Benefit of WLP940 over S23?

[ScottM]

I'm looking to make a corona style lager (light with a citrus finish). I've pretty much got my recipe decided but the recommended yeast has me wondering if it's really necessary.

I've looked at tonnes of recipes and notes and they pretty much all say that the citrus note comes from the hops. Due to this I've gone against the recommendations and went with NZ cascade for my taste/aroma hops.

This leads me to believe that the yeast doesn't have anything to do with the flavour, and the description of the yeast seems to confirm this....

From Mexico City, this yeast produces clean lager beer, with a crisp finish. Good for Mexican style light lagers, as well as dark lagers.

With this in mind, am I really going to notice any benefit when using this yeast over a plain old packet of Saflager S23? By the time I got the WLP940 ready to pitch it will have cost a fortune, whereas 2 packs of the S23 is pretty much ready to go as long as it's rehydrated properly.

Thanks

 

[RobWalker]

i think above all, keeping track of your temps and the level of carbonation is going to make the biggest difference with your lager. it will make a difference to use the correct yeast, but using Lager yeast instead of Ale yeast is a good step in the right direction anyway. like you say, these types of lager are about minimizing flavour, so concentrating on that is wise.

plus, it's only really worth buying WLP yeasts if you intend to use them repeatedly. I wouldn't want to spend nigh on 8 quid for a single yeast without knowing if you're going to use it again...an english ale would always be wise, because let's face it, you're always gonna brew english ale - but mexican lager? unless you develop a strong affliction for san miguel (not bloody likely with our weather) then it's probably a bit of a false economy..

I looked into brewing a mexican lager once so just thought I'd pass this on - Golden Syrup will add a san miguel type flavour, and NZ Hallertau sound very nice, noble hops with a noticable lime flavour. And the best way to get it into a bottle you can drink out of? Open your bottle and pour it into one, use it like a glass...then you can wedge a lemon in there. :

 

[ScottM]

Ale yeast? Me?? Not likely :P

I'm a lager man so lager yeast would definitely get re-used. I'm not in for the Mexican/Spanish style lagers though, more German style, so the Mexican one would be single use really (unless fantastic, where it would be used again on the next batch).

I've got a Grolsch style beer on the go just now, I'm going to keep that yeast as it's supposed to make a difference to the flavour. Expensive it get it on the go though, over £10 by the time the DME was bought for the starter etc.

 

[zgoda]

Use W34/70, it's better then s23. But if you want more flavourful lager yeast, check Czech strains, I can recommend Wyeast Budvar Lager, really old school style, and attenuates like German yeast. Wyeast Czech Pils is cleaner and not as attenuative.