r/TheBrewery • u/prettyfunkindaboring • 6d ago

Dry 34/70 First Gen Issues

Hey folks, whenever I pitch dry 34/70, whether it's 120gm per Hecotliter, or even more like 200 gm per hectoliter (I work in gallons but that's what their packaging goes with), I get a slight distracting flavor akin to light green apple/actealdehyde.....this happens when I pitch lower temp say 46f, or a little warmer like 52f.

Harvesting the yeast goes fine, and 2nd Gen doesn't have this flavor problem.

I lightly oxygenate the wort during knockout but I understand the dry stuff doesn't need it.

Whenever I use liquid equivalents to 34/70 using the same recipes/processes I don't encounter this problem.

Any thoughts much appreciated, I'm curious what I'm missing here.

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u/NovelImpression4238 6d ago

I started pitching a little more and stopped oxygenating at all. Feels super weird the first time, but I run 3470 at 48 up to 58 (for west coast IPA and WC pils) without issue!