Need S-23 advice - Page 3

**osagedr** · 01-24-2012, 10:55 PM

Quote:

Originally Posted by rockfish42

I think the overly estery reports were from people not using proper pitching rates or rehydrating. S-23 is what I use for my house steam beer, CAP, and bopils.

Denny Conn was one of the folks reporting excessive fruitiness. I'd be hesitant to question the pitching rates of anyone who has a yeast strain named after him

My guess is that some people have palates that are more refined than my own. It could also be that the strain's fruitiness is much more forward in certain types of beer, or with certain types of hops.

In the end, my own experience with the strain has been very positive. I think it's an important strain because it performs well at higher temperatures--so for those who want to try a lager but don't have optimum conditions (i.e. unable to ferment in the mid 40s to low 50s but can get temps in the mid to high 50s) it's likely the safest choice.

zeno27 · 01-25-2012, 12:13 AM

In my limited experience (two batches), temperature makes a big difference. My buddy and I made a BohPils that came out with big apricot/marmalade aroma: fermented at 52-53F. But at 56F, it made a nice German Pils. I was surprised a few degrees would make such a difference. Maybe I overlooked something else somewhere, but that's what I've found.

jjones17 · 01-25-2012, 02:15 AM

Quote:

Originally Posted by DeafSmith

What temperature did you pitch it at?
I just used S-23 for the first time in a lager (AHS 20th anniversary pilsner extract version). I ignored the AHS instructions to pitch at room temp. and then cool after seeing activity. I rehydrated two packs of S-23 at 72ºF for 30 minutes in distilled water to which I had added a little CaCl2 and yeast nutrient. I then added a little cool wort and then gradually cooled the yeast to 48ºF over about a 3.5 or 4 hour period. I then pitched the yeast into 50ºF wort and fermented at 50-51ºF for 8 days, then when SG was 1.020 I let the temp rise to 60-61ºF for a few days, them slowly lowered temp down to lager at about 32-33ºF.
The beer has only been lagering for a week, but I pulled a small sample to try, and although still hazy, tasted pretty good. I did get a faint fruity odor, but no fruity taste, no diacetyl that I could detect, and a very nice clean bitterness in the finish. I think it'll be a pretty good pilsner.

EDIT: I aerated with O2 and a stone for about 45 seconds before pitching the yeast. Also, after the D-rest, I racked to a keg for lagering.

Just correcting myself, I checked my records since my original post and I used it more than twice.

I tried fermenting at 45ish, 55ish, 65ish. I tried starting high then cooling, or starting low, then afterwards doing a diectyl rest. On and on.... Great to hear you are liking it.

rockfish42 · 02-07-2012, 11:09 PM

Quote:

Originally Posted by osagedr

Denny Conn was one of the folks reporting excessive fruitiness. I'd be hesitant to question the pitching rates of anyone who has a yeast strain named after him

He overpitched, at least once

http://www.brewboard.com/index.php?s=&showtopic=82328&view=findpost&p=97397 0
Here's another experienced brewer in the same thread listing styles he medaled with using s-23
http://www.brewboard.com/index.php?s=&showtopic=82328&view=findpost&p=97337 8

I accidentally found this while trying to figure out if my 34/70 will work for a planned steam beer this next weekend.

**usfmikeb** · 02-07-2012, 11:58 PM

I'm enjoying a delicious schwarzbier right now that I made with S-23...

**liquiditynerd** · 02-08-2012, 12:06 AM

I have a fullers esb ( kinda) clone in the lager fridge now with the s23. Can't say for certain, but I am happy so far. It stayed strong and clean, didn't really need a d- rest but I upped the temp to get the fg down. Looks great, tastes great, must be... Well we will see. But I like it so far.