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Saflager S-23 Dry Yeast (11.5 grams)

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Saflager S-23 Dry Yeast (11.5 grams)

SKU: Y008

Bottom fermenting yeast originating from the VLB - Berlin in Germany recommended for the production of fruity and estery lagers. Its lower attenuation profile gives beers with a good length on the palate

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Yeast: 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

Additional Information

Ideal Temperature Range (°F) 50-57
Attenuation (%) 82
Flocculation High

4.1 / 5.0
24 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
As good as liquid yeast
When prepared as a starter with wort, it works as well as liquid yeast if not better. I had vigorous fermentation in less than 24 hours at 50 degrees.
March 24, 2019
7 months ago
Works as Advertized
This yeast has consistently produced excellent results for me. And when it didn't work I can honestly say it was because of something I did wrong in the brewing process. I did a comparison with W32/70 using the same wort of OG1.047. S-23 had an FG of 1.013 while W32/70 finished lower at 1.010, and as such S-23 was a little maltier with "fruity and estery notes" making this yeast an excellent choice for Marzens, fest bier and Vienna lager. Personally I see no advantage of using more expensive liquid yeast for producing lagers of excellent quality.
January 24, 2017
Not so hard working
I pitched 3 of these packets into a 1.035 Gravity wort for a starter and got a really strong reaction, doubled volume, pitched the other three in the finished wort along with the starter into 10 gallons of a DoppleBock. I had what I thought was an excellent fermentation for over 11 days until it settled out and I let the beer go another 25 days at 53 deg. F. I raised the temp each day after that time 3 deg. per day until I hit 65 deg. F. and let that go for one full day. I then crashed it to 33 deg. F and tested gravity, which was still 3 1/2 points off my final gravity assumptions of 1.013, I was still at a 1.042. Hmmm not sure if it was the yeast or something else?
January 6, 2017
over 2 years ago
Have enjoyed all brews sine
Have enjoyed all brews sine I started 3 years ago.
January 17, 2016
Been 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, 2016
Crisp but some off flavors
The beer came out crisp, but did have some fruity flavors, which shouldn't be there for a lager. No Diacetyl though. Clearing wasn't an issue since I cold crash.
December 18, 2013
Clean yeast
I used this yeast in my first ever lager batch and was pleased with the results. It fermented very clean (1qt starter for 3gal batch, @ 54f primary, then lagered at 40f) and there were hardly any noticeable esters, which was a concern since I was making a Schwarzbier. All in all, if you're just experimenting with lagers and not sure which yeast to use, this one is a safe bet.
November 12, 2013
Only for some beers
In 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
Makes a fair lager
I was careful with my temperature control so I didn't have a problem with Diacetyl. _x000D_It fermented fully and settled out. It did have some fruity off flavors though. _x000D_The lager was ok and no one complained when drinking it. I would probably try other yeasts before coming back to this.
August 23, 2013
Not as crisp as I'd hoped
I followed the fermentation schedule and D rest, and lagered as best I could. The beer was ok, but not as crisp as I've gotten with liquid yeast.
July 21, 2013
Customer Q&A
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Browse 1 question Browse 1 question and 2 answers
Re-hydrated the yeast in 2 cups warm water and 1 tsp sugar. It foamed well and I pitched in to a 78 degree oktoberfest wort. had aerated with oxygen for 2 minutes. 48 hours later airlock has not bubbled once. Temp of wort 64 f and there is a ton of hops slime and foamy (krausen?)on top. I was going to leave it for 3 months, but I'm not sure it is even working. Any Clues?
A shopper on Jan 22, 2019
BEST ANSWER: I honestly don't know what the problem could be. Is it a Lager? I've used my attached Garage in winter to Lager but I've gotten a CO2 bubbling shortly after addtion of yeast to the Wort. I always recommend letting it play out and see what you get. Sorry I cannot pinpoint it for you. In using my yeast, I pitch it straight into the wort and have had no issues.

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