36 replies to this topic

[Poptop]

In my limited Lager making, I've only used the 34/70's dry and I'm pretty pleased with it. If it weren't for a $2.95 flat shipping from Texas Brewing, I wouldn't even be thinking to place an order. I know this is a wide open question but if I were to try a different liquid lager yeast, what might you suggest? What would be a total opposite? What would be a good choice to make a light lager and then a Christmas beer on the cake etc? Pretty sure I want to get some 940... Thoughts?

[Big Nake]

If want something very different than 34/70 (which is supposed to be dry 2124), maybe look at 2308 or 2206. Also, White Labs 833 which is a popular yeast. I mention these because many of the other strains (2124, 2278, 2000, 2001, this Augustiner yeast, 830, 800, 802) all have a similar bright, sulfury and pilsnery type of character. 2308 is quite different and a yeast that I would use for something like a dunkel, a bock, a Vienna or a festbier. 940 is unique but it's still similar to 830 with that pilsnery, sulfury thing. I'm starting to think this M76 is a dry version of 2206 so that's a thought too.

[Poptop]

2308 = 838 Any thoughts on the Bud strain/American?

[Big Nake]

2308 = 838 Any thoughts on the Bud strain/American?

2007? I haven't used it in a long time. The last "American Lager" yeasts I have used were 2035 when I wanted to make some Yuengling-like beers and I actually like White Labs 840 American Lager yeast. It seems to have more character than Wyeast 2007 and I just happen to have a pack of 840 in my fridge. I made some American Lagers with it and really liked the character that I got out of it.

[positiveContact]

I think 833 would be a good choice.  I find that to be very distinctive.  it's the ayinger yeast so if you've had their beers you'll know what you are getting into.

[Big Nake]

I think 833 would be a good choice.  I find that to be very distinctive.  it's the ayinger yeast so if you've had their beers you'll know what you are getting into.

Yeah and it's very different from a yeast that seems to be more in line with pilsner production. Which is not to say that you couldn't use 838/2308 for a pilsner but it just seems to have a deep, malty thing going on which makes it really well-suited for a Vienna, dunkel, Oktoberfest, bock, Schwartz, etc.

[Poptop]

So 833 would accommodate big malty batches?

[Big Nake]

So 833 would accommodate big malty batches?

I think so. That said, I have either never used 833 or it has been a long time. I would prefer to smack a pack of 2308, let it swell and make a starter with it knowing that it would be active in a short time. If they're the same yeast and you have local access to White Labs, giddy up. The first two batches of Jamil's Vienna that I made were fermented with 2308 and they were dynamite. I'm going to try it again with this Omega Bayern which is hard to pin down in terms of what it's good for style-wise. I love its pilsnery character but it's not quite 2124 or a Czech style of lager yeast. Being Bavarian, it's almost like a cross between 2308 and 2124.

[positiveContact]

I don't think 833 and 2308 are the same yeast.  I think you are confusing 833 with 838.

[Poptop]

While not as many as Ale choices, the choices are still big

[pkrone]

If you're wanting a dry yeast due to shipping issues in the summer heat, I've had great luck with S-23.   Took it to 6 generations with a series of helles biers last winter/spring w/ great results.

[Poptop]

S-23 is on my order actually Thanks for the tip.

[Big Nake]

The other one is S-189 which has been mentioned here many times. When we discuss lager yeasts and mention Germany, Czech Republic, Mexico, The US, etc. we usually don't mention the origin of S-189 which is the Hurlimann brewery in Switzerland. It would be different from 34/70 but I can't really say HOW different. I like 2124 and the beers I made with S-189 were really nice.

[positiveContact]

The other one is S-189 which has been mentioned here many times. When we discuss lager yeasts and mention Germany, Czech Republic, Mexico, The US, etc. we usually don't mention the origin of S-189 which is the Hurlimann brewery in Switzerland. It would be different from 34/70 but I can't really say HOW different. I like 2124 and the beers I made with S-189 were really nice.

 

when you use S-189 do you make a starter?  pitch 2 packets into 5 gals?  just curious.  if I could start with one packet, make a 2-3L 007 starter and throw it into 10 gal I'd be liking the price!

Edited by Evil_Morty, 20 June 2017 - 01:48 PM.

[Poptop]

FWIW I made a 2L starter with a packet of MJ-31 and generated a ton of yeast.

[Big Nake]

when you use S-189 do you make a starter?  pitch 2 packets into 5 gals?  just curious.  if I could start with one packet, make a 2-3L 007 starter and throw it into 10 gal I'd be liking the price!

On the S-189... believe it or not I simply sprinkled one packet of the yeast onto a 5% lager wort and threw it in the fridge. I came back a little later and gave it a swirl but I went very lazy on that beer and it came out great. Of course this only applies to batch 1 with the yeast. I ended up using that yeast an unbelievable 6 times and every beer came out great.

The S-189 from Hurlimann is much better than the S-145 from GirlyMan. Just saying.
 

FWIW I made a 2L starter with a packet of MJ-31 and generated a ton of yeast.

I don't remember the last time I made a starter with dry yeast. I sprinkled the S-189 and also the S-04 I used earlier in the year. No worries. Now the Mangrove Jacks seems to be a completely different animal so I might have to make a starter for that one which kind of defeats the purpose of dry yeast for me.

[Bklmt2000]

when you use S-189 do you make a starter?  pitch 2 packets into 5 gals?  just curious.  if I could start with one packet, make a 2-3L 007 starter and throw it into 10 gal I'd be liking the price!

 

Last time I used S-189, 2 packets went into 5.5 gal of wort.

 

I harvested a couple of mason jars of slurry, which will be revived in starter wort like any other liquid yeast.

[Steve Urquell]

W34/70 and 2124 are the same and distinctive to me. I love them in anything. Tastes like sweettarts.

 

S189 is different than W34 but has little character. I consider it neutral. I can taste W34 and MJ M84, I cannot isolate S189 in beer.

 

S23 is rumored to be a kolsch yeast and I've made decent lagers with it but better hoppy ales when fermented cool. Denny hates this yeast and I thoroughly thrashed it over ~ 15 batches and didn't have the fruity flavors he encountered. I prolly won't make lagers with it again but will use it for hoppy ales and may try a straight kolsch recipe with it to test its kolshiness.

 

MJ M84 is very distinctive and a PITA to use, leaves malty flavors and is worth it to me for Czech lagers. Not a fan of it in clean lagers tho.

 

MJ M76 is on deck for a German lager soon.

[Big Nake]

MJ M76 is on deck for a German lager soon.

I think I'll make some sort of German amber lager... a festbier or something along those lines with the M76. I don't want to hop it much because I want to get a feel for the yeast character. I also don't want to make a helles or pilsner because I'm not sure what this yeast is really like. So an Oktoberfest or maybe Dunkel just to get the feel for it. Then based on that first batch, I'll pivot from there.

[positiveContact]

I don't remember the last time I made a starter with dry yeast. I sprinkled the S-189 and also the S-04 I used earlier in the year. No worries. Now the Mangrove Jacks seems to be a completely different animal so I might have to make a starter for that one which kind of defeats the purpose of dry yeast for me.

 

normally I wouldn't consider it either but if the recommended pitching rate for me is 4 packs of yeast I start to consider it.