phasedweasel

Recipes 

I would like to make a clean tasting, crisp beer. I can cool down to 55°, so what are my best options among the dry yeasts? I'm debating between Saflager 23 and US-05 ale yeast. It's my understanding that S-23 will produce some estery characteristics when it's at the warmer end of its fermentation range. Has this been your experience? Would 55 produce estery / fruity flavors? I want as little ester / fruit / yeast flavor as possible in this brew.

Second, how long at these temps does the beer need to be in a primary for? I cannot lager - would the S-23 beer require lagering, or is that just a nice bonus to the taste? If the S-23 needs a lagering step but the US-05 does not, then I will try the US-05.

Thanks for your input!

jkarp

Recipes 

If you can't lager, don't bother with S-23. Go S-05 and keep the ferment cool, say 65-68, and you'll be happy.

phasedweasel

Recipes 

Thanks - after doing some more reading this s what I'm leaning toward.