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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Saflager S-23
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Old 01-23-2012, 01:16 AM   #11
DaveGEsq
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What does diacetyl taste like?
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Old 01-23-2012, 01:27 AM   #12
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butter/butterscotch
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Old 01-23-2012, 02:46 AM   #13
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It's been 26 hours and we have bubbling (about 40 secs apart)! The kreusen is starting to build. Gentlemen, we have lift off! I'm going to let it go a couple days and move it back to slightly colder storage. Ps, current temp is 55.
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Old 01-23-2012, 03:01 AM   #14
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There you go!!
I've been there too, Had some dry yeast once
take all most 3 days before it started fermenting.

Hope it comes out good.

Tim
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Old 01-23-2012, 02:16 PM   #15
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I've never used liquid yeast. But I think that's my next challenge. Thanks for all your help.
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Old 01-23-2012, 03:03 PM   #16
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Originally Posted by DaveGEsq View Post
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!
In a commercial setting I have ramped S23 down from my initial ferm temp of 55F to 35F (pitched at 65 and brought to 55 when activity started), over the course of four days. It continued to work well at that point. This was a doppelbock that was around 18Plato... grain bill was 75/25 Munich 10 to 2 row pale. once the ferment was complete (about 2 1/2 weeks IIRC) I dropped it further to 33F and there it stayed for 8 weeks. (No diacetyl rest, never have used it) Resulting beer was very clean and smooth... I usually would start pitch it at 65, take it to 55 with activity and bring it down to 45 to finish with other beers.
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Old 01-23-2012, 03:45 PM   #17
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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!
somebody beat me to it but the drop in temp to the 30's is after your beer is done fermenting.
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Old 01-23-2012, 05:46 PM   #18
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somebody beat me to it but the drop in temp to the 30's is after your beer is done fermenting.
May not have been clear in my post, but I had active ferment at 35F... Pitched at 65, went to 55 when ferm started, then began ramping down 5 degrees per day until I reached 35F. Half the active fermentation was done at 35F. Once activity had ceased (aprox 2 1/2 weeks in) I dropped it further to 33F.
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Old 01-24-2012, 04:03 AM   #19
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I have noticed this yeast sucks b^%#s. It starts slow and tastes like a pina-colada no matter what I did..

Would be interested to hear how your experience turns out.
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Old 01-24-2012, 11:50 AM   #20
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I have noticed this yeast sucks b^%#s. It starts slow and tastes like a pina-colada no matter what I did..

Would be interested to hear how your experience turns out.
I can't imagine what would have caused that. I have been using S23 since it was very first introduced in '98 or '99. Prior to that I used WYeast 2308. I made the switch due to the ease of use in a commercial setting. Since brewing schedules in a pub are directly dependent upon over the bar business, it can sometimes be a little difficult knowing EXACTLY when a tank will be empty, so ordering massive amounts of yeast from WYeast or White Labs could be difficult.

ANYWAY, I have used this yeast both at home and in a pub, fermenting it between 35F and as high at times as 65F (when ambient temp in the house got too high), I have had ZERO issue with any kind of off flavors. Resulting beers have been every bit as clean as 2308... slightly different palate, but every bit as good. I found 2308 to give a soft palate with a slight, pleasant yeastiness to it, not intense at all, but present... S23 gives me a very round maltiness. I have made these styles with S23; Czech Pilsner, Oktoberfest/Marzen, Schwarzbier, Doppelbock (maybe one or two others). Never once an issue with off flavors. So, my question is, what are people doing to make the off flavors happen?
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