Dry Yeast subs for liquid yeast

[tschoolman]

Hey All - I've been dabbling with dry yeast for ease of getting hi pitch counts without a starter. As I was researching origins of the yeasts, I came across this site listing substitutions: http://alestolagers.blogspot.com/2010/05/for-hombrewer-dry-yeast-substitution.html.

Most I believe are on target, but it lists S-23 for a sub of Wy 2565. S-23 is a lager and 2565 an ale yeast. Realize the 2565 works well at cool temps, but does this seem like an acceptable substitute? Anyone know of the brewery origin of S-23?

 

[NordeastBrewer77]

MrMalty has a yeast strain guide that shows all the strains, which breweries use what and what wyeast strains are the same as white labs, dry equivalents (if any), etc.

 

[osagedr]

This exact thread was started earlier this week--what happened to it?

 

[weirdboy]

Well you have to keep in mind that Kolsch is a hybrid style. I think S-23 is probably the best substitute of the dry yeasts. You will get a low fruitiness from it at higher temps, which is sorta what you are looking for in that style. Although I haven't tried it, I suspect that you will get more sulfur than is typical for a Kolsch using S-23 as opposed to the strain that is typically used.

 

[tschoolman]

NordeastBrewer - I use the Mr. Malty site quite a bit; just went over again to make sure I didn't miss anything. The charts/subs there are for Wyeast and White Labs, but I did not find anything on dry yeasts.

There's always the possibility I drank to much last night so my ability to find stuff is f***** up; is there a secret place I'm missing?

To All - with more thought of my op, does anyone know the brewery origin of S-23?

 

[NordeastBrewer77]

as far as dry goes, there's only a few strains of dry yeast, and not all of those have liquid equivalents. that's probably why you didn't see too much info on the MrMalty charts.

 

[wailingguitar]

SO4 is the Whitbread strain, 1099, not 1098

 

[samc]

http://www.brewingscience.com/ has a good guide to yeast types ! As well as some other great info.

 

[osagedr]

"S-23 is a genuine German style dried lager yeast, developing the best of its lager notes under low temperature fermentation. Good flocculation with excellent attenuation. The right choice for the production of a wide range of lager and pilsener beers in cylindro-conical tanks. This bottom fermenting yeast originates from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes.

Recommended temperature range: 9ºC-15ºC (ideally 12ºC). Recommended pitching rate at 12ºCto 15ºC: 80 to 120 g/hl (equivalent to 8 to 12 million viable cells/ml wort). For a pitching temperature below 12ºC, increase the pitching rate accordingly, up to 200 to 300 g/hl at 9ºC. Sedimentation: high. Final gravity: medium."

http://www.brewyourown.com.au/pdf/DCLYeast.pdf

 

[NordeastBrewer77]

SO4 is the Whitbread strain, 1099, not 1098

1099 is whitbread, 007 and 1098 are whitbread dry. s-04 is one of those two, i believe the regular whitbread. consult the MrMalty charts we're referring to.