Recommend a lager yeast

[WelshPaul]

I have a fermenting fridge set up at last so can actually get around to making lager. So can anyone recommend a decent yeast? I'm a fan of the Whitelabs yeasts for ales but since lagers don't get a huge amount of their flavour from the yeasts (to the best of my knowledge anyway), would Saflager S23 be a good choice?

 

[phettebs]

What type of lager are you planning to brew? I like Wyeast because it's most prevalent around this area so that's what I know. But which one I use depends on the type (bock, American Pilsner, Oktoberfest, etc.)

 

[Good Ed]

S-23 is ok, but it can be a bit fruity. I can recommend WLP830, which is the Weihenstephan strain (as Saflager W-34/70) which is clean and brings the malt a bit forward, WLP833 is also very good, nice balance of malt and hop, although I've only used it in Classic American Pilsner (you should really brew this beer, it is excellent, highly recommended by way of Aleman), but this is a very versatile yeast. I've also used WLP810 San Francisco lager yeast not only for California Common but also for traditional lagers, nice and clean.

With any lager yeast you have to pitch big, keep fermentation to the recommended low temperature, and give it time, but I have found that a diacetyl rest is not necessary and I don't bother.

When you say lagers don't get a huge amount of flavour from the yeast, it's just that it is more subtle, because strong flavours would really show up in a lager.

 

[WelshPaul]

To be honest, a fruity lager would quite suit my tastes. I'm not a massive lager fan but it makes a nice change for summer. I'm planning a simple pilsner with Saaz and/or Hallertauer Mittelfruh.

 

[Good Ed]

you may not be a massive lager fan now, because of the **** available commercially, but once you start brewing lagers you will be converted, trust me

 

[winelight]

Can I butt in here to clarify a few things I've read around the forum.

Firstly, for my first attempt at lager (I'll be using a kit, or extract, anyway), would Saflager S-23 be a reasonable choice?

Because it's dried, I have to pitch at 20C and ferment at that temp for 24 hours, then reduce to 12 for 2 weeks - is that right?

Then "lager at 4C" for 4 weeks? What does that entail? Just turning the temperature down, or is racking essential?

 

[calumscott]

would Saflager S23 be a good choice?

I've only done one proper lager and used S-23. It's delicious. :thumb:

Firstly, for my first attempt at lager (I'll be using a kit, or extract, anyway), would Saflager S-23 be a reasonable choice?

Oh yes!

Because it's dried, I have to pitch at 20C and ferment at that temp for 24 hours, then reduce to 12 for 2 weeks - is that right?

No, I believe the form is to hold your wort at 12 degrees, rehyrdate the S-23 at a warmer temp and gradually cool to fermentation temp before pitching.

Or do as it suggests on their website - get your wort to the upper end of the fermentation temp. Sprinkle on top. Wait half an hour. Apply paddle mixer... Worked exceptionally well for me.

Then "lager at 4C" for 4 weeks? What does that entail? Just turning the temperature down, or is racking essential?

Both. Ferment to finished or as near as damn it, bring up to room temp for a couple of days, rack it, then back in the fridge at 1-4C for a month.

 

[rpt]

Can I butt in here to clarify a few things I've read around the forum.

Firstly, for my first attempt at lager (I'll be using a kit, or extract, anyway), would Saflager S-23 be a reasonable choice?

Because it's dried, I have to pitch at 20C and ferment at that temp for 24 hours, then reduce to 12 for 2 weeks - is that right?

Then "lager at 4C" for 4 weeks? What does that entail? Just turning the temperature down, or is racking essential?

I've used S-23 twice and have done exactly the temperature profile you've said. Rack to secondary after 6 days. Once the gravity is constant for 3 days lower the temperature to 12C.

 

[WelshPaul]

Well, I went for the S23 for this attempt. I have plenty of Saaz and Hallertauer lying around the house so I can make a nice simple beer.

 

[mook1979]

Hi,

I do not want to pull this off topic, but I am planning to make a Czech Pilsner kit with Saflager s-23 (it is all I could find at the time). I am not in a position to control the exact temperature, but hope I can get pretty close and keep it constant (possibly within 1 or 2 degrees of the desired temp on the yeast packet).

I had done one decent kit and had one failure to date, so this is a pretty important batch for me, which is why I am doing research on the yeast I want to use so I can at least get that part spot on.

I only have one FV, so looking at the advice offered here, would I need to adjust anything if the beer will stay in the primary FV until it is ready to be bottled?

 

[Good Ed]

recommended temperature for S-23 is 9-15C, ideally 12C, so there or thereabouts, and no need to make any adjustments I usually leave in the primary FV 3-4 weeks before bottling