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 (48F-59F) yet it can still lager characteristics at higher temperatures. We recommend that you keep it between 48F-59F to produce the best beer possible.This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below.
BREWER’S YEAST FOR FRUITY & HOPPY LAGERS
Bottom fermenting brewer’s yeast originating from Berlin in Germany. It’s recommended for the production of fruitier and more estery lagers. Its profile gives beers with a good length on the palate. Widely used by European commercial breweries. Best when fermented at low temperatures, yet can ferment at higher temperatures (61-68° F).
S-23 is a genuine German style dried lager yeast, developing the best of its lager notes under low-temperature fermentation (50-57° F). Good flocculation with excellent attenuation.
- Ideal Fermentation Temperature: 53–59F
- Attenuation: 80–84%
- Alcohol Tolerance: 9-11%
Perfect strain to ferment:
- Czech Pilsners
- American Lagers
- Pre-Prohibition Lagers
- International Lagers