Came in a little high on O.G. at 1.064 but since I was trying to split wort into 2 different
Beers…other is a Saison that gravity is a fair compromise between the two.
5 Gallons Pilsner w/ Fermentis dry s 23
5 Gallons Saison w/ 3711 yeast
Looks like it will make beer 
That may pair well with my 1.064 Vienna I brewed earlier this week ;D
Have you used S-23 before? I did once and didn’t like it, but I hear it’s not bad if you ferment in the mid-50s rather than the high 40’s like a traditional lager.
I have Not used it before. It was the only lager I could get that was ready and timely. I read some unfavorable
comments on it as well…I plan to ferment at 50* and am going to pitch and oxygenate highly this morning.
The thing that I worry about is the stress incuded by the high OG.
I don’t think that will be a problem. How many packs of S-23 are you going to pitch? BTW, I’ve tasted beers made with S-23 that were pretty good, but none of them have been mine! I really hope you have better luck with it than I did.
Denny, I am gonna pitch 2 packs. Rehydrated with sterile water…BTW the stir vessel smelled like butter after
re hydration …pitched anyway…fermenting at 50 f …well maybe 49f…somewhere there.
Fermentis says that is inside the acceptable range.
“Recommended fermentation temperature: 9C – 15C, ideally 12C.”
Super O2 saturation of wert with the wife’s medical grade tank and regulator and my stone/wand…
It’s a done deal cept monitoring and trying to time the Diacetyl rest…
Edit: I have since changed stragety a lil bit and raised ferment temp up to the 60*f ambient range based upon some
wonderful guidance and experiences of others. Man I love this media…thanks to those for tips given.
