[Iliff Ave]

I have been wanting to use S-189 but am stuck on 34/70 due to it's reliability and ease of use. How do they compare? Is there anything I should know about using S-189? Is it more prone to diacetyl? I normally ferment lagers at 50F with an accelerated schedule.

I am planning a schwarzbier soon. Would 189 be a good choice for that? What are other good styles for it? Should I ask more questions?
 

[hopfenundmalz]

I will often divide a batch of lager and ferment with 2 or 3 yeasts to taste the differences.

I have a Dunkel that was split 3 ways, WLP-830 (34/70), WLP-833, and WLP-835 lager X. I like the 830 best on this go round.

[Iliff Ave]

I will often divide a batch of lager and ferment with 2 or 3 yeasts to taste the differences.

I have a Dunkel that was split 3 ways, WLP-830 (34/70), WLP-833, and WLP-835 lager X. I like the 830 best on this go round.

Is one of those yeasts the same strain as 189?

[hopfenundmalz]

I will often divide a batch of lager and ferment with 2 or 3 yeasts to taste the differences.

I have a Dunkel that was split 3 ways, WLP-830 (34/70), WLP-833, and WLP-835 lager X. I like the 830 best on this go round.

Is one of those yeasts the same strain as 189?

No, 835 Lager X=Kloster Andechs, 833=Ayinger, S-189 is Hürlimann, a Swiss brewery.
34/70 is from the Hefe Bank Weihenstephan.

[denny]

I have been wanting to use S-189 but am stuck on 34/70 due to it's reliability and ease of use. How do they compare? Is there anything I should know about using S-189? Is it more prone to diacetyl? I normally ferment lagers at 50F with an accelerated schedule.

I am planning a schwarzbier soon. Would 189 be a good choice for that? What are other good styles for it? Should I ask more questions?
 

I generally think pf 189 as more for malty styles and 34/70 for styles that don't have as much body.  Both are equally easy to use and reliable.  I think for a schwarz I'd go with the 34/70.

[The Beerery]

Sadly I think they are both sad excuses for real yeast... sorry

[Iliff Ave]

Sadly I think they are both sad excuses for real yeast... sorry

Thanks for your sympathy

[Iliff Ave]

I have been wanting to use S-189 but am stuck on 34/70 due to it's reliability and ease of use. How do they compare? Is there anything I should know about using S-189? Is it more prone to diacetyl? I normally ferment lagers at 50F with an accelerated schedule.

I am planning a schwarzbier soon. Would 189 be a good choice for that? What are other good styles for it? Should I ask more questions?
 

I generally think pf 189 as more for malty styles and 34/70 for styles that don't have as much body.  Both are equally easy to use and reliable.  I think for a schwarz I'd go with the 34/70.

Thanks Denny

[denny]

Sadly I think they are both sad excuses for real yeast... sorry

Happily, many of us disagree.

[majorvices]

Sadly I think they are both sad excuses for real yeast... sorry

Happily, many of us disagree.

+1 - if you use dry yeast these two strains can both pull of fantastic results. I did an Imperial Pils a couple years ago that was superb. And I have subbed 34/70 for our house lager yeast (WY2124) when necessary with little perceivable difference (and quite acceptable results).

[Steve Ruch]

I generally think pf 189 as more for malty styles and 34/70 for styles that don't have as much body.  Both are equally easy to use and reliable.  I think for a schwarz I'd go with the 34/70.

The last beer I used 34/70 on (pilsner) I got 84% attenuation and the last S-189 I used (maibock which got my second highest score ever) got 79%.
Yes on the Schwarz with 34/70.

[Iliff Ave]

I generally think pf 189 as more for malty styles and 34/70 for styles that don't have as much body.  Both are equally easy to use and reliable.  I think for a schwarz I'd go with the 34/70.

The last beer I used 34/70 on (pilsner) I got 84% attenuation and the last S-189 I used (maibock which got my second highest score ever) got 79%.
Yes on the Schwarz with 34/70.

So you agree that 189 is better suited for maltier lagers as well?

[ynotbrusum]

I use S-189 on a variety of lagers, especially American focused lagers with adjuncts.  I like 2206 for most Southern German lagers, but will use 830/2124 for Northern German Pils to hit the crisp finish that seems to go well in matching the style.

[HoosierBrew]

  I like 2206 for most Southern German lagers, but will use 830/2124 for Northern German Pils to hit the crisp finish that seems to go well in matching the style.

Same here. I like the 2206 tendency to drop out pretty easily, too.

[Iliff Ave]

Thanks all. So 2124 is the same as 34/70 right? I've got my first pilsner/hoppy lager with 34/70 ready to keg that I am super excited about.

I am brewing an Amber Lager Friday and a Schwazbier the following week so was just considering switching it up. The Amber Lager is an adjunct lager with corn. Maybe the 189 there?