I may confirm, there is an aftertaste specific to Fermentis W34/70. I clearly noticed it in each my brew with that yeast. I didn't like it, so I stopped using the yeast altogether.I have used 34/70 many times and there's always a faint aftertaste that I don't like. Any suggestions to fix that?
I'll give the Mangrove Jack's a try, see how it turns out. I can't stand that aftertaste, even though it does kind of diminish if you give it enough time.I may confirm, there is an aftertaste specific to Fermentis W34/70. I clearly noticed it in each my brew with that yeast. I didn't like it, so I stopped using the yeast altogether.
The best dry substitute in my experience is Mangrove Jack's M76 Bavarian Lager. Very similar. Zero aftertaste.
Can you describe the aftertaste? I think I never had it. 3470 was always just very clean to me.Besides aging, you may diminish the aftertaste by brewing strong, malty, dark, chewy Bocks with W34/70. I didn't care for W34/70 in any of my light Lagers, but the Bocks I made with it came out very good. Mighty malt and alcohol masked the aftertaste and it wasn't noticeable.
S-189 is significantly better for Bocks, though.
I always just pitch one packet, i guess i could also try that. or just try splitting it like Johndbrewer suggested. I'll play around with it. A friend also suggested doing 80 minute boils instead of 60 minutes. Any thoughts on that?How much are you pitching? I've found that I have gotten a bubblegum type taste when not pitching enough yeast. Fermentis recommends 2 packs of dry yeast for a 5 gallon batch, and it needs it. Since doing this, I had been quite happy with 34/70.
Not necessary. I did a 30 minute boil with this one; it came out great.I always just pitch one packet, i guess i could also try that. or just try splitting it like Johndbrewer suggested. I'll play around with it. A friend also suggested doing 80 minute boils instead of 60 minutes. Any thoughts on that?
Just pitch more yeast.I always just pitch one packet, i guess i could also try that. or just try splitting it like Johndbrewer suggested. I'll play around with it. A friend also suggested doing 80 minute boils instead of 60 minutes. Any thoughts on that?
I agree that M84 was slow in starting. I had to kick it up to the upper 50's F to get it going then keep it cool afterwards.Wyeast 2124 (Bohemian Lager), WLP 830 (German Lager), and Imperial L13 Global are supposedly all the Weihenstephan 34/70 strain.
FWIW, I don't get an aftertaste with W34/70 and a number of commercial brewers claim to use it. Fermentis S-189 has been a solid performer for me but while lots of people like S-23, and I had a really nice Bo Pils last night at a brew club meeting made with it, I've not had great results myself so I avoid it now.
My fav lager yeast though has to be WLP 833 (German Bock) but since I rarely fool with liquid yeasts anymore 34/70 is generally my goto. I am experimenting with Mangrove Jack M84 in a Czech Pils but its still in the fermenter so no data to report yet except that it was a very slow starter.
Some people swear by longer boils, like 90 mins, when they are making recipes with pilsener malt. It was an old myth which I believe has largely been debunked that grain bills with a large percentage of pilsener malt need extended boils to reduce dms. Dms would present as a corn flavor, some say it tastes like canned corn. Not bubblegum.I always just pitch one packet, i guess i could also try that. or just try splitting it like Johndbrewer suggested. I'll play around with it. A friend also suggested doing 80 minute boils instead of 60 minutes. Any thoughts on that?
30 minute boil; turned out great.Some people swear by longer boils, like 90 mins, when they are making recipes with pilsener malt. It was an old myth which I believe has largely been debunked that grain bills with a large percentage of pilsener malt need extended boils to reduce dms. Dms would present as a corn flavor, some say it tastes like canned corn. Not bubblegum.
Our yeast is harvested from past brews. We brew often, so it is always fresh and ready to go. We never make a starter.
This is what I have done the past couple of years when brewing frequently. The first batch is with 2 packs of 34/70. I am doing 5 gallon batches. Subsequent batches are just pitched onto the existing yeast cake. I don't clean the fermenter between batches. Blasphemy I know. I have a plastic fermenter with a valve at the bottom, and just gravity feed into a keg. Then close it, and open the top when ready to pour in fresh wort. I do this for 5 or 6 batches and start over. It's been working great.
Well, it's not easy to put the taste experience into words, but the closest (although not totally exact) description I can find for it is "paper-like".Can you describe the aftertaste? I think I never had it. 3470 was always just very clean to me.
I agree! For me Diamond Lager has that authentic German lager aroma, which i have never been able to get with any of the Saflager yeasts.And we always use Diamond Lager Yeast. W-34/70 was used previously, until we tried Diamond.
I did somebody else's Pilsner recipe once that called out for a 60 minute Pilsner boil. Previously I had run 90 minute Pilsner boils.Some people swear by longer boils, like 90 mins, when they are making recipes with pilsener malt. It was an old myth which I believe has largely been debunked that grain bills with a large percentage of pilsener malt need extended boils to reduce dms. Dms would present as a corn flavor, some say it tastes like canned corn. Not bubblegum.
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