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Post by bklmt2000 on May 7, 2020 11:06:29 GMT -6
Haven't used it in several years, and last month, I made an American lager with it (pils, some corn, Mt. Hood and Liberty for the hops).
Kegged it Monday, put it on gas, and took a sample a few minutes ago. A little cloudy, and the CO2 still needs to settle in, but this one will drink good.
Noticeably different from my go-to 34-70/2124, but still a damn nice yeast. Glad I saved the slurry, as I have a few lagers for summer on the docket, and I think this yeast will play nicely.
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Post by Ken on May 7, 2020 14:08:34 GMT -6
I feel like it's a good yeast if you don't want 'yeast character' to play a big part. Where 34/70, Diamond, 2124, Bayern all lend a distinct character, S-189 is super clean and unassuming. I have made quite a few beers with S189 and the style you mention (inoffensive American Lager with pilsner, flaked corn and clean hops) is probably the best style to use it in. It's a plus to have in the fridge.
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Post by poptop on May 8, 2020 6:06:09 GMT -6
I've tried it a few times and the word bland comes to mind. Not a bad yeast, just not much character as you mention. I still think the 34/70 is all that jazz as far as dry yeast is concerned. In fact, I think 34/70 really gets going with the third use and beyond.
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Post by drez on May 8, 2020 6:10:27 GMT -6
I've tried it a few times and the word bland comes to mind. Not a bad yeast, just not much character as you mention. I still think the 34/70 is all that jazz as far as dry yeast is concerned. In fact, I think 34/70 really gets going with the third use and beyond. I used it last fall and I felt the same way. It was not bad in any way just MEH for me. I would use it again if I had some but there are others I would reach for first. |
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Post by Ken on May 8, 2020 7:36:37 GMT -6
Tell you what... get the blandest malt like Briess 2-row or pilsner. Reach way in the back of your hop freezer and get some stale, neutral hops like Crystal or Vanguard or something. Throw some corn in there and ferment it all with S189. Boom, American-style lager.  Is it funny that I make an "American Lager" but use 2124 or Bayern or Diamond yeast? Most beer-drinking mortals would think that an American lager made with that type of yeast tasted at least a little "European". And weirder yet, S-189 is supposed to come from the Hurlimann Brewery in Switzerland. Low ester production, 80-84% attenuation, High flocculation. Having a yeast with that type of attenuation and also that high of a floc rate is pretty unusual. If someone wanted "dry", it seems like this would be your yeast. More... |
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Post by chils on May 8, 2020 12:18:37 GMT -6
I think I ran it for a year or so. One pack drauflassened and harvested multiple times so only one 1st gen pitch.
I liked it in dark lagers and made a fantasic gold lager with it. The gold lager turned out much maltier than I expected and I really enjoyed it.
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