An Ankoù
Landlord.
I see there have been some threads of the same title, but not really what I'm looking for.
So here's the story:
I haven;t used S-23 very much in the past, but one of my favourites from last years lager season was a Vienna Red pitched with said yeast. I made a 20L batch a week ago and I've just made another. I racked the first batch into secondary, split the cake 3 ways and now I've poured the second batch onto the third that remained in the fermenter. Clocked off for lunch. An hour later and the airlock is bubbling regularly about once every 30 seconds. I've never seen a batch take off like that before! Wort temperature (so pitch temperature) was about 16C and the brewery temperature is at 11C at the moment so it won't take long to cool down.
What I'd like to know is whether anybody out there has used S-23 for beers which are not traditionally lagers. There's a couple of ales I'd like to make, one's a red and the other's a pale ale, which, if it were on cask, would be a bitter. I understand the S-23 has a bit more flavour than other lager yeasts and I#ll be fermenting between about 12 and 14C. Any thoughts gratefully received.
Why?
I like to work with the seasons as far as possible and I'd prefer to pitch a more suitable yeast than resort to temperature control. Just a fad.
So here's the story:
I haven;t used S-23 very much in the past, but one of my favourites from last years lager season was a Vienna Red pitched with said yeast. I made a 20L batch a week ago and I've just made another. I racked the first batch into secondary, split the cake 3 ways and now I've poured the second batch onto the third that remained in the fermenter. Clocked off for lunch. An hour later and the airlock is bubbling regularly about once every 30 seconds. I've never seen a batch take off like that before! Wort temperature (so pitch temperature) was about 16C and the brewery temperature is at 11C at the moment so it won't take long to cool down.
What I'd like to know is whether anybody out there has used S-23 for beers which are not traditionally lagers. There's a couple of ales I'd like to make, one's a red and the other's a pale ale, which, if it were on cask, would be a bitter. I understand the S-23 has a bit more flavour than other lager yeasts and I#ll be fermenting between about 12 and 14C. Any thoughts gratefully received.
Why?
I like to work with the seasons as far as possible and I'd prefer to pitch a more suitable yeast than resort to temperature control. Just a fad.
