[TXFlyGuy]

Have not used a dry yeast in years. But the reviews on the Saflager Bohemian dry lager yeast are all very positive.
Is there a huge difference in this vs. the Wyeast Bohemian Lager yeast?

The Saflager looks to be foolproof.

But my results with Wyeast in the past have always been quite good.

What say you?

[HopDen]

I like both! My favorite dry is W-34/70 for lagers. I have repitched it for 3 generations now without any effect on my recipe. As far as liquid, I tend to use White Labs more often than not.

What I like about dry is the fact that you don't have to build a starter. I don't rehydrate either. Oxygenate then sprinkle on top of the wort.

[dmtaylor]

Dry yeast is great these days.  I use it almost all the time.  On my last batch I used S-189, another great lager yeast.  I should try both side by side.  Maybe next time.

[Iliff Ave]

Dry yeast is great these days.  I use it almost all the time.  On my last batch I used S-189, another great lager yeast.  I should try both side by side.  Maybe next time.

S-189 is my go to lager yeast. Love it!

I only use liquid for specialty beers which I don’t breed very often...

[TXFlyGuy]

Dry yeast is great these days.  I use it almost all the time.  On my last batch I used S-189, another great lager yeast.  I should try both side by side.  Maybe next time.

S-189 is my go to lager yeast. Love it!

I only use liquid for specialty beers which I don’t breed very often...

Good to know! There was a time when dry yeast was...not that great. I'll give it a try soon.

[BrewBama]

I use dry yeast exclusively these days. I’ve had one too many DOA liquid yeast arrive in the mail. (I don’t have a local source for liquid yeast.) I have been very pleased with the results.


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[Bob357]

It's been about 2 years since I've used liquid yeast. The number of strains available in dry form and the quality makes them a great alternative to liquids. Shelf life, higher cell count, and tolerance to less than ideal shipping and storage conditions make them even more attractive.

In order to get a real comparison between 2 similar products you'd really need to do a side by side tasting of a batch that was split and pitched using one in each fermenter and subjected to the same treatment until served.

[Visor]

   I'm bottling a Chile Lager today that was brewed with 6th generation 34/70. That is as far as I have yet taken this yeast and it performed very well, 91% AA in 19 days at temps in the mid 50's. I have no doubt that it could be taken out a great many more generations, I just don't brew all that many beer requiring lager yeast, although I am considering trying some of my US-05 recipes with 34/70 at cellar temps just to see what happens.

[BrewBama]

FWIW: I’ve used 34/70 in the low 60(s) with great success.


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[TXFlyGuy]

FWIW: I’ve used 34/70 in the low 60(s) with great success.


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Here is some good and interesting reading on the subject of temps, and the difference in taste.

http://brulosophy.com/2016/02/08/fermentation-temperature-pt-4-lager-yeast-saflager-3470-exbeeriment-results/

[PORTERHAUS]

I have been mostly a dry yeast user for years, unless I can get exactly what I want from a liquid at the LHBS or a very special or unique batch. So I have used 34/70 a lot. I don't like to compare dry to their liquid examples because they are different. WYeast Bohemian is an incredible liquid lager yeast and 34/70 is a great dry Lager yeast. I do think 34/70 shares some of the same characteristics. My suggestion is to use 2 packs per 5-6 gals, rehydrate and pitch and ferment cold ~50*. There is debate on the need for oxygen, I personally feel re-hydration will do better for you than oxygen for a dry yeast. There are claims that neither is needed for dry yeast, but a little of both wont hurt either.

On  side note, I also really like S-189 and use that more for German styles. Oktoberfest, Helles, Bock especially. I have used Lellamand Diamond Lager but I need more experimentation with that one. I think it falls closer to something in between 34/70 and S-189.

[denny]

A note:  Fermentis nor Lallemand no longer recommend rehydrating. 

[Steve Ruch]

Dry yeast is great these days.  I use it almost all the time.  On my last batch I used S-189, another great lager yeast.  I should try both side by side.  Maybe next time.

S-189 is my go to lager yeast. Love it!

It's a good one. I don't have great temperature control right now and my fermenting area is varying between low 40s and low 50s. I've used 34/70 and S-189 to brew cool versions of "ales", including a mild that I brewed six days ago with the S-189.

[TXFlyGuy]

Picked up 4 packets of W34/70 today. Brewing Sunday...hoping the triple decoction Czech Pils does well with the 34/70. We will ferment per their recommendations, at 55 degrees F.

[PORTERHAUS]

A note:  Fermentis nor Lallemand no longer recommend rehydrating.

Was not aware of that, both websites have options for rehydration. What do they say about it?