Saflager W34/70

[juzz1981]

Hi Guys,

I have this yeast on hand that needs to be used up, my question is what recipe to use it with..

Anyone got any ideas?

 

[manticle]

AG, partial, extract, kit?

 

[juzz1981]

Just extracts at the moment

 

[juzz1981]

I would like to try some other hops apart from POR, they are the only ones ive brewed with so far.

 

[kelbygreen]

maybe use saaz, cluster, Hallertau or Tettnang think they all are used in lagers but I only have used saaz C and ontop of a kit but it was bloody good

 

[Dazza_devil]

Just extracts at the moment

What's wrong with extracts?
I did a Baltic Porter with that yeast that came up OK.

 

[juzz1981]

Nothing wrong with extracts at all Boagsy, its only as far as i've advanced at the moment.

 

[Dazza_devil]

Nothing wrong with extracts at all Boagsy, its only as far as i've advanced at the moment.

From my experience extracts can advance a long way themselves. AG, being the next step, may possibly allow more control over the final result with a broader scope but extracts may not neccessarily be inferior. Take a lot of commercial brews for example, I know I prefer my extract brews to a lot of them and I'm sure they are not brewed with extracts.

Anyway, I've had a few Maidu Golds, if you wanna brew a Baltic Porter I can post the recipe. It was an early one of my attempts but you may gain something from it if your so inclined.

Cheeres

 

[Nick JD]

I just did this one with 34/70.

SteinGrenade!

23L
2.5kg LDME
0.5kg Dextrose
18g Green Bullet for 60 min
15g Green Bullet for 10 min
10g Hallertau/10g Green Bullet dry hop when half way to FG

 

[Bribie G]

W-34/70 doesn't have to be given the full lager treatment, it will ferment happily at low ale temperatures (14 degrees or so) and allowed to rise gradually at the end of the fermentation - It's a good yeast to use at ambient temperature in places like Victoria etc in the Winter. I'm currently giving an Aussie Lager (grain) the same treatment and it turns out quite commercial in a Melbourne Bitter / XXXX sort of way.

 

[HoppingMad]

Just used this yeast on a lager with straight saaz at bittering and aroma and it was yum. Gives that European flavour that you find in many German & Euro Lagers.

Many people say this yeast can taste a little 'dusty' if you drink it too early after lagering so consider allowing some solid lagering/cellaring time if you want it 'uber-clean' tasting. That said I don't mind the dusty factor myself and often can't be that patient.

Thumbs up for it. Got another one in the fridge ready to go on another batch.

Hopper.

 

[Bribie G]

Just used this yeast on a lager with straight saaz at bittering and aroma and it was yum. Gives that European flavour that you find in many German & Euro Lagers.

Many people say this yeast can taste a little 'dusty' if you drink it too early after lagering so consider allowing some solid lagering/cellaring time if you want it 'uber-clean' tasting. That said I don't mind the dusty factor myself and often can't be that patient.

Thumbs up for it. Got another one in the fridge ready to go on another batch.

Hopper.

I've come to realise over the last year that that yummy aroma head-spinning hit that you get when you open a bottle of Euro lager and sniff, is not just to do with the hop aroma. A component of it is the sulphur which in large quantities would be a turn off, but at low levels it's part of the true character. Last Winter Case Swap here in Bris I took along two lagers, identical recipe but one fermented on W-34/70 and the other on Morgans Lager Yeast. The Morgans was very drinkable but a bit Meh. The W-34/70 was like opening a bottle I'd just bought from Dans, as Hopper said.

 

[juzz1981]

Hmm might give Nick JD's a crack.
Boagsy if you could send me your Baltic Porter recipe i will try that also.

I assume i could use this yeast on a Guiness / Stout recipe? or No?

Thanks

 

[Dazza_devil]

Hmm might give Nick JD's a crack.
Boagsy if you could send me your Baltic Porter recipe i will try that also.

I assume i could use this yeast on a Guiness / Stout recipe? or No?

Thanks

Boagsy's Ball Tick Porter

18 litres (18.5 with the starter)
OG was around 1.070

3kg LDME
200g Chocolate Wheat
100g Carared
100g Pale Crystal
40g Black Patent

18g D Saaz @ 60 mins
18g D Saaz @ 30mins
18g D Saaz @ 10mins

10ml licorice extract @ flameout (couldn't taste this but it may have been there subliminally, if there's such a word)

4 litre starter of W34/70 pitched @ 13.5 degrees C and fermeted @ 11.5 degrees C

After a week I raised the temp incrementely to 17.5 degrees C and took 4 points off the SG to finish @ 1.020

As I said it was an early attempt so you may well want to tweak it at your own disgression but it did turn out OK and was getting good around 6 months in the bottle, in fact I have a bottle of it saved which is 8-9 months old now. After carbonation I put the whole batch in the fridge to condition.



As for using the yeast in a Guiness clone I'm pretty sure you would want to use Irish Ale Yeast for that one at temps around 22 degrees but don't quote me.

 

[juzz1981]

Thanks Boagsy, will give it a shot..

thanks heaps

 

[dougsbrew]

hi there, i am just about to use this yeast(w34/70) for the first time and was after some more tips,
ie. the lagering time, how much would be minimum, maybe give it a good dicatyl rest?
i was hoping to be drinking this in a months time as i do with my s-189 brews.

edit - and i will be filtering 1 micron, suggestions when to do this appreciated. ie before/after lagering.

 

[bignath]

hi there, i am just about to use this yeast(w34/70) for the first time and was after some more tips,
ie. the lagering time, how much would be minimum, maybe give it a good dicatyl rest?
i was hoping to be drinking this in a months time as i do with my s-189 brews.

edit - and i will be filtering 1 micron, suggestions when to do this appreciated. ie before/after lagering.

Hey DB,

i am a big fan of this yeast and use it a lot. I think it was Bribie earlier in this thread that said it doesn't need the full lager treatment. I haven't tried using this yeast any other way other than "the full lager treatment" so i wouldn't know, but i would rate Bribies advise as being very good. He's much more experienced brewer than me.

What i've found particularly over the last 6 or so batches is that i needed to do a diacetyl rest. I've just started picking it up in some of my recent brews. I am using a simple malt and hop bill though so there isn't much that the diacetyl can hide behind. Either way i have two in the fermenting fridge conditioning at 0deg for the past 3 days and will put them in a keg tonight ready for the weekend, and both of these were given a rest before conditioning. Will be interested to see my own results on this one.

I think 34/70 is a great yeast, it flocculates really well and settles at the bottom of the fermenter. It's a very clean lager yeast i've found, and i ferment this at 11deg on my fridge, which according to my daily samples, equates to 12deg actual temp.

My typical schedule for this yeast is to ferment in primary for usually around 14-20days, condition in primary as i don't think it needs racking to secondary and then to keg. Usually takes between three and four weeks total for this process. I take my time with lagers, and quite possibly could cut a few corners timewise but haven't tried to yet. It's a very slow and steady yeast to ferment with but it will get there. Have had no issues with stalling.

If you are going for a clean euro lager with some subtle hop additions, you'll love this yeast.

Cheers,

Nath

 

[neonmeate]

i like this yeast, nice and neutral and pretty forgiving with temperature and diacetyl and sulfur. and buying multiple packs means i dont have to make some ridiculously huge starter of liquid yeast.

im planning to use it in a jever clone very shortly. was reading on a german brewboard that 3470 isnt the best for a north german pils, has too much body and sweetness. i looked around at all the lager yeasts and none had higher than 77% attenuation. wonder if anyone's got any advice for me on a really attenuative, dry and crisp yeast for a dry bitter pils with low diacetyl, sulfur. danish? staropramen? 833?

 

[davo4772]

The only issue I have with this yeast is that it costs about $19 for 2 sachets. Much more than other Fermentis products.

 

[Bada Bing Brewery]

CB have 2 for $15.80
Cheers
BBB