5 replies to this topic

[passlaku]

I wanted to try out my new controlled fermentation fridge/purgatory-for-kegs and only have dry yeast (s23) on hand. Since I was reading a bunch of threads about how fruity s23 is I thought about using it in a 70 schilling. Jamil's recipe calls for 1056 at really low temps. What do you guys think? Further, if s23 is the only lager yeast you have on hand what is a good style for this yeast? What about 34/70, which I also have on hand?Thanks.

[MyaCullen]

I wanted to try out my new controlled fermentation fridge/purgatory-for-kegs and only have dry yeast (s23) on hand. Since I was reading a bunch of threads about how fruity s23 is I thought about using it in a 70 schilling. Jamil's recipe calls for 1056 at really low temps. What do you guys think? Further, if s23 is the only lager yeast you have on hand what is a good style for this yeast? What about 34/70, which I also have on hand?Thanks.

Honestly i have used s-23 several times, and mostly I get good results, but I have usually used it at Kolsch temps, 59-60F. In my experience it has been best for m7y warmer.I have used s-23 for Kolsch's mostly though, I think it's fine, and there's only one way for you to find out if you like it.I have yet to try the 34/70, but it should be perfectly suitable for Pilsners, Bocks, Dorts, Helles, Viennas, etc.

[BrewerGeorge]

I wouldn't do it. I've had very bad luck with S23. A Scottish should be as clean as possible, but I've gotten tons of fruit from that yeast. It's not normal ale-y fruitiness, either, but strange sulfery, lagery fruitiness.

[denny]

I wouldn't do it. I've had very bad luck with S23. A Scottish should be as clean as possible, but I've gotten tons of fruit from that yeast. It's not normal ale-y fruitiness, either, but strange sulfery, lagery fruitiness.

John Palmer referred to the fruitiness as passion fruit wine cooler flavor!

[ColdAssHonky]

I split a batch of common between 2112 and S23. The 2112 came out great, but really didn't care for the S23 batch.

[passlaku]

So I kegged up the beer I brewed with s23. It was a smallish brown lager (OG ~1044). I fermented on the warm side, like recommended here, (~56-60F) and pitched one rehydrated packet. At kegging it tasted like a very clean S-05 ferment. No overwhelming fruitiness (I did use 1/2# of C120, the only specialty grain). We'll see what carbonation and lagering does for this beer but it tasted good enough to start drinking. I would like to add, that if one wanted to use this in a traditional "to-style" recipe, it probably would not hit the marker. But for my "no-style-gotta-use-the-grains-before-they-get-stale Style" it seems to have made a very quaff-able beer.