S-189 Dry Lager Yeast from Fermentis

Ingredients
1

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

http://www.fermentis.com/FO/pdf/IB/EN/Saflager_S_189_IB.pdf
http://www.fermentis.com/FO/pdf/CB/EN/Saflager_S-23_CB.pdf

Scratches head, waits for discussion…

2

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.

3

Is there any different handling that one should use…???
Different from the Data sheet? Or is the MFG info good for this yeast?

I just like the fact that you can pitch a couple sachets of dry yeast in and no
need for building up a starter…so much easier.

4

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.

5

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.

6

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.

7

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.

8

+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?

9

I’ve reused it 3 times with no problems.  At that point, the gravity of the beer I used it in was high enough that I didn’t want to go further.

10

:wink:

Looking for some guidelines on a D rest with this yeast.

When and what do you fella normally do?

Thanks.

11

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

12

As in any lager, I wait til I take a gravity to decide if I need a d rest.  IIRC, I never have with this yeast.

13

Thanks Vert.  Sounds good on the schedule.  MmmmmMai!

Sorry for being dense on the subject Denny,
but how does the gravity reading tell you if you need a rest or not?

FWIW, I am only in about 12 days at 50 degrees and went from 1.072 to 1.040.

Thanks for the help.

14

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.

15

I hope you pitched a huge batch of yeast on that much sugar. You are definately
giving it a big  job…

16

Yaa… I am!..on the subject :D, thanks for the explanation!

Well the plan was to start with a nice little schwartzy,
and then put this Baltic on top of that… ::slight_smile:

But I got a little pressed for time, given the seasonal timeframe for my “lager fermentation chamber” (um yea, the guest room).
I pitched around 28g.

She seems happy, not real forceful, but steady.

Thanks for the lesson fellas.  Cheers.

17

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!!

18

:), Also be aware that packaging can vary, ie, weight of product in a “pack” or a “sachet” may vary.

I got mine from a particular online retailer
who I assume buys in bulk and repackages in generic 11g “packets”.
 
Not sure how much product the official Fermentis packaging contains.

19

Hey Vert,

do you swirl the carboy at all when you warm it up
or just leave it be?

Thanks.

20

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