Side by side
Star San vs 34/70 yeast
Star San
32 positive (84%) · 3 mixed (8%) · 3 negative (8%)
Trust + time weighted: +69%
AI summary — not a quote
Star San is widely considered the gold standard for sanitation in the homebrewing community. It is highly praised for its no-rinse application, safety, and the ability to maintain a stable, reusable solution for extended periods when mixed with distilled or RO water. While primarily used for fermenters and bottles, users also frequently employ it in spray bottles for quick sanitation and in airlocks to prevent contamination.
Pros
- No-rinse formula simplifies the sanitation process
- Highly effective at preventing infections in fermented beverages
- Diluted solution is safe to ingest and does not impact beer flavor
- Long shelf life for mixed solutions if kept in a sealed container
Cons
- Concentrate bottles can be difficult to reopen if the liquid dries in the threads
- Can degrade certain plastics if left in contact for long periods without flushing
- Higher price point compared to some alternative sanitizers
Top excerpts
First of all, it took forever to reopen that bottle of StarSan!
I then replace PBW with Starsan and do the same.
my fix for bottle cleaning/san has changed a lot over the decades but like, putting a bottle brush on a cordless drill and passing 'em through a 5gal of starsan is pretty easy.
Starsan is best, but can be expensive.
I use a Chloroclean. A lot different than a non rinse Starsan.
34/70 yeast
13 positive (93%) · 1 mixed (7%) · 0 negative (0%)
Trust + time weighted: +90%
Top excerpts
Parent context: Curious what you notice between 34/70 and Novalager? Reply: 34/70 has that traditional sulfur lager bite. Novalager has none. Both super clean strains.
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.