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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