SafLager S-189 Lager Dry Yeast
SWISS BOTTOM FERMENTING STRAIN FOR HERBAL AND FLORAL LAGERS
Fermentis Saflager S-189 originated from the Hürlimann brewery in Switzerland. This lager strain attenuation profile allows to brew a wide range of lager and pilsen beers. This lager yeast strain’s profile allows to brew fairly neutral flavor beers with a high drinkability.
- Ideal Fermentation Temperature: 52–60F
- Attenuation: 80–84%
- Alcohol Tolerance: 9-11%
Perfect strain to ferment:
- Oktoberfests / Marzens
- Munich Helles
- Maibocks (Helles Bock)
- International Pale Lagers
- International Amber Lagers
- International Dark Lagers
- Czech Pilsners
- Czech Pale Lager
- German Pilsners
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|Yeast Disclaimer||We strongly recommend ordering dry yeast in the summer months. We do include complimentary ice packs with all liquid yeasts. It is difficult to guarantee that the ice packs will survive the trip given transit times and particularly hot temperatures.|
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Used Mecca Malt with S189 yeast fermented at 54-57F. Made a nice tasty malt forward beer.
Makes outstanding German Lager.
Havent used it yet
I use enough packs to pitch at 1.5 into a Vienna lager or similar malty brown lower-OG lager. At two weeks I recycle the entire trub for a Dopplebock with an OG of 1.091.
I've tried other lager yeasts and prefer S-189 for its highly attenuative and clean profile. For my Dopplebock I use lower modified specialty grains for the entire bill and careful mashing and high yeast attenuation are key to getting a good result.
I pitch at 50F and limit primary fermentation to 54F max. After going to seconday I rest at 65F+ for 3 days before starting my lager. Small beers like Vienna only lager a month, the Dopplebock I lager all winter (2+ months) and then bottle from keg. With S-189 I get a very clear product with no after-carbonation in the bottle and no bottle trub.
I used this yeast twice this past winter and look forward to using it again. I used it for two different IPLs of some girthy ABV. Great Attenuation, great fermenting, neutral and let the hops (one a mozaic focus, other citra focus) really shine. Fermented at 50-55 and lagered in the high 40's.