[Bel Air Brewing]

Is 2124 and 34/70 the same yeast?

[dmtaylor]

No, not at all.

Wyeast 2124 is close to WLP029, WLP833, and Wyeast 2206.

W-34/70 is close to Wyeast 2035 American Lager.

References:

http://beer.suregork.com/wp-content/uploads/2019/10/Brewing_yeast_tree_Oct_2019.pdf

https://docs.google.com/spreadsheets/d/16XRUloO3WXqH9Ixsf5vx2DIKDmrEQJ36tLRBmmya7Jo/edit?usp=sharing

[Bel Air Brewing]

No, not at all.

Wyeast 2124 is close to WLP029, WLP833, and Wyeast 2206.

W-34/70 is close to Wyeast 2035 American Lager.

References:

http://beer.suregork.com/wp-content/uploads/2019/10/Brewing_yeast_tree_Oct_2019.pdf

https://docs.google.com/spreadsheets/d/16XRUloO3WXqH9Ixsf5vx2DIKDmrEQJ36tLRBmmya7Jo/edit?usp=sharing

Thanks. My 2124 is very sluggish, after pitching two fresh smack-packs. Was thinking about throwing in some 34/70 to help things along.

[dmtaylor]

Well you can go ahead and try that if you want.  It might not help, but it definitely won't hurt anything.

[Bel Air Brewing]

Well you can go ahead and try that if you want.  It might not help, but it definitely won't hurt anything.

This is in 5 gallons, a 10 gallon split batch. The other 5 gallons has our “house yeast”, Diamond Lager. It is happily chugging away.

The 2124 is working, but very little visible foam, almost like nothing is happening. But my blow off tube is active, with a few bubbles every 30 seconds, after 30 hours post pitching.

I am tempted to try a blended yeast…with the following options:

W-34/70
S-189
Diamond Lager

After watching Chris White’s presentation on blended yeast, I am curious!

What are your thoughts?

[tommymorris]

Well you can go ahead and try that if you want.  It might not help, but it definitely won't hurt anything.

This is in 5 gallons, a 10 gallon split batch. The other 5 gallons has our “house yeast”, Diamond Lager. It is happily chugging away.

The 2124 is working, but very little visible foam, almost like nothing is happening. But my blow off tube is active, with a few bubbles every 30 seconds, after 30 hours post pitching.

I am tempted to try a blended yeast…with the following options:

W-34/70
S-189
Diamond Lager

After watching Chris White’s presentation on blended yeast, I am curious!

What are your thoughts?

You might try warming it up a couple of degrees. I don’t know much about that yeast though.

[Bel Air Brewing]

This is supposed to be a Czech Premium Lager.

They say 45 - 55F is the temp range.

[tommymorris]

This is supposed to be a Czech Premium Lager.

They say 45 - 55F is the temp range.

I ferment lagers all the time in the mid-fifties. Things go much faster up there.

[dmtaylor]

I might not ferment cold anymore, at least not very often. I have found many lager yeasts to perform cleanly in the 60s F or even at room temperature.  So I agree with warming it up to see if that helps.

[Bel Air Brewing]

Ok, might bump the temp up some.

[Joshua Hughes]

I feel like this yeast love it 55-62. I’ve fermented it warmer but under pressure

[denny]

Is 2124 and 34/70 the same yeast?

I disagree with Dave somewhat.  From what the manufacturer has told me, 34/70 has the same lineage as 2124.  But that doesn't mean they produce the same results.

[Bel Air Brewing]

Is 2124 and 34/70 the same yeast?

I disagree with Dave somewhat.  From what the manufacturer has told me, 34/70 has the same lineage as 2124.  But that doesn't mean they produce the same results.

The Wyeast website claims theirs is the Carlsburg strain.

I always thought 34/70 was from Weihenstephan.

[denny]

Is 2124 and 34/70 the same yeast?

I disagree with Dave somewhat.  From what the manufacturer has told me, 34/70 has the same lineage as 2124.  But that doesn't mean they produce the same results.

The Wyeast website claims theirs is the Carlsburg strain.

I always thought 34/70 was from Weihenstephan.

Could very well be.

[MDL]

Weihenstephan Hefebank lists 34/70, 34/70-6.94and also 34/78.

There was a masterbrewers podcast with Fermentis about their 34/70 which was referred to as “their version” of this yeast. I imagine there are differences in subtle performance characteristics between different companies versions of the products.

In my own brewery Fermentis 34/70 and Diamond lager perform very differently. I’ve heard they are both 34/70, though there is at least some reference on the internet that Diamond is Munich 308.