Esters with S-23

[h22lude]

I have been reading mixed reviews. I'm brewing a Czech pils and got S-23. Some people say it creates too many esters to finish clean. Others haven't had that experience.

John Palmer recommends not lagering this and keeping it around 55* for 3 weeks.

Anyone have any recommendations? So I use it at 55*, bring up to 68* then lager at 35*? Should I do as John Palmer mentions? Or should I just get another yeast?

 

[dlaramie08]

I have made a pils with s23 and the colder you can ferment it the better you are. Mine fermented at 63 ambient. Much warmer than ideal. While it was good, it was very estery for a pils. However I made a steam beer in the exact same conditions and it was amazing. The pils I did lager at serving temp of ~39 for a month and it didn't seem to clean up either. Primary fermentation temperature control is key to make a decent pils with this yeast.

 

[h22lude]

I think I'm going to try fermenting at 57*, bring up to 68* for d-rest and then lager around 40*.

 

[dlaramie08]

Good I'm interested to hear about the flavor profile.