Man, I love this yeast. That Baltic has been in the keg for 7 months now.
I tried it last night and it is so freaky good.
Wow.
I am getting ready for another round this winter.
Cheers.
I like favorable reports back from directions I point :
I just got a hold of some of the S-189! Thank you Boulder! Hopefully it survived the heat…
So what I’m getting from this that it rarely produces diacetyl? And, would this be good for an Octoberfest? I’m gonna try and squeeze one in hope it isn’t too late!
I can’t recall ever getting diacetyl from it…no guarantee for you, of course. It works great for maltier styles like Ofest.
Thanks Denny. I’ll taste it and see if there any diacetyl when the time comes. Thought the d-rest was sort of an automatic thing one did when fermenting lagers.
I am super excited to try this side of brewing. Five years and I haven’t made one yet except the cali common in the fridge now.
Bump. Euge, what say you about this thing, now that so many moons have passed?
Well the O-fest I made with it was very well received- stated as my best beer to date. The rest got used in a batch that’s lagering on the yeast right now at 40F.
Taste is clean and does indeed showcase maltiness. I followed MrMalty, rehydrated and got very little lag-time.
Will use it again!
I’m not going to say anything bad about S-23, because it makes a fine beer if fermented cold (45-46F), but I am going to give S-189 a try based on this thread. I have been using 34/70 and WLP 800 most recently with very good results.
Now to look for S-189…not everybody has it.
I fermented my S-23 beers in that range. One of them was lagered for almost a year. Still disgustingly fruity…
Never had that problem, interestingly.