I’d like to hear opinions on which dry yeast would work better for my current batch of bock. The Wyeast pack I pitched into the starter last night turned out to be a total dud. What I have available is S-23, 34/70 and Mangrove Jacks California Lager. The S.G. of the wort is 1.079, I will do a 1 1/2 quart starter, and will be using Jamil & John’s modified Narziss method. The recipe suggests using the s-23 but my experience thus far with that yeast leaves me with some concerns.
34/70
What are your concerns about S-23?
Sorry, early morning cranial flatulence - looking at my notes S-23 actually has worked well for me, unbelievable amount of yeast sludge in the bottom of the conical but almost none at all in the bottles and reasonable attenuation.
Dave, could you please expound upon your preference for 34/70.
S-189.
I recently received my second highest score ever in a competition with a helles bock fermented with it.
Or you could give your starter more time. Decant it and add weaker wort. Even if you’re brewing today you could pitch tomorrow morning.
34/70 is the perfect bock dry yeast or any other German style lagers. there is not one that will perform better. S-189 would be my second choice.
I brewed yesterday, the beer is okay for now in a 44 degree fridge. I pitched the yeast in the starter last night and now it is just sludge on the bottom of the container, in spite of having been shaken a couple of times. I’m thinking it is dead and planning on staying that way.
I appreciate the suggestion of the s189, but I have none in stock, it’s a 250 mile round trip to the nearest LHBS and I intend to get the ball rolling today. Besides, I’ve had enough windshield time lately.
Thanks
Yup. 34/70 is can’t miss.
I found it to produce the worst results of any yeast I’ve ever used. I’d describe it as disgustingly fruity. John Palmer called is passion fruit wine cooler.
Definitely NOT a lager yeast.
Ha! Sounds like it would make a Kolsch yeast (at least the wine part). 
Sorry, I’m cross-threading here.
I went with the recommendation and used 34/70, now if it doesn’t work out I can blame y’all ;). Obviously s-23 isn’t very popular with this bunch.
Its gross. 
34/70 is fool-proof, which is why it’s my favorite yeast. Even I can’t eff it up. ;D
I could be wrong but as I understand it, both S-23 and Mangrove Jack’s California Lager yeasts are probably better suited to the California Common / “steam beer” style than to a bock. W-34/70 is a good old reliable lager yeast that has made great beer for me and for many others.
I never heard of S-23 as a steam beer yeast. But I guess it could work in that profile if kept cool.
NOTHING is foolproof. I pitched it in the starter about 7 hours ago and have a few bubbles rising in the wort, a tiny bit of foam on the surface and a bubble through the airlock about every 7 seconds, definitely the slowest yeast to take off I can recall. We’ll see what it’s doing tomorrow morning. And yes I know, a watched pot never boils.
Hey, that’s cookin’ right along for a lager. Patience my friend, it’s gonna be really good beer.
She’s a chugging along nicely this morning, ready to get to work. Unfortunately, patience has never been my strong suit but it’s definitely required if one wants do brew lagers.