For all the bad rap, I thought I'd try saflager s-23 for once and make
up my own mind.
This interesting piece of information came from a brew supply web page.
The bottom fermenting yeast is widely used by Western European commercial
breweries. This yeast develops the best of its fruity and estery lager notes
when fermented at low temperatures (10C-14C) yet producing very good lager
and pilsner beers at higher temperatures (16C-20C). Pitching rate: 80 g/hl
So, firstly I don't really expect lager yeasts to produce esters if
fermented at the lowest possible temps and I certainly don't expect more
esters at lower temps than higher ones.
What's the go here. Is this statement really true? I'd like to hear about
other brewers experience with this yeast. I am currently fermenting lower
than safale recommends. And, what western breweries do actually use this
Steve W (in Aus)