s-23 question

wickman6 · 02-07-2012, 12:53 AM

Ok, how low a temp will this one ferment at?

Can it work at 40F?

What will 65F REALLY do?

I've searched a lot on this one, and can't seem to find a definitive answer.

Folks either hate it, are ok with it or are reciting what Fermentis has to say.

Any real experience with 40 or 65?

I ask because I have those 2 choices. 40 in the garage, or 65 in the kitchen.

The recipe is here:

10# 2row
1# c80
.5# chocolate
.25# roasted barley

hops-

magnum 15ibu @ 60
cascade 9 ibu @ 60
spalt 6 ibu @ 20
spalt 1.5ibu @ 5

Cheers, and thanks for any help!

**drhookmec** · 02-07-2012, 01:09 AM

40F is to low, Go with 65F, That yeast will do well at 61F-68F also.

wickman6 · 02-07-2012, 01:42 AM

I figured 40 was too low, will make a nice aging/lagerign spot though.

I don't mind a little frutiness in this beer, there's enough hop and roast malt flavor to push it back some.

Thanks for the advice!

wailingguitar · 02-07-2012, 01:49 AM

I have had active fermentation with S23 as low as 35F... I pitched around 55 or 60 and would ramp down 5F per day.