I am brewing a California common, which calls for a lager yeast fermented at ale temps. I went with saflager s-23 and I'm wondering what to expect.... After reading more about the yeast I think that I might get a lot more fruity esters than I would like. Anyone have any experience with this yeast??
Saflager s-23
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stratslinger
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Typically for a California common, you'd want to go with a hybrid yeast rather than a straight up lager yeast - something like Wyeast 2112
I've used S-23 before in a straight lager, and it worked very well in that application. Not entirely sure how it would work out in a California common - but I'd definitely keep it as close to the low end of ale temps as you possibly can - low 60's at the most.
I've used S-23 before in a straight lager, and it worked very well in that application. Not entirely sure how it would work out in a California common - but I'd definitely keep it as close to the low end of ale temps as you possibly can - low 60's at the most.
If you can keep the s-23 at 60 or so, it will work good for you. I actually really like that yeast to use in a pinch for a lager, but it gets a bad rep. I think it throws of my fruit flavors the lower you go. Weird, but that's my experience with it.
rockfish42
Well-Known Member
It works well for california common beers ~60F
I've done virtually the exact same Boh pils recipe with S-23 in the high 50s and the high 40s and loved them both.
The version done in the high 50s recently won a silver medal, but one of the judge's observations (as opposed to a criticism per se) was that he detected some fruitiness. The version done in the high 40s is in a competition this weekend so I'll provide an update as to whether there is a similar comment.
The version done in the high 50s recently won a silver medal, but one of the judge's observations (as opposed to a criticism per se) was that he detected some fruitiness. The version done in the high 40s is in a competition this weekend so I'll provide an update as to whether there is a similar comment.
Did you increase the dosage for the 40 degree ferment?
To be clear, fermentation would have been high 40's, not 40 degrees. I think I still just pitched 2 packages rehydrated, although it probably would have been better to pitch 3.
The version fermented cool won a couple of golds for me; the most recent a few weeks ago. I think I am now completely out of that beer--the next one I do will probably be with Wyeast 2000 or 2001 just to change things up.
well how did it turn out? im curious since i am going to brew a cali common with this yeast this weeked.
Beer is good
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