Used the 34/70 quite a bit and it is fantastic for a neutral clean lager that works across a large range of temps (as long as you keep it steady. Temp fluxes stress every strain.
Just adding on to excellent comments from Finn Berger : Glycogen formation does not require aerobic respiration since it is derived from excess glucose (converted to glucose-6-phosphate on cell entry). Well fed yeast will store glycogen.
Oxygen is required for sterol and unsaturated fatty acid biosynthesis that create the requisite lipid profile needed for healthy cell membranes.
Late to the conversation (and new forum platform). I am the odd ball as usual. I rehydrate dry yeast using GoFerm Protect.
Per the mfr directions, I add warm tap water @10x the weight of the yeast. For me that’s about a finger’s width in a sanitized quart mason jar.
Just after mash in, I add the GoFerm and shake the crap out of it, then add the yeast and let it sit while I mash. Once I complete the lauter, I swirl the jar to mix it the yeast. Once I cool the bitter wort I add Fermax to the jar, swirl it, and add it to the fermenter as I am filling it.
I usually get fast starts (4-6 hrs), vigorous fermentation, and full attenuation in 3-4 days in 4 gal fermentations. …even w/Bry-97 which is known for slow starts. I do a maturation rest for the same length of time it takes to go from OG to FG.
I’ve had great success w/ 34/70. After many negative comments concerning how I brew, I began competing in ‘24 to validate my processes using anonymous feedback. My highest score to date (43) was a Czech Dark Lager using 34/70.
I also like S-189 but I’ve not used S-23 or Diamond. I plan to try Diamond this year. NovaLager was different. Not bad but not my go to.
Over the decade+ I’ve brewed all grain, I’ve had green apple once using Munich Classic in a Weissbier. It’s faint but it’s enough to notice. Never w/ 34/70. I had other problems with that beer during the brewday so just scraped the batch and rebrewed a Dunkel Weissbier using W-68. I’ll package that beer tomorrow and will be on the lookout for off flavors/smells.