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Old 04-20-2013, 04:49 AM   #1
Paradingbull
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Default Fermentis S-23 Question

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?

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Old 04-20-2013, 06:26 AM   #2
pdxal
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Saflager 34/70 would be the only other dry lager yeast to try. Why not try the exact same recipes with that yeast to compare? If they have the same familiar off taste, it isn't the yeast.
Extract may be the issue, though. I don't catch cidery flavors from S-23 in my all grain batches, just a little more fruity, less clean than liquid lager yeasts.

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