Saflager S-23 Fermentis
Species : Lager
Fermentation Temp Range (°F) : 48-59, ideally 53
Apparent Attenuation Range (%) : n/a
Flocculation : High
Alcohol Tolerance : Medium
Pitching/Fermentation : Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 21 to 25 °C (70°F to 77°F). Leave to rest 15 to 30 minutes.
Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively
sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes,
then mix the wort using aeration or by wort addition.
Notes : Bottom fermenting yeast originating from Berlin (Germany) recommended for the production of fruity and estery lagers. Its lower attenuation
profile gives beers with a good length on the palate.
Best Styles : Pilsen
Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.
Liquid Yeast Substitution : White Labs 003, Wyeast 2575 PC
Dry Yeast Substitution : London ESB, Nottingham