S-189 lager yeasts at Ale temps

[the_new_darren]

Im still waiting to see if the comp Ross is "spruiking" about was the State Amateur competition??

tnd

 

[donburke]

OK, off topic now, if they do ( i thought they used one, where is Gerard when you need him) then it's the H- strain, the D- strain and something else.

From what i can tell, 2001 is the H- strain which is also used by Gambrinus in the same complex. D- is 2278.

That article was from '97, so it'd be the old one. They have another brewery over in Poland I believe but we still get the stuff from Plzen

On topic, I have tried 2x packs of S-189 in a brew at about 18-20C, I didn't really like the result. It was a basic Pilsener I was trying to do, and it wasn't quite clean enough. But I didn't lager/CC it, which probably would have made a fair difference to the result.

just on this, has anyone successfully blended these yeast on a home brew level to produce a cracker pilsner ?

might be worth a shot, say a smackpack of each ?

 

[Rina]

Ross is a much, much better brewer than I - so this is only worth the 2c it was printed on - but this is what I've found in my case.

http://www.aussiehomebrewer.com/forum/inde...showtopic=49743

h34r:

 

[HoppingMad]

Wow there you go, just Rina's side thread and seems like plenty of people do it with fine results.

Just learnt something.

Hopper.

 

[Nick JD]

http://www.aussiehomebrewer.com/forum/inde...showtopic=49743

h34r:

Let me rephrase that, "Ross's employees are much, much better brewers than I - so this is only worth the 2c it was printed on - but this is what I've found in my case."

Double Ninja.
h34r:
h34r:

 

[mckenry]

Necro alert.
There are a few other Swiss Lager at 19°C threads about, but chose this one to tack onto. Most though kind of fizzled out 2013/14


Is anyone still doing this? I'd like to know if its become a standard practice and what the results are.
Reason I ask is, I've been very impressed by the new(ish) range of dried yeasts available to us now. Pretty much enough that I'll go with dry for everything from now on, bar Hefe. Havent been impressed with dry wheat yeast yet, but thats getting O/T.
I used the MJ California lager at 19°C and it was a great Euro Lager knock off. MJ's promote this temp. range.
I'd like to try S-189 at ale temps. Fermentis states 9-22°C range, ideally 12-15°C.
Just thought I'd see if any brothers or sisters out there are doing this.

 

[technobabble66]

Yep. Done a few over the last 2 winters with S-189.
I've done 2-3 batches sequentially on the yeast cake. I've varied the main fermentation temp from 13 to 16 to 17. All came out perfectly well.
So I'd highly recommend it from my experience, though I've not really done many lagers overall.
That MJ Californian lager strain looks great, but they're pretty specific about it working at 18-22*c.
I'll likely continue to do lagers in the colder months to help with the lagering phase, if not the fermentation itself. So for me, the S-189 seems a better choice at the moment as my fermentation temp is more likely to be ~15-16*C than reliably hold 18+
If I was doing a lager in the hotter months, I' be very tempted to use the MJ Californian lager.

 

[Bribie G]

Nice necro.

What happened to the individual sachets of S-189 that were supposed to be coming out?

 

[Grott]

"189 YEAST 15G OVERSIZED BAG (INGREDIENTS: 100% FERMENTIS/SAFLAGER S-189)"

From Keg King.

http://cdn.kegking.com.au/media/catalog/product/cache/1/image/1080x/dc4f5d9b6c0b1ca5ac9e41dce4e31704/f/e/fermentis_oversized_large_.jpg

 

[Bribie G]

Yes and you can get a similar pack from CraftBrewer (they both buy in the 500g blocks and repack).

I thought the Saflager people were bringing out individual branded packs like their S 23 etc.

 

[GalBrew]

Nice necro.

What happened to the individual sachets of S-189 that were supposed to be coming out?

Grain and Grape have the 11.5g packets on their website.

http://www.grainandgrape.com.au/products/category/SQYJCAII-dried-brewing-yeast/8YEAST%20SAFLAGER%20S-189--fermentis-saflager-s-189-11-5g-swiss-

 

[nosco]

I remember reading some great arguments about this yeast in some of the older threads. Before my time Im afraid *sigh*

 

[technobabble66]

Big Dave at Greensborough HBS also has the individual packets, so I'm sure a few others in Oz will 'ave 'em.

S-189 rocks!

 

[Lionman]

SO what temps can this yeast handle before it's a 'bowl of fruit'?

 

[Cosh]

I really don't like S-189, I've used it so many times at 10 deg, 12 deg and 18 deg and it just comes through as bland and boring, no matter what style.

I much prefer W34/70 or WY2124 for lagers.

 

[laxation]

Forgive me if it was somewhere in the first 4 pages, but I got sick of reading about retailer/competition politics real damn quickly...

What happens if you brew a lager yeast at warmer temps?
I don't have a fermentation fridge but I like cheap tap beers like VB & wouldn't mind making something similar (i dont care, shoot me - i like cheap beer)

 

[mtb]

What happens if you brew a lager yeast at warmer temps?

You'll get some potentially unwanted esters but I have fermented a couple lagers at warmer temps (nothing over 18C) and they turned out nice.

I like cheap tap beers like VB & wouldn't mind making something similar (i dont care, shoot me - i like cheap beer)

Nothing wrong with that mate, anyone who tells you otherwise can shove it.

 

[laxation]

Nothing wrong with that mate, anyone who tells you otherwise can shove it.

My sister likes to rub it in my face while drinking $60 cases of beer paid for with disability ¯\_(ツ)_/¯

What would happen if you brewed at 20-24 degrees with a lager yeast?
Or similarly an ale yeast at cold, sub-20 temps?

I haven't brewed in my house during winter so really not sure at all what temperature I will be getting...

Oh and just googled Ester, is that a fruity flavour?

 

[mtb]

Sub-20 for an ale yeast is what you should be aiming for (18C or thereabouts). Dependent on the yeast strain though.

Can't speak for what will happen if fermenting a lager around the 20-24C mark but I'd say you would get strong esters. Your googling is correct, esters are fruity, but in my experience not pleasantly fruity. More like cheap white wine. YMMV though.

Your best course re your sister is to one-up her with some brilliant home brews. If I manage to produce a cracker of an ale, my commercial craft beer-swilling friends often tell me they couldn't enjoy a bottle of commercial after having one of mine because it tastes like crap in comparison h34r:

 

[laxation]

Cool thanks for that.

Your best course re your sister is to one-up her with some brilliant home brews. If I manage to produce a cracker of an ale, my commercial craft beer-swilling friends often tell me they couldn't enjoy a bottle of commercial after having one of mine because it tastes like crap in comparison h34r:

Eh, I'll just sit quietly and let her drink what she wants...

 

[wereprawn]

My sister likes to rub it in my face while drinking $60 cases of beer paid for with disability ¯\_(ツ)_/¯

What would happen if you brewed at 20-24 degrees with a lager yeast?
Or similarly an ale yeast at cold, sub-20 temps?

I haven't brewed in my house during winter so really not sure at all what temperature I will be getting...

Oh and just googled Ester, is that a fruity flavour?

You should get an agreeable beer by using an mex cervesa kit , following instructions , except for a few things . Sub the 500g of booster for 300g of white sugar, boil 500ml of water and remove from stove ,add 10g of Pride of Ringwood hops, cover and allow to steep for 10 minutes . Cool the pot in a sink of iced water and add to the brew leaving most of the hop debris behind. Use Nottingham yeast and place fermentor in the coolest spot in your home, which should be 12c -16c for a clean lager-like beer.

 

[laxation]

Does your recipe taste at all like mexican beer? Not a fan of that...

 

[wereprawn]

Does your recipe taste at all like mexican beer? Not a fan of that...

No. More in the vein of Carlton or VB.

 

[Bribie G]

:icon_offtopic: If you want a yeast that can trot along at up to 24 degrees try Wyeast Irish Ale 1084, which is supposedly a close relation of Guinness yeast.
However not just for stout, it works very well in an ale and you could try using just base malt to go for a fake "lager" using Aussie hops such as Superpride for that VB effect.

Dublin Guinness is pitched at around 20 and allowed to rise naturally to just under 25 degrees, I've used it in award winning dry stouts and it doesn't seem to chuck fruit.

As MHB would confirm, Guinness brewery yeast used to be the major home brew yeast in the UK several decades ago. Guinness in bottles, back then, was bottle conditioned so the yeast was readily available for reculturing and was noted for accepting just about any punishment that the home brewer could inflict on it.

 

[laxation]

No. More in the vein of Carlton or VB.

Cheers, will give it a go! Are you saying to use just the Kit and 300g sugar?
Or is it sugar + 1kg of malt?

Maybe do it trying that guiness yeast too...

 

[wereprawn]

Cheers, will give it a go! Are you saying to use just the Kit and 300g sugar?
Or is it sugar + 1kg of malt?

Maybe do it trying that guiness yeast too...

Swap out 500g of the dry malt for for 300g of sugar.

 

[Lionman]

I would probably lean towards dextrose (brewers sugar) rather than sucrose (table sugar) though.

Sucrose can have a bit of a cidery flavour after fermentation, which will be more apparent with the ~20IBU of a weak as piss Australian beer.

Dextrose should ferment out a bit cleaner.

What gives Australian beers there distinctive flavour is Pride of Ringwood hops, or Super Pride hops (a stronger variety of Pride of Ringwood). If you brew a mild ale with these you'll get an "Australian" tasting beer.

 

[mckenry]

Necro alert.
There are a few other Swiss Lager at 19°C threads about, but chose this one to tack onto. Most though kind of fizzled out 2013/14


Is anyone still doing this? I'd like to know if its become a standard practice and what the results are.
Reason I ask is, I've been very impressed by the new(ish) range of dried yeasts available to us now. Pretty much enough that I'll go with dry for everything from now on, bar Hefe. Havent been impressed with dry wheat yeast yet, but thats getting O/T.
I used the MJ California lager at 19°C and it was a great Euro Lager knock off. MJ's promote this temp. range.
I'd like to try S-189 at ale temps. Fermentis states 9-22°C range, ideally 12-15°C.
Just thought I'd see if any brothers or sisters out there are doing this.

Well,
I'm doing it! Having had success with MJ's California Lager at 19°C I want to see if Fermentis' S-189 can do it too. The MJ made a great Euro Lager clone at 19, but I couldn't get the same hops this time round, so its not a perfect comparison. I used Dr. Rudi to ~18IBU last time.

For the record and my lack of memory when I come back here to report...
83% JW Pils
12.5% Carapils
3% Acid
1.5% med crystal
Mashed in at 55 for 0
64 for 60
72 for 10
78 for 10
75min boil.

Magnum @60mins to ~20IBU

Pitched 4 packets (46g) rehydrated (half hour at 23°C) into 45L of 1.047 wort at 20.3°C.
Fridge set to 19°C and wort reached that within the hour.

Here's hoping....
One thing's for sure. I'm having a better 'good' Friday than Jesus was a couple of thousand years ago +/-

 

[Dr_Rocks]

Well,
I'm doing it! Having had success with MJ's California Lager at 19°C I want to see if Fermentis' S-189 can do it too. The MJ made a great Euro Lager clone at 19, but I couldn't get the same hops this time round, so its not a perfect comparison. I used Dr. Rudi to ~18IBU last time.

For the record and my lack of memory when I come back here to report...
83% JW Pils
12.5% Carapils
3% Acid
1.5% med crystal
Mashed in at 55 for 0
64 for 60
72 for 10
78 for 10
75min boil.

Magnum @60mins to ~20IBU

Pitched 4 packets (46g) rehydrated (half hour at 23°C) into 45L of 1.047 wort at 20.3°C.
Fridge set to 19°C and wort reached that within the hour.

Here's hoping....
One thing's for sure. I'm having a better 'good' Friday than Jesus was a couple of thousand years ago +/-

Holy wowzers, four packets of yeast rehydrated for a 1.047 beer. Super-yeasties!

Do you get a super quick start with that much being pitched?

 

[GalBrew]

Holy wowzers, four packets of yeast rehydrated for a 1.047 beer. Super-yeasties!

Do you get a super quick start with that much being pitched?

I usually pitch 30g into a 23L batch. Works great, works fast.