My chest freezer is on a switched outlet. The wife actually accidentally switched it off when I was at work so the beer warmed up to 68F. This was brewed last night and it was pitched warm. It was at 58F this morning and now is on its way back down from 68F.
Should I just expect more esters? Any feedback from those with experience would be much appreciated.
I pitched onto 23 slurry from a Czech pils that was kegged last night. First time using this yeast. It had been sitting at 30f for about 10 days and was fermented cold with two packs. Early results are pretty terrible. I know a lot of people don’t like this yeast. I’m not getting a fruitiness but am definitely getting a gym sock thing that I’m very sensitive to in lagers. I suppose it could be an infection. May have two bad batches on my hands…
I’m sorry if your beer doesn’t work out. I have never fermented beer with S-23 above 58F. I have fermented ciders in the high sixties with it. But, I don’t know if that has any relevance to beer.
I am not sure about the gym sock thing. Maybe it will age out.
looking forward to how it turned out. theres always a desire for more dry lager yeast datapoints out there, and prices have gone up for me so S189 and W34/70 are at $9.49 and $8.99 a pack, s-23 and diamond are both $6.49 still. always curious about this yeast, but the results people give are so mixed.
Yes this is one day in the keg so I’m not assuming it will be bad yet. It’s just very different than young lagers I have made before which could point to a different problem. Thanks for your feedback.
Dude go to rite brew for your dry yeast. I don’t think they have anything over $5 and their shipping is great! I think they have s-23 and diamond for like $3.89 right now
I have had great results with 189, 34/70, and diamond so thought I’d give 23 a shot…
thanks, im sort of increasing the planning detail of my brews these days, so i will check if they ship a big order to canada. it’d be worth it if i plan ahead and buy several dry packs
also planning to do a fairly warm ferment with w34/70 this fall
I have used S-23 about 5 times and have liked it quite a bit. It was never very fruity for me, but I never used it above 55 degrees. I will be interested on how this turns out.
My crystal ball is broken, and so I can’t answer this. But even if it was working, what good is it? You can’t undo that (temporarily) high-fermentation situation. Let your own palate be your guide, it does not matter what anyone else thinks. Maybe it’ll be great, maybe it’ll be a dumper. But if you know beer at all, the gym sock thing doesn’t sound promising.