What steve saidS-34/70.
General consensus seems to be that you should use 2 11-gram packets. Mr. Malty seems to agree: http://mrmalty.com/calc/calc.htmlSo it seems like you guys (and gals?) like 34/70 and S189.
How much should I use for about 20 liters of 1045 wort?
w34/70 is even better. Seriously, though, it's pretty much the gold standard. I also like Fermentis S-189. I've had success with both at warmer temps (low-mid 60s). At the moment, I slightly prefer S-189, but it's much harder to find.
OTOH, virtually no one seems to discuss Lallemand's dry lager yeast.
I saw a post claiming it's a version of S-34/70.Indeed you're correct. I see that they only have one lager yeast (Diamond). I haven't heard anyone mention its use, good or bad.
I saw a post claiming it's a version of S-34/70.
1 should be enoughSo it seems like you guys (and gals?) like 34/70 and S189.
How much should I use for about 20 liters of 1045 wort?
So it seems like you guys (and gals?) like 34/70 and S189.
How much should I use for about 20 liters of 1045 wort?
I read somewhere that it's the same strain as S-34/70.Indeed you're correct. I see that they only have one lager yeast (Diamond). I haven't heard anyone mention its use, good or bad.
No.Did you mean to say W-34/70.
It's my current favorite dry lager strain! It ferments fast and clean, and drops clear super quick. I've done two rauchbiers, a Vienna, a doppelbock, and a schwarzbier with it. I've read that it's tolerant of higher temps like 34/70, but I haven't tried that yet. Overall I'm really impressed with Diamond Lager and recommend it highly! Barring that, I've had good luck with W-34/70, S-189, and the Mangrove Jack strains as well.Indeed you're correct. I see that they only have one lager yeast (Diamond). I haven't heard anyone mention its use, good or bad.
My bad; not sure where I picked up the S.
Because they use 'S-' with their other lager strains, S-23 and S-189.My bad; not sure where I picked up the S.
I'm glad someone does.We knew what you meant Steve.
It's my current favorite dry lager strain! It ferments fast and clean, and drops clear super quick. I've done two rauchbiers, a Vienna, a doppelbock, and a schwarzbier with it. I've read that it's tolerant of higher temps like 34/70, but I haven't tried that yet. Overall I'm really impressed with Diamond Lager and recommend it highly!
Another option is rehydrating, but I get good results with dry pitching.And do you dry pitch or use starter?
I usually shoot for around 52-54 F for 7-10 days, then boost it 5 degrees a day up to 65 for a few days, then crash and keg.What temp(s) do you use Diamond at?
I rehydrate.And do you dry pitch or use starter?
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