[dmtaylor]

Here is some good reading that may surprise some of us...

http://brulosophy.com/2016/12/15/yeast-comparison-saflager-w-3470-vs-saflager-s-189-exbeeriment-results/

They also couldn’t reliably distinguish a difference between s-23 and 34/70. What are we supposed to conclude?

http://brulosophy.com/2017/01/19/yeast-comparison-saflager-w-3470-vs-saflager-s-23-exbeeriment-results/

Some folks are experienced tasters and some are not.  I am trained and realize a lot of my shortcomings.  Even so, I may be unable to reliably distinguish between two dry lager yeasts.  But I can say I have had questionable results with M84 Bohemian.  Maybe it is just a couple data points and the packets were not properly cared for before I received them, I just don’t know.  YMMV, cheers!

M84 = S-23 which is one of the least liked lager yeasts (although I still say I'm gonna try it sometime).

[TXFlyGuy]

Here is some good reading that may surprise some of us...

http://brulosophy.com/2016/12/15/yeast-comparison-saflager-w-3470-vs-saflager-s-189-exbeeriment-results/

What are we supposed to conclude? 

http://brulosophy.com/2017/01/19/yeast-comparison-saflager-w-3470-vs-saflager-s-23-exbeeriment-results/

The results are that both experienced and non-experienced beer tasters could not reliably identify the different samples. I would bet that applies to the population at large.

The surprising thing to me is the brewer could not distinguish between the samples after proper aging.

From Fermentis: W-34/70, this famous brewer’s yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry.

[Silver_Is_Money]

It's time I asked this.  Has anyone on this forum used S-23 yeast and gotten wholly satisfying results from it?

[BrewBama]

I’ve only read of one who used S-23 and was happy but it was not from this forum. She was from HBT in the warm lager thread. If I recall correctly she took it to several generations and was pleased with it.

When the mfr puts it in the ‘fruity’ category in a venn diagram of its yeasts, I’ll believe them (and not use it).


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[Iliff Ave]

Here is some good reading that may surprise some of us...

http://brulosophy.com/2016/12/15/yeast-comparison-saflager-w-3470-vs-saflager-s-189-exbeeriment-results/

What are we supposed to conclude? 

http://brulosophy.com/2017/01/19/yeast-comparison-saflager-w-3470-vs-saflager-s-23-exbeeriment-results/

The results are that both experienced and non-experienced beer tasters could not reliably identify the different samples. I would bet that applies to the population at large.

The surprising thing to me is the brewer could not distinguish between the samples after proper aging.

From Fermentis: W-34/70, this famous brewer’s yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry.

So it doesn't matter which strain we use if the end results are the same according to Brulosophy? Like others have said numerous times, it's one data point...

[denny]

Here is some good reading that may surprise some of us...

http://brulosophy.com/2016/12/15/yeast-comparison-saflager-w-3470-vs-saflager-s-189-exbeeriment-results/

In a single trial.  Anyone else's results are equally valid.

[TXFlyGuy]

Here is some good reading that may surprise some of us...

http://brulosophy.com/2016/12/15/yeast-comparison-saflager-w-3470-vs-saflager-s-189-exbeeriment-results/

In a single trial.  Anyone else's results are equally valid.

Or, equally invalid! Never done a blind trio taste test myself.

But it is surprising to learn that in nearly every taste test at Brulosophy, less than 50% can accurately pick the sample.

It can be a challenge, as I failed back to back taste tests of Heineken. Comparing the beer we purchased in Amsterdam (hyper fresh), to beer bought locally off the store shelf here in Texas. Yes, there is a difference.

And I consider myself very educated on taste, flavor profiles, etc.

[BrewBama]

Is there a possibility that this yeast enhances fruity characters in the presence of certain compounds and not others?  Maybe certain noble hops normally associated with the beers this yeast would be used in don’t have the compounds other hops do. ...or certain water minerals, or maybe a process of some sort kicks in the fruit factor. Or maybe it’s individual based.

I find it interesting that some don’t get the results others do. There must be a variable.


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[denny]

Is there a possibility that this yeast enhances fruity characters in the presence of certain compounds and not others?  Maybe certain noble hops normally associated with the beers this yeast would be used in don’t have the compounds other hops do. ...or certain water minerals, or maybe a process of some sort kicks in the fruit factor. Or maybe it’s individual based.

I find it interesting that some don’t get the results others do. There must be a variable.


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Based on my observation of perception and confirmation bias over the last 20 years, I think it's based on individuals.

[Village Taphouse]

It's time I asked this.  Has anyone on this forum used S-23 yeast and gotten wholly satisfying results from it?

I was making a "British Blonde" once and I harvested the english yeast (1028 or something) prior to brewday and noticed that something funky occurred with that previous batch and the 1028 was no longer an option.  I had S-23 as the only dry yeast in the house and so I made an English Lager    What I ended up with was a delicious batch of beer.  This was years ago and I don't remember much but the batch was not disappointing in any way.

On the topic of S-189... it's a nice yeast but I find it quite boring.  I like yeast strains that contribute some nice bready notes to the beer and I got that from the Lallemand Diamond (and some say they get it from 34/70) but not S-189.  It may just be that there *IS* no dry Czech-style yeast out there.

[Iliff Ave]

As mentioned Mangrove Jack MJ84 is named Bohemian Lager. I had good results the one time I used it however I prefer higher attenuation. According to Dave, it is repackaged S-23. Take that for what it's worth.

[TXFlyGuy]

Is there a possibility that this yeast enhances fruity characters in the presence of certain compounds and not others?  Maybe certain noble hops normally associated with the beers this yeast would be used in don’t have the compounds other hops do. ...or certain water minerals, or maybe a process of some sort kicks in the fruit factor. Or maybe it’s individual based.

I find it interesting that some don’t get the results others do. There must be a variable.

I'm going to say yes. We brewed up a double batch, two different yeasts. One yeast accents the hop bitterness, the other yeast subdues the bitterness. Same exact beer, just different yeast.

[denny]

It's time I asked this.  Has anyone on this forum used S-23 yeast and gotten wholly satisfying results from it?

Chumley once sent me some of my BVIP recipe that he'd made with S-23.  It was great.

[Silver_Is_Money]

I emailed Fermentis and asked their opinion as to which of their yeasts is considered most appropriate for Czech (Bohemian) Pilsner, and their reply was S-23.

[tommymorris]

It's time I asked this.  Has anyone on this forum used S-23 yeast and gotten wholly satisfying results from it?

Annie Johnson past AHA Homebrewer of the Year said on an interview right after winning that award that she used it a lot.  She’s know for light lagers.

Time 58:45.
http://www.thebrewingnetwork.com/post2143/