I rarely make lagers, mostly because it ties up the brewing plant for such a long time. Also as I generally use Wyeast 2042 Danish Lager from a smack pack, the pack generally only yields one batch which means I have to order a fresh pack for each occasional lager brew. I haven't used a dry lager yeast for several years and then it was nearly always S-189.
Now that I'm in a colder Winter climate and comps coming up, I have an opportunity for a few months of doing a series of lager style beers, just running Saflager S-23 at garage ambient, holding at say 17 degrees. Current ambient in a cube of water that I keep on the floor of the brick n tile garage for the purpose is 19 degrees, so nearly there. This is my first Winter here so winging it at the moment of course.
The reason I'm looking at S-23 is because Ross at Bacchus Brewing gets excellent results using it at 19 degrees for ten days then transferring to cold room for a further ten days (no racking) as he has posted here in the past.
Checking Palmer's How to Brew he has some interesting thoughts on Saflager S-23 (I converted the Fahrenheit for easier reading):
Saflager S-23 (DCL Yeast)
This lager strain is used by several European commercial breweries. This yeast develops soft estery notes at the recommended temperature range of 9-15°F and more ale-like characteristics at warmer temperatures. From what I have read, I am speculating that this is a Kolsch or Alt-type yeast. This strain of yeast will produce a lager character at 12°F, and homebrewers have reported good results with this yeast. Given the recommended fermentation temperature range, these yeasts may not respond well to lagering (extended secondary fermentation at low temperatures) as described in Chapter 10, and probably should be maintained at 12°F for the duration of the time in the fermenter, approximately 2-3 weeks. I have not used this yeast myself and cannot say for certain.
I wouldn't say that Ross's 19 degree lagers that I sampled were ale like at all, I found them super-clean and not really estery - from memory I've tried the Bo Pils, XXXX tribute, Corona tribute and maybe another one.
He was thinking of putting in some more "traditional" lagering space - I wonder if he did that and what difference it made to his lager brews.
Do any other members run S-23 at ale fermentation temperatures?
Now that I'm in a colder Winter climate and comps coming up, I have an opportunity for a few months of doing a series of lager style beers, just running Saflager S-23 at garage ambient, holding at say 17 degrees. Current ambient in a cube of water that I keep on the floor of the brick n tile garage for the purpose is 19 degrees, so nearly there. This is my first Winter here so winging it at the moment of course.
The reason I'm looking at S-23 is because Ross at Bacchus Brewing gets excellent results using it at 19 degrees for ten days then transferring to cold room for a further ten days (no racking) as he has posted here in the past.
Checking Palmer's How to Brew he has some interesting thoughts on Saflager S-23 (I converted the Fahrenheit for easier reading):
Saflager S-23 (DCL Yeast)
This lager strain is used by several European commercial breweries. This yeast develops soft estery notes at the recommended temperature range of 9-15°F and more ale-like characteristics at warmer temperatures. From what I have read, I am speculating that this is a Kolsch or Alt-type yeast. This strain of yeast will produce a lager character at 12°F, and homebrewers have reported good results with this yeast. Given the recommended fermentation temperature range, these yeasts may not respond well to lagering (extended secondary fermentation at low temperatures) as described in Chapter 10, and probably should be maintained at 12°F for the duration of the time in the fermenter, approximately 2-3 weeks. I have not used this yeast myself and cannot say for certain.
I wouldn't say that Ross's 19 degree lagers that I sampled were ale like at all, I found them super-clean and not really estery - from memory I've tried the Bo Pils, XXXX tribute, Corona tribute and maybe another one.
He was thinking of putting in some more "traditional" lagering space - I wonder if he did that and what difference it made to his lager brews.
Do any other members run S-23 at ale fermentation temperatures?