[ynotbrusum]

And I can't help but wonder if there are perceptible differences at a colder fermentation temperature.  The LODO process holds at 48F for the full fermentation and spunding.

I noted the lemon in 34/70 when fermenting at the lower end of the spectrum; maybe I was imagining, but it was reinforced when I had a friend try the beer (unknowing of anything about it) and unprompted, he said that it was a good beer, but the lemon he detected made him ask if I had dosed it with lemon.

[The Beerery]

And I can't help but wonder if there are perceptible differences at a colder fermentation temperature.  The LODO process holds at 48F for the full fermentation and spunding.

I noted the lemon in 34/70 when fermenting at the lower end of the spectrum; maybe I was imagining, but it was reinforced when I had a friend try the beer (unknowing of anything about it) and unprompted, he said that it was a good beer, but the lemon he detected made him ask if I had dosed it with lemon.

48, try 45

Yea 34/70 AND s189 hate life down there. Just look at the proper pitch rates( dry yeast) they want you to have for those temps! I was pitching 50 grams into a 5.5gal batch.

[brewinhard]

And I can't help but wonder if there are perceptible differences at a colder fermentation temperature.  The LODO process holds at 48F for the full fermentation and spunding.

I noted the lemon in 34/70 when fermenting at the lower end of the spectrum; maybe I was imagining, but it was reinforced when I had a friend try the beer (unknowing of anything about it) and unprompted, he said that it was a good beer, but the lemon he detected made him ask if I had dosed it with lemon.

48, try 45

 Just look at the proper pitch rates( dry yeast) they want you to have for those temps! I was pitching 50 grams into a 5.5gal batch.

Jesus!  Really?  Rehydrated too?  And you still noticed off-flavors when using them?

[The Beerery]

And I can't help but wonder if there are perceptible differences at a colder fermentation temperature.  The LODO process holds at 48F for the full fermentation and spunding.

I noted the lemon in 34/70 when fermenting at the lower end of the spectrum; maybe I was imagining, but it was reinforced when I had a friend try the beer (unknowing of anything about it) and unprompted, he said that it was a good beer, but the lemon he detected made him ask if I had dosed it with lemon.

48, try 45

 Just look at the proper pitch rates( dry yeast) they want you to have for those temps! I was pitching 50 grams into a 5.5gal batch.

Jesus!  Really?  Rehydrated too?  And you still noticed off-flavors when using them?

Off flavors, lack of flavors, etc. I tried playing with pitch rates as well.. My 2206 is just way easier

[ynotbrusum]

And I can't help but wonder if there are perceptible differences at a colder fermentation temperature.  The LODO process holds at 48F for the full fermentation and spunding.

I noted the lemon in 34/70 when fermenting at the lower end of the spectrum; maybe I was imagining, but it was reinforced when I had a friend try the beer (unknowing of anything about it) and unprompted, he said that it was a good beer, but the lemon he detected made him ask if I had dosed it with lemon.

48, try 45

Yea 34/70 AND s189 hate life down there. Just look at the proper pitch rates( dry yeast) they want you to have for those temps! I was pitching 50 grams into a 5.5gal batch.

I could have sworn I read 48 F somewhere in your stuff.  Maybe it was for those unable to go to 45F....Well, we will see what I get from a currently fermenting 10 gallon batch of S-189 at 45 (it's so cold in my garage that the carboy heater - aquarium type - can't get it above that temperature).  this is the tough time of the year for me with lagers...I hate warming a cold environment when the rest of the year I strive for the opposite.  I should start a thread on the effects of heating fermenters of lager beer to get into the 46F range in a colder garage (I find that they alter the flavor to a more skunky tone, however slight).

[Chino Brews]

How did the brulosophy results on S-189 vs. W-34/70 not get posted in this discussion?
http://brulosophy.com/2016/12/15/yeast-comparison-saflager-w-3470-vs-saflager-s-189-exbeeriment-results/

Spoiler: out of 22 tasters in a blind triangle, a significant number were unable to tell the difference between 1.053 OG Vienna Lagers fermented with S-189 vs. W-34/70. Maybe the difference would have been significant in a high gravity lager. Who knows?

[majorvices]

And I can't help but wonder if there are perceptible differences at a colder fermentation temperature.  The LODO process holds at 48F for the full fermentation and spunding.

I noted the lemon in 34/70 when fermenting at the lower end of the spectrum; maybe I was imagining, but it was reinforced when I had a friend try the beer (unknowing of anything about it) and unprompted, he said that it was a good beer, but the lemon he detected made him ask if I had dosed it with lemon.

48, try 45

Yea 34/70 AND s189 hate life down there. Just look at the proper pitch rates( dry yeast) they want you to have for those temps! I was pitching 50 grams into a 5.5gal batch.

Totally and completely untrue. Totally and completely false. I have a hard time believing you have used these yeasts. I'm not going to go out so far as to say I like the 34/70 as well as the liquid equivalent but I know for a fact you can make great beer out of that strain and S-189.

[bayareabrewer]

I want to make a LODO lager with these yeast just to see if I can taste this mythical lemon flavor from these yeasts.

[Big Monk]

I want to make a LODO lager with these yeast just to see if I can taste this mythical lemon flavor from these yeasts.

That's the spirit!

[bayareabrewer]

I want to make a LODO lager with these yeast just to see if I can taste this mythical lemon flavor from these yeasts.

That's the spirit!

Or I could do it the easy way and just zest some lemon. Lemme weigh my options here, LODO or taking 5 seconds to zest a lemon.

yeah, think I'll stick with the simpler, easy and most importantly proven method of getting lemon flavor.

[Big Monk]

I want to make a LODO lager with these yeast just to see if I can taste this mythical lemon flavor from these yeasts.

That's the spirit!

Or I could do it the easy way and just zest some lemon. Lemme weigh my options here, LODO or taking 5 seconds to zest a lemon.

yeah, think I'll stick with the simpler, easy and most importantly proven method of getting lemon flavor.

Whatever works for you man. You sound like a man with a plan.

[denny]

How did the brulosophy results on S-189 vs. W-34/70 not get posted in this discussion?
http://brulosophy.com/2016/12/15/yeast-comparison-saflager-w-3470-vs-saflager-s-189-exbeeriment-results/

Spoiler: out of 22 tasters in a blind triangle, a significant number were unable to tell the difference between 1.053 OG Vienna Lagers fermented with S-189 vs. W-34/70. Maybe the difference would have been significant in a high gravity lager. Who knows?

I don't think that's too surprising.  There is far less variation among lager yeasts than ale yeasts.

[Philbrew]

My apologies for bringing this ancient thread back to the top, but I said I'd report when my try with S-189 was ready to drink.

A Maibock:  SG = 1.067,  FG = 1.014

42%  Weyermann Pils
31%  GW 2 row
19%  Vienna
 6%  Cara Munich
 1.5% Special Roast
30  IBUs

Wonderful malt aroma and flavor.  Initial malty sweetness is nicely balanced by the smooth hop bitterness and leads to a somewhat dry finish.  The Sterling hop flavor and aroma is there but you really have to look for it.  lovely orange/amber clarity and persistent white head.  Nice mouthfeel.  Seems to check all the boxes for a Maibock except maybe a little more caramel than ideal.

I will brew malt forward lagers again with S-189.  Maybe the next Maibock will swap out the Cara Munich for 10% Munich 20L.

[pinnah]

I should start a thread on the effects of heating fermenters of lager beer to get into the 46F range in a colder garage (I find that they alter the flavor to a more skunky tone, however slight).

  I had to fire up the wood stove in the shop the other day and move my fermenter a little closer.
ghetto ambient brewing.  hope I don't get the skunk!

s189 schwartzbier btw

[denny]

I should start a thread on the effects of heating fermenters of lager beer to get into the 46F range in a colder garage (I find that they alter the flavor to a more skunky tone, however slight).

  I had to fire up the wood stove in the shop the other day and move my fermenter a little closer.
ghetto ambient brewing.  hope I don't get the skunk!

s189 schwartzbier btw

Skunk is from light, not heat.