Lost in Space

Ingredients
41

Good info! Thanks for posting!!

42

Going with one packet of W-34/70.
Pitching into 74 degree wort, waiting 1/2 hour then filling up to the
4.25 gallon mark to drop temperature to hopefully 60 degrees.

According to this https://fermentis.com/en/rediscover-saflager-w-34-70/
I should be good to go, 4.25 gallons, 60 degrees, 5% ABV

Switched to this recipe (My recipes are forever changing the last minute)
41% Epiphany Modern Pilsner
41% Epiphany Vienna
18% Epiphany Munich

15 Min = 1 oz Bell’s Centennial-Pellet (9.5)
Flame-Out = 2 oz Citra-Whole (13.3)

W-34/70 (next batch after this the same but with S-04)

43

Guess it worked, the W-34/70 batch is bubbling away.

44

Results are in.  Both are good in their own way.
Identical batches, one with W-34/70 and another with S-04.
I guess it depends on my mood/state of mind which one I prefer.
No clear winner with yeast, both good.
I think citra & centennial are over rated for my taste buds.
The hop aroma & flavor does carry over to the beer.

4 other batches in pipeline yet to be tasted.

Next two identical brew batches 90% Vienna 10% White Wheat one with Simcoe, the other with Amarillo.
US-05 for both batches, basement ambient temps just right.

45

For me there’s a huge difference in W34/70 vs S-04. W34/70 is very neutral — nearly tasteless while S-04 contributes fruity flavors (esters).

46

Agreed, the fruitiness seems welcomed to me.
Nice change.  Even if the batch is good, after
4 gallons I’m ready for a change.
Variety is the spice of life.

47

S-04 is a dry version of Wyeast 1098, which is known as Whitbread Dry.  Wyeast 1098 is one Wyeast’s original strains.  They offered it when I started to brew in early 1993.  Whitbread Dry has light fruit with a characteristic tartness.

48

“light fruit with a characteristic tartness”
I agree, explains it well.  I’m lost for words when trying to explain
taste, aroma, and mouthfeel.  Not my favorite taste, but still good.