[denny]

If S-23 is the Urquell strain, as was strongly hinted to me (round about, not directly) during an email chat with an employee of Fermentis, then perhaps its fermentations need to be kept cold.  Urquell (for example) is fermented at ~46 degrees F. as I recall from memory (and with this memory originating from a vat photo someone once posted to the web).  As a first go, I would try to keep it at 50 degrees inside the fermenter.

I fermented it between 45-50 (long time ago, don't recall exactly) and got passion fruit wine cooler.

[majorvices]

S-23 is one of the first dry lager yeast I remember seeing come available. I wonder if it is possible there have been improvements in quality since then? I have not used it in probably 15 years.

[Saccharomyces]

This yeast is a mystery to me. There are tons of reviews at online homebrew stores that say it’s clean. But, the manufacturer sells it as “THE SOLUTION FOR FRUITY AND HOPPY LAGERS.”

I am actually planning to brew with it this weekend.  I’m planning a hoppy pre-prohibition pilsner. We’ll see.

My best Pro-Pro Pils beers have been made with Wyeast 2035.  That should not come as a surprise because Wyeast 2035 descends from the Christian Schmidt strain. The aromatics of Wyeast 2035 are unique.

[tommymorris]

This yeast is a mystery to me. There are tons of reviews at online homebrew stores that say it’s clean. But, the manufacturer sells it as “THE SOLUTION FOR FRUITY AND HOPPY LAGERS.”

I am actually planning to brew with it this weekend.  I’m planning a hoppy pre-prohibition pilsner. We’ll see.

My best Pro-Pro Pils beers have been made with Wyeast 2035.  That should not come as a surprise because Wyeast 2035 descends from the Christian Schmidt strain. The aromatics of Wyeast 2035 are unique.

The back story on this beer is two fold. My Brother-in-law gave me some honey he raised and packaged. I want to use it in a beer, but in my experience honey just dries out beer and doesn’t really lend much flavor. So, I decided to replace flaked maize (my normal) with honey.

Separately, I have always wanted to try S-23.

I figure mild fruitiness might blend in well with a Pre-pro Pilsner with Edelweiss hops and my BIL’s honey. If the fruitiness is absent that will be fine. If the fruitiness is over the top, I will dump the beer and try again. My BIL gave me a lot of honey.

[fredthecat]

O. Bendova

only if U. Bendova first

[dannyjed]

My new favorite dry lager yeast is Saflager S-189. I just used it for the first time in a Festbier and it came out nice and clean with no diacetyl.


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