Lalbrew Diamond Lager

Discussion in 'General Brewing Discussions' started by Jnh, Jul 10, 2020.

  1. Josh Hughes

    Josh Hughes Well-Known Member

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    Anyone used Lalbrew Diamond Lager? I’ve read that it is the same/similar strain to the 34/70. I have not used either. I am hoping to get the temp down in the 50’s. Low 60’s isn’t an issue. If the Lalbrew can ferment warmer than the 50-59 the pack says like the 34/70 then I’m good. If not I’ll have to use either us-05 or Nottingham. Planning Munich dunkel for brewing tomorrow.
     
  2. Nosybear

    Nosybear Well-Known Member

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    If all you can guarantee is low 60's, use a Kolsch yeast. I think you'll be happier with the outcome.
     
  3. Josh Hughes

    Josh Hughes Well-Known Member

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    Don’t have that. I have multiple packets of 04, 05, Nottingham and the Diamond.
     
  4. HighVoltageMan!

    HighVoltageMan! Well-Known Member

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    34/70 and wyeast 2124 are well known to perform well @62F. They are clean and crisp, 34/70 will throw off a lemon or lemon grass ester even at 48F. It will be a little cleaner (maybe) at 48-52, but the esters will likely be there even at 48F unless it’s fermented under pressure. The thing that may change the most is sulfur production, higher temperatures reduce sulfur, which is not always bad depending on the beer you want. German beers display sulfur character, but American lagers show less of it.

    The only other yeast I would recommend at 60-62 is Wyeast 1007 German Alt. It is a very good yeast for Alt’s as well as Kölsch beers. But 34/70 is a nice, reliable yeast at 48F or 62F and IMHO the best choice for a lot of different reasons. US05 would be my last choice.

    Edit: S04 will work very well down to 52F, but 34/70 is still what I recommend.
     
  5. Josh Hughes

    Josh Hughes Well-Known Member

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    I can use more ice bottles and keep in 50’s no problem. As long as the fermenter doesn’t get too hot it should be fine. So I can use Diamond Lager yeast.

    how does it compare to 34/70?
     
  6. HighVoltageMan!

    HighVoltageMan! Well-Known Member

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    Don’t know. I like 34/70 myself, it’s the best dry lager yeast to date. If Diamond lager yeast is a Weihenstehan variant it will perform similar to 34/70.
     
  7. Josh Hughes

    Josh Hughes Well-Known Member

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    I searched last night and that seemed the case.
     
  8. FPMBomb

    FPMBomb Member

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    I've fermented 34/70 at 62 plenty of times for everything from a Marzen to a Pre-prohibition American Lager and had great results. Go for it!
     
  9. Nosybear

    Nosybear Well-Known Member

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    Won't be as clean as a traditional German lager but it'll make beer. I second: If it's what you have, do the best you can with it. Go for it!
     
  10. FPMBomb

    FPMBomb Member

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    I know I'm touching the "third rail" of homebrewing but...
    Early in my brewing passion I was trying to make a schwarzbier and a pro brewer hanging out in the shop (brewery attached to the homebrew shop) persuaded me against using 34/70 in the low 60's and instead use WLP029 German Ale/Kolsch. He said a local large craft brewer used WLP029 to make their Oktoberfest. Wasn't the worst advice I've received but I didn't get a schwarzbier...it was a stout with german malts.
    After reading all the brulosophy exbeeriments on lagers brewed at ale temps I've never even tried to brew a lager below 60F; admittedly I've used 34/70 exclusively. I know Denny Conn uses 34/70 for brewing clean ales and I've talked with a pro brewer in Northern Cali that uses US-05 for California Common. My anecdotal two cents.
     
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  11. Hawkbox

    Hawkbox Well-Known Member

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    i say toss it in and let it buck.
     
  12. Blackmuse

    Blackmuse Well-Known Member

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    I agree!

    My two cents on 34/70 and Nottingham (these are the two yeasts I use more than anything)
    34/70:
    I use repeatedly in temp ranges from 54 - 66 and have loved every beer it has produced! Its clean and crisp at all temps!

    Nottingham:
    I've used it in many a beer that people thought were lagers. It makes a very clean beer in the upper 50's and lower 60's.

    - I just made a Kolsch with the Koln yeast strain. Fermented at 62-64. While it tastes good - I feel I would have got a cleaner/crisper beer with either 34/70 or nottingham at the same temps.

    GOOD LUCK!
     
  13. Bulin's Milker Bucket Brews

    Bulin's Milker Bucket Brews Well-Known Member

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    I've run it in the high/mid 60's works fine, I don't have a ferm chamber and everything gets done at "cellar" temp. Seemed to me to act about like 34/70, of course your mileage may vary.
     
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