Has anyone tried using a lager style yeast, WLP830 for example, to ferment an APA or some similar ale style? If so, what temp did you use and what were the results?
I’ve brewed ESB with M-54 Cal. Common yeast a few times with temps varying from mid 50’s to mid 60’s. M-54 of course is a very different yeast than 830.
I frequently use Saflager 34/70 for ales because it’s so much cleaner than US05. I run it in the low 60s, just like I would an ale yeast.
I do this as well.
There was a presentation at HomebrewCon by Fermentis on 34/70 being clean up to the mid to high 60s. The date were convincing.
Data are great…experience is better and my experience is that it works fine.
Is it true that Diamond lager dry yeast is the same as 34/70?
It depends what flavor profile you want to create. Alternate pitching rate and fermentation temp with the same yeast and you will create different flavor profile.
WY2124 quite versatile yeast.
That’s what they say…
The Cali Common, 34/70, and S-189 and equivalents (all Frohberg?) are all supposed to be OK warmer per the package.
I am about to use MJ Cali Lager yeast at 65*F in an Amber Lager loosely based on NB Ranger to see how it turns out. That should be in this strain’s wheelhouse.
I believe so, although when I asked biologist at Lallema d that exact question all she wpu,d say is that it’s the Weihenstephan strain. Good enough for me. I have some samples of it, but haven’t had a chance to try them yet. BTW, speaking of Lallemand, I’ve also been playing with BRY97. At this point it seems far cleaner than US05.
Who is “they”?
You just said it.
Well, I’m looking for the standard “clean” profile that I get from, say, WLP001. Since WLP830, for instance, produces quite a bit of Sulphur during the fermentation process, I’m wondering if used in an ale at perhaps 60 degrees if it would generate a lot of Sulphur that I couldn’t get rid of during the fermentation process.
I have been maintaining three strains of yeast (WLP 001, 002, 830) and repitching them on a rotating basis. My thought was that if I could use 830 in both my American style ales and German lagers, I could simplify the process of maintaining three strains.
I brewed a no-boil pale ale with BRY97 that turned out pretty good. My only issue was how long the lag time was.
Good. I bought a couple of packs recently at a much better price than 34/70.
I’m of the opinion that if your sanitationm is good and the lag is less than 3 days, it doesn’t really matter.
Didn’t realize I was plural…I guess I DO need to lose some weight! ;D
LOL [emoji23]
Just heard t around the Internet just like comments such as yours. Who knows what’s what.
Dave Taylor put together a chart (there’s a link somewhere here on the forum, heck if I know where now) sometime last winter that kind of summarized in a convenient way the then-current state of affairs based on all the studies, comments on suregork’s blog, etc. regarding a number of popular yeasts’ ID’s. Don’t know if there are updates, but it seemed pretty much accepted at that point that Diamond is yet another version of Weihenstephan 34/70. But the caveat still should be observed that, like with the Chicos or any other yeast strain, even if there’s a common source, that doesn’t mean they haven’t diverged in the custody of the different labs, and that even their different handling and packaging methods may lead to some different performance characteristics. Still, it’s probably safe to say that WLP830, WY2124, Diamond, Saflager W-34/70, and M76 are all pretty darn close to identical.