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Author Topic: Off flavors from stressed lager yeast  (Read 11085 times)

The Beerery

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Re: Off flavors from stressed lager yeast
« Reply #15 on: September 15, 2017, 06:09:01 pm »
I am one who can pick up lemon in 34/70 and hate it with a passion.  Can't beat the sulfury German strains for lagers. 


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Offline Iliff Ave

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Re: Off flavors from stressed lager yeast
« Reply #16 on: September 15, 2017, 08:22:56 pm »
Sorry. I was referring to the OP

Edit- looks like my previous post didn't go through. Lemon is not the issue this time. I get that 34/70 sucks but i don't think my problem is related to using this yeast versus a different yeast.
« Last Edit: September 15, 2017, 08:35:21 pm by goschman »
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Offline hopfenundmalz

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Re: Off flavors from stressed lager yeast
« Reply #17 on: September 16, 2017, 01:08:43 am »
Acetaldehyde is also very distinctive in flavor once you know way to look for. Apple esters are different.

And it's not green apple Jolly Rancher like many claim, at least not to me. It's more like that fruity/dirty/solventy aroma of drying paint.
When I sat in an off flavor class last year, the acetaldehyde spike really made the connection to green Jolly Rancher for me. At the level of the spiked beer that was what I got. At lower levels, it may have been different. We are all different, so it worked for me, and that association may not work for you.
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Offline majorvices

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Re: Off flavors from stressed lager yeast
« Reply #18 on: September 16, 2017, 07:17:44 am »
I am one who can pick up lemon in 34/70 and hate it with a passion.  Can't beat the sulfury German strains for lagers. 


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I have also picked up the lemon ester. I use 34/70 in emergency cases. But I will say most people don't pick it up.

Offline majorvices

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Re: Off flavors from stressed lager yeast
« Reply #19 on: September 16, 2017, 07:20:54 am »
Sorry. I was referring to the OP

Edit- looks like my previous post didn't go through. Lemon is not the issue this time. I get that 34/70 sucks but i don't think my problem is related to using this yeast versus a different yeast.

I don't think 34/70 sucks. I think it is a viable alternative to 2124/830. But I have picked up the lemon thing. I think the beer is still good and the ester is faint. It also fades over a few weeks.

Online dmtaylor

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Re: Off flavors from stressed lager yeast
« Reply #20 on: September 16, 2017, 08:09:42 am »
I don't hate W-34/70.  I just do NOT love it like I wish I could.  I will not be using it anymore for this precise reason -- I do NOT love it, and I DO love many other lager strains.
Dave

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Offline erockrph

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Re: Off flavors from stressed lager yeast
« Reply #21 on: September 16, 2017, 11:13:32 am »
Sorry. I was referring to the OP

Edit- looks like my previous post didn't go through. Lemon is not the issue this time. I get that 34/70 sucks but i don't think my problem is related to using this yeast versus a different yeast.

I don't think 34/70 sucks. I think it is a viable alternative to 2124/830. But I have picked up the lemon thing. I think the beer is still good and the ester is faint. It also fades over a few weeks.
Interesting. I've never noticed the lemon thing, but I use Sterling for my lagers and could have easily written it off as hop character.

FWIW, I think 34/70 is the ultimate jack of all trades yeast. It can make a passable version of just about any lager or non-yeast forward ale, and it is very forgiving with fermentation temperatures. That said, it is not my first choice for any style unless I need to ferment a lager near 60F.

S189 is a better choice for a clean, dry lager yeast, but it is way more temperature sensitive. It can throw fusels as low as the mid 50s. And I still prefer liquid yeast when I want that touch of sulfur for a German lager style.

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TheDrunkenMaster

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Re: Off flavors from stressed lager yeast
« Reply #22 on: September 18, 2017, 07:22:19 am »
I always pitch my North East, heavy hop schedule IPAs hot because I love the yeasty, estery flavours. I do pitch a massive starter though.

I pitched the last one at 167 degrees. It was awesome and this coming from someone who has been a beer buyer for China for a number of years.


Offline Stevie

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Re: Off flavors from stressed lager yeast
« Reply #23 on: September 18, 2017, 07:45:00 am »
Absolutely now way you pitch at 167 and have that yeast survive. That's 10-12 second pasteurization temp.

TheDrunkenMaster

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Re: Off flavors from stressed lager yeast
« Reply #24 on: September 18, 2017, 07:51:10 am »
After pitch it went straight in the fridge at 67.

Fermented happily there during primary and racked off to carboy for a few weeks before kegging.

Juicy af.

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Re: Off flavors from stressed lager yeast
« Reply #25 on: September 18, 2017, 08:08:26 am »
Who needs yeast and alcohol when you can just enjoy juicy hop soup!?   ;D
Dave

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Offline Stevie

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Re: Off flavors from stressed lager yeast
« Reply #26 on: September 18, 2017, 08:11:36 am »
After pitch it went straight in the fridge at 67.

Fermented happily there during primary and racked off to carboy for a few weeks before kegging.

Juicy af.
Again, absolutely no way their is any truth to this story.

TheDrunkenMaster

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Re: Off flavors from stressed lager yeast
« Reply #27 on: September 18, 2017, 08:12:58 am »
Y'all should try it instead of sitting there saying "I know better".

I don't just experiment but it is, as it has always been, the key to progress.


Offline Stevie

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Re: Off flavors from stressed lager yeast
« Reply #28 on: September 18, 2017, 08:15:08 am »

TheDrunkenMaster

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Re: Off flavors from stressed lager yeast
« Reply #29 on: September 18, 2017, 08:24:45 am »
Oh look an old meme.

So tell me, what is wrong with me commenting with my personal experiences in the hopes of provoking a constructive discussion around fermentation temps? You don't like change? I've disrupted the forum hierarchy by refusing to defer to presumed superiors?

Yes, that temperature is very high and according to the science, the yeast should have died. But they didn't and I got something wonderful out of it. Tell me where the negative is in that?