4 replies to this topic

[cbbrown40]

Doing a Dopplebock in the morning and I am tossed between the two types of yeastwhat are your thoughts on each?I am leaning toward the W-34/70

[ColdAssHonky]

Doing a Dopplebock in the morning and I am tossed between the two types of yeastwhat are your thoughts on each?I am leaning toward the W-34/70

I wasn't really impressed with my first S-23 beer, so my vote's for 34/70. I have two packets of it, but haven't put it to use yet, but heard good things.

[denny]

Anything but S-23!!!! US-05 would work better!

[WallyG3]

I used the 34/70 on a Pilsner and then used the cake for Doppelbock this winter. I had plenty of yeast for the Doppelbock (about 800ml of settled slurry), but it didn't attenuate fully. That may have been due to a 4 degree temperature drop near the end, so take it with a grain of salt. I fermented at 48, ramped up to 50 after a week, then to 54 accindentally a few days later, and then dropped back to 50. Same thing with both beers. :doh:Yeah, I need better control.Flavor wise - the Pilsner is just OK, also underattenuated and a little fruity, but mostly clean. I think it would have been fine had it attenuated more. The Doppelbock is just OK as well. If you have spot-on temp control, I think you'll be fine. Me, I did mine in a big cooler with ice bottles, thus the fluctuation.Please report back with your experience with this yeast if that's what you use.

[Slainte]

34/70 will make a nice DB. I haven't used the dry version though, only the liquid.