| Author |
Message |
    
Chris Fahrenbräu
Junior Member
Username: Newerbrewer
Post Number: 48
Registered: 11-2004
Posted From: 24.180.70.115
| | Posted on Friday, January 05, 2007 - 04:56 am: | 
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Hi,
Picked up a packet of Superior dry lager yeast and was wondering if anyone has any luck with it? Didn't see much in the archives. I thought I had read somewhere it gives a slightly fruity profile. What style might best complement it, etc?
Thanks,
Chris |
Mike G.
Junior Member
Username: Mikeg
Post Number: 86
Registered: 04-2005
Posted From: 64.68.172.108
| | Posted on Friday, January 05, 2007 - 05:27 am: |
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I also have a sachet of this yeast, but have yet to use it. I think Mr. Listermann has used it in the past, with good results. I think you want to keep the temp right around 60. |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 3906
Registered: 03-2004
Posted From: 65.29.220.144
| | Posted on Friday, January 05, 2007 - 05:49 am: |
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I have had good luck with Superior. I dismissed it for years but it turned in a good showing in one of my split batches.
Saflager seems to produce a fruity flavor which defeats the whole purpose of a lager yeast.
Dan
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Chris Fahrenbräu
Junior Member
Username: Newerbrewer
Post Number: 51
Registered: 11-2004
Posted From: 167.242.50.1
| | Posted on Friday, January 05, 2007 - 02:11 pm: |
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Thanks for the info.
Dan, do you remember what style you pitched it with? Also, did you ferment at the higher 60deg that Mike mentioned, if so what were your results? Turns out the ambient temp of my basement this time of year is 60 so that could work out well for me. I am hoping to throw together a batch maybe tonight or tomorrow. |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 3908
Registered: 03-2004
Posted From: 216.23.59.245
| | Posted on Friday, January 05, 2007 - 02:40 pm: |
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It has been a while, I don't make lagers very often but when I do, I try to ferment in the mid fifties or so. I have pretty much converted to Superior from Saflager in our recipes.
Dan
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Chumley
Senior Member
Username: Chumley
Post Number: 4538
Registered: 02-2003
Posted From: 63.118.227.254
| | Posted on Friday, January 05, 2007 - 03:58 pm: |
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Dan, do you recall if the fermenting Superior lager yeast gave off much in the way of sulphur odor while fermenting? My experience with the liquid lager yeasts has been the more rotten egg stinky, the better the lager turns out. It would be nice to find a good dry lager yeast that performs similarly.
I agree completely with what Dan said about Saflager (and I voted you 5 stars!), and would only add that fermenting Saflager gives off little or no sulphur. |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 3911
Registered: 03-2004
Posted From: 216.23.59.245
| | Posted on Friday, January 05, 2007 - 04:30 pm: |
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I can't say that I can recall sniffing a batch made with Superior. I sort of gave up sniffing airlocks quite a while ago. Maybe I will remember to do it the next time I use Superior.
Dan
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Chumley
Senior Member
Username: Chumley
Post Number: 4539
Registered: 02-2003
Posted From: 63.118.227.254
| | Posted on Friday, January 05, 2007 - 04:45 pm: |
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>>I sort of gave up sniffing airlocks quite a while ago.
Hmmm...well, I suppose your LHBS operations are different than my basement brewery. When I ferment a lager down there, my whole basement smells like a frat house on a Sunday morning. As soon as I get halfway down the stairs, it hits me...especially with WY2308 Munich...the world's stinkiest yeast. |
Gary Muehe
Member
Username: Garymuehe
Post Number: 175
Registered: 03-2003
Posted From: 75.57.153.42
| | Posted on Friday, January 05, 2007 - 04:59 pm: |
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We have a lager going now using Saflager. No sulphur smell at all. I was a bit surprised at this. It's been at a steady 50F. We pitched 2 packages to each fermentor. Started within 12 hours. I ferment in a small temp controlled closet in my garage, so I think I would notice the smell right away. Now ya got me wondering what kind of beer to expect! We've used this yeast in the past, quite a while ago, and I don't recall it as being particularly fruity. |
PaulK
Advanced Member
Username: Paulk
Post Number: 544
Registered: 02-2003
Posted From: 68.84.198.40
| | Posted on Friday, January 05, 2007 - 05:26 pm: |
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I'd like to give Superior yeast a try. I detest Saflager. Horribly fruity no matter what temperature you ferment at. |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 3912
Registered: 03-2004
Posted From: 65.29.220.144
| | Posted on Friday, January 05, 2007 - 05:46 pm: |
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A fruity tasting lager? Oxymoron.
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Steve H.
Member
Username: Steveh
Post Number: 140
Registered: 02-2003
Posted From: 65.78.86.68
| | Posted on Friday, January 05, 2007 - 10:08 pm: |
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I have a bock with Superior (14 grams) now fermenting in our mud room. "Nice" sulphur smell. Kicks off quickly. Even in the low 50's. I've used Superior many times with positive results.
Steve |
Dave Witt
Advanced Member
Username: Davew
Post Number: 915
Registered: 03-2003
Posted From: 64.53.226.78
| | Posted on Friday, January 05, 2007 - 11:19 pm: |
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>WY2308 Munich...the world's stinkiest yeast.
I guess the lager freezer will really stink this winter. I just smacked a pack of 2308. |
Greg Brewer
Junior Member
Username: Greg_r
Post Number: 69
Registered: 03-2005
Posted From: 68.253.141.246
| | Posted on Saturday, January 06, 2007 - 01:35 am: |
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I still sniff... |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 6183
Registered: 01-2002
Posted From: 24.57.224.220
| | Posted on Saturday, January 06, 2007 - 03:43 am: |
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Wyeast 2308 is indeed a stinky strain. Fortunately it dissipates during lagering. |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 3916
Registered: 03-2004
Posted From: 65.29.220.144
| | Posted on Saturday, January 06, 2007 - 03:55 am: |
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Remember that the sulfur that you smell from a fermentation is sulfur that is leaving your beer.
Dan
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Mike G.
Junior Member
Username: Mikeg
Post Number: 87
Registered: 04-2005
Posted From: 64.68.172.71
| | Posted on Saturday, January 06, 2007 - 01:30 pm: |
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I am an airlock-sniffer, I confess...
Last summer, I used S-33 in a half batch of american wheat fermented at about 59 degrees. I noted lager-like aromas coming from the airlock. This got me thinking about using it around 50 degrees with a higher pitching rate (remember Doc Pivo talking about using Edme for fermenting Pilseners?) I need to give this a try, at the least I will have a golden ale.
Maybe I will have a dry lager split batch extravaganza: s-23, superior, brewferm, S-33 ale |
Brews and Views Archive 2007 
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