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Old 01-22-2012, 07:19 PM   #1
DaveGEsq
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Default Saflager S-23

Anyone ever use this dry yeast? I pitched it at 70 F but immediately took my primary down to the cellar (about 51 F). No signs of fermentation yet (it's been 18 hours). Think it needs to get started fermenting at 70 before I move it to cooler climes?



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Old 01-22-2012, 07:31 PM   #2
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Fermentation can take 24 to 72hrs Be patient.

You are correct though you should get fermentation going at room temp.
Then drop temp. down to optimal temp. for the yeast.



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Old 01-22-2012, 07:38 PM   #3
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Thanks, drhook. I realize fermentation can take a bit. But my experience with the other Saf yeasts I've used (about 6 batches) is an immediate, vigorous fermentation. But I will move it back upstairs until I see some results.

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Old 01-22-2012, 07:47 PM   #4
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We noticed Saflager S-23 tends to be a little slower than either S-04 or S-05. My brother pitched it in a peppercorn rye he brewed on tuesday and it took a couple days to start up. To my understand, it's just a fairly high-temp lager yeast, so that may be why it tends to act differently. IIRC, 51° was around the lower end of the temperature range. It might be fine there, but it probably wouldn't hurt to move it up to 60° or so, either. Either way, it will probably just be slower in general than S-05 or S-04. My brother fermented right around 60° and it just took a little while to get going. At pitch +12 he was still only getting about a bubble every 3-4 seconds, where S-05 would give 3-4 per second by then.

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Old 01-22-2012, 07:56 PM   #5
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Quote:
Originally Posted by djfriesen
We noticed Saflager S-23 tends to be a little slower than either S-04 or S-05. My brother pitched it in a peppercorn rye he brewed on tuesday and it took a couple days to start up. To my understand, it's just a fairly high-temp lager yeast, so that may be why it tends to act differently. IIRC, 51° was around the lower end of the temperature range. It might be fine there, but it probably wouldn't hurt to move it up to 60° or so, either. Either way, it will probably just be slower in general than S-05 or S-04. My brother fermented right around 60° and it just took a little while to get going. At pitch +12 he was still only getting about a bubble every 3-4 seconds, where S-05 would give 3-4 per second by then.
Awesome. Thanks, dj.
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Old 01-22-2012, 10:18 PM   #6
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how much yeast did you pitch into what volume of wort? i pitch 2 packets of into 5 gallons and it's going within 12hrs at 48-50 degrees.

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Old 01-22-2012, 11:48 PM   #7
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Quote:
Originally Posted by eastoak
how much yeast did you pitch into what volume of wort? i pitch 2 packets of into 5 gallons and it's going within 12hrs at 48-50 degrees.
I pitch one packet to 5 gal (per the instructions). But I jumped on the website and the lagering instructions are unclear.
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Old 01-22-2012, 11:54 PM   #8
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it will still work with one but for lagers more yeast is better. i ferment at 48 until i get near final gravity then drop it into the 30's. if you detect diacetyl bring it up to 60 degrees for a couple of days then drop to the 30's for lagering. more yeast = little to no diacetyl.

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Old 01-23-2012, 12:01 AM   #9
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Dave give it 36hrs, If you don't see any activity take a gravity reading.
This will tell you if anything is going on.
The airlock is not allways a true sign of fermentation.

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Old 01-23-2012, 01:15 AM   #10
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Quote:
Originally Posted by eastoak
it will still work with one but for lagers more yeast is better. i ferment at 48 until i get near final gravity then drop it into the 30's. if you detect diacetyl bring it up to 60 degrees for a couple of days then drop to the 30's for lagering. more yeast = little to no diacetyl.
Wow! 30's? And the yeast performs? The package recommends 51-59, so i was trying to keep it in there. I will give it 36 hours (thanks dr!) and see what she does!


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