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General Category => Yeast and Fermentation => Topic started by: davidgzach on December 15, 2013, 11:04:21 PM

Title: 34/70
Post by: davidgzach on December 15, 2013, 11:04:21 PM
My first time using dry lager yeast.  I'm trying to decide if I should pitch a second sachet since I sprinkled in and did not rehydrate.  Thoughts?  One or two?
Title: Re: 34/70
Post by: Pinski on December 15, 2013, 11:47:39 PM
My first time using dry lager yeast.  I'm trying to decide if I should pitch a second sachet since I sprinkled in and did not rehydrate.  Thoughts?  One or two?

I would proceed with your plan. What I've heard is that you loose ~50% of the cells when pitching dry yeast without rehydrating.  I made a split batch IPA/IPL a few weeks back, 6 gallons each.  I rehydrated 1.5 packages of 34/70 for one carboy, us-05 for the other.  They both took off within 12 hours and the beers seemed nice and clean when sampled. 
Title: Re: 34/70
Post by: davidgzach on December 16, 2013, 12:17:05 AM
I'm doing a split batch next time.  That's a good idea!

Dave
Title: Re: 34/70
Post by: davidgzach on December 16, 2013, 12:25:35 AM
OK, second sachet sprinkled in. I feel better now.... :)
Title: Re: 34/70
Post by: klickitat jim on December 16, 2013, 12:54:29 AM
Don't freak out at this, but. Hydrate next time. If the yeast death rate is true, you have one package healthy yeast in there. But you also have one package of dead. When the dead ones rupture and spill their nastiness... not saying it will ruin it. But it can't be good for it either. Something to consider next time.
Title: Re: 34/70
Post by: davidgzach on December 16, 2013, 01:29:10 AM
Don't freak out at this, but. Hydrate next time. If the yeast death rate is true, you have one package healthy yeast in there. But you also have one package of dead. When the dead ones rupture and spill their nastiness... not saying it will ruin it. But it can't be good for it either. Something to consider next time.

I usually rehydrate but just didn't have time.  That's why I pitched a second sachet.  I should have at least one full sachet in there now which is fine.  The dead cells are now lunch for the live ones.  No worries. 

EDIT: I've used dry ale yeast a lot, this is my first go with dry lager yeast.  Next time I'll rehydrate and spend the time though.  I don't like guessing games with my beer....
Title: Re: 34/70
Post by: klickitat jim on December 16, 2013, 02:11:20 AM
Cool. Coincidence but I was just listening to Palmer talk about it in a podcast. Have fun
Title: Re: 34/70
Post by: davidgzach on December 16, 2013, 12:15:31 PM
Cool. Coincidence but I was just listening to Palmer talk about it in a podcast. Have fun

Is it online? Can you send me a link to it? 

Edit:  Can always learn something new....

Dave
Title: Re: 34/70
Post by: beersk on December 16, 2013, 02:25:59 PM
I decided it's not worth it to use dry yeast, unless brewing spontaneously. I'd rather have a nice active starter ready to pitch than deal with dry yeast. The cost gap is closing as well. But I still keep some 34/70 and US-05 in the fridge, just in case. But, for a lager, I'd probably rehydrate to maximize the yeast going in.
Title: Re: 34/70
Post by: redbeerman on December 16, 2013, 02:49:58 PM
One sachet of 34/70 is not enough for a 5 gallon batch per the Mr. malty calculator.  I have always used two when I used 34/70.  In my experience though, the liquid yeast is still better and cheaper in the long run.
Title: Re: 34/70
Post by: davidgzach on December 16, 2013, 03:03:46 PM
Agreed to both above.  It was a spontaneous brew and I had two packets.  I'm usually not one to take shortcuts but had a moment of weakness and sprinkled instead of rehydrating. 

I'm brewing 10G of lager this weekend and have my washed 860 and 2633 in line.  That meant nothing I could repitch and no time to make a starter.

I have already have some activity after a 16 hour lag so I not worried about it anymore.

Dave
Title: Re: 34/70
Post by: bwana on December 16, 2013, 04:02:29 PM
I am drinking an Alt right now that I used 34/70. Tastes excellent! I will sprinkel 1 pack without rehydration without any fear. I have also fermented this yeast at 66 degrees. To my knowledge people on this site have said that this is the same strain as WLP830. If this is true why buy the liquid?
Title: Re: 34/70
Post by: klickitat jim on December 16, 2013, 04:04:32 PM
thebrewingnetwork.com
Title: Re: 34/70
Post by: davidgzach on December 16, 2013, 05:04:00 PM
I am drinking an Alt right now that I used 34/70. Tastes excellent! I will sprinkel 1 pack without rehydration without any fear. I have also fermented this yeast at 66 degrees. To my knowledge people on this site have said that this is the same strain as WLP830. If this is true why buy the liquid?

Yes.  830=2124=34/70.
Title: Re: 34/70
Post by: beersk on December 16, 2013, 07:44:08 PM
thebrewingnetwork.com
Random.
Title: Re: 34/70
Post by: Pinski on December 16, 2013, 08:20:38 PM
thebrewingnetwork.com
Random.
I believe that's where he found the Palmer podcast.
Title: Re: 34/70
Post by: Pinski on December 16, 2013, 08:22:55 PM
I decided it's not worth it to use dry yeast, unless brewing spontaneously. I'd rather have a nice active starter ready to pitch than deal with dry yeast. The cost gap is closing as well. But I still keep some 34/70 and US-05 in the fridge, just in case. But, for a lager, I'd probably rehydrate to maximize the yeast going in.
Same here, you never know when you might need a boost or when the mood to brew may strike so I always have 2 sachets each of 34-70 & US-05 in the fridge too, just in case.
Title: Re: 34/70
Post by: klickitat jim on December 16, 2013, 09:27:43 PM
thebrewingnetwork.comQuote from: klickitat jim on December 15, 2013, 07:11:20 PM


Is it online? Can you send me a link to it? 

Edit:  Can always learn something new....

Dave

UN- randomness
thebrewingnetwork.com
Title: Re: 34/70
Post by: redbeerman on December 18, 2013, 05:32:52 PM
I am drinking an Alt right now that I used 34/70. Tastes excellent! I will sprinkel 1 pack without rehydration without any fear. I have also fermented this yeast at 66 degrees. To my knowledge people on this site have said that this is the same strain as WLP830. If this is true why buy the liquid?

Because my LHBS charges $8 for one sachet.
Title: Re: 34/70
Post by: davidgzach on December 18, 2013, 05:45:07 PM
I am drinking an Alt right now that I used 34/70. Tastes excellent! I will sprinkel 1 pack without rehydration without any fear. I have also fermented this yeast at 66 degrees. To my knowledge people on this site have said that this is the same strain as WLP830. If this is true why buy the liquid?

Because my LHBS charges $8 for one sachet.

Damn Red!  Same as liquid then?  I'm at $7 for 34/70 and $4 for US-05.
Title: Re: 34/70
Post by: ynotbrusum on December 21, 2013, 01:03:24 PM
Dry stores longer than liquid, but if you are making a starter, then liquid is preferred.  Dry yeast is not designed to be used in a starter, as I understand it.
Title: Re: 34/70
Post by: beersk on December 21, 2013, 07:38:44 PM
Holy sh*t, dudes! $7 for a pack of 34/70? I'd go liquid yeast at that point.
Title: Re: 34/70
Post by: HoosierBrew on December 21, 2013, 09:08:12 PM
Holy sh*t, dudes! $7 for a pack of 34/70? I'd go liquid yeast at that point.
Wow, that's officially insane.  As the quality of dry has come up, so has has the price.  I use dry yeast for short notice brewing ( I have kids....enough said) when there isn't time to make a starter, but damn......$$ difference is shrinking.
Title: Re: 34/70
Post by: mabrungard on December 24, 2013, 05:40:41 PM

Because my LHBS charges $8 for one sachet.

Unfortunately, you are being gouged. They are probably seeing their liquid yeast sales drop and are trying to offset that by inflating the dry prices. Fortunately, dry yeast is quite 'shippable'. So it may be time to vote your discontent by shopping for that component elsewhere. If you find more acceptable pricing elsewhere, do bring it to the attention of your LHBS and give them the opportunity to drop their pricing to a more appropriate level. Do support the locals as much as possible, but you do need to point out unfairness and the fact that the open market exists!