DetailsYeast: Saflager S-23 (Saccharomyces cerevisiae)
This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium.
- Details & Instructions
Ideal Temperature Range (°F) 50-57 Attenuation (%) 82 Flocculation High
4.1 / 5.021 ReviewsGood Quality, good serviceHigh QualityJuly 22, 2012Made an excellent Rich German BockClean finish, no hint of Diacetyl. Just make sure after a week to 10 days you give it a couple of days at room temperature for the yeast to finish up. To make a good lager (like my Rich German Bock) you also should let it age in the refrigerator for a couple of months. Lagers are harder to brew than ales, make sure you know how to ferment them, and have the refrigerator and temperature controller. Its's not the yeast, it's the brewer, when you encounter Diacetyl.January 14, 2013oktook right off 1.066 to 1.015 in 6 daysJanuary 14, 2013A good lager yeastYou can get better lager yeast. But for the money this yeast works just fine.February 10, 2013Made a fir-spruce lager no hopsUsed this for a fir-spruce lager with corriander and sage. A hop-less brew. Turned out good. First try so maybe just luck. Fermented well.February 15, 2013Makes a good lagerMade a good crisp clean lager. Maybe not as good as some of the liquid yeast I have used, but still good. I followed the directions and the advice here and made sure to do a Diacetyl rest when attenuation was 65% complete, at around 8 days. I pitched it cool, and warmed up to room temperature for the D rest. It came out fine.April 12, 2013YeastBeen using Saflager S-23 for about 15 years now. No blow off, always works. Only downside is wait time. I usually give it about 6 months after bottling, and it really improves after a year.January 16, 2016Have enjoyed all brews sineHave enjoyed all brews sine I started 3 years ago.January 17, 2016Only for some beersIn general i don't use this for lagers because it tends to be estery. But for some beers its a good choice. The Anchor Steam clone is a good example, where it uses a lager yeast but at warmer temperatures. For that it works well.September 22, 2013
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