Lalbrew Diamond Lager

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Joshua Hughes

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Anyone used Lalbrew Diamond Lager? I’ve read that it is the same/similar strain to the 34/70. I have not used either. I am hoping to get the temp down in the 50’s. Low 60’s isn’t an issue. If the Lalbrew can ferment warmer than the 50-59 the pack says like the 34/70 then I’m good. If not I’ll have to use either us-05 or Nottingham. Planning Munich dunkel for brewing tomorrow.
 

Steveruch

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It's a good yeast. I haven't done a split batch with 34/70 so I can't give an opinion.
 

cubalz

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I have used it interchangeably with W34/70 in my usual rotation lager recipes. Tastes and works the same to me and seems to be easier to get sometimes.
 
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Joshua Hughes

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thats actually why I have it instead. A few months ago when I was jut getting started I wanted to get a pack of 34/70 and try a Pilsner something Approachable for some friends. I could not get the 34/70 then.
 
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Joshua Hughes

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Assuming I can keep my cooler (no frig) below 60 I should be ok? I do small batches so keeping ice bottles won’t be hard
 

cubalz

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I have a fermentation chamber that I use for ales and lagers that I keep set at 64f for both. After fermentation is over, I pull it out of the chamber for a D rest for a few days then keg it. Let it lager in the keg for 8 weeks then drink it.
 

Steveruch

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I have a fermentation chamber that I use for ales and lagers that I keep set at 64f for both. After fermentation is over, I pull it out of the chamber for a D rest for a few days then keg it. Let it lager in the keg for 8 weeks then drink it.
At 64f lager yeast shouldn't need a D rest.
 

camonick

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Anyone used Lalbrew Diamond Lager? I’ve read that it is the same/similar strain to the 34/70. I have not used either. I am hoping to get the temp down in the 50’s. Low 60’s isn’t an issue. If the Lalbrew can ferment warmer than the 50-59 the pack says like the 34/70 then I’m good. If not I’ll have to use either us-05 or Nottingham. Planning Munich dunkel for brewing tomorrow.
I’ve used both, but never at ale temps. I have used each in my house Pilsner and can’t really tell a difference. There is some discussion in the warm fermented lager thread that discusses positive results at higher temps for Diamond yeast. Warm Fermented Lager Thread starting around post #1349
 

ebbelwoi

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I've been meaning to post this in one of the dry yeast threads. My third split batch of w34/70 and Diamond was shared with a few guys at the local craft beer pub: two Japanese guys, two Americans, and an Englishman.

L08z3PA.jpg


The w34/70 is in the back row, the Diamond in the front. These were both 2L batches, pressure fermented (1 bar) at around 23C.

Comments:
"The w34/70 has a bit more flavor. A hint of toffee?"
"The w34/70 has a more complex flavor."
"The w34/70 is a bit tart."
"The Diamond version is like soda."

Last night, I sampled the "properly" fermented and lagered (4 weeks) Diamond batch made with the same wort, and was a little disappointed. The samples were all tasty, but the final beer was a bit thinner than expected, and lacked in hop aroma. The grain bill was pilsner, with 30% vienna and some carapils and acidulated malt. Hops were Hallertauer Mittelfrüh at 25 and 5.
 
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Joshua Hughes

Joshua Hughes

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im wondering if I should do this “right” at lager fermentation temps, assuming I keep it low into the 50‘s or mid 60’s. with my batch size I can keep it cool enough. So I guess there is no reason to brew it at ale temps? This is my first lager.
 

ebbelwoi

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IIRC, someone reported success with Diamond in the warm-fermented lager thread, but if it were me, and I had the means to ferment cool and had enough yeast to pitch cool, I'd go that way.
 
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Joshua Hughes

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That’s really what I’m thinking. Plus it will be like a Pinocchio growing into a real boy moment 🤣. Small batch, only 1.5 gallons and I have 1 pack so I’ll be good on having enough.
 

BolgBeorach

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Sorry for the thread resurrection. I'm wondering if any of ye who have used this yeast have done a diacetyl rest, or know if it is necessary. The Lallemend datasheet doesn't say anything about it
 

Chetbrews

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Sorry for the thread resurrection. I'm wondering if any of ye who have used this yeast have done a diacetyl rest, or know if it is necessary. The Lallemend datasheet doesn't say anything about it
I have used this yeast on a couple of batches. Fermented around 64-66 degrees room temp. I did not notice any issues with diacetyl.
 

BolgBeorach

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Did you notice diacetyl or did you do the rest just in case? I'm fermenting at the lower end of the desired temperature range - at 10.5C (51F) - so if diacetyl is an issue with this strain, I will probably experience it.
 
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