My early observations and experience fermenting a cream ale with CS German yeast. First off, this is my first time fermenting with any lager yeast, so this is somewhat of a test for me. I used two 12g packets, rehydrated.
Cream Ale
OG 1.049 hydro (BS3 estimated 1.049)
FG 1.007 hydro (BS3 estimated 1.010)
Mashed at 150° BIAB
40% 2-Row (Rahr)
40% German Pilsner (Weyerman)
20% Flaked Corn
Magnum 60 mins. 12.7 ibu's
Willamette 15 mins. 2.3 ibu's
Despite seeing a few random bubbles in the blowoff container within 4 hours, actual fermentation was slow to begin but finally took off somewhere around the 36 hour mark. I do not have a dedicated fermentation chamber, but I was able to keep temperatures between 52°F and 54°F using a Cool Brewing insulated fermentation bag, and swapping out frozen water bottles, usually around every 12 hours. Fermentation temperatures and SG was measured in near real time with a RAPT Pill set to report every 15 mins. When SG hit 1.015 (per the Pill), I swapped in two frozen water bottles and left to go out of town for a few days. When I returned five days later my Pill was measuring SG at 1.006 and the beer was still a couple degrees below room temperature, which was 65°F. I gave it a couple more days and kegged it, earlier today, then dropped it in my keezer. The hydo sample tasted quite good, better than I thought it would actually. Total time in the fermenter was 16 days. Not sure yet if I'll use a clarifying agent (gelatin or Biofine), or just let it lager for a while without adding anything.
Since I don't have any experience with 34/70, or any other lager yeast for that matter, I really have nothing to compare this trial to. But I have to say that everything went smooth to this point, and barring any unforeseen glitches from here on out, (unlikely), I wouldn't hesitate to use this yeast again on a future beer.