Frankie4Fingers Posted December 30, 2020 Share Posted December 30, 2020 Hi all I was about to make the Turbo Charged American Pale Ale recipe but noticed that the last remaining yeast sachet in the fridge is a 34/70. So what I wanted to know from the experienced brewers is what the impact to the end result would be if I used the 34/70 in place of the recipe's requirement of US-05? If it helps the overall recipe uses:- 1.7KG Mexican Cerveza 1KG BE3 500g Light Dry Malt 250g Crystal Malt grains 25g Bravo 25 Simcoe 25g Citra The recipe also states that I need to use yeast that comes with the brew can as well which presumably is suited to the Cerveza. Another point for this is that temp control isn't an issue as it will be in the ferm fridge and controlled via an STC-1000 so if I need to keep it around 12C then doing so isn't an issue. Final point is that I can ferment under pressure as well as I have a Fermzilla All Rounder.. Based on that I could ratchet up the temperature to around 16C-18C if I crank the pressure up to around 15PSI. Any advice on this would be great as if it's suitable then I can brew today. If not then I will just need to wait until after the holidays when my LHBS re-opens. Cheers Link to comment Share on other sites More sharing options...
ben 10 Posted December 30, 2020 Share Posted December 30, 2020 3 hours ago, Frankie4Fingers said: 1.7KG Mexican Cerveza That is a lager anyway.... BUT one packet 34/70 @ 12° may not be enough yeast. Maybe go 15° for a bit to get it going then drop? 1 Link to comment Share on other sites More sharing options...
Frankie4Fingers Posted December 30, 2020 Author Share Posted December 30, 2020 25 minutes ago, Green Blob said: That is a lager anyway.... BUT one packet 34/70 @ 12° may not be enough yeast. Maybe go 15° for a bit to get it going then drop? The recipe advises to use the sachet that comes with the Cerveza tin to ensure sufficient yeast to deal with all the fermentables. Understand the source tin is a lager but the recipe goes for 05..... Presumably given the end result is a Pale Ale. Would we expect a significant difference to the taste with using the 34/70? Link to comment Share on other sites More sharing options...
ben 10 Posted December 30, 2020 Share Posted December 30, 2020 2 hours ago, Frankie4Fingers said: The recipe advises to use the sachet that comes with the Cerveza tin to ensure sufficient yeast to deal with all the fermentables. Which will not be a lager yeast and not do anything at 12°. 2 hours ago, Frankie4Fingers said: Would we expect a significant difference to the taste with using the 34/70? We? I would. US05 is boring... Probably better with a lager yeast. Hoopy craft mexican lager. Link to comment Share on other sites More sharing options...
Frankie4Fingers Posted December 30, 2020 Author Share Posted December 30, 2020 If it's fermented under pressure then am I correct to presume that negates the need to drop it back down once it gets going and it could be left to do everything at around 15 to 16c without introducing off flavours from esters? Link to comment Share on other sites More sharing options...
jamiek86 Posted December 30, 2020 Share Posted December 30, 2020 if kit yeast for Mexican cervesa is half lager yeast that's 15 grams of lager yeast and 3.5g of ale that would do nothing depending on brew temp plenty at 14 or 15 degrees to do it might not be as crisp but I've used 14 grams with similar ingredients came out good at 15 degrees 1 Link to comment Share on other sites More sharing options...
jamiek86 Posted December 30, 2020 Share Posted December 30, 2020 3 hours ago, Green Blob said: Which will not be a lager yeast and not do anything at 12°. it comes with lager/ale mix same as aus pale ale so could assume 50/50 mix Link to comment Share on other sites More sharing options...
ben 10 Posted December 30, 2020 Share Posted December 30, 2020 8 hours ago, Frankie4Fingers said: If it's fermented under pressure Sorry, I don't know anything about pressure fermenting 1 Link to comment Share on other sites More sharing options...
kmar92 Posted December 31, 2020 Share Posted December 31, 2020 12 hours ago, Frankie4Fingers said: If it's fermented under pressure then am I correct to presume that negates the need to drop it back down once it gets going and it could be left to do everything at around 15 to 16c without introducing off flavours from esters? I ferment with W34/70 at 15psi with the temperature around the 22° - 23° with no problems. Usually finishes in 4 - 5 days. 1 1 Link to comment Share on other sites More sharing options...
Frankie4Fingers Posted December 31, 2020 Author Share Posted December 31, 2020 5 hours ago, kmar92 said: I ferment with W34/70 at 15psi with the temperature around the 22° - 23° with no problems. Usually finishes in 4 - 5 days. Cool, thanks. That temp info is good to know. Link to comment Share on other sites More sharing options...
Glazertmonster Posted December 31, 2020 Share Posted December 31, 2020 I’ve just done similar. Cerveza tin 1kg ldme tin yeast plus additional euro lager tin yeast I had. Will dry hop with Citra and Galaxy Brewing at 18 for two weeks due to lager yeast. Will cc for 3 days. Hopefully be ok! 1 Link to comment Share on other sites More sharing options...
Frankie4Fingers Posted December 31, 2020 Author Share Posted December 31, 2020 11 hours ago, Glazertmonster said: Hopefully be ok! Let us know how this turns out. Link to comment Share on other sites More sharing options...
Glazertmonster Posted January 2, 2021 Share Posted January 2, 2021 Will do. This will be my first kegged brew. Exciting stuff! 2 Link to comment Share on other sites More sharing options...
Pezzza Posted January 2, 2021 Share Posted January 2, 2021 On 12/31/2020 at 11:00 AM, kmar92 said: I ferment with W34/70 at 15psi with the temperature around the 22° - 23° with no problems. Usually finishes in 4 - 5 days. Hi @Frankie4Fingers Frankie - recently did a W34/70 Pressure Ferment Lager also with good advice from @kmar92 and was even warmer than 23 at times - turned out to be a beautiful brew... I did have some old W34/70 slurry I pitched onto... and sprinkled a pack of dry W34/70 as well... so from a yeast population pitch perspective am not much help. Lagers in general benefit from overpitch and higher populations... You could consider doing a starter maybe? Link to comment Share on other sites More sharing options...
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