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Saflager W-34/70 Dry Yeast (11.5 grams)

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Saflager W-34/70 Dry Yeast (11.5 grams)

SKU: Y020

This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Saflager W-34/70 allows to brew beers with a good balance of floral and fruity aromas and gives clean flavors and high drinkable beers.
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Saflager W-34/70:
A widely used strain that is gaining in popularity. It gives the beer a clean finish and lets the malt really come through. Sedimentation: high. Final gravity: medium.
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Reviews
5.0 / 5.0
11 Reviews
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Great lager yeast
I made my first lager with this yeast and the results were excellent._x000D_high flocculation with medium sediment. This yeast was vigorous during fermentation and then when it finished in about 4 days everything settled out, clarifying the beer nicely. The sediment was moderate but it was had a tendency to bind in a thick layer on the bottom that helped bind up all the hop sediments and such, making it so that when racking next to nothing stirred up into the beer. Very easy and forgiving when racking to keep the beer clean and clear._x000D_Great flavor profile with Saaz hops.
July 26, 2012
my go-to lager straing
This is my favorite strain for the winter season when I switch to lagers. I use it primarily on my ciders. Vigorous above 70 degrees, but still happy at 65 degrees
January 27, 2013
Best Dry Yeast
The old line of thought still holds true, you go with dry yeast because it's more affordable, not because you necessarily think it's higher quality than the liquid strains._x000D__x000D_That said, as far as dry yeasts go, this is always the one I use for my lagers, as it consistently provides acceptable results. Especially for those who are just starting to venture into lagers, this is an easy, forgiving choice. I made a Czech pilsner with it, and my dad said it was the best beer I've ever made!
February 5, 2013
Good lager yeast
It's easy to use, just rehydrate and pour it in. It makes a good crisp lager. You have to ferment at 45-50 for a week and ramp up the temperature so the Diacetyl is consumed because you don't want butterscotch beer.
July 18, 2013
Keep a spare in case of emergency
I have a couple of packs just in case I have a problem with my yeast. I've even used this to save a stuck fermentation. I make a 1 liter starter, rehydrate, add the yeast and a day later pitch it into my lager. This has worked and saved my beer. To get it to clear I cold crashed it after lagering.
September 19, 2013
Good lager yeast
The price has gone up but it's still cheaper than the liquid yeast and makes a good clean lager. The other reason I prefer it to liquid yeast is I don't need to make a starter. I rehydrate and pitch and slowly ramp down, then ramp up for the D rest at the end..
January 17, 2014
Dry Yeast
Love using this stuff...easy to use...makes great beer!! Do it!!!
May 12, 2014
Everything I had hoped for
Tried this yeast in my cool basement, 66 degrees. Then let it rest for about 30 days, undisturbed. My first lager, but it won't be the last. The wort was 6 gallons with a Briess golden amber malt with Perle hops and 8 ounces of my own honey. There was no hint of butterscotch, but the ferment and the entire rest were in the mid 60s, the ultimate D-rest. The beer came out fine and clear with that smooth lager character, and lots of good, balanced flavors--malt, hops, and honey. Best of all, there were absolutely no off flavors. It was just as good as any ale I have ever brewed, but was definitely much more like a lager. Try it with an open mind, especially if you do not have a dedicated refrigerator. Highly recommended! Well worth a try!
October 22, 2014
Did just fine.
I have a chilly basement, low 60s. This lager yeast came through with no butterscotch flavors. Just malt and hops in a very nice beer, overall.
March 11, 2016
Always a sure thing,
I've used S-23 and 34/70. The 34/70 has always performed well from attuation to the finished lager. This yeast settles out nicely leaving a relatively clear beer unfiltered with neutral flavor. As of late I've had to use S-23 with good results; can't let a partiality of a yeast effect the available time to brew.
March 30, 2015
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