OK, after a negative experience with this company’s S-23 lager yeast, I wanted to know about the
fermentis S-189 yeast…especially since I ordered some sachets of S-189. I thought to myself, self,
what better place to discuss this critter than on AHA…
I am amazed at the similiarity of the Data Spec sheets PDF from the 2 different varieties
Well, you know how I feel about S-23. I’ve made some really good beers with S-189. I think it excels at the maltier styles like bock, maibock, etc. but it also makes a pretty good German pils.
I don’t follow their instructions, even though I dry pitch. I use 2 packs per 5 gal. directly into 50ish wort. I keep the fermentation temp between 50-55.
Don’t have any experience with the S-189, but the W34/70 makes a pretty good lager when used at lager temps (~50F). Must do a diacetyl rest though. The S-23 works best in the high 50s - low 60s. I don’t know why it works, but I’ve made pretty good beers with it in that temp range.
One thing I will warn about the S-189 - be prepared for a looooong lag if you pitch cold (which obviously you should). I actually have been pitching it around 52 and slowly chilling the fermentation temp back down to 50 once I see krausen. Pitching at 48 I had a longer than 72 hour lag.
Thanks guys this is the stuff that is great to know. I plan on pitching 22 gms and my fridge get a pretty even 48*f at
the warmest setting…so I was going to try that for the ferment.
+1. I brewed a 5 gal batch Saturday and noticed that the small sample of wort I used for the fast ferment test (at room temp) took off like a rocket, but the 5 gallons that I pitched at 48 didn’t hit high krausen until this morning.
For folks that have used this yeast several times, how well does it hold up to re-use from one batch to another?
Pinnah,
I do not think it threw any Diacetyl that I could taste anyhow, but just because,
at 20 days when fermentation was definately on the down side, I brought it up to
maybe 65 degrees for 4 days then into secondary it went. Taste was good at that point.
It won’t be finished till may as it is of course a Maibock…lol
Edit: this last weekend, I brewed a parti-gyle style thing and pitched cooled 1.050 wert onto the
yeast cake, lag time was 24 hrs then we have fermentation again. I think I will use Dennys example
and go one more beer on this yeast cake before I call it done. Oh yeah, it is at 46.8*f
You’re not dense, I’m just not awake enough to explain fully! After I take the gravity reading, I taste the sample. If I taste diacetyl, I do the rest. If not, I don’t.
It was only my 2nd lager but I threw 2 packs of this into a Standard American Style and was really pleased with the results. I pitched two packets and did a D-rest only because that’s what I was told to do. My inquisitiveness on pitching the two packs led to investigate yeast numbers in a couple of other dry sachets. But rather than hijack a thread I will start another…cheers!!
I do not swirl it up…just leave it be. I believe there is enough yeast in suspension to get er done.
and part of my plan is to allow trub to settle so swirling is counter productive for me…YMMV