Author Topic: Dry yeast in a German pils  (Read 2692 times)

Offline roguejim

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Dry yeast in a German pils
« on: April 29, 2010, 01:37:14 AM »
It's getting time for me to start brewing my summer pils, 4 cornies worth, and for the first time I'm considering dry yeast.  I'd appreciate hearing from those who have actually used dry yeast in a German pils.  I'm not willing to use dry yeast simply because it's easier, but only if it will produce a pils equal or near-equal to a liquid yeast strain.  Tell me straight, please.  Any worthy dry strains out there?

Offline karlh

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Re: Dry yeast in a German pils
« Reply #1 on: April 29, 2010, 05:17:37 AM »
I have used the Saflager yeast in a Classic American Pils, for which I usually use a liquid Bohemian (Czech) yeast strain.  The dry yeast produced an alright beer, fermenting in the upper 40s, but I would not try it again.  I found the finished beer lacking in the crisp, dry character I usually get with the Bohemian strain.  Overall it was a decent, clean lager, but other brewers I know have had fruity off flavors from the same strain (likely at higher fermentation temps), and my impression was that it took slightly longer to finish, needed to lager for a longer time before clearing, and was not nearly as clean as the beer produced using the liquid strain.  I have since reproduced the beer using the liquid Budvar strain, and again had a superior beer with a cleaner finish.
Karl
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Offline majorvices

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Re: Dry yeast in a German pils
« Reply #2 on: April 29, 2010, 07:16:32 AM »
Unfortunately you are not going to find a very good dry yeast for a German pils. S-189 will work "ok", but no where near as good as a good liquid yeast.
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Offline denny

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Re: Dry yeast in a German pils
« Reply #3 on: April 29, 2010, 08:44:40 AM »
I've heard good reports of 34/70 in pils, but have no personal experience.
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Offline 1vertical

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Re: Dry yeast in a German pils
« Reply #4 on: April 29, 2010, 10:19:11 PM »
Unfortunately you are not going to find a very good dry yeast for a German pils. S-189 will work "ok", but no where near as good as a good liquid yeast.
I am currently enjoying my 1st Pilsner brewed with this exact strain. S-189 it is so convenient to utilize and attain
the proper pitch rates.  I dry hopped the beer and have been lagering it about 4 months ....it is a really nice beer.
That yeast is prolly the reason, even tho this was the 1st time I built water from R.O. for brewing.
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Offline roguejim

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Re: Dry yeast in a German pils
« Reply #5 on: April 30, 2010, 02:51:04 AM »
Unfortunately you are not going to find a very good dry yeast for a German pils. S-189 will work "ok", but no where near as good as a good liquid yeast.
I am currently enjoying my 1st Pilsner brewed with this exact strain. S-189 it is so convenient to utilize and attain
the proper pitch rates.  I dry hopped the beer and have been lagering it about 4 months ....it is a really nice beer.
That yeast is prolly the reason, even tho this was the 1st time I built water from R.O. for brewing.

So then, no lack of crispness?  Did you make any compensations since you were using a dry yeast?

Offline majorvices

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Re: Dry yeast in a German pils
« Reply #6 on: April 30, 2010, 04:11:39 AM »
Unfortunately you are not going to find a very good dry yeast for a German pils. S-189 will work "ok", but no where near as good as a good liquid yeast.
I am currently enjoying my 1st Pilsner brewed with this exact strain. S-189 it is so convenient to utilize and attain
the proper pitch rates.  I dry hopped the beer and have been lagering it about 4 months ....it is a really nice beer.
That yeast is prolly the reason, even tho this was the 1st time I built water from R.O. for brewing.

Yeah, it's OK. Just not on par with something like WLP830, for my tastes. I just got done drinking 10 gallons of pils a couple weeks ago made with the yeast. It didn't get dumped down the drain  ;), and I made a doppelbock with the slurry that turned out nice too. But I think if I am going to spend all thee time and energy making a lager I am going to just stick with liquid yeast from now on. That said, S-189 is the only dry yeast I have ever had good luck on with lager yeasts.
« Last Edit: April 30, 2010, 04:18:14 AM by majorvices »
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Offline bluesman

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Re: Dry yeast in a German pils
« Reply #7 on: April 30, 2010, 05:01:03 AM »
I've heard good reports of 34/70 in pils, but have no personal experience.

This yeast ferments very clean and produces a fairly dry lager. I made a 10 gallon batch of a Boston Lager clone and split the the batch using WLP830 and 34/70. The 34/70 attenuated a tad bit more than the 830. I have never tried it on a Pilsner, but I was impressed with the performance of 34/70.
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Offline dak0415

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Re: Dry yeast in a German pils
« Reply #8 on: April 30, 2010, 05:44:20 AM »
I've wanted to try S-189, where can you get it?

Dave
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Offline denny

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Offline 1vertical

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Re: Dry yeast in a German pils
« Reply #10 on: April 30, 2010, 10:30:15 AM »
So then, no lack of crispness?  Did you make any compensations since you were using a dry yeast?
Guess I attribute crispness to the CO2.  But perhaps you are onto something there. I need to taste
it again.  I just pitched 2 packages of S-189 into a 5 gallon batch of wert that was at 1.065 O.G.
I secondaried in a SS Corny and it was REAL cold in the lager fridge.  It may have frozen not sure.
It did have some haze that I managed to clear up with polyclar. When I added the polyclar, I also cut
the finished beer with some distilled water to decrease the viscosity of the beer...lessen the gravity if you will.
Now the hop particles are settled out and it is good and clear.
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Offline bo_gator

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Re: Dry yeast in a German pils
« Reply #11 on: April 30, 2010, 02:40:05 PM »
Funny you should ask, I brewed 12 gallons of German Pilsner Wednesday and split it between S-189 and Zurich Lager from White Labs, since I believe they are supposed to be the same strain, but it is way to early to have results.
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Offline 1vertical

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Re: Dry yeast in a German pils
« Reply #12 on: April 30, 2010, 09:43:17 PM »
So then, no lack of crispness?  Did you make any compensations since you were using a dry yeast?
Guess I attribute crispness to the CO2.  But perhaps you are onto something there. I need to taste
it again.  I just pitched 2 packages of S-189 into a 5 gallon batch of wert that was at 1.065 O.G.
I secondaried in a SS Corny and it was REAL cold in the lager fridge.  It may have frozen not sure.
It did have some haze that I managed to clear up with polyclar. When I added the polyclar, I also cut
the finished beer with some distilled water to decrease the viscosity of the beer...lessen the gravity if you will.
Now the hop particles are settled out and it is good and clear.
Ok, Tasting again....nice and crisp. Maybe not as crisp as a tater chip but not bad. And, I am sure
it is the CO2 that makes that sensation on my palate.
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Offline hankus

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Re: Dry yeast in a German pils
« Reply #13 on: May 01, 2010, 04:50:47 AM »
189 seems a bit crisper but 34/70 is good as is 23 (Dortmunder type)...FWIW,I understand from my microbrewery/brewpub friends that the tilt is DEFINITELY to dry yeast-equal flavor MOST of the time longer shelf life than a slurry

Offline 1vertical

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Re: Dry yeast in a German pils
« Reply #14 on: May 02, 2010, 07:37:30 AM »
I will definately use this yeast again it is way convenient not to have to piddle with a starter.
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