Rothaus yeast?

[Unicorn_Platypus]

Any commercialy available yeasts that will create a comparable profile to this beer?


https://www.beeradvocate.com/beer/profile/464/17015/

 

[@RoyalGallon]

Sorry can’t help you exactly but I had this for the first time this week - stumbled on it in a fantastic pub in Rye, Sussex, UK
http://untp.beer/2x4aO

From the taste I think it reminded me

more of something like WLP800 - Urquell pils rather than the S-189 I like to use.

 

[Vale71]

I'm quite sensitive to diacetyl but I could never detect any in the Tannenzäpfle.
I did get rather strong solventy notes but that's probably just from the warm fermentation. I'd just use any German or Carlsberg strains for a clone.

 

[bierhaus15]

A few years ago they were using Weinhenstephaner 34/70, fermented warm and under pressure. Likely doing the same now. Key is to pitch a lot of healthy yeast (>1.5 m/c/ml/P) with good oxygenation and controlling sulfur production. I would not use dry 34/70.

 

[Unicorn_Platypus]

A few years ago they were using Weinhenstephaner 34/70, fermented warm and under pressure. Likely doing the same now. Key is to pitch a lot of healthy yeast (>1.5 m/c/ml/P) with good oxygenation and controlling sulfur production. I would not use dry 34/70.

Interesting.... The only lager strain I've ever used is Saflager 34/70. I've always been pleased with the results, but the character I get is much more similar to a paulaner or weihenstephaner lager. The only malt I typically use is german or belgian pils as a single infusion.

I've always rehydrated and used a large pitch (2.5 packs per 5 gallons) and fermented on the low end 54 degrees F .

Do you think upping the temperature would get me closer?

Any reason you discourage using dry yeast?

 

[Vale71]

They do pressure fermentations which are a bit more complicated than just upping the temperature. So much so that some get it right, like Paulaner or Weihenstephan, and some acquire that nice solventy taste typical of warm lager fermentations.

 

[bierhaus15]

The only lager strain I've ever used is Saflager 34/70. Any reason you discourage using dry yeast?

S-34/70 is essentially the same as W-34/70, although there are some differences in flavor. Personally, I find the flavor of the dry 34/70 yeast to be a touch fruitier and feature less of the characteristic (slight) sulfur-crispness. Not a huge difference, but the liquid equivalents make for a better tasting pils in my opinion. That said, the dry is certainly easier to use.