Oh I like the idea of a Ale like" beer because my last batch I made an ale and instead of using US-05, thought give the 189 a go at 16-18c. Tastes Ale like to me but still has that clean lagery character.
I've used S189 for about 5 years now and mainly brew lagers. However as some of the guys in the Canberra Brewers would know my methods, I'm a "Lazy Lager" brewer. As in I don't follow the conventional lagering technique. I pitch the yeast at around 18 - 24 depending on whether it is winter or summer, obviosuly my immersion element will not cool it down past 26c in summer. Eventually the beer will ferment at 12-14c in the fermenting fridge until complete. Then I would transfer into kegs but also prime my kegs with dextrose. I have force carbed sometimes but fine that in my case, the beers tasted better primed. So once kegged, would leave it at room temp (anywhere from 12 - 20c) for a couple weeks. Then fridge for a day or two, open lid, add gelatin solution (1 tsp in 100ml cooled boiled water), reseal. Leave a couple of days and drink beer clears up after a couple of schooners). I always have some kegs conditioning so I'm not in a rush to drink a new batch.
That is all I do. I have used liquid lager yeasts like Budvar but find it doesn't give the best results with my method, however it is better when lagered correctly at cold temps. And in saying that, I find that yeast when treated correctly is similar to 189 anyway. So 189 is so much easier to use and handle and temp fluctuations doesn't seem to hurt it at all. Sulfur and diacetyl is so minimal in 189 I find in the end product.
I don't filter or anything like that. Just simple stuff here. And years ago I used to do various styles, now I just make beers I really like to drink, and that is lagers and S189 is all I use.
cheers Daisy
