I have recently made my first two lager batches. One was a Vienna style, the other an American Standard Lager. Each was an extract recipe with steeping grains, and Fermentis S-23 lager yeast. I have a freezer with temp control, fermented at 53-55F, did a 3-day D-Rest before going to secondary and lagering phase for 5-6 weeks.
Both beers turned out OK, but not great. Each had a similar finish not easy to define, a thick almost cidery taste, but not really sweet. Wondering if anyone else has experienced the same. Is it the extract "twang" or the yeast?
I know some love S-23 and some think it is a tool of the devil. Any suggestions on a different dry lager yeast to try on future brews?