Going to try out the Cold Ferment, do I have it right?

[Weizenberg]

[Techbrau]

For the record 830 is a Bavarian strain (Weihenstephan), does produce the necessary sulphur at 9c and below, and ferments very happily at 7-8c.

Contrary to popular belief it's not a bland strain at all. It only produces a bland tasting beer if it's pitched into a bland tasting wort.

[Owenbräu]

830 has had selected pressure over decades for performance with pressurized, warm fermentations though, right? The strain for the masses - Becks, Spaten, etc., yes?

[Bryan R]

[Bryan R]

[Techbrau]

Those breweries got their yeast from the hefebank, not the other way around.

I've got an outstanding helles going into lagering tonight that's dripping with IT and was fermented with 2124. It's Narziss' favorite strain (he touts it at TUM which is why it's so widely used) and I can't argue with him.

[Owenbräu]

Breweries eventually banked their yeast that had been used for decades with them. How else did Weihenstephan get it? What generation did they receive it?

Is there anyone other than Kristin who ID'd 2124 and 830 as being the same strain? Weihenstephan doesn't list 34/70 as the Carlsberg strain, but Carlsberg has their own lab and supply chain.

[Techbrau]

I saw an email from a WL rep posted a while back (for whatever that's worth) confirming they're both 34/70.

Kunze talks very little about different lager yeast strains. As long as they meet certain basic criteria (high attenuation, low fusel production, low ester production, sufficient cleanup of VDKs, sufficient sulfur dioxide production) I think that nearly all can be coaxed into making excellent lager.