Used this to ferment a Marzen, using Jamil's recpe from Brewing Classic Styles. Recipe here: https://www.beertools.com/library/recipe.php?view=14551Jamil recommends S-23 as a dried yeast option, my current go-to is 34/70, I wanted to try another dried lager yeast to see how it compares to 34/70.Fermentation was clean, and finished in a timely manner, so I consider this to be a good choice for a dried lager yeast. Nice that it's a slightly less expensive than 34/70.

Wow, what a revelation this yeast was for me. I typically just used the ubiquitous 34/70 fermented warmer (60ºF), but decided to give Diamond a shot on my last two batches. Easily blew 34/70 out of the water for my tastes. I like my lagers with a bit of sulfur. Not overpowering, but a nice edge. This is exactly that, and worked just as clean at 60ºF. The nose and flavor reminds me a ton of Schilling lagers, so if you're into that kind of note this yeast could be for you.

Due to my regular lager yeast being out of stock, I decided to try the LalBrew Diamond Yeast in brewing our Dortmunder style lager. Have had problems in the past with primary fermentation ending hanging up after a couple of days. Not with this yeast, it is still going strong after more than a week. Will continue using this going forward with all our Czech/German lagers.

Pitched the yeast on Sunday, got strong bubbling action within 12 hours. Very strong for 72 hours so far. Seems to be doing very well. Can't wait to taste the beer!

Used one packet in a starter to ferment a 1.050 pale lager. Started quickly and fermented to the predicted terminal gravity in about 12 days. Beer is now clearing in cold storage. Taste test from gravity sample seems pretty promising.

Had 2.5 months until our home brew fest. Used this yeast on an Oktoberfest. WOW!! Best I have ever made. I have used liquids past 2 years. From now on, I’m using this yeast. Tons of compliments. “Best Oktoberfest here”.

The description is pretty spot on.