9 replies to this topic

[No Party JKor]

Well? Lay it on me.

I have a few packs and i'm curious what will happen.

[Bklmt2000]

Very clean, pretty much like an ale yeast.

 

IMHO, it takes a bit longer to drop bright than US-05 (my main workhorse yeast), but with some extra time at lager temps, it drops bright.

 

I've used 34/70 several times @ 60°F, and it's worked great in both lager and ale styles at that temp. 

[HVB]

While not exactly what you are looking for I will post it anyway https://brulosophy.c...riment-results/

[No Party JKor]

So, temp don't matter? Cool.

[Bklmt2000]

So, temp don't matter? Cool.

 

It matters, but to a point.  If you can maintain lager temps (say, 50°F) for the entire primary, then so much the better.

 

If not, but you can maintain temps ~60°F, you'll still get a clean beer that will be very lager-like.

 

That said, I wouldn't advocate fermenting a lager yeast much warmer than 60°F, and certainly not at 80°F.

[Big Nake]

It matters, but to a point.  If you can maintain lager temps (say, 50°F) for the entire primary, then so much the better.
 
If not, but you can maintain temps ~60°F, you'll still get a clean beer that will be very lager-like.
 
That said, I wouldn't advocate fermenting a lager yeast much warmer than 60°F, and certainly not at 80°F.

Right. But 2124 Bohemian (and the supposed 34/70 dry version) is supposed to be an unusual yeast in that it will ferment clean at lager temps (48-54° I think) and then also at ale temps. Most yeast strains can't make that claim although 2565 and 1728 both have some low end temps for ale yeasts. I have never used 34/70 and I have never used 2124 (possibly my favorite lager yeast) at higher temps... I always ferment it between 48° and 50° so I can't comment on the higher-end character... but it has been known to work well at those higher temps.

HERE'S a conversation on this over at AHA.

From my trusty Wyeast poster hanging in the beer bunker... A Carlsberg type yeast and the most widely used lager strain in the world. Produces a distinct malty profile with some ester character and a crisp finish. Will ferment in the 45-55°F range for various beer styles. Benefits from diacetyl rest at 58°F (14°C) for 24 hours after fermentation is complete. Also used for pseudo-ale production with fermentations at 75°F, (24°C) which eliminates sulfur production.

[Mya]

I've done 2124 several times @ 60 ish, very clean profile

[dmtaylor]

My latest batch of W-34/70 warm went funky and had to be dumped.

 

WLP810 on the other hand is a fantastic yeast.  However I did use that one in the low 60s as you might expect, so...

[No Party JKor]

My latest batch of W-34/70 warm went funky and had to be dumped.

 

WLP810 on the other hand is a fantastic yeast.  However I did use that one in the low 60s as you might expect, so...

 

 

How warm are you going?  

[dmtaylor]

How warm are you going?  

W-34-70 was at room temp, about 69 F.  If it hadn't gotten some weird oxidation problem, it might have turned out alright.  Maybe during subsequent cold crash it sucked in too much oxygen?  It had no airlock, just loosely covered, which is probably the issue I had.