So, I just decided I'd finally get around to giving one of the new
generation of dry lager yeasts a try. I chose Fermentis (or is it
lallemand) W 34/70 secured from B3, since it's available domestically
and seemed to have a better reputation than S 23.
I brewed up a dunkel, figuring this would show off any fermentation
flaws pretty nicely. SG was expected to be around 1.054, finishing
around 1.014. It wasn't the best recipe around -- just used what I had
on hand, which meant Vienna as a base instead of Munich, which is what I
normally use as the base for my dunkels. Straight infusion mash --
nothing special. Once the boil was done, I cooled the wort to around 50
or so, and settled overnight at around 45F.
Just to be entirely kosher, I decided to rehydrate the yeast, which I
don't normally do with dry yeast. I rehydrated a lot - around 3 packets,
cooled it a bit by adding some chilled wort, and pitched into the wort
at around 45F.
The ferment started immediately, but was quite sluggish. Over the course
of a couple of days, I let the temp rise to the stated ideal for this
yeast of around 53F, at which point the ferment took off. This would
seem normal for this yeast if it's really the same as WP830, which as I
recall doesn't care for really low ferment temps. FG was right on target
A few days ago, I finally force-carbed and racked to the
lagering/serving tank. Took a taste this PM, and bottom line, I was
pretty impressed. No trace of fruitiness at all -- clearly, this is a
"real" lager yeast. The dunkel is already pretty good, although because
the recipe was pretty random, probably isn't going to be great.
Next step is to pitch a better beer on the dregs in a week or so -- I'll
be doing a maibock or a doppelbock. I'll post the results here.
Cheers -- tAfkaks
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!