[Iliff Ave]

I have switched from 34/70 to S-189 and prefer it in everything. It just seems to have more character to it even though I don't have the issue with 34/70 that others do.

[zwiller]

I have switched from 34/70 to S-189 and prefer it in everything. It just seems to have more character to it even though I don't have the issue with 34/70 that others do.

Please tell me it floccs better than 34/70.  Use it in a pils yet? 

[Iliff Ave]

I have switched from 34/70 to S-189 and prefer it in everything. It just seems to have more character to it even though I don't have the issue with 34/70 that others do.

Please tell me it floccs better than 34/70.  Use it in a pils yet?

I have had no issues getting it to clear well but didn't have a problem with 34/70 either. I currently have a pilsner on fermented with 189 that is crystal clear.

[Frankenbrew]

I swear by S-189. Not a fan of 34/70. A Marzen is supposed to be malty and balanced. That's what I get from 189. I have made brilliantly clear and deliciously malty Maibocks, Viennas, Oktoberfests, dunkels, even light lagers with it. Ferment at 12 C, do the fast lager method, and no problems whatsoever. Have never done a hoppy Pilsner, so I can't say what it will do with that, but my experience with it has been very excellent!

[zwiller]

Thanks gents.  I will give S189 a shot.  Very interesting looking if you look a data of both strains.  S189 has 1% more attenuation... 

[Iliff Ave]

Thanks gents.  I will give S189 a shot.  Very interesting looking if you look a data of both strains.  S189 has 1% more attenuation...

It took my current pils from 1.051 to 1.009 with a 75 minute mash @ 150F with 100% weyermann pilsner malt.

[mchrispen]

Probably it's nominal, but it's OUR brewery and we get to geek out or freak out on whatever we want.

... or GEEK out

[Philbrew]

I like both S-189 and 34/70 for lagers.  But for a Marzen I voted S-189.

[klickitat jim]

Probably it's nominal, but it's OUR brewery and we get to geek out or freak out on whatever we want.

... or GEEK out

[Stevie]

Make a shaken starter off of preboil wort and pitch a bit later in the day.

[hopfenundmalz]

Make a shaken starter off of preboil wort and pitch a bit later in the day.

Pull off into small pot, boil, chill, make starter. It does need to be boiled, no?

[Robert]

Make a shaken starter off of preboil wort and pitch a bit later in the day.

Pull off into small pot, boil, chill, make starter. It does need to be boiled, no?

Will be lots of lactobacilli from the grain husks, better boil.  Unless you can ensure that mash off time + temp = sufficient Pasteurization units, and do you feel lucky?  I would just simplify things and use chilled post boil wort. 

[Stevie]

Make a shaken starter off of preboil wort and pitch a bit later in the day.

Pull off into small pot, boil, chill, make starter. It does need to be boiled, no?

Well yeah. I meant preboil as in after lauter and before hops. Done it myself. Works great and resolves the “I don’t want to dilute my beer” concern.

[Stevie]

Make a shaken starter off of preboil wort and pitch a bit later in the day.

Pull off into small pot, boil, chill, make starter. It does need to be boiled, no?

Will be lots of lactobacilli from the grain husks, better boil.  Unless you can ensure that mash off time + temp = sufficient Pasteurization units, and do you feel lucky?  I would just simplify things and use chilled post boil wort.

Yes, boil the starter.

[hopfenundmalz]

Make a shaken starter off of preboil wort and pitch a bit later in the day.

Pull off into small pot, boil, chill, make starter. It does need to be boiled, no?

Well yeah. I meant preboil as in after lauter and before hops. Done it myself. Works great and resolves the “I don’t want to dilute my beer” concern.

For lagers I will wait several hours to dump the Trub from the conical. The yeast has had enough time to be ready to go. The wort has been sitting at 46F, so no worries.