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Message |
    
Mike G.
Intermediate Member
Username: Mikeg
Post Number: 252
Registered: 04-2005
Posted From: 64.68.169.121
| | Posted on Wednesday, March 26, 2008 - 05:51 pm: | 
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For all of you who obtained S189 yeast - any results, opinions to this point?
I used it in two batches last year, but lack practical experience with other lager yeasts. To me, it left a soft euro lager profile. |
Denny Conn
Senior Member
Username: Denny
Post Number: 6713
Registered: 01-2001
Posted From: 140.211.82.4
| | Posted on Wednesday, March 26, 2008 - 06:43 pm: |
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I've got a pils lagering and an Ofest that just went into secondary that were made with it. Both attenuated very well and have a nice full mouthfeel to them, in spite of using low mash temps. I think "soft Euro lager profile" is a good way to describe it. It's reputed to be the Hurlimann yeast and I'd love to try a Sami with it. Threw quite a bit of sulphur while fermenting, but it cleaned up nicely with a bit of time. Wish I could get S-189 all the time..... |
gregory gettman
Advanced Member
Username: Gregman
Post Number: 647
Registered: 03-2003
Posted From: 70.138.11.217
| | Posted on Wednesday, March 26, 2008 - 07:01 pm: |
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WHat ferment temps does it like? |
Chumley
Senior Member
Username: Chumley
Post Number: 5356
Registered: 02-2003
Posted From: 63.118.227.254
| | Posted on Wednesday, March 26, 2008 - 07:41 pm: |
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I brewed a mai-bock with it 2 weeks ago...it is done, I need to rack it into a keg, but since my lagering fridge is full, I haven't been in a hurry.
Funny you got sulphur, Denny....I didn't get any. And I had another bock fermenting at the same time with Budvar yeast that was way stinky sulphur. Both were fermented at 52°F.
Think I will try a CAP and an O'fest next with S-189. |
Denny Conn
Senior Member
Username: Denny
Post Number: 6714
Registered: 01-2001
Posted From: 140.211.82.4
| | Posted on Wednesday, March 26, 2008 - 08:22 pm: |
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I had it running at about 45-48 for the pils, a bit higher for the Ofest.
No sulphur, huh, Chumley? Maybe George sent me the part with the sulphur in it! ;) |
Mike G.
Intermediate Member
Username: Mikeg
Post Number: 253
Registered: 04-2005
Posted From: 64.68.169.121
| | Posted on Wednesday, March 26, 2008 - 08:25 pm: |
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I didn't note much sulfur either, for what it's worth. I think it produced more of the acetaldehyde-type aromas.
Oh, and I used it at about 50-52 in one batch, and 58 in another. It seemed to work fine in both environments. |
Chumley
Senior Member
Username: Chumley
Post Number: 5357
Registered: 02-2003
Posted From: 63.118.227.254
| | Posted on Wednesday, March 26, 2008 - 08:28 pm: |
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I think it produced more of the acetaldehyde-type aromas
Yes, that was my experience, exactly. |
Mike G.
Intermediate Member
Username: Mikeg
Post Number: 254
Registered: 04-2005
Posted From: 64.68.169.121
| | Posted on Wednesday, March 26, 2008 - 08:40 pm: |
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Hey Chumley,
OT, but what kind of attenuation do you get with Wy2278? I just fermented an american standard from 1.042 to 1.004, with Wy2278. The beer tastes good, and is correct per style, but 90% AA? That seems a bit much for that yeast, no?
I did about a 2 hour mash at 150, maybe that helps... |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 5464
Registered: 03-2004
Posted From: 216.23.55.202
| | Posted on Wednesday, March 26, 2008 - 09:18 pm: |
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Attenuation mostly depends on what you gave it to ferment, not the yeast strain. |
Chumley
Senior Member
Username: Chumley
Post Number: 5358
Registered: 02-2003
Posted From: 63.118.227.254
| | Posted on Wednesday, March 26, 2008 - 09:27 pm: |
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I always get well-attenuated beers with WY2278. The description "malty but dry" is a good description for that yeast.
I have been using the Budvar (WY2000) yeast this year for pilsners. It makes for a wonderful pilsner, but lacks the crispness of Wy2278. I think I prefer WY2278 for German Pilsners, and WY2000 for Bohemian Pilsners. |
Mike G.
Intermediate Member
Username: Mikeg
Post Number: 255
Registered: 04-2005
Posted From: 64.68.169.121
| | Posted on Wednesday, March 26, 2008 - 09:54 pm: |
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I would definitely say it is crisp. It seems to work for an american standard, even though I would have preferred to use Wy2007. |
Paul Erbe
Senior Member
Username: Perbe
Post Number: 1061
Registered: 05-2001
Posted From: 64.233.251.195
| | Posted on Thursday, March 27, 2008 - 02:15 pm: |
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Chumley sent me a little of his stash. I brewed a German pils with it. I fermented at 53 which is the recommended temp from Lallemand. Zero sulfur note.
It took a 1.050 wort that was 97% Pils 3% Carahell mashed with a single decoction first step 143 second step 157 down to 1.012 in a week. I am hoping it will eek out a few more points.
The sample was very clean and what I guess I would describe as neutral.
(Message edited by perbe on March 27, 2008) |
Paul Erbe
Senior Member
Username: Perbe
Post Number: 1068
Registered: 05-2001
Posted From: 64.233.251.195
| | Posted on Wednesday, April 02, 2008 - 03:56 pm: |
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I pitched a second beer on the 189 yeast cake last Friday. The German Pils did finish a little lower 1.009. The American Lager that I brewed last Friday was already down to 1.010 last night. I put the sample in the fridge and tasted it this morning, again very clean, really lets the corn and 6 row shine through. |
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