[BrewBama]

Even though I controlled ferm temp at 53°F I ended up with some pretty fruity flavors in my Dunkel that I was not expecting.  It's an otherwise clean, clear beer... just more fruity than I prefer.  What has been your experience with 34/70? 

[majorvices]

Nope. Clean as a whistle side by side against 2124. Are you using heavy munich malt grist with lots of dark munich II? That can often lead to a "grape" character.

[BrewBama]

Crap.  I used the Northern Brewer Bavarian Dunkel recipe:

4.5 lb Vienna
4.5 lb Munich
.5 lb Dark Munich
.5 lb Caramel 80
.125 lb Carafe III

It's a really nice looking beer -- a beautiful deep garnet color but just too fruity.

BTW -- congrats on the ribbon cutting.  I wanted to stop by but got out of work later than I wanted so headed on home.

[brewinhard]

What temp did you pitch the yeast at?  How much yeast did you pitch? If you didn't pitch cold then you could have ended up with some extra esters produced during the growth phase of your fermentation. 

[majorvices]

Crap.  I used the Northern Brewer Bavarian Dunkel recipe:

4.5 lb Vienna
4.5 lb Munich
.5 lb Dark Munich
.5 lb Caramel 80
.125 lb Carafe III

It's a really nice looking beer -- a beautiful deep garnet color but just too fruity.

BTW -- congrats on the ribbon cutting.  I wanted to stop by but got out of work later than I wanted so headed on home.

Do you know what brand of Muncih it was? Recipe looks fine. But is is a grape character? Just curious.

Sorry I missed you stop In For a beer soon! I'll even buy!

[majorvices]

+1 to Brewinhard questions

[erockrph]

I use 34/70 quite a bit and have never gotten one bit of fruitiness out of it, regardless of whether I've fermented at 45F or 58F. I've even underpitched a doppelbock with no ill effects. It is rock-solid dependable to me. It is the US-05 of lager yeast.

Sent from my XT1585 using Tapatalk

[BrewBama]

What temp did you pitch the yeast at?  How much yeast did you pitch? If you didn't pitch cold then you could have ended up with some extra esters produced during the growth phase of your fermentation.

I believe I pitched mid 60(s). I know I pitched two packs. I will ensure to pitch at firm temp next brew. I read to pitch high then lower to get a good start. Live and learn. Thanks folks!

[BrewBama]

Crap.  I used the Northern Brewer Bavarian Dunkel recipe:

4.5 lb Vienna
4.5 lb Munich
.5 lb Dark Munich
.5 lb Caramel 80
.125 lb Carafe III

It's a really nice looking beer -- a beautiful deep garnet color but just too fruity.

BTW -- congrats on the ribbon cutting.  I wanted to stop by but got out of work later than I wanted so headed on home.

Do you know what brand of Muncih it was? Recipe looks fine. But is is a grape character? Just curious.

Sorry I missed you stop In For a beer soon! I'll even buy!

I looked for my order but can't find it. I am sure it was Weyermann but can't prove it (to myself).

[majorvices]

What temp did you pitch the yeast at?  How much yeast did you pitch? If you didn't pitch cold then you could have ended up with some extra esters produced during the growth phase of your fermentation.

I believe I pitched mid 60(s). I know I pitched two packs. I will ensure to pitch at firm temp next brew. I read to pitch high then lower to get a good start. Live and learn. Thanks folks!

This yeast will produce clean beers in the 60s but you really need to pitch and ferment in the low 50s if you want to avoid ale like flavors. It will ferment strong as low as 48, probably lower. Some age may clean up some of the fruitiness.

[Karlofduty]

Hey. Did you cold crash the beer after fermentation? Jamil mentioned in one episode of brewing with style (I think) that lager yeast can become really stressed from cold crashing and spit out a lot of fruity esters. Not sure if it is the case here though.

Skickat från min ONE E1003 via Tapatalk

[Iliff Ave]

How long has this been packaged?

I did a red lager with 34/70 that has a fruity character however I think it is more due to combination of the malt and hops than the yeast but it has cleaned up considerably after weeks in the keg. 

[martinj]

What temp did you pitch the yeast at?  How much yeast did you pitch? If you didn't pitch cold then you could have ended up with some extra esters produced during the growth phase of your fermentation.

I believe I pitched mid 60(s). I know I pitched two packs. I will ensure to pitch at firm temp next brew. I read to pitch high then lower to get a good start. Live and learn. Thanks folks!

This yeast will produce clean beers in the 60s but you really need to pitch and ferment in the low 50s if you want to avoid ale like flavors. It will ferment strong as low as 48, probably lower. Some age may clean up some of the fruitiness.

I agree, if the fruity flavor isn't too bad, some age on it will probably help.  I recently kegged a bohemian pilsner that had just a touch of fruitiness to it.  After two or three weeks of aging it's as clean as it can be.

[BrewBama]

I did cold lager it for a month. I'll try to give it some time to relax. Problem is my this is in the pipeline and without it i'm not drinking homebrew.

[tommymorris]

I did cold lager it for a month. I'll try to give it some time to relax. Problem is my this is in the pipeline and without it i'm not drinking homebrew.

Sounds like you and me need to go to YH!