Very nice!!
Wyeast 2112 and Wyeast 2035 descend from the same yeast strain; namely, the Christian Schmidt strain, so either strain should work in the sixties. A cream ale is very close to a CAP. I personally prefer a CAP. A CAP fermented with Wyeast 2035 can be an amazing beer, but Wyeast 2035 can be a polarizing yeast strain.
I got sulfur from the yeast. Surely it was something I did but I’m hard pressed to pinpoint what. I pitched at about 76F, cooled to 65 and then let it sit at about 68 for 2 weeks. It was one packet into 3 gallons of 1.048 wort so maybe this speaks to the overpitch issue?? It was the only time I ever detected sulfur in a beer, and considering I only brew ales it was an eye opener for sure. Taste was fine, just couldn’t get past the aroma. My guess is that I needed to get down into the upper 50’s low 60’s.
Yes Wallenpaupack Brewing is on Lake Wallenpaupack in Northeast PA. Beautiful area.
I don’t remember Bravo being a must, so [Insert your favorite bittering hop here] should be fine.
I have listened to both of those, very good stuff.
Brewing I Dream of Jenny has been on my to-do list for a long time.
Can you explain why? Genetically this yeast is almost identical to W-34/70 which a million brewers on the internet seem to love.
Wyeast 2035 groups with W-34/70 via an ancestor strain, but it is definitely not a perfect clone of W-34/70. I has a distinctive ester and higher alcohol profile. Plus, 2035 produces diacetyl at a much higher level than W-34/70. W-34/70 is fairly neutral when compared to Wyeast 2035.
Yeah, I have never thought 2035 and 2124 (34/70) were similar. I have only used 2035 when trying to replicate something similar to Yuengling Traditional Lager and I like its character and it seems very close to what is used in the commercial version.
Mark, one more question: Do you use a tool/calculator/site to determine how much slurry (or fresh yeast) to use in a given batch based on batch size, yeast strain, gravity, etc? In the old days there was MrMalty.com which may still be around but I thought I looked for it recently and couldn’t find it or else the calculator was not working properly. I make a lot of 5% lagers and I use a lot of the same strains: Omega Bayern, 2124, 940 are very common here. Outliers are 2308/838, Diamond and 2278. Cheers and thanks again.
Thanks for that data. You are correct, these are technically not identical but are more like 3rd cousins or something akin to that. I have never used 2035, so if I can get my hands on any, I’ll play around with it to see if I get similar results.
Ah, but 2124 is not even remotely related to 2035 or W-34/70. Genomic testing shows that 2124 is more closely related to 2206 as well as… WLP029 Kolsch! And these groups are on branches quite distant from one another. Ref: http://beer.suregork.com/wp-content/uploads/2019/10/Brewing_yeast_tree_Oct_2019.pdf
re: k-97, i fermented it around 50F and it was super clean, definitely not mistakeable for a lager, but just really clean. i detected zero sulfur aroma at any point. muted hop flavour and aroma though and it is permanently hazy unless you let it sit for a very very long time. i wish people wouldn’t discount k-97 so much.
I have some 5 month old crushed grains #5 munich and #5 pils may mash that up and throw that k-97 in give it a whirl