Saflager S-23. It's a "true lager yeast" but can be fermented warmer if need be. I didn't need to ferment it warmer, that room is cold enough.
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Originally posted by jannieverjaar View PostYou are truly impatient! I lovit. I hope this beer comes out well!
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Originally posted by Toxxyc View PostI am indeed, but I've learned to embrace it. It's not hard to just walk up to the fermenter, hold a shot glass under the tap and tap off a taste. I think that's what makes it hard to resist.
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Originally posted by groenspookasem View PostImagine not having to wait for your bottle conditioning :-)
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Originally posted by Toxxyc View PostSaflager S-23. It's a "true lager yeast" but can be fermented warmer if need be.
S-23 is a very nice yeast and you should get a fairly clean beer out of it at 15C, 34/70 would have been a better choice if you had to ferment around 15C and higher but Its great that you didn't ferment warmer.
34/70 brought out the malts a bit better for me. I did a side by side on a Lite Lager sometime ago but cant remember where I posted it.
Good luck on Lagering it for 3 or 4 months. Send me a six pack Ill look after it for youLast edited by Harhm; 26 June 2019, 10:24.2017 SANHC-Finals-German Pilsner.2019 Academy of Taste-1st Lager +1st Overall-German Leichtbier.2019 Free State Fermenters-1st Place-Australian Sparkling Ale.2019 SANHC-Final Round-German Leichtbier.2020 SANHC-Top 5-EishBock.2021 SANHC-Low Alcohol Cat: 2nd-2%Lager, Over All Cat: 2nd-Schwarzbier.2022 Free State Fermenters-1st-American light Lager.2022 Fools and Fans National Competition-Top 5-Dunkles Bock
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Originally posted by Harhm View PostSays More beer's website sales mumbo jumbo....
S-23 is a very nice yeast and you should get a fairly clean beer out of it at 15C, 34/70 would have been a better choice if you had to ferment around 15C and higher but Its great that you didn't ferment warmer.
34/70 brought out the malts a bit better for me. I did a side by side on a Lite Lager sometime ago but cant remember where I posted it.
Good luck on Lagering it for 3 or 4 months. Send me a six pack Ill look after it for you
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Been doing some reading up on lagers given that I am due to be using my first lager(ish) yeast soon too. Interesting take on the sometimes quite heated 'What's a lager' debate
https://www.homebrewing.org/Lagering...s_ep_58-1.htmlCheers,
Lang
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"Dudddde...Hold my beer!".... ; "I wonder what will happen if I ...."
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Righto, so I did the gelatin fining yesterday morning on this beer, 2 weeks after pitching. It's been standing and resting a bit for about 9 days, so I figured it's enough time and I can fine it. This morning the beer is clearing up beautifully, even still in primary. I want to see if I can cool it down even further by placing it somewhere really cold for a night so I can bottle cold the next day, so that might just be on the cards for this coming weekend, if time permits. Otherwise it'll have to wait another week. We'll see. I'm not rushed.
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Originally posted by JIGSAW View Post^ I usually dont gelatin fine in primary as i re-use my yeast for a couple of batches ....
Did you not say you also want to save this yeast ? ... im not sure if the gelatin does something, but rather safe than sorry
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Originally posted by Toxxyc View PostI didn't even think about that, to be honest. Well, I guess we'll find out down the line! The gelatin shouldn't interact with the yeast, and I believe the set gelatin will just sink and create a layer on the yeast that I'll just not use or harvest. Won't that be fine?
I was just always scared that the gelatin would put a lag on the yeast when adding new wort/sugars and drop the yeast before its done with the new brew? ... then again, I never really researched the "true happenings" of using it as a finingThe Problem With The World Is That Everyone Is A Few Drinks Behind.!
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Originally posted by JIGSAW View PostYou'll have to do that test and let us know ...
I was just always scared that the gelatin would put a lag on the yeast when adding new wort/sugars and drop the yeast before its done with the new brew? ... then again, I never really researched the "true happenings" of using it as a fining
EDIT: And by difference I mean over long term. I don't keg, so I don't need clear beer in a week.
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Originally posted by Toxxyc View PostYeah same. I think by now it's pretty much just force of habit to add it to the beer, but I think it's a good base for a tester with my next batch. On bottling, bottle half the batch, then fine, then bottle the rest. See what difference it makes?
EDIT: And by difference I mean over long term. I don't keg, so I don't need clear beer in a week.Cheers,
Lang
~~~~~~~~~~~~~~
"Dudddde...Hold my beer!".... ; "I wonder what will happen if I ...."
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