I usually wait until I'm within 0.010 of my FG to D rest but that's me. You technically don't need to ramp the temp but temp does help speed things up, so I'll usually kick it up from say 50°F to 60-65 and park it there for two weeks, then cold crash for 3 days and rack to the keg.