[beersk]

It's a very forgiving lager strain and cleanly ferments even in the sixties. It is, however, bland as far as lager strains go. It works well for those hoppier craft lagers where the nuances of other strains might be lost or even undesirable.

Agreed. I've used it on "IPLs" before and have really liked the outcome.

[erockrph]

It's a very forgiving lager strain and cleanly ferments even in the sixties. It is, however, bland as far as lager strains go. It works well for those hoppier craft lagers where the nuances of other strains might be lost or even undesirable.

I don't know if I've ever really thought of it as bland, but I get where you're coming from. It is quite neutral, with very low sulfur production. W34/70 is the US-05 of lager strains.

I prefer WY2278 for hoppy lagers and WY2633 for malty lagers, but 34/70 will do a fine job for any lager (and most ales).

[Iliff Ave]

I am a beginner lager brewer with about 7 or so batches under my belt. I have used 34/70 for all of them with very good results. It is very easy to use, predictable, and very forgiving as others here have mentioned. I think it is the perfect strain for a first attempt. 

[dmtaylor]

A friend of mine swears WLP833 is the secret to the finest lagers and I totally believe him, as they're great.

Now today I just read on Brulosophy.com that people can't taste the difference between WLP833 and W-34/70.  So there's that.

[denny]

A friend of mine swears WLP833 is the secret to the finest lagers and I totally believe him, as they're great.

Now today I just read on Brulosophy.com that people can't taste the difference between WLP833 and W-34/70.  So there's that.

There's a lot less variation between lager yeasts than there is in ale yeast.  Doesn't really surprise me that people have a hard time telling them apart.

[dmtaylor]

There's a lot less variation between lager yeasts than there is in ale yeast.  Doesn't really surprise me that people have a hard time telling them apart.

I think you're right.  Actually a lot of things fail to surprise me anymore.  The results of virtually all Brulosophy exBmts for example.   

[HoosierBrew]

Now today I just read on Brulosophy.com that people can't taste the difference between WLP833 and W-34/70.

I guess I need to do a side by side - 833 definitely seems to leave a maltier mouthfeel than 2124 to me. Sort of like the difference between 1056 and 1450. Who knows? I can always be wrong.

[beersk]

Now today I just read on Brulosophy.com that people can't taste the difference between WLP833 and W-34/70.

I guess I need to do a side by side - 833 definitely seems to leave a maltier mouthfeel than 2124 to me. Sort of like the difference between 1056 and 1450. Who knows? I can always be wrong.

I'm thinking more along the lines of just because you have BJCP beside your name doesn't mean you can taste beer. It means you took and passed a test. Plenty of people take and pass the drivers test to get their licenses...we all know how that has worked out for humanity.

[dmtaylor]

I guess I need to do a side by side - 833 definitely seems to leave a maltier mouthfeel than 2124 to me. Sort of like the difference between 1056 and 1450. Who knows? I can always be wrong.

Ditto.  I have several lager yeasts in the refrigerator and if I'm smart (  ), I'll use a good 3 or 4 different ones on my next batch.  Might have to ferment in plastic gallon milk jugs though, which could introduce some interesting variables in itself.

[hopfenundmalz]

A friend of mine swears WLP833 is the secret to the finest lagers and I totally believe him, as they're great.

Now today I just read on Brulosophy.com that people can't taste the difference between WLP833 and W-34/70.  So there's that.

There's a lot less variation between lager yeasts than there is in ale yeast.  Doesn't really surprise me that people have a hard time telling them apart.

The difference for me is that the 34/70 yeasts will give a more bitter finish than 833. I had split a 10 gallon batch of Pilsner this year, and while the 833 turned out to be a fine beer,the 34/70 (WLP 830) just vanished. 

[denny]

Now today I just read on Brulosophy.com that people can't taste the difference between WLP833 and W-34/70.

I guess I need to do a side by side - 833 definitely seems to leave a maltier mouthfeel than 2124 to me. Sort of like the difference between 1056 and 1450. Who knows? I can always be wrong.

I think we all (including me) fall victim to confirmation bias very easily.  We are told that one yeast is crisper or maltier, and we believe it and actually taste the beer that way.  But until there's a blind triangle, we may very well be fooling ourselves.

[HoosierBrew]

Now today I just read on Brulosophy.com that people can't taste the difference between WLP833 and W-34/70.

I guess I need to do a side by side - 833 definitely seems to leave a maltier mouthfeel than 2124 to me. Sort of like the difference between 1056 and 1450. Who knows? I can always be wrong.

I think we all (including me) fall victim to confirmation bias very easily.  We are told that one yeast is crisper or maltier, and we believe it and actually taste the beer that way.  But until there's a blind triangle, we may very well be fooling ourselves.

Maybe so, Denny. All the better reason to try it out on a split batch for myself.

[ynotbrusum]

Split batch is a great way to go with 10 gallons of lager wort.  I tried S-189 against 34/70 and S-189 is "cleaner" yet than 34/70.  I made a Helles and the S-189 tastes great, but really did not have the shine to the malts that 34/70 seemed to bring out.  Both were quaffable in quantity, however.