Novalager or 34/70?

[Tony B]

For a Japanese rice lager? Those are the two lager yeasts I have on hand. Other recommendations welcome.

 

[Broothru]

For a Japanese rice lager? Those are the two lager yeasts I have on hand. Other recommendations welcome.

If you can pressure ferment, try the NovaLager. Although it’s not specifically listed as a ‘pressurized’ yeast, I’ve had very good luck with it at 63F @ 1BAR/~15 psig in two different lagers. Finished in about 4 days, very clean, cleared nicely, no undesirable off-flavors. Just what you want in a rice lager.

 

[Tony B]

If you can pressure ferment, try the NovaLager. Although it’s not specifically listed as a ‘pressurized’ yeast, I’ve had very good luck with it at 63F @ 1BAR/~15 psig in two different lagers. Finished in about 4 days, very clean, cleared nicely, no undesirable off-flavors. Just what you want in a rice lager.

I am leaning towards the Novalger as I have never used it before. I have also never made a Japanese rice lager. I can pressure ferment.

 

[DuncB]

One of those brews where everyone has their favourite.
I've not used 34/70 but have had a few brews using Novalager and it's been well received.
But others I brew with have struggled to get it clear. I use Super F and it's been clear.

 

[DuncB]

I kept good temp control and then spunded the lager with Novalager.
My only rice lager I remember ( Haunted ) by the cereal mash, but the beer came out good. Think I used opshaug kveik pressure fermented from the off.

 

[Broothru]

I am leaning towards the Novalger as I have never used it before. I have also never made a Japanese rice lager. I can pressure ferment.

What form of rice are you using? Flaked rice, rice solids/syrup, etc? I had never used rice solids before last summer, in nearly 30 years of brewing. It worked really well in an American lager “tribute” beer recipe (using NovaLager BTW in a pressure fermentation). Very pleased with the results. The beer took 1st Place in class, though there likely weren’t that many style entries for American lagers.

 

[Broothru]

One of those brews where everyone has their favourite.
I've not used 34/70 but have had a few brews using Novalager and it's been well received.
But others I brew with have struggled to get it clear. I use Super F and it's been clear.

My experience as well. It was clearing, slowly, in my fermentations, but dropped very clear within a couple of days after dosing cold (38F) with SilicaFine. I’d call it a ‘medium’ flocculating yeast that just needs a little encouragement to finish the job.

 

[Tony B]

What form of rice are you using? Flaked rice, rice solids/syrup, etc? I had never used rice solids before last summer, in nearly 30 years of brewing. It worked really well in an American lager “tribute” beer recipe (using NovaLager BTW in a pressure fermentation). Very pleased with the results. The beer took 1st Place in class, though there likely weren’t that many style entries for American lagers.

I’m planning to use flaked rice.
My recipe is basically…
55% Pilsner malt
39% flaked rice
6% acidulated malt
0.5 oz magnum at first wort
1 oz Tettnang at 15 min

 

[Broothru]

I’m planning to use flaked rice.
My recipe is basically…
55% Pilsner malt
39% flaked rice
6% acidulated malt
0.5 oz magnum at first wort
1 oz Tettnang at 15 min

Malt bill looks good. For hops, why not use Soriachi Ace for a touch of authenticity? It was developed for Sapporo, crossbred from Saaz and Brewer’s Gold.

 

[Tony B]

Malt bill looks good. For hops, why not use Soriachi Ace for a touch of authenticity? It was developed for Sapporo, crossbred from Saaz and Brewer’s Gold.

Mostly because I have a half pound of magnum in the freezer. I may check the LHBS for Soriachi when I go to buy the grains. I haven’t decided.

 

[Dgallo]

Do you have temperature control? If so either are fine and I would suggest not pressure fermenting it. My personal choice would be 34/70 as I’ve grown to love the strain for most of my lagers and some cold fermented ales.

If you don’t have temp control, I would lean towards 34/70 as it’s less finicky and responds well to pressure fermenting

 

[Cornelder]

Novalager; because reduced chance of sulphur and not a yeast that produces diacetyl. The other specs match up with W34/70 (exp. attenuation, temp range). It works well in the entire temp range as well with no off flavors.

 

[Broothru]

^^THIS^^

I found it to be super clean and very easy to use. No discernible sulphur or diacetyl, though I did dose with 5ml ALDC at pitch. Fermented 63F @ 1BAR ~ 5 days, 3 days @ 73F, rapid cold crash to 38F for a week. Beer came out clear, carbed at serving temperature. Did both an American Lager and a Kolsch, both of which earned Blue Ribbons, upper 30s/low 40s scores. I’m a believer.

 

[dmtaylor]

I'd split the batch and try both in two different fermenters. It's the best way to learn which yeast you prefer.