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Old 06-06-2009, 08:35 AM   #1
killian
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Default any one have experience with saflager s-23?

I ran out of time to build up some liquid yeast so tomorrow I'm pitching a bunch of this and I was just looking for some advice on temps and time. thanks

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Old 06-06-2009, 03:24 PM   #2
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I have used it many, many times this winter.

Cool wort to no more than 60F, rehydrate yeast in lukewarm water for 15 minutes, dump in. Keep cooling to fermentation temp. I ferment at 45-50F and have had great results, clean, clear beer.

Leave in the primary until final FG is attained... for me it was 3 weeks. Rack into keg and lager for another 3 weeks.

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Old 06-08-2009, 03:07 AM   #3
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I was just reading in How to brew; palmer was saying "these yeasts may not respond well to lagering...and probably should be maintained at 54 deg" any thoughts?

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Old 06-08-2009, 06:30 PM   #4
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I recently did 4 lagers in a row with S-23. I cool the wort down to below 70, pitch 2 packs of S-23 into a pint of cooled wort, let it settle, cream and add to the fermenter. 12 to 14 days at 49*F, a three day D-rest, then a long cold crash and into the keg for at least a month of lagering.

I am serving a keg of Pils and a keg of Marzen made this way this weekend at a family reunion. Both have been lagering for about six weeks and taste very fine.

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Old 06-09-2009, 12:59 AM   #5
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no worries... The longer the lager time (at cold temps), the clearer the beer.

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Old 06-09-2009, 02:17 AM   #6
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I like this yeast. There have been recent threads on it saying some love it, some hate it. I have used it many times with great results, although, like you, I seem to only use it if I was too lazy to build up a liquid culture. I just moved a munich dunkel to the secondary, and drank the hydro sample. Another great lager off this strain.

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Old 06-09-2009, 07:17 AM   #7
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cpt do you attach a blow off or something to you're keg during lagering?

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Old 06-09-2009, 01:19 PM   #8
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Quote:
Originally Posted by killian View Post
cpt do you attach a blow off or something to you're keg during lagering?
You don't need one. You really only need a blowoff during very active fermentation, mostly the first few days.

Once the beer is in the keg, fermentation is mostly done. Any further CO2 produced just helps carb the keg.
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Old 06-10-2009, 06:54 AM   #9
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day 4 @ 50 deg both carboys have about 1 inch of krausen on top. I didnt expect there to be any krausen on a lager.

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Old 06-13-2009, 06:11 AM   #10
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day 7 krausen is starting to fall when should I start a diacetyl rest? How long should it last?

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