Fermentis SafLager™ S-23 Yeast

Item Number: Y008

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SafLager S-23 Fermentis Dry Lager Yeast


Species : Lager
Fermentation Temp Range (°F) : 48-59, ideally 53
Apparent Attenuation Range (%) : n/a
Flocculation : High
Alcohol Tolerance : Medium

Pitching/Fermentation : Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 21 to 25 °C (70°F to 77°F). Leave to rest 15 to 30 minutes.
Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively
sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes,
then mix the wort using aeration or by wort addition.

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

Best Styles : Pilsen

Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.
Liquid Yeast Substitution : White Labs 003, Wyeast 2575 PC
Dry Yeast Substitution : London ESB, Nottingham

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Customer Reviews

Based on 5 reviews
Harry Augustine
Have used before and is a good product

Quick handling and shipping by AIH

Allon Peterman

I bought it and put it in the fridgerator.

Brent Bronnenberg
Excellent yeast

Very good yeast for all my German lagers.

Casey Blades
Pitch and Forget

Iíve really enjoyed using this yeast as it finishes very clean and Iíve yet to have an issue with a brew while using this yeast: Marzen, Octoberfest and Czech Pils primarily. I typically ferment between 54-52 degrees with this and pitch two packs into my lager if OG is below 1.060. Doing a starter also has worked well to utilize one packet. 6 days at the temp range above will hit 75% of targeted attenuation for sure so I DR at room temp for the next 4 days. Then I just crash and keg to lager maybe 2 weeks if I can wait that long. Iíve been interested in washing this yeast for reuse as an experiment but a tip Iíve learned is to just collect the trub in a ziplock bag, (inside is already sterile from manufacture), after fermentation and it should last a couple weeks to pitch into fresh wort. An alternative technique is to rack new wort onto the trub. With this particular strain, I have done a pressure fermentation at 14psi on a Yuengling clone and it turned out awesome. Terminal gravity was hit in 3 days according to my Tilt. The only improvement would be to use a floating dip tube to siphon off cleaner beer from the top or do a closed system transfer to a sanitized keg with some gelatin in it and youíll be golden. AIH also offers a dip tube filter that can be clamped onto the end to filter large particles to filter than way. Very versatile yeast overall and a staple in my brew supply closet.

Salazar, Emil
Dry Yeast

This is the first time I've used this yeast. It was a bit slow to start but that was to be expected.

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