Several online homebrew shops recently started selling Fermentis Saflager 34/70 dry yeast, so I bought two packs, not knowing what I'd use them in.

I decided that when the temperature started to drop, I'd brew my first lager, a schwarzbier. I made a 1 gallon starter batch with Wyeast 2124, and then realized that 2124 and Saflager 34/70 are both supposed to be the Weihenstephan 34/70 yeast strain. I decided to brew 11 gallons and pitch the starter of 2124 in half and the Saflager 34/70 in the other half.

I chilled both down to 50 degrees F, oxygenated each for 1 minute, and then pitched the yeast. I used two packs of the Saflager, and just sprinkled it onto the wort without rehydrating. The OG was 1.050.

Results

First Week
I pitched the yeast at 11pm on 12/8/2007

By 8am on 12/9/2007 I noticed positive pressure in the airlock for the dry yeast
By 10pm on 12/9/2007 I noticed positive pressure in the airlock for the liquid yeast

On 12/12/2007, they both had identical looking fermentation.

1/10/2008
It's been about 5 weeks, and I'm getting ready to start lagering this beer. I didn't detect any diactyl in either one.

They both finished at exactly the same gravity 1.018 (a little higher than I expected, maybe my mash temp got too high)

At this point I didn't really notice any difference in taste. Maybe, just maybe I picked up a little more fruitiness in the dry yeast beer. If it is there, it's only slight.

In another month or two, after it's done lagering, I'll take them to my club to be judged against each other by those who have better pallates than myself. They also won't have the problem of knowing which is which.

2/26/2008 - Final
I took both samples to my club to have judges do a blind taste test between the two. It turns out that the liquid yeast was the winner.

All judges noted acetaldehyde (green apple) in the dry yeast sample. There were also comments like "This (dry sample) is not as clean as the (liquid sample)", and "This (dry sample) is more estery".

I was originally concerned that the slight roastiness of the schwarzbier might cover up any small off tastes, but the acetalehyde shone through. At this point, I can't really recommend this yeast until I try another test.