No problems. In my own experience, I’ve noticed seemingly little between-strain variation when using lager yeasts and have tended to view them as being mostly interchangeable. I love your beers, but this is probably my least favorite you’ve ever made.”. 1028. SafLager W-34/70 was the first yeast selected for the second step of the program. Yeast Comparison: Saflager W-34/70 vs. Saflager S-23 | exBEERiment Results! MoreBeer! I think that was a great way to describe it. My Impressions: When sampling these beers the day after kegging, I was pretty sure they were different enough that I’d be able to distinguish one from the other, noting the batch fermented with W-34/70 had a subtle hint of sulfur on the nose while the S-23 beer was a bit cleaner. If you continue to use this site we will assume that you are happy with it. While I’ve only ever used liquid lager yeast, I agree that lager yeasts are all very similar with the exception of the difference between Pilsener and German yeasts. I’m not sure where that discrepancy comes from. White Labs San Francisco Lager WLP810. There’s a character that I sometimes find in tropical fruits like passionfruit, guava or papaya. I split it and used 34/70 and S-23. I have used over a dozen different yeast strains for a variety of lager beer styles. Fermented at 65* and lagered in the keg. I mostly jut do blind tastings comparing each one with other brewers and discuss. William’s Brewing Pitching the re hydrated dry yeast will give you a faster start for this reason. But WLP830 and WLP800 are very different. Given how clean both of the beers in this xBmt ended up being, I’d be lying if I didn’t admit to wondering if maybe the intense esters others have reported weren’t necessarily from the yeast but, you know, something else…. I do agree that the differences are much less than with ale yeasts due to the desire of minimal esters or other compounds. Each carboy only held 3 gallons or a bit less in this xbmt. Sedimentation: high. Chosen for its robust character, LalBrew Diamond™ – Lager yeast delivers excellent fermentation performance, and has the ability to produce clean, authentic lagers. Brew Hardware. This is great info for someone looking to brew their first lager in the next couple of months. has a selection of more than 20 dry yeast strains that can more than hold their own against liquid beer yeast. WLP351. Yeah, I had the same “raw dough” character when I used S-23. German Lager. I started doing some research on Omega Yeast, after a recent visit to my local homebrew shop.They were talking up Omega Yeast like it was the next best thing since sliced bread. The W34 has never done it, knock on wood. With broader technical and organoleptic information, we provide brewers all they need to know about the SafLager W-34/70 fermentation behavior and its detailed sensory expression. All of the results of this study are now available on the Fermentis App. It turned out nice and clean, no fruity esters, a very drinkable beer. They also carry a huge variety of Omega Yeast, and are constantly running sales.. Come to find out, each pack of yeast contains at least 150 billion cells, 50% more then what Wyeast or White Labs … $5.99. When the oxygen supply diminishes, it switches to anaerobic fermentation or respiration. As similar as the beers in this yeast comparison xBmt were, the results didn’t cause me to change my feelings about Saflager W-34/70, I’ll still likely rely on it for the bulk of my lager beers, though it’s nice to know I can use Saflager S-23 to similar effect. SafLager W-34/70 allows to brew beers with a good balance of floral and fruity aromas and gives clean flavors and high drinkable beers Porter got its start as an answer to the higher hopped pale ales gaining popularity in Britain among the town gentry in the early 18th century. This site uses Akismet to reduce spam. We use cookies to ensure that we give you the best experience on our website. The 34/70 went right to the keezer and was allowed to carbonate at serving pressure for a week. Brewer’s Hardware Which brings us to the S-23 batch. I weighed out and milled the grains as the water was coming to the temperature suggested by BeerSmith. I placed the carboys in my cool fermentation chamber to finish chilling, returning a few hours later to find they’d both settled at my desired pitching temperature of 50°F/10°C. BP was added purely for color adjustment. The night prior to brewing, I collected the full volume of RO water in preparation for a no sparge brew, adjusting it to my target profile with minerals and acid. Perhaps ester expression from S-23 is related to OG, type of fermentation vessel, or even subtle differences in water chemistry. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. The result? A total of 10 correct selections would have been required to achieve statistical significance (p<0.05), though only 7 tasters (p=0.39) chose the different beer, suggesting participants in this xBmt were unable to reliably distinguish a beer fermented with W-34/70 from one fermented with S-23. It was put in the keezer about 6-7 weeks later after the first keg kicked. You said you held the s-23 batch at room temp for 6-7 weeks? I have never used S-23 but have for many years used Wy2124 (WLP830) and this is great information to know. The 34/70 gives better amd richer tasting beer while s-23 is more empty only bitterness is present ( something like tasting an ale) the difference ofcourse is subtle and that drives me nuts as I can’t determine what to use more. Considering this xBmt, I wonder if my differences were related to warmer fermentation temps, lack of hydration, or something else? After 10 days at 50°F/10°C, I gently raised the temperature in my chamber 60°F/16°C over the course of a couple days. Each taster, blind to the variable being investigated, was served 2 samples of the beer fermented with Saflager S-23 and 1 sample of the beer fermented with Saflager W-34/70 in different colored opaque cups then instructed to select the unique sample. Page 1 of 3 - New German Dry Yeast: Lallemand Diamond - posted in Beer: I may have to try this one. https://brulosophy.com/2016/11/07/yeast-pitch-rate-pt-5-underpitch-vs-overpitch-in-a-lager-exbeeriment-results/. Someone responded, “I hope you like passionfruit.” Bam! I don’t have a fermentation chamber, but I do have a room that stays quite cool, so with the assistance of the swamp cooler method, I fermented them around 62F for 8 days or so, then let them come up to about 68F for another 6 days. A different kind of sweetness. It's been cleaner for me than S-23, although I did decide in a side-by-side comparison that a liquid variety was better (but it was not derived from the same strain, so the comparison arguably is apples and oranges). Curious to taste for myself, I split a batch of wort and fermented half with S-23 for comparison the my go-to W-34/70. I am about to brew and throw it onto the same W34/70 yeast cake for the 3rd time. Saflager S189. Dry beer yeast is catching up! I used 2 packets of yeast in each fermenter. Danstar Diamond Lager Yeast 11gr. Do you pour all 3 samples at once for the entire group or each person one at a time? At one point, I wondered if maybe the additional sugar didn’t fully ferment during conditioning, but I don’t think I’d characterize it as just a “sweet” characteristic. I cannot say that I’ve gotten something I’d characterise as raw dough with s-23. Lastly, each yeast may have an optimum ferment profile, O2 need, pitch rate and therefore sometimes I feel like I have given one the “home field” advantage. The lager yeast strain I prefer is Wyeast 2124. Now that we have a temp controlled chamber, we’re hoping to make another one soon. I have used both these yeas strains with very good results. $7.99. Both of these do no attenuate as well as 2124 or 2001 in side by side fermentations and do not do as well in higher alcohol lagers (6 – 9%). Fan that I am of W-34/70, I’ve been curious to test other dry lager yeasts and recently found myself in possession of a few packs of another Fermentis offering, Saflager S-23. To evaluate the differences between two beers fermented with either Saflager W-34/70 or Saflager S-23. I’ve always had issues with Diacytel with or without a rest. I wonder if a lager isn’t the best to try keg conditioning at room temps. I collected the entire volume of sweet wort after a 60 minute rest. If a packet does not come with directions, follow these steps: Warm the dry yeast to room temperature; In a sanitized container, prepare an amount of sterile water at 95-105°F (35-41°C) equal to 10 times the weight of yeast (10 ml/g of yeast) I’ve used it on three different batches of a Czech Pils and two batches of Baltic Porter. Package Size: 11.5gm pkt This yeast is well known for its hearty character and capacity to produce clean, authentic lagers. LalBrew Diamond™ – Lager yeast is a true lager strain originating in Germany. Mangrove Jack. With broader technical and organoleptic information, we provide brewers all they need to know about the SafLager W-34/70 fermentation behavior and its detailed sensory expression. Pilsen Lager/American Lager: 200 7-PC: WLP840: W34/70 : American Lager: 2035-PC: WLP840 (Not an exact match) W34/70 (Not an exact match) 2035-PC is a quarterly : Danish Lager/Copenhagen Lager: 2042-PC: WLP850: W34/70 (Not an exact match) 2042 is a Quarterly Release Only: California Lager/San Fran. 4.0 oz Pale Chocolate (225.0 SRM) Hops. This website uses cookies to improve your experience while you navigate through the website. I’m really happy with it, I plan on using that yeast in the future. If you do an internet search it seems like a lot of people don’t like it and have all kinds of problems with the esters. I shy away from WY2000 as it it seems to have even higher risk of diacetyl and lower attenuation. If an SRM adjustment, curious about your feelings on upping the SRM on the helles. It works. Perhaps the next batch, I should just stick with 34/70. DIamond Lager Yeast ˜˚˛˝˙ˆ˛ˇ˘ ˇ ˇ ˝˚˚ Tech data sheet Brewing Yeasts DIamond Quick Facts Diamond Lager yeast is a true lager strain originating in Germany. My wife still tells me, “Sorry. Yeast selection has become a major focus for brewers, many relying on particular strains as the primary contributor to beer character. Attributes like fruity, floral or sulfury notes do not vary significantly over different conditions, nor do they at high fermentation temperatures! Both companies offer really great yeast strains. Final gravity: medium. I’ve been splitting these two types of yeast for a noumerous batches of beer. I have a Czech Pale Lager with 3 different yeasts and when it is ready I will do the blind triangle test to see. At 14 days, I noted no observable activity in either batch and took a hydrometer measurement confirming the same FG had been reached in both. ThermoWorks Some parameters have more impact on fermentation behavior and flavor expression than others. I have been using 3 packages, as it always seems 2.X are required if using the pitching rate calculators. The fact tasters were unable to reliably distinguish a beer fermented with Saflager W-34/70 and one fermented with Saflager S-23 is interesting on its own, though what makes these results more surprising is that they run counter to claims by some that S-23 imparts unpleasantly high esters, which simply wasn’t the case for me. i've taken a 1.106 barleywine to 1.022 with just normal splashing and 2 packs of 05. The S-23 was keg-conditioned with a little sugar and stored in the mid 60s. Thanks. I had always accepted that I would be unable to “lager” since I had no way of controlling the fermentation at lower temps. The Diamond Lager yeast strain originated in Germany and is used by commercial breweries worldwide. 2124 is simply is the most versatile lager yeast, most attenuative, and can handle higher ferment temps. We also use third-party cookies that help us analyze and understand how you use this website. Dry brewers yeast quality has improved exponentially in the last decade or so. Still, even then no problems. If you enjoy this stuff and feel compelled to support Brulosophy.com, please check out the Support Us page for details on how you can very easily do so. They had a strong, well-aged, and higher-hopped dark beer. It ferments well and produces beers that I love. 3638. I placed the filled kegs in my keezer on high pressure for a brief burst carbonation, decreasing the gas to serving pressure the following day. If one wants to make Czech pils with no risk of diactyl I suggest WY2178 or 2042 Danish (PS I am not affiliated nor promoting Wyeast, I just have more experience using their yeasts or White Labs for that matter). Ah, okay – I wonder if the darker color you’re seeing in German examples is either a maillard thing from them decocting, or possibly pure age from export/etc. Indeed, different yeasts can impart unique aromas and flavors to beer, I trust most brewers are comfortable with this assertion. I’m also wondering if estery results for S23 were temp related. Count me among those who have had fruity experiences with S-23, which stand out in my memory compared to other lagers I have brewed. I ‘harvest’ my S23 after brewing , it’s easily done. Thanks for doing this – good intel on those strains. The beer became especially favored by the doc… I’ve been researching to see which saflager best suited my recipe but now I can rest easy and just go with whichever is in stock when I’m ready to brew. If you prefer to create a starter while using W-34/70, see how to make a yeast starter at brewersfriend.com. The results you had are similar to my use of S-23. Diamond Lager yeast Flavor & Aroma delivers excellent fermentation performance, and has the ability to produce clean, authentic lagers. Once the boil was complete, I killed the flame and rapidly chilled the wort to my groundwater temperature of 58°F/14°C. I did want to find out what your reasoning for the blackprinz in the helles was. I really like the yeast. Bavarian Wheat ... London Ale. Some yeasts I’ll bet I could not tell the difference. Yes, they had the same FG. Weihenstephan 34/70. A lager strain in the truest sense, Diamond Lager yeast originates from Germany. WLP820 Oktoberfest Lager Yeast : 2206 Bavarian Lager Yeast : WLP830 German Lager Yeast : 2124 Bohemian Lager Yeast: WLP833 German Bock Yeast : 2487 Hella-Bock: WLP838 SouthernGerman Lager Yeast : 2308 Munich Lager Yeast : WLP840 American Pilsner Lager Yeast : 2007 Pilsen Lager Yeast : WLP885 Zurich Lager Yeast : n/a: WLP920 Old Bavarian Lager Yeast Maybe I’ll start just using 2 packages and see how that goes. Chosen for its robust character, LalBrew® Diamond Lager yeast delivers ... View full details LalBrew® Köln Kolsch Style Dry Yeast $7.99 LalBrew® Köln is ideal for brewing traditional Kölsch-style beers and other neutral ales. I did a batch of Czech Pils with S-23 recently. You also have the option to opt-out of these cookies. Nevertheless, by increasing the fermentation temperature, you can reduce the fermentation time – without affecting the neutral beer flavor! Good flocculation with excellent attenuation. It stores well in the fridge and leaps into action when used in a subsequent brew. I’ve made a few with s-23 now and never had anything close to passionfruit. My local homebrew store stocks S-23 and not the other one so I used that awhile back. W34/70 is a beast. For instance, WLP830 and WLP833 are nearly identical. With the water appropriately heated, I mashed in to hit my desired saccharification rest temperature. My other favorite yeast which has more diacetyl risk is WY2001. I’ve tried to use S23 many times without much success. I did not do any triangle tasting, but I’d like to. 8.0 oz Caramel 60. I’ve never had any undesirable results…yet. I've used S-189 a few times, and it's a good yeast, but in my experience, it's a bit more expensive than 34/70, and I do prefer the flavor/character I get from 34/70 a bit more. Samichlaus. After reading here about the experiment with 34/70 at warmer temps, I did a similar experiment a few months ago. Something that could possibly hold its own against the invasion. https://brulosophy.com/2016/11/07/yeast-pitch-rate-pt-5-underpitch-vs-overpitch-in-a-lager-exbeeriment-results/, Water Profile: Ca 52 | Mg 0 | Na 8 | SO4 45 | Cl 61 | pH 5.4. Select Options. Did you notice anything like this? Lallemand Diamond Lager Brewing Yeast - 11 g. ... Fermentis SafLager™ W-34/70 Dry Lager Yeast. I did add a small amount of sugar to keg condition the S-23. P.S. Do not exceed 104degF--you may kill your yeast! I’ve never had fruity esters and it’s always been a very clean finish. now dry yeast is my mainstay (i have only made one lager) unless it's a wheat beer.
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