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Others have said this, I cannot elaborate as I haven't used this yeast, given it's rep. John Palmer (How to brew) [seems he's in this boat too, as I am]

S-23 is supposed to be "clean" when pitched warm

j/k I also ferment Kimchi. Also Thai pickled mustard.

Hmmm... can you make beer wit that?

<-- Microscope, I had an electron microscope, spilt beer on it and the light went out. <-- Scientist, never got religion. <-- Count yeast cells, never had enough brain cells for that.

spores of SkullCrawlers

Late inquiry, I apologize. Did your repitched Novalager ever take off? If so, did the brew taste fine?

A question, Sir? You said "next one was very good" -was that a repitch on the leftover yeast cake OR another new package?

Bet it like tutti-frutti jolly ranchers that them thar people that has purple hairs really dig 👺

Discontinued.

Cream of three crops https://www.homebrewtalk.com/threads/cream-of-three-crops-cream-ale.66503/

Is THAT why they call it "hair of the dog"?

Then again, ESBrewer hasn't posted since 2020

Nevermind, I waybacked and got it. After translation, extrapolation, and computating, It's just a water report for a medium hardness water from Helsinki, Finland. WEIRD. I thot all Burton hard water was the norm for Fuller's ESB? I know this is just a clone attempt, but @ESBrewer said it is...

Can someone post the water additions ESBrewer gave for site: https://www.hsy.fi/fi/asiantuntijalle/vesihuolto/vedenlaatu/Sivut/default.aspx Which is now defunct/out/gone PLS?

wOO Hoo! There's the ticket! I keg and the sulfur never stays. Now If I could figure out which Lager strain throws massive amounts that hangs around to FG, then I could bottle direct from the conical.... Or I could use S-04 at low temps (but I really would like a lager yeast that does this).

If you look up the normal properties of most lager yeasts, you'll find you are already in the zone of the temp for d-rest, thus raising the temp might invite unwanted attributes. IMO temp stability is ingrained to lager yeasts way of living, so if going higher, go over the advertised d-rest temp...

That's known, but I once got a sixer of Czech Bernard that had alotta sulfur, it really tripped my trigger as it seemed to accentuate the malt to new levels and seemed so organic tasting to the point that I went back for more! I've drank young lagers I made with the AROMA, but it wasn't like...

@Miraculix @dmtaylor: Did the sulfur last and hang around thru age? 'Cos I'm really weird and LIKE sulfur in my lagers!

I just MASS EXHALE onto a very large mirror, then scrape it off into a bucket.