Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Saflager S-23 Usage
Reply
 
Thread Tools
Old 05-28-2009, 06:46 PM   #1
Rooster_P
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Urbana, Ohio
Posts: 67
Default Saflager S-23 Usage

I ordered a 2 pre prohibition lager kits (for a total of 10 gals) from Northen Brewer and it came with 2 packages of Saflager S-23. The more I read about S-23 it sounds as though most use 2 packs for a 5 gal batch. Should I pick up 2 more packages?
Thanks


Rooster_P is online now
 
Reply With Quote
Old 05-28-2009, 06:50 PM   #2
springer
Feedback Score: 0 reviews
 
springer's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Wappingers falls NY
Posts: 4,993
Liked 22 Times on 20 Posts

Default

with the 11.5 g packets one is good for a 5 gallon mid range OG brew . rehydrate and pitch


__________________
'The taxpayer: That's someone who works for the federal government but doesn't have to take the civil service examination.'- Ronald Reagan

springer is offline
 
Reply With Quote
Old 05-28-2009, 07:00 PM   #3
Emian
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2005
Location: Salem, Oregon
Posts: 88
Default

I use it regularly - 1 pkt per 5 gal. I don't bother to re-hydrate anymore. I tried it both ways - it didn't make any difference. I pitch the yeast by sprinkling directly into the wort - making sure the yeast and wort are at the same temp at 74F.

I get active fermentation in 12 hours then refrigerate to 54F.

It consistently brings a 1.056 batch to 1.010 for a 6% dry pilsner style beer. I like this yeast a lot and rarely use liquid yeast any more.

Ian
__________________
On draft: Dry Scrumpy, Smoked Stout, Spices Rum Barrel Aged Coconut Stout,Mutiny IPA
Laagering: New Pils
Up Next: More Spitfire ESB
Emian is offline
 
Reply With Quote
Old 05-28-2009, 07:05 PM   #4
springer
Feedback Score: 0 reviews
 
springer's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Wappingers falls NY
Posts: 4,993
Liked 22 Times on 20 Posts

Default

I rehydrate because I have had some 04 and 05 lately that did nothing ,all it did was sink to the bottom of the bowl and sit there . Pitched another packet and poof it blossomed like its suppose to
__________________
'The taxpayer: That's someone who works for the federal government but doesn't have to take the civil service examination.'- Ronald Reagan
springer is offline
 
Reply With Quote
Old 05-28-2009, 07:08 PM   #5
Emian
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2005
Location: Salem, Oregon
Posts: 88
Default

What temp did you pitch at? - the blurb that comes with it says to only sprinkle directly if the temperature is above 20C.
__________________
On draft: Dry Scrumpy, Smoked Stout, Spices Rum Barrel Aged Coconut Stout,Mutiny IPA
Laagering: New Pils
Up Next: More Spitfire ESB
Emian is offline
 
Reply With Quote
Old 05-28-2009, 07:13 PM   #6
GilaMinumBeer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
GilaMinumBeer's Avatar
Recipes 
 
Join Date: Jan 2008
Posts: 51,902
Liked 5797 Times on 5052 Posts
Likes Given: 80

Default

Re-hydrate your dry yeast. It has plenty of merit benificial to the yeast. Search the threads for those. If nothing else it's just good practice.

To say that re-hydrating is needless is like saying a starter for liquid is needless.

Sure you "can" pitch just the vial but you know you should make the starter. And, re-hydrating takes what 10 maybe 15 minutes. More if you are actually boiling to deaerate. How much time goes into the starter?
GilaMinumBeer is offline
 
Reply With Quote
Old 05-28-2009, 07:14 PM   #7
springer
Feedback Score: 0 reviews
 
springer's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Wappingers falls NY
Posts: 4,993
Liked 22 Times on 20 Posts

Default

rehydrate with boiled water cooled to 70-75 as per instructions. As I have been doing for several years I think a few packets may have been handle wrong either at the vendor or during shipping .
__________________
'The taxpayer: That's someone who works for the federal government but doesn't have to take the civil service examination.'- Ronald Reagan
springer is offline
 
Reply With Quote
Old 05-28-2009, 07:22 PM   #8
Rooster_P
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Urbana, Ohio
Posts: 67
Default

Thanks for all the replies. That is what is great about this board, plenty of people willing to share. Also I read of someone who just scooped out 2 cups of wort after it had cooled to about 70 F to use for rehydrating. Is there any merit to this?
Rooster_P is online now
 
Reply With Quote
Old 05-28-2009, 07:27 PM   #9
springer
Feedback Score: 0 reviews
 
springer's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Wappingers falls NY
Posts: 4,993
Liked 22 Times on 20 Posts

Default

Fermentis in their product PDF says you can use 10 times the weight of the yeast of either water or wort . I would just use water there has been some say that the sugar in the wort is detrimental to the yeast as it rehydrates . I have no proof on its validity. But its just one more way of contamination taking the wort out .
__________________
'The taxpayer: That's someone who works for the federal government but doesn't have to take the civil service examination.'- Ronald Reagan
springer is offline
 
Reply With Quote
Old 05-28-2009, 10:50 PM   #10
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,673
Liked 141 Times on 134 Posts

Default

Two of the three leading dry yeast manufacturers say water only. They take water out of the yeast, not wort.


__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk
david_42 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Saflager W34/70 menschmaschine Recipes/Ingredients 5 07-06-2009 05:37 PM
WTF is Up with Saflager W34/70? Evan! Recipes/Ingredients 4 06-15-2009 07:29 PM
saflager s-23 Weizenheimer General Techniques 3 03-24-2009 06:24 PM
Saflager S-23 mcmidc General Techniques 9 02-14-2009 04:34 AM
Using saflager S-23 in a Kolsch.. Bulls Beers Recipes/Ingredients 3 11-18-2008 10:30 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS