Author Topic: S-189 Dry Lager Yeast from Fermentis  (Read 9702 times)

Offline 1vertical

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S-189 Dry Lager Yeast from Fermentis
« on: December 27, 2009, 12:05:42 PM »
OK, after a negative experience with this company's S-23 lager yeast, I wanted to know about the
fermentis S-189 yeast...especially since I ordered some sachets of S-189.  I thought to myself, self,
what better place to discuss this critter than on AHA....

I am amazed at the similiarity of the Data Spec sheets PDF from the 2 different varieties

http://www.fermentis.com/FO/pdf/IB/EN/Saflager_S_189_IB.pdf
http://www.fermentis.com/FO/pdf/CB/EN/Saflager_S-23_CB.pdf

Scratches head, waits for discussion.....
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Offline denny

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Re: S-189 Dry Lager Yeast from Fermentis
« Reply #1 on: December 27, 2009, 12:09:58 PM »
Well, you know how I feel about S-23.  I've made some really good beers with S-189.  I think it excels at the maltier styles like bock, maibock, etc. but it also makes a pretty good German pils.
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Offline 1vertical

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Re: S-189 Dry Lager Yeast from Fermentis
« Reply #2 on: December 27, 2009, 12:25:20 PM »
Is there any different handling that one should use....???
Different from the Data sheet? Or is the MFG info good for this yeast?

I just like the fact that you can pitch a couple sachets of dry yeast in and no
need for building up a starter....so much easier.
« Last Edit: December 27, 2009, 12:32:28 PM by 1vertical »
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Offline denny

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Re: S-189 Dry Lager Yeast from Fermentis
« Reply #3 on: December 27, 2009, 12:40:43 PM »
I don't follow their instructions, even though I dry pitch.  I use 2 packs per 5 gal. directly into 50ish wort.  I keep the fermentation temp between 50-55.
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Offline redbeerman

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Re: S-189 Dry Lager Yeast from Fermentis
« Reply #4 on: December 29, 2009, 06:51:01 AM »
Don't have any experience with the S-189, but the W34/70 makes a pretty good lager when used at lager temps (~50F).  Must do a diacetyl rest though.  The S-23 works best in the high 50s - low 60s.  I don't know why it works, but I've made pretty good beers with it in that temp range.
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Re: S-189 Dry Lager Yeast from Fermentis
« Reply #5 on: December 29, 2009, 07:33:30 AM »
One thing I will warn about the S-189 - be prepared for a looooong lag if you pitch cold (which obviously you should). I actually have been pitching it around 52 and slowly chilling the fermentation temp back down to 50 once I see krausen. Pitching at 48 I had a longer than 72 hour lag.
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Offline 1vertical

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Re: S-189 Dry Lager Yeast from Fermentis
« Reply #6 on: December 29, 2009, 08:10:08 AM »
Thanks guys this is the stuff that is great to know.  I plan on pitching 22 gms and my fridge get a pretty even 48*f at
the warmest setting....so I was going to try that for the ferment.
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Offline jasoncap

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Re: S-189 Dry Lager Yeast from Fermentis
« Reply #7 on: December 29, 2009, 02:18:54 PM »
One thing I will warn about the S-189 - be prepared for a looooong lag if you pitch cold (which obviously you should). I actually have been pitching it around 52 and slowly chilling the fermentation temp back down to 50 once I see krausen. Pitching at 48 I had a longer than 72 hour lag.


+1.  I brewed a 5 gal batch Saturday and noticed that the small sample of wort I used for the fast ferment test (at room temp) took off like a rocket, but the 5 gallons that I pitched at 48 didn't hit high krausen until this morning. 

For folks that have used this yeast several times, how well does it hold up to re-use from one batch to another?

Offline denny

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Re: S-189 Dry Lager Yeast from Fermentis
« Reply #8 on: December 29, 2009, 02:21:34 PM »
I've reused it 3 times with no problems.  At that point, the gravity of the beer I used it in was high enough that I didn't want to go further.
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Offline pinnah

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Re: S-189 Dry Lager Yeast from Fermentis
« Reply #9 on: February 08, 2011, 08:51:48 AM »
 I thought to myself, self,
what better place to discuss this critter than on AHA....

 ;)

Looking for some guidelines on a D rest with this yeast.

When and what do you fella normally do?

Thanks.

Offline 1vertical

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Re: S-189 Dry Lager Yeast from Fermentis
« Reply #10 on: February 08, 2011, 09:22:18 AM »
Pinnah,
I do not think it threw any Diacetyl that I could taste anyhow, but just because,
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.  Taste was good at that point.
It won't be finished till may as it is of course a Maibock...lol

Edit: this last weekend, I brewed a parti-gyle style thing and pitched cooled 1.050 wert onto the
yeast cake, lag time was 24 hrs then we have fermentation again.  I think I will use Dennys example
and go one more beer on this yeast cake before I call it done. Oh yeah, it is at 46.8*f
« Last Edit: February 08, 2011, 09:27:47 AM by 1vertical »
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Offline denny

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Re: S-189 Dry Lager Yeast from Fermentis
« Reply #11 on: February 08, 2011, 09:24:07 AM »
 I thought to myself, self,
what better place to discuss this critter than on AHA....

 ;)

Looking for some guidelines on a D rest with this yeast.

When and what do you fella normally do?

Thanks.

As in any lager, I wait til I take a gravity to decide if I need a d rest.  IIRC, I never have with this yeast.
Life begins at 60.....1.060, that is!

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Offline pinnah

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Re: S-189 Dry Lager Yeast from Fermentis
« Reply #12 on: February 08, 2011, 09:36:25 AM »
Thanks Vert.  Sounds good on the schedule.  MmmmmMai!

As in any lager, I wait til I take a gravity to decide if I need a d rest. 

Sorry for being dense on the subject Denny,
but how does the gravity reading tell you if you need a rest or not?

FWIW, I am only in about 12 days at 50 degrees and went from 1.072 to 1.040.

Thanks for the help.

Offline denny

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Re: S-189 Dry Lager Yeast from Fermentis
« Reply #13 on: February 08, 2011, 09:41:33 AM »
Thanks Vert.  Sounds good on the schedule.  MmmmmMai!

As in any lager, I wait til I take a gravity to decide if I need a d rest. 

Sorry for being dense on the subject Denny,
but how does the gravity reading tell you if you need a rest or not?

FWIW, I am only in about 12 days at 50 degrees and went from 1.072 to 1.040.

Thanks for the help.

You're not dense, I'm just not awake enough to explain fully!  After I take the gravity reading, I taste the sample.  If I taste diacetyl, I do the rest.  If not, I don't.
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Offline 1vertical

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Re: S-189 Dry Lager Yeast from Fermentis
« Reply #14 on: February 08, 2011, 10:09:23 AM »
FWIW, I am only in about 12 days at 50 degrees and went from 1.072 to 1.040.
Thanks for the help.

I hope you pitched a huge batch of yeast on that much sugar. You are definately
giving it a big  job.....
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