Author Topic: S-189 for a schwarzbier?  (Read 1000 times)

Offline majorvices

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S-189 for a schwarzbier?
« on: January 31, 2012, 06:45:24 AM »
anyone ever try S-189 for a schwarzbier?
Keith Y.
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Offline pinnah

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Re: S-189 for a schwarzbier?
« Reply #1 on: January 31, 2012, 07:38:23 AM »
No, but I thought about it a few times.  :D  Sorry, I know that does not help. 

I have it going in a few beers right now, Maibock, Baltic, and um a Pliney.
It does have that particular flavor.  I can taste it in a Baltic, so I think you could in a Schwarz as well.

I bet you would like it.  I am thinking it is pretty good with malty-ness. 8)  If you do try it, please report back. 

Offline redzim

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Re: S-189 for a schwarzbier?
« Reply #2 on: January 31, 2012, 08:38:51 AM »
yes. last summer. I liked it a lot - pitched the dry yeast into a vienna lager, then re-pitched that slurry into the schwarz. took it from 1.046 to 1.010.  compared very well to a Kostritzer in informal tastings. i would recommend giving it a try and seeing if you like it.

for my autumn 2010 schwarz, i used dry W-34/70. just looking back at my notes, I did not like that beer as much, it went from 1.054 to 1.015, which is not quite as good attenuation, although it might have been better if the OG had been lower.

-red

Offline majorvices

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Re: S-189 for a schwarzbier?
« Reply #3 on: January 31, 2012, 09:00:43 AM »
Thanks guys. Pinnah, what is the "particular flavor" you are talking about?

Redzim, what temps did you ferment at?

The last time I used this strain I wasn't particularly crazy with the results, though I have had fair luck with it in the past.
« Last Edit: January 31, 2012, 09:02:58 AM by majorvices »
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Offline redzim

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Re: S-189 for a schwarzbier?
« Reply #4 on: January 31, 2012, 09:24:14 AM »

Redzim, what temps did you ferment at?


Chilled to 48F, pitched yeast, kept stable at 49-50F for 11 days, raised to 62F for 3 more days. Then crash cooled and kegged. Lagered in keg 4 weeks before serving.

-red
« Last Edit: January 31, 2012, 09:40:19 AM by redzim »

Offline pinnah

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Re: S-189 for a schwarzbier?
« Reply #5 on: January 31, 2012, 12:10:30 PM »
pinnah, what is the "particular flavor" you are talking about?

Not sure how to describe it.  I think it may be more of a smell, now that I think about it. 
Yep, the smell of S-189.  Not unpleasant or anything, just the same smell in beers that I have used it in.

You know, like all Rouge beers have that one particular rouge character? :-[

Glad Red was able to speak to some experience in a Schwarzbier. 
I chill to 50, then ferment between 52-54.  Three weeks for me.

Is this for your own home venture or the Yellowhammer?  ie, would you get a brick?

Cheers.

Offline Malticulous

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Re: S-189 for a schwarzbier?
« Reply #6 on: January 31, 2012, 12:10:53 PM »
I have made five lagers with it now. It's not as malt forward as I would want for many lagers. It should do for a schwarzbier. I find it dry and crisp favoring the hops. I hope my traditional bock comes out good. I should taste it. It's six weeks old now. It seems the malt moved forward a little at six weeks with the premium American lager I made first with it. The Vienna is not yet that old but it's about how I wanted it, well balanced. It sure drops out better than any other lager yeast I've used. Other than two bocks all the beers I've made were12-13P and at FG in 7 days or so then lagering in about 10 days. Fermented 48-53F and rested at room temp for three or four days. It's from the same place as WLP885.

I'm moving on to WLP830 now for swarzbier and a dunkel, probably another pilsner too.
« Last Edit: January 31, 2012, 12:25:49 PM by Malticulous »

Offline majorvices

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Re: S-189 for a schwarzbier?
« Reply #7 on: January 31, 2012, 01:24:34 PM »

Is this for your own home venture or the Yellowhammer?  ie, would you get a brick?

Cheers.


I bought a couple bricks and wanted to play around with it as "back up" yeast. I am using a german ale yeast for my schwarzbier right now.
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Offline Thirsty_Monk

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Re: S-189 for a schwarzbier?
« Reply #8 on: January 31, 2012, 05:11:55 PM »
No help there. I am using WY2124.
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Offline Malticulous

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Re: S-189 for a schwarzbier?
« Reply #9 on: February 07, 2012, 07:31:23 PM »
I don't think I will be using s-189 again. W 34/70 is just so much better at so many styles than W 195.
« Last Edit: February 07, 2012, 07:35:03 PM by Malticulous »