Yeast Comparison: 34/70 vs WS #308/Diamond

Allegedly, Diamond Lager yeast from Lallemand is the "Wisenschaftliche Station #308 (Munich)" strain. And as we all know, the tried and true 34/70 is Weihenstephan. But how do they compare? Lately I've been using Diamond more because I had a couple of beers come out a bit more malty and expressive than ones made with 34/70. 

To test these against each other I made a double batch of my house lager based on a Czech Pale Lager with Sterling hops. 

RESULTS: After several unscientific side-by-side comparisons, a couple of 'quad' tests (blind mixed 2x2 bracket-battle style), and triangle tests, these are essentially the same beer. As far as I can tell there is no difference between a light lager made with 34/70 and one with WS #308/LalBrew Diamond. 

The full recipe is on BrewersFriend, but here's the TL;DR

  • 2020-10-10: brewday
  • malts: Weyermann Pils and Munich
  • hop: Sterling
  • yeasts: 34/70 -or- Lallemand Diamond/WS308
  • OG: 9.8°P; FG: 2°P; ABV: 4.1%
  • 2020-10-15 (+5): moved to keg-secondary
  • 2020-10-20 (+10): moved to keezer
Milled grains

Mash temp

Mash complete, ready to heat up for boil

Big Boil

Floor Manager Steve sleeping on the job. Again.

100% Sterling hops. 


Brew session beer: House (session) IPA

Chilling. Fermenters sanitized and ready to go. 

Yeasts: SafLager 34/70 and LalBrew Diamond

Away we go

2020-10-20 (+10): Freshly kegged samples

2020-10-21 (+11): gelatin, 13hrs of burst carbonation, a day to rest and we're getting a nice slow pour! Both beers are already mostly clear. 

2020-10-24 (+14): Triangle test. I did get this right, but it took a long time and it was about 80% a guess. I thought the 34/70 was ever so slightly sweeter. Essentially these are the same and there is not obvious difference.  

2020-10-30 (+20): Fully conditioned and clear.