S23 versus W 34/70 saflager.
S23 versus W 34/70 saflager.
After using both of these yeasts in my latest brews i've found a definite winner in the W 34/70.S23 tends to leave a bit of a sulphury smell and taste in the brew at bottling time,whereas W34/70 tastes nice and crisp with no sulphur.Anybody else had this experience with these yeasts??
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Aussie Claret
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Hi Mark,
I also have a preference for the W34/70 as it does give a crisper flavour profile, I found that the S23 had a slightly estery and fruity taste. The sulphur odor should disapate with longer conditioning.
AC
I also have a preference for the W34/70 as it does give a crisper flavour profile, I found that the S23 had a slightly estery and fruity taste. The sulphur odor should disapate with longer conditioning.
AC
There's nothing wrong with having nothing to say - unless you insist on saying it. (Anonymous)
Isn't the W34/70 an American Lager yeast?
I have used the S23 in quite a few brews and had no side effects especially the sulpher like spell. However, this year I am going to make the majority of my lagers with either a liquid German Lager yeast or a Czech Pilsner yeast.
I believe that the liquid yeasts are by far and away the best option, even though the initial outlay is more.
I have used the S23 in quite a few brews and had no side effects especially the sulpher like spell. However, this year I am going to make the majority of my lagers with either a liquid German Lager yeast or a Czech Pilsner yeast.
I believe that the liquid yeasts are by far and away the best option, even though the initial outlay is more.
The liver is Evil and must be punished!!
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Aussie Claret
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Wassa
The W34/70 is a german Lager yeast (Weihenstephan region.)
You may be thinking of SafAle US56, which is a US ale strain yeast.
For what it's worth I have used only one liquid yeast Wyeast 1338 European Ale yeast and it cost $18, whilst I harvested some of the yeast 6 stubbies worth for subsequent use reducing the overall cost ; this particular yeast was not as good as I was expecting, it is really quite fruity, perhaps just the strain I used; I was a little disappointed. The fruitiness can only be attributed to the yeast as I have temperature control and kept fermentation at 18c.
Anyway back to the point if you haven't tried the W34/70, have a go because it's cheaper and really a good yeast. I am sure that there are heaps of good liquid yeast which I will try; however I hope to have at least tasted or know the flavour profile before spending another $18.
AC
The W34/70 is a german Lager yeast (Weihenstephan region.)
You may be thinking of SafAle US56, which is a US ale strain yeast.
For what it's worth I have used only one liquid yeast Wyeast 1338 European Ale yeast and it cost $18, whilst I harvested some of the yeast 6 stubbies worth for subsequent use reducing the overall cost ; this particular yeast was not as good as I was expecting, it is really quite fruity, perhaps just the strain I used; I was a little disappointed. The fruitiness can only be attributed to the yeast as I have temperature control and kept fermentation at 18c.
Anyway back to the point if you haven't tried the W34/70, have a go because it's cheaper and really a good yeast. I am sure that there are heaps of good liquid yeast which I will try; however I hope to have at least tasted or know the flavour profile before spending another $18.
AC
There's nothing wrong with having nothing to say - unless you insist on saying it. (Anonymous)
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Aussie Claret
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Sorry me again
This little snippet from the Wyeast web site, suggests that they have a lager stain Bohemian Lager 2124, which is W34/70, hence why pay $18 when you can purchase a dry sachet for $3 - 3.50.
Cheers
AC
2124 Bohemian Lager Yeast. AKA 34/70
Probable origin: Weihenstephan, Germany
Beer Styles: Pilsners, Hellas, Dunkel
Commercial examples may include: Ayinger, Sam Adams, Stroh, Sudwerk
Unique properties: A Carlsberg type yeast and most widely used lager strain in the world. Produces a distinct malty profile with some ester character with a crisp finish. Well balanced profile produces a wide range of lager beers. Will ferment in the mid 40's to mid 50's 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 75º F, (24º C) which eliminates sulfur production. Flocculation - medium; apparent attenuation 69-73%. (48-58° F, 9-14° C)
This little snippet from the Wyeast web site, suggests that they have a lager stain Bohemian Lager 2124, which is W34/70, hence why pay $18 when you can purchase a dry sachet for $3 - 3.50.
Cheers
AC
2124 Bohemian Lager Yeast. AKA 34/70
Probable origin: Weihenstephan, Germany
Beer Styles: Pilsners, Hellas, Dunkel
Commercial examples may include: Ayinger, Sam Adams, Stroh, Sudwerk
Unique properties: A Carlsberg type yeast and most widely used lager strain in the world. Produces a distinct malty profile with some ester character with a crisp finish. Well balanced profile produces a wide range of lager beers. Will ferment in the mid 40's to mid 50's 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 75º F, (24º C) which eliminates sulfur production. Flocculation - medium; apparent attenuation 69-73%. (48-58° F, 9-14° C)
There's nothing wrong with having nothing to say - unless you insist on saying it. (Anonymous)
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Aussie Claret
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Hi Wassa,
I did two partial experiments similar recipes but slightly different grain bills, can't remember as I'm at work but I think one had lager malt and vienna and the other only lager malt , both with a bit of wheat and carapils.
I was experimenting and both used the Wyeast 1338 european ale, the second looks much better and tastes pretty good from the hydro samples, I keep taking, it is ready for kegging just trying to finish one off to fill up again, lifes little problems.
The first for some reason is pretty cloudy, which I'm trying to figure out why, it was the one with the vienna in it.
Kolsch is a lighter style beer (ale) which originates from Koln (Cologne where the wife is from) in Germany. It is a light golden ale which is lagered to give a very pleasant drinkable beer, not overly hopped or bittered, it can be slightly fruity but I've tried to make mine a little on the crisper side.
Try googling or a little more info.
Cheers
AC
I did two partial experiments similar recipes but slightly different grain bills, can't remember as I'm at work but I think one had lager malt and vienna and the other only lager malt , both with a bit of wheat and carapils.
I was experimenting and both used the Wyeast 1338 european ale, the second looks much better and tastes pretty good from the hydro samples, I keep taking, it is ready for kegging just trying to finish one off to fill up again, lifes little problems.
The first for some reason is pretty cloudy, which I'm trying to figure out why, it was the one with the vienna in it.
Kolsch is a lighter style beer (ale) which originates from Koln (Cologne where the wife is from) in Germany. It is a light golden ale which is lagered to give a very pleasant drinkable beer, not overly hopped or bittered, it can be slightly fruity but I've tried to make mine a little on the crisper side.
Try googling or a little more info.
Cheers
AC
Last edited by Aussie Claret on Friday May 12, 2006 7:57 am, edited 1 time in total.
There's nothing wrong with having nothing to say - unless you insist on saying it. (Anonymous)
heh, AC, I just brewed something thats turned out quite a bit like a kolsch, it was a whispering wheat can (I think its all barley in spite of the label) added some LDWM and LDME (muntons) and used the s33 - hoping for some sort of fruity thing happening!
Well its come off =- not bitter, bit of fruit, easy drinking beer. I got the idea after trying the kolsch up at potters breweery in the hunter, after going through yeasts available, i thought that would be closest. Potters do use the kolsch yeast of course, but probably quite warm.
nice style - should be more of it.
Well its come off =- not bitter, bit of fruit, easy drinking beer. I got the idea after trying the kolsch up at potters breweery in the hunter, after going through yeasts available, i thought that would be closest. Potters do use the kolsch yeast of course, but probably quite warm.
nice style - should be more of it.
Just happened to find a bottle of a pilsner brewed back in july last year using S23. Tasted great IMO. I remember this brew as being very nice over the summer. Notes show racked for 2 weeks at 13C to 15C then bottled and stored in the fridge for a month. No sulphur taste in the bottle today
I may try the same recipe with 34/70 to taste the difference.
I may try the same recipe with 34/70 to taste the difference.
You can't be a real country unless you have a beer and a airline, but at the very least you need a beer. - Frank Zappa
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Aussie Claret
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