Fermentis | SafLager™ S-23 Lager | Dry Beer Yeast
- S-23 is highly recommended for making fruity and hoppy lagers
- Originating from Berlin, Germany, this lager strain can ferment as high as 64°F
- Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world
Great to keep on hand, either as a backup, or as a go-to yeast for your lagers. Produces a nice lager taste: clean and crisp.
Finally there is dry lager yeast we can recommend. This bottom fermenting yeast is widely used by Western European commercial breweries. This yeast develops the best of its flavors when fermented at low temperatures (54-59°F) yet it can still produce "lager characteristics" at higher temperatures. We recommend that you keep it between 54-59°F to produce the best beer possible.
This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below.
Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
- Attenuation: 80-84%
- Sedimentation Time: Fast
- Alcohol Tolerance: 9-11% ABV
- Optimum Fermentation Temp: 54-64°F
Original: $8.79
-65%$8.79
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Description
- S-23 is highly recommended for making fruity and hoppy lagers
- Originating from Berlin, Germany, this lager strain can ferment as high as 64°F
- Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world
Great to keep on hand, either as a backup, or as a go-to yeast for your lagers. Produces a nice lager taste: clean and crisp.
Finally there is dry lager yeast we can recommend. This bottom fermenting yeast is widely used by Western European commercial breweries. This yeast develops the best of its flavors when fermented at low temperatures (54-59°F) yet it can still produce "lager characteristics" at higher temperatures. We recommend that you keep it between 54-59°F to produce the best beer possible.
This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below.
Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
- Attenuation: 80-84%
- Sedimentation Time: Fast
- Alcohol Tolerance: 9-11% ABV
- Optimum Fermentation Temp: 54-64°F
