[quote=“Rookie L A”][quote=“Denny”]FWIW, Wyeast lists these for schwarz…if I was going to choose one of those for both, it would be 2124 or 2278.
2007 - Pilsen Lager™
2124 - Bohemian Lager™
2278 - Czech Pils™
2206 - Bavarian Lager[/quote]
Isn’t S-34/70 the dry version of 2124? I was very happy with the lager that I brewed with it. I’m planning another lager with it early next year.[/quote]
It supposedly is. I like that yeast, very clean and doesn’t need a diacetyl rest typically.
My lager schedule is similar to my ales. One to two weeks in the primary, then I might raise the temp up a bit to help the beer finish out and clean up any diacetyl. Then I’ll cold crash for a few days to a couple weeks, keg, and carbonate while it lagers for 2-3 weeks longer. This is for normally gravity lagers. I plan to do a Maibock soon with 2206 that I’ll do that same schedule with, but will lager for 3 months and drink in Mai. There’s more waiting, but I’m finding that I really appreciate my beers more when I give the more time. I should really start doing this with my ales too. I pretty start drinking them a couple days after I keg…that’s pretty much 3 weeks or less from grain to glass…I need to rethink that process.