So I just bottled a black lager this weekend, and it has very noticeable alcohol burn. I used w-34/70 at 54F that I had saved from a previous batch of the same brew. The flavor reminds me of the taste you get when making a mixed drink with vodka. You don't notice it until you swallow and then it kinda hits the back of you tongue. I am suspecting my remaining stock of this yeast needs to go just in case, considering it was saved from bottle dredges. However it did hit 80% attenuation in just 7 days (6% ABV) even at 54F. So longer story short, I am looking to replace my lager yeast and was wondering if you had just one what would it be. I say one, because I only do lagers a few times a years and don't want to try and keep multiple ones in my stock.