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General Category => Yeast and Fermentation => Topic started by: 1vertical on December 27, 2009, 07:05:42 PM

Title: S-189 Dry Lager Yeast from Fermentis
Post by: 1vertical on December 27, 2009, 07:05:42 PM
OK, after a negative experience with this company's S-23 lager yeast, I wanted to know about the
fermentis S-189 yeast...especially since I ordered some sachets of S-189.  I thought to myself, self,
what better place to discuss this critter than on AHA....

I am amazed at the similiarity of the Data Spec sheets PDF from the 2 different varieties

http://www.fermentis.com/FO/pdf/IB/EN/Saflager_S_189_IB.pdf (http://www.fermentis.com/FO/pdf/IB/EN/Saflager_S_189_IB.pdf)
http://www.fermentis.com/FO/pdf/CB/EN/Saflager_S-23_CB.pdf (http://www.fermentis.com/FO/pdf/CB/EN/Saflager_S-23_CB.pdf)

Scratches head, waits for discussion.....
Title: Re: S-189 Dry Lager Yeast from Fermentis
Post by: denny on December 27, 2009, 07:09:58 PM
Well, you know how I feel about S-23.  I've made some really good beers with S-189.  I think it excels at the maltier styles like bock, maibock, etc. but it also makes a pretty good German pils.
Title: Re: S-189 Dry Lager Yeast from Fermentis
Post by: 1vertical on December 27, 2009, 07:25:20 PM
Is there any different handling that one should use....???
Different from the Data sheet? Or is the MFG info good for this yeast?

I just like the fact that you can pitch a couple sachets of dry yeast in and no
need for building up a starter....so much easier.
Title: Re: S-189 Dry Lager Yeast from Fermentis
Post by: denny on December 27, 2009, 07:40:43 PM
I don't follow their instructions, even though I dry pitch.  I use 2 packs per 5 gal. directly into 50ish wort.  I keep the fermentation temp between 50-55.
Title: Re: S-189 Dry Lager Yeast from Fermentis
Post by: redbeerman on December 29, 2009, 01:51:01 PM
Don't have any experience with the S-189, but the W34/70 makes a pretty good lager when used at lager temps (~50F).  Must do a diacetyl rest though.  The S-23 works best in the high 50s - low 60s.  I don't know why it works, but I've made pretty good beers with it in that temp range.
Title: Re: S-189 Dry Lager Yeast from Fermentis
Post by: majorvices on December 29, 2009, 02:33:30 PM
One thing I will warn about the S-189 - be prepared for a looooong lag if you pitch cold (which obviously you should). I actually have been pitching it around 52 and slowly chilling the fermentation temp back down to 50 once I see krausen. Pitching at 48 I had a longer than 72 hour lag.
Title: Re: S-189 Dry Lager Yeast from Fermentis
Post by: 1vertical on December 29, 2009, 03:10:08 PM
Thanks guys this is the stuff that is great to know.  I plan on pitching 22 gms and my fridge get a pretty even 48*f at
the warmest setting....so I was going to try that for the ferment.
Title: Re: S-189 Dry Lager Yeast from Fermentis
Post by: jasoncap on December 29, 2009, 09:18:54 PM
One thing I will warn about the S-189 - be prepared for a looooong lag if you pitch cold (which obviously you should). I actually have been pitching it around 52 and slowly chilling the fermentation temp back down to 50 once I see krausen. Pitching at 48 I had a longer than 72 hour lag.


+1.  I brewed a 5 gal batch Saturday and noticed that the small sample of wort I used for the fast ferment test (at room temp) took off like a rocket, but the 5 gallons that I pitched at 48 didn't hit high krausen until this morning. 

For folks that have used this yeast several times, how well does it hold up to re-use from one batch to another?
Title: Re: S-189 Dry Lager Yeast from Fermentis
Post by: denny on December 29, 2009, 09:21:34 PM
I've reused it 3 times with no problems.  At that point, the gravity of the beer I used it in was high enough that I didn't want to go further.
Title: Re: S-189 Dry Lager Yeast from Fermentis
Post by: pinnah on February 08, 2011, 03:51:48 PM
 I thought to myself, self,
what better place to discuss this critter than on AHA....

 ;)

Looking for some guidelines on a D rest with this yeast.

When and what do you fella normally do?

Thanks.
Title: Re: S-189 Dry Lager Yeast from Fermentis
Post by: 1vertical on February 08, 2011, 04:22:18 PM
Pinnah,
I do not think it threw any Diacetyl that I could taste anyhow, but just because,
at 20 days when fermentation was definately on the down side, I brought it up to
maybe 65 degrees for 4 days then into secondary it went.  Taste was good at that point.
It won't be finished till may as it is of course a Maibock...lol

Edit: this last weekend, I brewed a parti-gyle style thing and pitched cooled 1.050 wert onto the
yeast cake, lag time was 24 hrs then we have fermentation again.  I think I will use Dennys example
and go one more beer on this yeast cake before I call it done. Oh yeah, it is at 46.8*f
Title: Re: S-189 Dry Lager Yeast from Fermentis
Post by: denny on February 08, 2011, 04:24:07 PM
 I thought to myself, self,
what better place to discuss this critter than on AHA....

 ;)

Looking for some guidelines on a D rest with this yeast.

When and what do you fella normally do?

Thanks.

As in any lager, I wait til I take a gravity to decide if I need a d rest.  IIRC, I never have with this yeast.
Title: Re: S-189 Dry Lager Yeast from Fermentis
Post by: pinnah on February 08, 2011, 04:36:25 PM
Thanks Vert.  Sounds good on the schedule.  MmmmmMai!

As in any lager, I wait til I take a gravity to decide if I need a d rest. 

Sorry for being dense on the subject Denny,
but how does the gravity reading tell you if you need a rest or not?

FWIW, I am only in about 12 days at 50 degrees and went from 1.072 to 1.040.

Thanks for the help.
Title: Re: S-189 Dry Lager Yeast from Fermentis
Post by: denny on February 08, 2011, 04:41:33 PM
Thanks Vert.  Sounds good on the schedule.  MmmmmMai!

As in any lager, I wait til I take a gravity to decide if I need a d rest. 

Sorry for being dense on the subject Denny,
but how does the gravity reading tell you if you need a rest or not?

FWIW, I am only in about 12 days at 50 degrees and went from 1.072 to 1.040.

Thanks for the help.

You're not dense, I'm just not awake enough to explain fully!  After I take the gravity reading, I taste the sample.  If I taste diacetyl, I do the rest.  If not, I don't.
Title: Re: S-189 Dry Lager Yeast from Fermentis
Post by: 1vertical on February 08, 2011, 05:09:23 PM
FWIW, I am only in about 12 days at 50 degrees and went from 1.072 to 1.040.
Thanks for the help.

I hope you pitched a huge batch of yeast on that much sugar. You are definately
giving it a big  job.....
Title: Re: S-189 Dry Lager Yeast from Fermentis
Post by: pinnah on February 08, 2011, 08:57:03 PM
You're not dense

Yaa..... I am!......on the subject :D, thanks for the explanation!




I hope you pitched a huge batch of yeast on that much sugar.


Well the plan was to start with a nice little schwartzy,
and then put this Baltic on top of that.... ::)

But I got a little pressed for time, given the seasonal timeframe for my "lager fermentation chamber" (um yea, the guest room).
I pitched around 28g. 

She seems happy, not real forceful, but steady.


Thanks for the lesson fellas.  Cheers.
Title: Re: S-189 Dry Lager Yeast from Fermentis
Post by: BrewQwest on February 14, 2011, 10:30:03 AM
It was only my 2nd lager but I threw 2 packs of this into a Standard American Style and was really pleased with the results. I pitched two packets and did a D-rest only because that's what I was told to do. My inquisitiveness on pitching the  two packs led to investigate yeast numbers in a couple of other dry sachets. But rather than hijack a thread I will start another...cheers!!
Title: Re: S-189 Dry Lager Yeast from Fermentis
Post by: pinnah on February 15, 2011, 12:22:45 AM
My inquisitiveness on pitching the  two packs led to investigate yeast numbers in a couple of other dry sachets.

 :), Also be aware that packaging can vary, ie, weight of product in a "pack" or a "sachet" may vary.

I got mine from a particular online retailer
who I assume buys in bulk and repackages in generic 11g "packets".
 
Not sure how much product the official Fermentis packaging contains.




Title: Re: S-189 Dry Lager Yeast from Fermentis
Post by: pinnah on February 16, 2011, 03:51:56 PM

at 20 days when fermentation was definately on the down side, I brought it up to
maybe 65 degrees for 4 days then into secondary it went.

Hey Vert,

do you swirl the carboy at all when you warm it up
or just leave it be?

Thanks.
Title: Re: S-189 Dry Lager Yeast from Fermentis
Post by: 1vertical on February 16, 2011, 04:14:06 PM
I do not swirl it up...just leave it be. I believe there is enough yeast in suspension to get er done.
and part of my plan is to allow trub to settle so swirling is counter productive for me...YMMV
Title: Re: S-189 Dry Lager Yeast from Fermentis
Post by: pinnah on October 21, 2011, 02:01:11 PM
Man, I love this yeast.  That Baltic has been in the keg for 7 months now.
I tried it last night and it is so freaky good.
Wow.

I am getting ready for another round this winter.

Cheers.
Title: Re: S-189 Dry Lager Yeast from Fermentis
Post by: 1vertical on October 21, 2011, 02:40:53 PM
 :) I like favorable reports back from directions I point ::)
Title: Re: S-189 Dry Lager Yeast from Fermentis
Post by: euge on July 23, 2012, 06:02:09 PM
I just got a hold of some of the S-189! Thank you Boulder! Hopefully it survived the heat...

So what I'm getting from this that it rarely produces diacetyl? And, would this be good for an Octoberfest? I'm gonna try and squeeze one in hope it isn't too late!
Title: Re: S-189 Dry Lager Yeast from Fermentis
Post by: denny on July 23, 2012, 10:01:11 PM
I just got a hold of some of the S-189! Thank you Boulder! Hopefully it survived the heat...

So what I'm getting from this that it rarely produces diacetyl? And, would this be good for an Octoberfest? I'm gonna try and squeeze one in hope it isn't too late!

I can't recall ever getting diacetyl from it...no guarantee for you, of course.  It works great for maltier styles like Ofest.
Title: Re: S-189 Dry Lager Yeast from Fermentis
Post by: euge on July 23, 2012, 10:31:33 PM
Thanks Denny. I'll taste it and see if there any diacetyl when the time comes. Thought the d-rest was sort of an automatic thing one did when fermenting lagers.

I am super excited to try this side of brewing. Five years and I haven't made one yet except the cali common in the fridge now.
Title: Re: S-189 Dry Lager Yeast from Fermentis
Post by: 1vertical on December 16, 2012, 05:39:17 AM
Thanks Denny. I'll taste it and see if there any diacetyl when the time comes. Thought the d-rest was sort of an automatic thing one did when fermenting lagers.

I am super excited to try this side of brewing. Five years and I haven't made one yet except the cali common in the fridge now.

Bump.  Euge, what say you about this thing, now that so many moons have passed?
Title: Re: S-189 Dry Lager Yeast from Fermentis
Post by: euge on December 16, 2012, 04:11:07 PM
Well the O-fest I made with it was very well received- stated as my best beer to date. The rest got used in a batch that's lagering on the yeast right now at 40F.

Taste is clean and does indeed showcase maltiness. I followed MrMalty, rehydrated and got very little lag-time.

Will use it again!
Title: Re: S-189 Dry Lager Yeast from Fermentis
Post by: ynotbrusum on December 16, 2012, 05:02:17 PM
I'm not going to say anything bad about S-23, because it makes a fine beer if fermented cold (45-46F), but I am going to give S-189 a try based on this thread.  I have been using 34/70 and WLP 800 most recently with very good results.

Now to look for S-189....not everybody has it.



Title: Re: S-189 Dry Lager Yeast from Fermentis
Post by: denny on December 16, 2012, 05:34:43 PM
I'm not going to say anything bad about S-23, because it makes a fine beer if fermented cold (45-46F), but I am going to give S-189 a try based on this thread.  I have been using 34/70 and WLP 800 most recently with very good results.

Now to look for S-189....not everybody has it.

I fermented my S-23 beers in that range.  One of them was lagered for almost a year.  Still disgustingly fruity....
Title: Re: S-189 Dry Lager Yeast from Fermentis
Post by: ynotbrusum on December 18, 2012, 02:41:58 AM
I'm not going to say anything bad about S-23, because it makes a fine beer if fermented cold (45-46F), but I am going to give S-189 a try based on this thread.  I have been using 34/70 and WLP 800 most recently with very good results.

Now to look for S-189....not everybody has it.

I fermented my S-23 beers in that range.  One of them was lagered for almost a year.  Still disgustingly fruity....

Never had that problem, interestingly.