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If you're bottling i think as long as you're comfortable with the FG i'd bottle. As you say it will mature in the bottle. I think either way will be fine though

Malted Spelt saison at first pour At the end.

I regret not trying it for myself earlier. It’s a great yeast strain. It’s kind of a euro lager flavour I think. It’s my go to now. I’ve only used it at 15c, so not sure about colder or warmer ferment temps. You have it, may as well try it. I’ve used it in rice lagers, and just about to keg a...

I use it at 15c, with no issue at all. Yeah, it's only beer, whats the worst thing that can happen? You don't like it. Easy, don't use it again. It's just beer

Didn't touch it for years because of that very reason. A mate tried it last year. Really great lager. No fruit salad. Mild, but really pleasant ester. I've been using it since. Kind of annoyed i didn't try it earlier. If you think about it, it's a commercially available yeast from germany. If...

I find the flavours just meld together, and more flavours emerge. I just find the last end of the batch is always the best.

I used mostly liquid yeast for many years, but these days its the other way around. I use WY3726 for saison and some times WLP 029 for ales but otherwise, dry 1.) Verdant any ale light/dark/hoppy 2.) S23 Lager with character 3.) S189 Clean lager I thought the Koln yeast was good, but not...

I definately notice a big difference when aged. More than any other style, apart from sour,brett etc beers.

Its pretty much the only style i bottle haha, I don't brew strong beers, and i definately hate bottling as well. I make the exception for saison haha

I don't keg saison. I find age in the bottle makes a big difference. I like highly carbed, in a champagne bottle, which i think suits the style. Or at least, the way i like them. It's a broad style to say the least. Definately think some age will make it better, so leave it a while for sure.

Can you talk more about your experience with S23? I avoided it for many years because of the "fruit salad" thing, but recently tried it and think it is great, at 15c. S189, i find, as you say, malty. Great, consistent, easy to work with, but very very clean for me. I quite like the mild ester...

S189 gets my vote.

3 weeks in the bottle. Clears out nicely, and is still, quite a clean beer. I'm brewing lagers at the moment, but i have a few cubes of hoppy ales and dark ales that i'll ferment with this yeast. Pretty happy. My favourite Kviek strain by far.

What benefit do you get out of it? Is it just a low FG? I rarely end up with a FG of 1.010 or above.

I use it at 3% for my rice lagers with a definate increase in foam and head retention. Try again before ditching i think. I don't do any special protein rest or anything.

Hoppy session ale. Playing with one cube addition only. Been a while and i've forgotten how i calc them. This one will be calculated as a 20 min addition. Atlas pale malt 90.4% dark munich 9.6% Centennial ( one cube addition ) 1.033 22 IBU Either WLP029, or Opshaug.

2.6% lager. Been on a bit of a health kick, so reducing overall volume. I have also been drinking low alcohol beers. I brewed this one. Pale malt and caramalt ( 15% caramalt, the rest pale ), S189. It's much better than i expected and will play around with it more, though not too much. I don't...

Im in Australia. There used to be ( 90's ) full strength ( 4.5-5% ), or Light ( 2.5% ), but these days, midstrength ( 3.5% ) beers are super popular, so there aren't many light beers around. If i'm out, i generally drink mid, unless i see a decent craft beer. But even they are all over the...

Im about to keg a 2.3% lager. First one that low. I did do a 2.5% stout, it was pretty good. Bit of a health kick, I’ve played around recently with light beer once during the week and once on weekends. Much better than NA beers. There’s a few commercial beers around 2.2% here, all lagers. I...

If you stop replying we'll know the amount is too much