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Old 03-19-2012, 04:39 PM   #1
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Default Saflager s-23

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??


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Old 03-19-2012, 06:12 PM   #2
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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.


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Old 03-19-2012, 08:07 PM   #3
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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.
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Old 03-19-2012, 09:38 PM   #4
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It works well for california common beers ~60F
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Old 03-20-2012, 09:15 PM   #5
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Thanks everyone. I am keeping it around 60 degrees, i'll post back on how it turns out.
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Old 03-20-2012, 11:03 PM   #6
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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.
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Old 08-25-2012, 09:41 PM   #7
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Quote:
Originally Posted by osagedr View Post
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.
Did you increase the dosage for the 40 degree ferment?
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Old 08-31-2012, 05:02 PM   #8
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Quote:
Originally Posted by cravej View Post
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.
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Old 02-23-2013, 02:14 PM   #9
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Quote:
Originally Posted by Jpk2jpk2 View Post
Thanks everyone. I am keeping it around 60 degrees, i'll post back on how it turns out.
well how did it turn out? im curious since i am going to brew a cali common with this yeast this weeked.
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Old 02-25-2013, 07:14 PM   #10
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It turned out great! nice clean flavor only very subtle hints of fruity esters.


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