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Hi I have also been using 5.2 Stabilizer...and I often find my beer too alkaline when finished...I am wondering if the buffering effect continues after boiling? I even used acid in my sparge water last brew (in addition to 5.2 Stabilizer) ,but it too seem to lack acidity one would expect. Be...

S23 is a Saccharomyces cerevisiae yeast not a Saccharomyces pastorianus...although it is a "bottom-cropping" lager yeast. Thus by definition it is suited to warmer temperatures than most lager yeasts. I am unsure given it is a Saccharomyces cerevisiae strain of yeast how or why its manufacturers...

further to my post on M44...I am pleased to report that the final product is fantastic...much better than US 05 and WYeast 1056...most impressed

S23 Saflager WARM i.e. @ 16-26C Cheap, ideal for Australian warmer conditions a a lager that requires minimum fridge use, no starters, fresh ( good seller) , a true bottom fermenting lager yeast that "prefers" higher temperatures. Many bag this yeast ...I used not like it...but I also thought...

Lol Nobadays...all good...beer has dropped to 1.015...but samples so far remind me of Windsor yeast...(bad memories!)...so far as cloudiness etc (not sweetness fortunately)....so I will take your tip and use gelatin , cold crashing and time/patience to clear the beer. Cheers

10 days into fermenting with M44....(also) stalled at 1.020...hopefully it will "start up" again aka Nobadays (posting above). Doesn't seem to be fermenting very cleanly either, on recent samples...but in fairness its early days.... notwithstanding... US 05 starting to sound like a good idea...

Fair enough too. I guess I am bored with US 05 but I like the convenience and pricing that dry yeasts offer.See what this beer turns out like, lol but its performing very well as I write. I should emphasize that I pitched it 8C warmer than I would normally after reading the posts...and I shook...

I have just last night pitched M44 into a brown Ale = 1.054x 32 lt. I before pitching was snooping for a good pitch temperature and was alarmed/ pre-warned about potential lag time ...something I hate!! So I boiled up a starter BUT my wort was cooled now to 26-28C and I didn't want to leave it...

I have found this "metallic taste" with Hallertau hops too..a few times. Its a spicy canned baby food tin flavor...I dry hopped with Hallertau...and it was present big time...and just recently when using as a kettle hop addition at 30 minutes... the same ( be it less strong) tinny flavor. No...