Well I just pitched the s-23 into my first attempt at a lager.
i didn't want to pull my kegs out of the keezer, and the basement is barely 45F right now, so I'm sticking it in a spare room with no heat vent open, and that'll keep it in the upper 50's at least.
I know it may not be ideal, and that i'll get some esters or phenolics, but I just felt it was time to try out a lager strain. So some comparing of flavors and what not.
Its also only a 3 gallon batch...was showing my buddy how to brew from grain, and decided I'd keep it to 3 gallons since its a bit of an experiment.
I guess maybe me only question is, do you think I'll need a diacetyl rest, since my temperatures aren't gonna be in the low low 50's?
I'll still taste test it to see if it needs a rest, just trying to plan in advance a bit.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10