34/70 yeast vs Nottingham Yeast

Clean lager strains like 34/70, Novalager.

Parent context: I’m getting back to dry yeasts — had good experience with 34/70 lately and want to explore more. Reply: 34/70 has been my go to for lagers ans IPAs. Such a great, clean workhorse strain.

34/70 works great in the 60s, but it tastes even better a little colder, at least during primary. Starting at 58 and finishing at 64 seems a sweet spot under pressure.

Parent context: Why do you prefer 34/70 over others? (I’m new too. Barely just finished my first batch) Reply: So far I’ve fermented at like 59F in winter and 75F in the summer and it’s fermented super clean each time. I also like how it ferments pretty clear. Easy to get everything to drop out. Just basically gives me a clean end result in every way, and I’ve used it for several different styles.

Nottingham or some english yeast might give you some nice esters that compliment the finish product

Nottingham is so good! Especially, low 60s. Fast, good attenuation, and drops fairly quick.

nottingham for ales.

Nottingham is typically a pretty aggressive fermenter so I wouldn't mash any lower for that one.