See page three of Doemens yeast catalog. Some familiar Lallemand strains:
According to Lallemand’s site, LalBrew Diamond™ is a true lager strain selected from the Doemens Academy Culture Collection in Germany.
https://www.lallemandbrewing.com/en/asia/products/brewing-yeast/
I noticed Munich Classic is listed also. Its good they are recognizing where they got these.
Indeed you are correct, Diamond is 308.
Many other educated guesses on equivalencies or approximations thereof:
I find that the Diamond lager yeast is especially clean. That’s beneficial in some beers, but it can be too clean for other styles. I find that 34/70 does leave a pleasant maltiness that’s a hallmark of many Bavarian styles.
I agree with Martin. I also get a fair amount of SO2 out of Diamond. I think it makes great dry, bitter Pilsner style beer with a decent amount of noble hops and sulfate in the water. For my recent Fest 2022 I used Cellar Science German, which I believe is AEB W34/70, and I think it’s a better choice in this beer. More maltiness, less S02.
I found this a little easier to read:
Here’s the German version from 2021, so that info’s been out there a while.
You’ll find 479 there as well (Munich Classic). I wonder if the 433 is the Munich Wit? The English description says “Bavarian-style”, while the German version promises “a rather neutral fruit aroma”.
I had used 34/70 for quite awhile, but kept finding a very slight tartness to it that I didn’t like in German styles. I switched over to Diamond, and although I agree it might be a little too clean for some purposes, I at least avoid the tartness with this strain. Has anyone else noticed this with 34/70, or it is just me?
from PDF
“During fermentation strain
308 produces SO2 at high levels leading to a good
flavour stability and a decreased beer aging.”
SO2 combating “beer aging” (oxidation?)? thoughts?
Yes, this is real.
SO2 is a free-radical scavenger and has been used in wine for quite a long time as an antioxidant. It has gained traction in the brewing world as of late, particularly among proponents of low oxygen brewing. Aside from external sources (such as campden tablets), it is also a natural byproduct of yeast metabolism, so it is already present in beer to some extent even if you don’t add any from external sources. It is protective of oxidative damage, and I could see how a yeast strain that produces more of this could be desirable in some styles depending on your system and brewing practices.
In our fermentation chambers, the Diamond yeast certainly produces sulphur. Never though of it being beneficial.
i missed you so much. how are your beers going?