I just tapped my first lager using S-189, and I'm not sure what I think of it yet. The fermentation character reminds me more of WY2007 than the German lager strains I've used. I don't know if it's low sulfur or something else, but it's lacking the fermentation character that I seem to get from something like 34/70. That on its own isn't necessarily a bad thing, just different.
What I'm not so sure on is this flavor I'm getting the really reminds me of sake for some reason. It's not quite hot, or sweet, or fruity, but some combination of the three. I don't think it's estery, but maybe it's a low fusel note. It's a low note, but it was unexpected for me. I haven't decided whether I'm OK with it or not yet. I'll come back to it in a week or so and reassess.
This was my challenge extract beer, so I decided to go low-tech on fermentation. I let this run at ambient in my basement (mid 50's). Maybe that's too high for this strain? Any thoughts from someone who has used this yeast? Has anyone gotten this fermentation character before?
3 gallon Recipe FWIW:
3lb Pilsen DME
8oz Munich LME
20 IBU Hallertau mf @60 min
1.049 OG, 1.010 FG