Who else uses 34/70 on the regular?

[Ramjet]

I am pressure fermenting with 34/70 as I posted earlier (except I said 45/70) I just pitched on pack of yeast without rehydration and had active fermentation by the next day. After a week I took a gravity reading and was at 1.006 and the sample was delicious.

 

[HighVoltageMan!]

Part of me won’t let go of the idea that the dehydrated yeast wakes up a bit stressed compared to fresh propagated. So to get more fresh yeast I use less dry yeast to begin with. I could easily be wrong but that was my logic.

I agree. I do starters with 34/70 and I've had the same experience, I think the yeast need time to "wake up".

I typically just throw in one packet into a 4 liter starter for 12 to 14 hours, chill, decant, pitch. In a 7 gallon batch @12 plato the lag times are 16-18 hours.

BTW, 34/70 is the best American Lager yeast I have ever used. Super clean, very low in esters, almost no red apple.

 

[bellhp]

Pitched the 34/70 dry last night and had two inches of Krauzen in the carboy this morning ... this is typical for me although I room temp ferment with swamp cooler .

 

[Dland]

I'm running 34/70 right now set at 55F brewing adjuncted lagers & CAPs. When cellar temp gets below 50F later this winter, I'll switch to S-189 to make cold lagers with higher end Pilsner malts at 50-52F.

I like beers from both yeasts, but can taste difference.

 

[AmarikinBrew]

I agree. I do starters with 34/70 and I've had the same experience, I think the yeast need time to "wake up".

I typically just throw in one packet into a 4 liter starter for 12 to 14 hours, chill, decant, pitch. In a 7 gallon batch @12 plato the lag times are 16-18 hours.

BTW, 34/70 is the best American Lager yeast I have ever used. Super clean, very low in esters, almost no red apple.

Pretty sure it's German in origin.

 

[oldschool]

Pretty sure it's German in origin.

I agree and the specs seem to check out.

https://www.hefebank-weihenstephan.de/en/products/yeast/bierhefen-untergaerig-bruchhefe/w-34-70/

 

[AmarikinBrew]

That's right from the horse's mouth, never knew that link, Thanx

 

[HighVoltageMan!]

34/70 is a German yeast. All lager yeasts originated in Europe, even the yeast used by Bud, Coors, Miller etc.

That being said, I won multiple silver medal at the NHC finals with that yeast. The NHC BOS beer in 2021 was a extract American Lager made with 34/70, I got second to him with the same yeast. It's an awesome yeast and makes a pretty good Germen Pils too.

 

[beersk]

34/70 is a German yeast. All lager yeasts originated in Europe, even the yeast used by Bud, Coors, Miller etc.

That being said, I won multiple silver medal at the NHC finals with that yeast. The NHC BOS beer in 2021 was a extract American Lager made with 34/70, I got second to him with the same yeast. It's an awesome yeast and makes a pretty good Germen Pils too.

Agreed. Even "American" lager yeast, like Wyeast 2007 is German originating.

I want to do my usual Mexican lagers with 34/70 soon. I usually use Omega Mexi lager or Wyeast 2007 and they make great Mexi lagers.

 

[wepeeler]

I could never get 34/70 to work for me up until the last few times I used it. Was able to get a 3rd place medal at SNERC this year with a German Pilsner. Brewing it again today!

I know people ferment it warm, but my best luck with 34/70 has been start at low temps and ramp up to finish.

 

[AmarikinBrew]

I could never get 34/70 to work for me up until the last few times I used it. Was able to get a 3rd place medal at SNERC this year with a German Pilsner. Brewing it again today!

I know people ferment it warm, but my best luck with 34/70 has been start at low temps and ramp up to finish.

Alot of U.K. breweries follow this same fashion, only with ale yeast

 

[oldschool]

Agreed. Even "American" lager yeast, like Wyeast 2007 is German originating.

I want to do my usual Mexican lagers with 34/70 soon. I usually use Omega Mexi lager or Wyeast 2007 and they make great Mexi lagers.

I feel like 2007 is more like 34/70 than the 2124 but haven’t used it in 6+ years, or even properly back then.

 

[oldschool]

I’m making an IPA with the 34/70 starter method this weekend. Pitch at 66, temp set at 68. Not a Cold IPA!

 

[beersk]

I feel like 2007 is more like 34/70 than the 2124 but haven’t used it in 6+ years, or even properly back then.

I love the wy2007, it's a great yeast for Mexican lagers, schwarzbier, pilsner. Haven't tried it in helles, but I think with the right water profile it could be OK. I have brewed a dortmunder with it and it turns out a lot hoppier than normal, which is fine for the style. It does ferment pretty crisp and dry. But later in the spring, I'm definitely using 34/70 and not messing with shipping yeast. Haven't used 34/70 in a couple years.

 

[dbsmith]

S-23 is great too. Best lager I've produced to date. Fermented under pressure and it was crystal clear in 9 days. 34/70 is taking a month to 6 weeks to drop clear for me. I don't use finings

I usually use S-23 and just used 34/70 for the first time on my current batch carbonating up now. I let it sit undisturbed in the fermentor for 3 weeks (after moving from the cold area) and was a little shocked that it still hadn't gotten very clear. I bottled it anyway. Oh well, it will eventually drop clear in the bottle

 

[mkopec1]

Anyone have any experience with this strain at higher temps? The specs say that it works clean up to 72F so I wanted to try at my room temps, no pressure, at 66F or thereabouts. I do have a fridge but its in basement and I dont want to carry a glass carboy downstairs. Getting to old for that crap. This is the whole reason this strain intrigued me in the first place. Later when its in the keg, no problem carrying that thing down to properly lager in the fridge.

 

[HighVoltageMan!]

Anyone have any experience with this strain at higher temps? The specs say that it works clean up to 72F so I wanted to try at my room temps, no pressure, at 66F or thereabouts. I do have a fridge but its in basement and I dont want to carry a glass carboy downstairs. Getting to old for that crap. This is the whole reason this strain intrigued me in the first place. Later when its in the keg, no problem carrying that thing down to properly lager in the fridge.

I have used it at @64 or so. As it fermented it reach 68-69F. I kept it under pressure the whole time to keep esters down. I was really surprised how clean it was and it lacked the sulfur that comes with lower temperatures. I also fermented a pale ale with S189 at 65F, no pressure and it turned out really clean.

I wouldn't hesitate using this yeast at @64-65F. It's really clean with pressure, but I suspect it's clean without, maybe a little lemon or white grape in the ester profile without pressure.

 

[fluketamer]

not sure if someone else mentioned this but cellarscience GERMAN is repackaged 34/70 at half the price

i brewed a side by side pilsner with GERMAN vs BAJA both at 54 degrees and the GERMAN was much cleaner

i got a lager on this GERMAN right now at 58 and it seems to love that temp.

prost!