84 replies to this topic

[positiveContact]

to be safe I ordered for diamond lager yeast packets.  If I only need 2 or 3 no big deal either since dry yeast has such a long shelf life.  also ordered a couple of packets of BRY-97 to see if I get a Denny experience or a Drez experience or something in between

[positiveContact]

Does anyone know how many cells are actually in an 11g packet of dry yeast? I read somewhere but I can't find it now that the manufacturer under specifies it to guarantee a minimum amount of cells.

[Bklmt2000]

for 34/70, it's greater than 6 billion cells/gram.

 

Source: https://www.williams...om/pdfs/y16.pdf

[HVB]

For a 12P (1.048) beer this tells me I need 2 packages of BRY-97.  I guess you could use that data and try and back calculate to come up with the # of cells per package.  The same calculator tells me I need 3 packages of Diamond for the same 12P beer.  

[Big Nake]

At some point I will use this Diamond that I have.  Based on past conversations it sounds like it might be 34/70 (2124) but you can only know by trying it.  S-189 is solid and pretty much stays out of the way, flavor-wise.  Someone needs to come up with a dry version of Omega Bayern.  If that ever happened I might abandon liquid yeast altogether.  

[neddles]

Someone needs to come up with a dry version of Omega Bayern.  If that ever happened I might abandon liquid yeast altogether.  

 

I'd be all over that.

[Poptop]

^^^ ditto

[denny]

I might try the diamond lager just for something new. How many packs do you use for five gallons? One or two?

 

I've tried both and can't tell a difference.

Does anyone know how many cells are actually in an 11g packet of dry yeast? I read somewhere but I can't find it now that the manufacturer under specifies it to guarantee a minimum amount of cells.

 

Don't know, don't care.  I'm over cell count.  It's about yeast health and vitality.

At some point I will use this Diamond that I have.  Based on past conversations it sounds like it might be 34/70 (2124) but you can only know by trying it.  S-189 is solid and pretty much stays out of the way, flavor-wise.  Someone needs to come up with a dry version of Omega Bayern.  If that ever happened I might abandon liquid yeast altogether.  

 

It IS 2124-34/70.  Confirmed by a Lallemand biologist in a roundabout way.

[Big Nake]

I've tried both and can't tell a difference.

 

Don't know, don't care.  I'm over cell count.  It's about yeast health and vitality.

 

It IS 2124-34/70.  Confirmed by a Lallemand biologist in a roundabout way.

Right... like It's the most commonly used yeast in the world, right?  Sounds like Weihenstephan, 2124, 34/70, etc. which is okay with me.  A nice yeast.  

[denny]

Right... like It's the most commonly used yeast in the world, right?  Sounds like Weihenstephan, 2124, 34/70, etc. which is okay with me.  A nice yeast.  

 

Yeah.  I've used it in 3 pilsners so far.  Love it.  Is it different than 34/70?  Have to do a triangle before I can say.

[Big Nake]

Yeah.  I've used it in 3 pilsners so far.  Love it.  Is it different than 34/70?  Have to do a triangle before I can say.

Do a rectangle to be sure.  No, no... wait... a trapezoid. 

[denny]

Do a rectangle to be sure.  No, no... wait... a trapezoid. 

 

Ooh, a trapezoid!  More beer!  I need to mention that to Drew.

[Big Nake]

Ooh, a trapezoid!  More beer!  I need to mention that to Drew.

 

Same number of beers as a rectangle but way more fun.  

[positiveContact]

I've tried both and can't tell a difference.

 

tempting to try just 2 in 10 gallons!  economical!

[HVB]

tempting to try just 2 in 10 gallons! economical!

Can you use the drauflauesen (sp) technique with dry? Pull off a gallon, get the dry yeast going in that and add it all back to the main batch. Just spitballin.

[positiveContact]

Can you use the drauflauesen (sp) technique with dry? Pull off a gallon, get the dry yeast going in that and add it all back to the main batch. Just spitballin.

I had a similar thought but I'm not sure if it helps or not.

[pkrone]

I've used all three of the dry yeast mentioned in the OP.  Done several side-by-sides by pitching one strain in one carboy of wort and another in the other.  All 3 are good with very subtle differences.   I liked s-23 and my wife preferred 34/70.   Interesting...

[MyaCullen]

I've used all three of the dry yeast mentioned in the OP.  Done several side-by-sides by pitching one strain in one carboy of wort and another in the other.  All 3 are good with very subtle differences.   I liked s-23 and my wife preferred 34/70.   Interesting...

s-23 is strangely hit and miss, I've made some nice lagers, and one that tasted of passion fruit wine cooler.

 

It almost tastes like a Kolsch yeast in my pallete.

I had a similar thought but I'm not sure if it helps or not.

I think that chills did it regularly, especially on new dry lager yeast pitches.

[positiveContact]

Can you use the drauflauesen (sp) technique with dry? Pull off a gallon, get the dry yeast going in that and add it all back to the main batch. Just spitballin.

 

 

 

I think that chills did it regularly, especially on new dry lager yeast pitches.

 

back to this general idea:

 

how is this particularly different than making a 007 type starter other than not having to make the starter and introducing some additional lag?

[MyaCullen]

back to this general idea:

 

how is this particularly different than making a 007 type starter other than not having to make the starter and introducing some additional lag?

not much I'd say it's just bigger, using a similar concept