It depends what flavor profile you want to create. Alternate pitching rate and fermentation temp with the same yeast and you will create different flavor profile. Well, I'm looking for the standard "clean" profile that I get from, say, WLP001. Since WLP830, for instance, produces quite a bit of Sulphur during the fermentation process, I'm wondering if used in an ale at perhaps 60 degrees if it would generate a lot of Sulphur that I couldn't get rid of during the fermentation process.
WY2124 quite versatile yeast.
I have been maintaining three strains of yeast (WLP 001, 002, 830) and repitching them on a rotating basis. My thought was that if I could use 830 in both my American style ales and German lagers, I could simplify the process of maintaining three strains.
There’s a VERY long discussion on this at HBT. “They” (the folks in that thread) say that the sulfur is missing in warm fermented lagers with the 34/70 strains. So much so that “they” are complaining because it isn’t there and “they” expect it to a point in a German Lager.
BTW, another chief complaint “they” have is the difficulty to get the 34/70 series strains to clear. For that reason some of “them” moved to the California Lager strains. I am about to brew a few to see how it works out.
Since 830 is reported to be a 34/70 strain (based on Dave’s document linked above) you should be OK to ferment warm or cold with it (based on that post in HBT). S-189, 34/70, and California Lager strains all have a wide temp range listed on their packaging and those yeast strains reportedly (based on that thread) do well warm.
However, I believe the esters often associated with Ales may be missing with those strains.
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