Swiss Lager At 19 Degrees, Is This Possible?

[bignath]

Ross, i hope you've got a few packets of S189 lying around! Looks like you'll be selling even more now.....

 

[BjornJ]

I should have asked this before, shouldn't I!

I started a WLP800 Pilsner yeast up yesterday, will feed it until Sunday when I plan to brew again.

Wish I had the S-189 now..


Bjorn

 

[BjornJ]

A quick phone call to Dave's homebrew and a look at the ESB web site shows no S-189.
And no time to order from Craftbrewer either.
Sounds like it will have to be the Pilsner yeast for this one.

Bjorn

 

[Brewme]

Yes, all our lagers are currently fermented in a 19c coldroom. 10 days fermenting & then 10 days at 1c before filtering & kegging/bottling
The S-189 doesn't display any fruitiness or diaceytal. Perfect for Euro lagers

We do our Aussis style Ale/lagers with S-23 at 19c - Again no fruitiness at all, but we do get the ester character of the mainstream Aussie beers, so works great for the dreaded XXXX clones.

Cheers Ross

There's that word 'Filtering' again. Glad to see that professionals use them. Have read many posts from non-users that they are a waste of money.

I've used mine (from Craftbrewer) on 4 cloudy brews. They came out nice and clear. I still reckon if you took a sample of the Yarra River and put it through a filter, it would come out as clear as springwater.

Cheers

 

[BobtheBrewer]

I still reckon if you took a sample of the Yarra River and put it through a filter, it would come out as clear as springwater.

Cheers

I'd like to see that, didn't know there was any water in the Yarra.

 

[superjim]

It would have its work cut out with Adelaide tap water...

 

[Brewman_]

Quote Ross....
We do our Aussis style Ale/lagers with S-23 at 19c - Again no fruitiness at all, but we do get the ester character of the mainstream Aussie beers, so works great for the dreaded XXXX clones.

Cheers Ross
[/quote]


Hi Ross,

I normally associate Esters with Fruitiness - I know a bit of a generalisation. Not sure what you mean about the Ester Character of mainstream Aussie beers if its not fruity?

Fear

Edit: something went wrong with the quote.

 

[BjornJ]

I ended up not pitching the WLP800 Pilsner yeast, my lager is still in the cube waiting for the S-189.

Looking forward to trying a new yeast

One thing though;

craftbrewer calls the S-189 Swiss Lager yeast: http://www.craftbrewer.com.au/shop/details.asp?PID=842
and gives temp 9-15 degrees C.


While beersmith calls S-189 a German lager yeast with temp range 8.9-13 degrees C.



The product sheet from the producer has the exact wording Craftbrewer has on the web shop: http://www.fermentis.com/fo/pdf/CB/EN/Saflager_S-189_CB.pdf


Is the beersmith info outdated or something?
Kind of sound like they are talking of two different S-189s...

Bjorn

 

[deevee]

Has anyone used s189 to ferment at ale temps as discussed here for an ale. I'm planning to brew a lager and then reuse the yeast cake to brew an ale at 19c. Probably won't be the same as using say us05 but Hey it would still be clean.

Thoughts?

 

[kelbygreen]

give it ago I am turning off us05 myself but hey its still good to start with I just find it strips alot of flavours maybe its just me but I done a double brew and split into 2 fermenters with US05 and muntons premium gold yeast and the muntons made a hell of alot nicer beer also the yeast dropped like a stone finished a point or so higher but it was far better in my mind.

 

[Nick JD]

Is the beersmith info outdated or something?
Kind of sound like they are talking of two different S-189s...

If you're making a hoppy, fruity lager then s189 works fine at higher temps. If you are making a clean Euro lager I'd keep it at recommended temps.

I get quite a bit of esters from it at 16C. At 13-15C it ferments out just as quickly as at 18C. Remember Ross is using it at 19C to make XXXX, not Bo Pils (which it does a pretty decent job at considering).

 

[TidalPete]

I should have asked this before, shouldn't I!

I started a WLP800 Pilsner yeast up yesterday, will feed it until Sunday when I plan to brew again.

Wish I had the S-189 now..


Bjorn

If those dry yeasts were the be-all & end-all of everything (I use them on occasion) Wyeast, White labs, etc would have gone broke by now.
Maybe, just perhaps, there's another reason some professional brewers like them?

TP

 

[BjornJ]

Hi Nick,
thanks for letting me know that you get a bit of esters of it at 16.
Hmm, can't decide if I should go all-in at 19 or keep it down to 12 now..

The beer is ready in the NC cube, waiting for the yeast and I will have to decide then.




thanks
Bjorn

 

[seemax]

Tried S-23 and S-189 at higher temps and wasn't too pleased with the results ... too fruity for me.

Wyeast 2112 would be a better choice IMO

 

[Ross]

Remember Ross is using it at 19C to make XXXX, not Bo Pils (which it does a pretty decent job at considering).

no - We do our XXXX clone with S-23, but we do our Boh Pils with S-189, both at 19c, The S189 (in our beers) displays no fruitiness at these temps. As I said in my opening post, perfect for Euro Lagers.

If those dry yeasts were the be-all & end-all of everything (I use them on occasion) Wyeast, White labs, etc would have gone broke by now.
Maybe, just perhaps, there's another reason some professional brewers like them?

TP

Dried yeasts are not the be all & end all of everything, but they are a bloody good yeast. In the AABC championships this year 3 out of the 4 winners in the lager classes used dry yeast.

Cheers Ross

 

[Bribie G]

My Pale Continental Lager in the QABC (second place) was done on S-189 at around 16 degrees.

 

[bconnery]

If those dry yeasts were the be-all & end-all of everything (I use them on occasion) Wyeast, White labs, etc would have gone broke by now.
Maybe, just perhaps, there's another reason some professional brewers like them?

TP

If those liquid yeasts were the be-all & end-all of everything (I use them on occasion) Fermentis, Danstar, etc would have gone broke by now.
Maybe, just perhaps, there's another reason some professional brewers like them?

 

[SpillsMostOfIt]

If those wild yeasts were the be-all & end-all of everything...

 

[argon]

Dried yeasts are not the be all & end all of everything, but they are a bloody good yeast. In the AABC championships this year 3 out of the 4 winners in the lager classes used dry yeast.

Cheers Ross

Good to know that.. cause i find making a starter large enough for a lager to be a PITA. Easier just to grab a double pack of dry lager yeast, reyhdrate and pitch

 

[RobB]

Has anyone used s189 to ferment at ale temps as discussed here for an ale. I'm planning to brew a lager and then reuse the yeast cake to brew an ale at 19c. Probably won't be the same as using say us05 but Hey it would still be clean.

Thoughts?

I've done this, although it was a bit cooler (16 degrees from memory). I would happily do it again.

If you have a favourite ale which you brew with US-05 at cooler temps (with the idea of the yeast being very neutral), then try it with the S-189 at the same temperature. I find the S-189 produces a much brighter, cleaner tasting beer and has the same level of attenuation. In particular, I find the malt character really shines when I use S-189. It will probably replace US-05 as my stand-by yeast, for both lagers and ales.