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Post by denny on Oct 19, 2022 14:19:37 GMT -6
Can you elaborate on that? What do you picture happening with Diamond and 34/70 in the same batch of lager? The Diamond was 'fresher' and I have always heard that 34/70 was a slow-starter so from that I might guess that Diamond started quicker and possibly did more of the fermenting than the 34/70 did. But now it's harvested and will be repitched so I wonder what that would look like. There's really no way to tell, and that's the point. I really don't think you can assume 34/70 started slower. There's just no way of knowing what happened or what might happen when you repitch. You just have to do it and see what happens.
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Post by Ken on Oct 19, 2022 14:32:32 GMT -6
Can you elaborate on that? What do you picture happening with Diamond and 34/70 in the same batch of lager? The Diamond was 'fresher' and I have always heard that 34/70 was a slow-starter so from that I might guess that Diamond started quicker and possibly did more of the fermenting than the 34/70 did. But now it's harvested and will be repitched so I wonder what that would look like. There's really no way to tell, and that's the point. I really don't think you can assume 34/70 started slower. There's just no way of knowing what happened or what might happen when you repitch. You just have to do it and see what happens.
Understood. You know that smell when you clean out a fermenter that still has some amount of yeast in it? That smell invades your entire house sometimes and this one smelled heavenly. Again, if this (these) yeast (yeasts) are derived from the old Weihenstephan strain then it makes sense because that strain has a distinct character to me and I have always liked it. I will report back once the next batch is underway. |
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Post by brewbama on Oct 20, 2022 10:19:19 GMT -6
I believe Diamond and 34/70 are two different strains.
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Post by Ken on Oct 20, 2022 11:54:56 GMT -6
I believe Diamond and 34/70 are two different strains. I thought they both had that "most-used lager strain in the world" thing in their description which suggested 2124/Weihenstephan. I could be wrong on that. |
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Post by denny on Oct 20, 2022 13:41:51 GMT -6
I believe Diamond and 34/70 are two different strains. I thought they both had that "most-used lager strain in the world" thing in their description which suggested 2124/Weihenstephan. I could be wrong on that. Both companies imply they are the same, but I've never been able to get either one to tell me for certain. |
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Post by brewbama on Oct 20, 2022 14:11:23 GMT -6
LalBrew Diamond™ is a true lager strain selected from the Doemens Academy Culture Collection in Germany. I believe it’s 308 based on all the other Lallemand yeasts being listed:  I believe “34/70” is Doemens Strain 375 Strain 375 is the most frequently used bottom fermenting yeast strain in Germany. It gives a balanced flavour in combination with good fermentation properties. Other yeast collections distribute it under a differing strain number. The technological properties are very similar to strain 308 however it has a lower SO2 production. Ref: doemens.org//uploads/2022/01/yeastbank_en_02-2022.pdf |
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Post by Ken on Oct 20, 2022 15:08:50 GMT -6
Interesting. Thanks for that.
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Post by pkrone on Oct 25, 2022 9:32:51 GMT -6
I had a discussion about pressure fermentation with Chris White after seeing a presentation he did. He talked about matching yeast, strain, pressure and temp, and even them the results they had gotten in testing were uneven. I decided I could skip it. I think I would have to know a brewer who brewed this way and then taste those beers before I would feel enough desire to try it myself. Our taste buds are mysterious and complicated. One person's nirvana is another person's "it's okay" so without any outside experience I probably would continue on my current road. I think that's a good position to take, Ken. That's why I'm doing a side by side comparison just to see if it's worth it to me. I pretty much brew that same beer all the time. I like what I like. I did the pressure ferment in a corny keg with a floating dip tube. The pressure transfer was a bit of a PITA, but I figured it out. Not near as much yeast slurry with the pressure batch and I didn't keep that yeast. I'll try to remember and post some results in a couple of more weeks. |
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