Okay…getting ready to keg a Munich Helles in a day or two. Took some gravity readings, and had a nice sample for a taste.
As I write this, a bottle of Weihenstephaner Original Premium was just consumed. The taste profile is nearly identical to my 34/70 Helles. Mine has more flavor, as it is not filtered or pasteurized. Plus it is flat, not carbonated yet.
But I swear the 34/70 must be what they are using at the Weihenstephaner Brewery! The yeast flavor in the two beers is the same.
So the rumor is that 34/70 is the dry version of Wyeast 2124 and 2124 is Weihenstephan’s yeast. So you’re correct. Some people say they think 34/70 and 2124 are different. Enter Lallemand Diamond which also reminds me very much of 2124 so these could all have the same [or similar] origins. I have made A LOT of batches of beer with 2124 over the past 20+ years… one of my favorites and a nice yeast for a wide variety of beers.
We’re talking about 34/70 again? :o
Good work making a better beer than a standard example. Pretty amazing.
This is my first experience with this yeast. And I’m pleased with the results and overall flavor profile.
Our beer (still in the fermenter) compares quite favorably with the commercial example.
This yeast will be harvested and used repeatedly!
Good news!
I don’t know if I’d put it exactly like that, Ken. Your statement implies that 34/70 is from 2124. The more likely scenario is that they both came from the same predcessor.
;D
Well, I tried to straddle that line by saying that some do not equate the two and saying that “these could all have the same [or similar] origins”. I feel like if you enjoyed a beer made with 2124 you may very well like a beer made with 34/70 or Diamond because they are at least similar. Exact? No one will tell me and believe me… I have asked!! 
Even if they came from the exact same source originally, they would diverge over time due to the way they’re treated. But theu would srill have common characteristics. What I was getting at is that it’s unlikely Fermentis cultured 34/70 from 2124 (but certainly not impossible).
Maybe they ordered from the original source?
Seems reasonable.
Do they retail to the public, or just wholesale?
No idea. It looks like they sell brewery sized pitches.
You can contact them
They are just north of Munich. Wish I would have paid them a visit last January.
They’re geared to commercial users (and don’t take the mickey on pricing like the British NCYC), but I’ve seen at least one of the German homebrew forums organise a group buy from them.
Flocculation - is 34/70 known for high flocculation?
Just kegged my Munich Helles, and expected the beer to be clear, or slightly clear. It is cloudy. We cold crashed 7 days ago, but that does not seem to have helped.
I believe its flocculation is “medium”.
Gelatin works well with 34/70.
Thanks! Might try some gelatin.
To determine how my beer is clearing, after I fill the keg, I carry the FV upstairs to the brewery (aka laundry room) and take a sample. The agitation from carrying it upstairs creates turbidity but I don’t swirl up the gloppy dregs from the cone. I drain off some turbid slurry into a sanitized Mason jar, place it in the fridge and see how it’s doing over time. If it’s not clear by the time I need it, I hit it with gelatin. As a bonus, I usually get a creamy yeast cake in the bottom of the jar suitable for repitch if I want.