Saflager 34/70. Did a German Pils with this yeast and was very happy with it. Very clean and crisp. Customers (and staff) loved it. 34 IBUs and it finished 2.9P on a 12.2p beer.

I recently made an American Light Lager that turned out great, and I used SafLager S-189. Fermented quick, with minimal sulfur, and dropped clear in just a couple weeks. The Maibock I tapped recently took a bit longer to clear, but it still tastes great. I'm gonna be using that strain much more often.

-Scott Petrovits
Brewer, CAUTION Brewing Co.

I'll second 34/70. Did a pils with it and it a few month back and it turned out awesome.

Another vote for 34/70

It's a great all around lager yeast, we have done several Pilseners (both Czech and German style), Oktoberfest, Bocks. Highly recommended.

Thanks everyone. I'm gonna order some 34/70 and give it a whirl.
Anyone want to share there fermentation schedule with me?

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34/70 can stand quite a bit of abuse. We pitch at 55 for 72hr, then free rise to around 60ish. Finished quickly, extrmely clean, and bright as hell!

The brewery down the street from us pitches at 60 and has no glycol on their FVs and gets a pretty clean product fermenting around 65ish!

34/70 can probably ferment at damn near 70 and still end up extremely clean and bright!

I pitch at 53 and then let it slowly rise to 59 over the last 1-2p. Takes about 9 days to TG on this schedule.

Awesome, thanks so much guys!

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It can really take a beating out of the gate. I don't ever hydrate my dry yeast, straight dry pitch just before knock out. I have heat ex issues with ground water in the summer time (have a 2 stage glycol prechiller, but it isn't enough), I have had wort 80-85F hitting my tanks in the summer months... including brewing my Oktoberfest. I set my tanks at 56F and let the glycol bring the wort temp the rest of the way down, by the time it hits ferment temp the yeast is ready to go. I generally ferment out around 56F and then do a forced VDK test. Have never had a positive result for diacetyl, so as soon as ferment is done I start ramping down to 45F for 2 weeks of lagering, then crash and either fine or filter. Typical turn around about 4 weeks.

The high temp at knock out doesn't have any noticeable effects, Fermentis chose that Oktoberfest to represent 34/70 in their CBC booth last year.