Is 2124 and 34/70 the same yeast?
No, not at all.
Wyeast 2124 is close to WLP029, WLP833, and Wyeast 2206.
W-34/70 is close to Wyeast 2035 American Lager.
References:
Thanks. My 2124 is very sluggish, after pitching two fresh smack-packs. Was thinking about throwing in some 34/70 to help things along.
Well you can go ahead and try that if you want. It might not help, but it definitely won’t hurt anything.
This is in 5 gallons, a 10 gallon split batch. The other 5 gallons has our “house yeast”, Diamond Lager. It is happily chugging away.
The 2124 is working, but very little visible foam, almost like nothing is happening. But my blow off tube is active, with a few bubbles every 30 seconds, after 30 hours post pitching.
I am tempted to try a blended yeast…with the following options:
W-34/70
S-189
Diamond Lager
After watching Chris White’s presentation on blended yeast, I am curious!
What are your thoughts?
You might try warming it up a couple of degrees. I don’t know much about that yeast though.
This is supposed to be a Czech Premium Lager.
They say 45 - 55F is the temp range.
I ferment lagers all the time in the mid-fifties. Things go much faster up there.
I might not ferment cold anymore, at least not very often. I have found many lager yeasts to perform cleanly in the 60s F or even at room temperature. So I agree with warming it up to see if that helps.
Ok, might bump the temp up some.
I feel like this yeast love it 55-62. I’ve fermented it warmer but under pressure
I disagree with Dave somewhat. From what the manufacturer has told me, 34/70 has the same lineage as 2124. But that doesn’t mean they produce the same results.
The Wyeast website claims theirs is the Carlsburg strain.
I always thought 34/70 was from Weihenstephan.
Could very well be.
Weihenstephan Hefebank lists 34/70, 34/70-6.94and also 34/78.
There was a masterbrewers podcast with Fermentis about their 34/70 which was referred to as “their version” of this yeast. I imagine there are differences in subtle performance characteristics between different companies versions of the products.
In my own brewery Fermentis 34/70 and Diamond lager perform very differently. I’ve heard they are both 34/70, though there is at least some reference on the internet that Diamond is Munich 308.
My experience is the same, with Diamond and 34/70 performing vastly different from each other.
Watching the interview with Altstadt’s head brewer, they use Wyeast 2124. They ferment at 50 F. He said you want a slow start to fermentation. A 24 hour lag time is desirable.
Their Altstadt Lager (Munich Helles) won a Gold at the GABF.
I have always heard that 2124 (Weihenstephan), 34/70 and Lallemand Diamond all come from the same place. Could they be slightly different or have different numbers for attenuation, flocculation, etc. now? Yes. I have never heard that 34/70 and 2035 were close. I have used 2035 a few times to make something close to Yuengling. It has a very distinct character.
Is 2124 not the Carlsberg strain, as per the Wyeast website?
Species: Saccharomyces pastorianus
Profile: This Carlsberg type yeast is the most widely used lager strain in the world. This strain produces a distinct malty profile with some ester character and a crisp finish. A versatile strain, that is great to use with lagers or Pilsners for fermentations in the 45-55°F (8-12°C) range. It may also be used for Common beer production with fermentations at 65-68 °F (18-20 °C). A thorough diacetyl rest is recommended after fermentation is complete.
Carlsberg might use it but I would be more likely to call it the Weihenstephan strain as opposed to the Carlsberg strain. That description of “the most used lager yeast strain in the world” has been applied to 2124 and also to Diamond. I believe 34/70 is either the same or similar. 2124 is from Wyeast, 34/70 is from Fermentis and Diamond is from Lallemand.