[pinnah]

You're not dense

Yaa..... I am!......on the subject , 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.

[BrewQwest]

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!!

[pinnah]

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.

[pinnah]

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.

[1vertical]

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

[pinnah]

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.

[1vertical]

  I like favorable reports back from directions I point

[euge]

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!

[denny]

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.

[euge]

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.

[1vertical]

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?

[euge]

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!

[ynotbrusum]

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.

[denny]

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....

[ynotbrusum]

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.