34/70 vs S23 for an IPA in cool temps

Which one for an IPA

  • 34/70

  • S 23

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Dirty Dingo Brewing CO.

Dirty Dingo Brewing CO.

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So I'm trying to brew IPAs all winter here in Australia without going to a heater belt. The ambient right now in the Shop is about 15 C, bit higher when they're fermenting maybe 16-17 C.

I've used 34/70 at higher temps and have been supremely disappointed. I just don't feel like it offers anything that 05 doesn't, minus the fact you can lager with it. I know most breweries in Australia use it, and almost every brewery (probably all of them) use 04, 05, and 34/70.

I've never used s23 before, and only used it over s33 because of attenuation.

The recipe is an IPA, and I've made it TONS of times before, usually with m66 from mangrove jacks (Think 05 with enzymes for hop nose)

I WANT something more fruity, I've been using Lallemands Verdant IPA specifically for that reason.

For an IPA, which would you prefer?
 
I love 34/70 personally I've brewed a swag of lagers with it .
S23 I brewed an international pale lager with it and found it dried the beer out more than 34/70.
Not much help but is what I found
 
34/70 will work for sure up to @65F (18.5C). I have always wanted to try S23 in an IPA because it's really fruity at 55F (13C). I have use K97 for IPA/PA too with very good success. S04 will work really well down to 58F (14.5C) as well. Lots of good options out there for cooler fermentations.
 
HighVoltageMan! said:
34/70 will work for sure up to @65F (18.5C). I have always wanted to try S23 in an IPA because it's really fruity at 55F (13C). I have use K97 for IPA/PA too with very good success. S04 will work really well down to 58F (14.5C) as well. Lots of good options out there for cooler fermentations.
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Yeah, I've used k 97 and I've really enjoyed it. Not a fan of s04 high, so maybe I'll like it more low.

Interesting to hear @Trialben say he thinks s23 dried the beer out more! I thought 34/70 was wayyyy too dry!
 
IMO, neither of those yeasts is suited to a IPA. They're going to be more attenuated, very malt-forward and slightly sulfury. None of those things is good for an IPA. I just brewed a version of my house pale using a "San Francisco Lager" yeast and even at higher temps it made the beer very bland and malty despite a strong dose of aromatic hops.
You'll make a decent beer with either but it's not likely going to have the character of an IPA.
 
Caustic it is easier to warm a fermentation than cool it I think especially in our winter...

Why not do what I did with my kviek fermentation recently slap a heat belt on it and wrap it in thick blankets. I was holding 30c easily
Than you can use your verdant yeast again ...
20210523_110811.jpg
 
J A said:
IMO, neither of those yeasts is suited to a IPA. They're going to be more attenuated, very malt-forward and slightly sulfury. None of those things is good for an IPA. I just brewed a version of my house pale using a "San Francisco Lager" yeast and even at higher temps it made the beer very bland and malty despite a strong dose of aromatic hops.
You'll make a decent beer with either but it's not likely going to have the character of an IPA.
Click to expand...
Agreed. Try Verdant, makes a good IPA.
 
Trialben said:
Caustic it is easier to warm a fermentation than cool it I think especially in our winter...

Why not do what I did with my kviek fermentation recently slap a heat belt on it and wrap it in thick blankets. I was holding 30c easily
Than you can use your verdant yeast again ...
View attachment 16037
Click to expand...
From the looks thru that widow, I like your winter better than mine!
 
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