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Date: 07 Aug 2006 15:47:55
From: The Artist Formerly Known as Kap'n Salty
Subject: W 34/70 Dry Lager yeast followup.
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Well, I thought I'd post the results of my experience with the DCL
W34/70 Dry lager yeast. This is reputed to be the same strain as White
Labs Bavarian lager yeast in dried form.
When we last left off, I had pitched a mostly-vienna amber lager. The
beer was in the secondary with no noticable fruity taste. On the yeast
cake from the lager, I pitched a 1.090 mostly-vienna doppelbock. (this
is about 5 months ago).
Soooo......
The amber lager didn't come too well. Good taste, but then there's a
sort of unpleasant tartness in the aftertaste. The doppel has come out
pretty nicely, however -- cloying at first, but rounding nicely over the
next few months. It's a very nice beer at this point.
I suspect the issue with the other beer -- the amber lager -- may have
been caused with an excess of Star-San still in my therminator plate
chiller (just a guess). I've noticed I need to be fairly careful
emptying it or quite a bit gets left behind. Could be some kind of
infection, but I haven't seen it anywhere else and it doesn't taste like
any infected beer I've had, and the doppel is fine.
So the bottom line is I'm going to give the yeast another try with a
couple/three of other beers in a month or two. Probably an ofest, a
dunkel and another big doppel. Will report back then...
Cheers -- m
--
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Date: 19 Aug 2006 20:19:49
From: Norm J
Subject: Re: W 34/70 Dry Lager yeast followup.
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On Mon, 07 Aug 2006 15:47:55 -0500, The Artist Formerly Known as Kap'n
Salty <mikey666@666swampgas.666com > wrote:
>Well, I thought I'd post the results of my experience with the DCL
>W34/70 Dry lager yeast. This is reputed to be the same strain as White
>Labs Bavarian lager yeast in dried form.
>
I have used this yeast three times now with a Marzen now in the
fermenter. First two tries were a Dortmunder Export followed by a
traditional bock pitched on the yeast from the first batch. Both beers
turned out well, very clean lager flavors and fermented out as
expected. No unusual flavors. The bock I entered in a comp and it won
a gold medal in the bock category with 41 pts. Bottom line, don't snub
your noses at dry lager yeast. I think this is a good one. As always
though, pitch piles of yeast for lagers.
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Date: 19 Aug 2006 17:38:24
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: W 34/70 Dry Lager yeast followup.
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Norm J wrote:
> On Mon, 07 Aug 2006 15:47:55 -0500, The Artist Formerly Known as Kap'n
> Salty <mikey666@666swampgas.666com> wrote:
>
>
>>Well, I thought I'd post the results of my experience with the DCL
>>W34/70 Dry lager yeast. This is reputed to be the same strain as White
>>Labs Bavarian lager yeast in dried form.
>>
>
> I have used this yeast three times now with a Marzen now in the
> fermenter. First two tries were a Dortmunder Export followed by a
> traditional bock pitched on the yeast from the first batch. Both beers
> turned out well, very clean lager flavors and fermented out as
> expected. No unusual flavors. The bock I entered in a comp and it won
> a gold medal in the bock category with 41 pts. Bottom line, don't snub
> your noses at dry lager yeast. I think this is a good one. As always
> though, pitch piles of yeast for lagers.
Which is the nice thing about dry lager yeast...
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
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Date: 19 Aug 2006 16:34:04
From: RomeoMike
Subject: Re: W 34/70 Dry Lager yeast followup.
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How much did you pitch?
Norm J wrote:
As always
> though, pitch piles of yeast for lagers.
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Date: 20 Aug 2006 16:25:00
From: Norm J
Subject: Re: W 34/70 Dry Lager yeast followup.
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On Sat, 19 Aug 2006 16:34:04 -0600, RomeoMike
<romeo_mike@nojunk.gmail.com > wrote:
>How much did you pitch?
>
The Dortmunder I pitched 3 packets, hydrated at 85 degrees and pitched
cold at 48 degrees. I didn't cool the yeast to below 70 before
pitching though so I am sure yeast viability suffered some. Still, it
fermented out clean and fully to 1.012 (from 1.051). The bock got the
yeast cake from the Dortmunder so it had piles of yeast at pitching
temperature of 48 degrees and it fermented well.
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Date: 19 Aug 2006 22:54:07
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: W 34/70 Dry Lager yeast followup.
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RomeoMike wrote:
> How much did you pitch?
>
> Norm J wrote:
> As always
>
>> though, pitch piles of yeast for lagers.
I used 3 packs rehydrated, then pitched a doppelbock on the cake from
the first beer.
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
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Date: 20 Aug 2006 16:26:58
From: Norm J
Subject: Re: W 34/70 Dry Lager yeast followup.
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On Sat, 19 Aug 2006 22:54:07 -0500, The Artist Formerly Known as Kap'n
Salty <mikey666@666swampgas.666com > wrote:
>
>I used 3 packs rehydrated, then pitched a doppelbock on the cake from
>the first beer.
Hey, you stole my line. Thats exactly what I did for the bock as the
Dortmunder in my case was a giant starter (tasty too).
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