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Saflager S-23 Lager Dry Yeast


SKU# Y008

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Widely used by European commercial breweries. Best when fermented at low temperatures, yet can ferment at higher temperatures (61-68° F).


Availability: In stock

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Product Details

S-23 is a genuine German style dried lager yeast, developing the best of its lager notes under low-temperature fermentation (50-57° F). Good flocculation with excellent attenuation.

Additional Information
Permanent Stock MessageNo
Temporary Stock MessageNo
Yeast FormatDry
Yeast StyleLager
Min Fermenting Temp50
Max Fermenting Temp57
Min Attenuation %73
Max Attenuation %82
4.6 / 5.0
15 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
very good
The day before brewing, I tossed 1 pack into 2000 ml of wort @ 1042 o.g.. The starter was held at 75 degrees. The next day I had a very active starter. The boiling wort was pumped through a Therminator, which dropped the wort temp to 60 degrees. Then I pitched the yeast into 9 gallons of 1058 o.g. wort. Within 2 hours, the blow off was pumping out CO-2. The yeast worked strongly for 5 days @ 70 degrees. I racked the beer in 10 days. I lowered the temp to 35 degrees for 25 days. I racked the beer into a 1/4 keg along with 2000 ml fresh wort at 1058 o.g.. Six weeks @ 50 degrees, then l tapped the keg. The beer was blonde/golden, malty, pleasantly dry, thick white head, tight bubble, with a nice clean taste and finish. So far, I used 4 packs, in pilsner wort, with consistant results. Try it!
June 18, 2011
worked good
fermented california common just fine at house temp 70-74. good yeast
August 25, 2013
A pleasant surprise
Had to use this yeast for the first time as the LHBS was out of liquid yeast. I'm very impressed and like it better than 34/70. Made a very clean helles that cleared quickly. Great attenuation w/ FG of 1.011. Repitched into my second helles and it's now done at 1.011 too. Fermented in the mid 50's for 10 days and warmed up to 62 for a few day.
September 22, 2016
Great for Pilsner
I make lagers in the winter when the temp in parts of my basement drop to 54 F, about right for primary fermentation for this yeast. I use two packs for a healthy start. After 9 days a solid day at 62F gives a decent diaceytl rest. Then to my garage for lagering at 44-46F for 3 weeks. To the bottle for 4 weeks at 60F. Every one I have made has turned out clear, dry and crisp. I re-use the secondary floculation for next batch. Great taste for a dry yeast and never lets me down. Try it.
December 25, 2013
Works fast
Used 2 packages together for a Schwarzbier. Visibly active fermentation less than 6 hours after pitching at 72 degrees, and at 12 hours the carboy headspace was full of foam. Compare to dry ale yeasts I've used, these packages took about an hour of sitting in 72-degree water to turn to "cream", which is easily twice as long as the ale strains, so be prepared to be patient while it rehydrates. Also, go to the manufacturer's website and have the .pdf file of the rehydration instructions handy since the ones printed on the package lack a lot of detail.
July 14, 2013
Great for Maibocks
Used 2 packs of rehydrated S-23 in a 1.070 Maibock fermented at 52 degrees and it tastes great. Attenuation was 74%. Brewed it on 3/10/2012 and tapped the keg 5/11/2012. I will definitely use this yeast again. Don't discount dry yeast until you have given them a shot.
May 14, 2012
saflager s-23 lager dry yeast
beers made with Saflager s-23 dry lager yeast , made 3 lagers so far ,the amber lager is done very good letting it age a bit longer . the other 2 will be ready to bottle in another month . I made these recipes as ales but they are much better as a lager . will be using s-23 a lot more now that cold weather is here . thanks again northern brewer for awesome products . cheers
November 10, 2015
Easy to use - Produces Fast Clean Lagers
I have been experimenting with this yeast by brewing a standard German Pilsner and then chilling it down to 50F before pitching two packets (properly rehydrated), oxygenating, and then holding it as low as I can with my cooling setup. It generally only can stay around 55F-60F for about 2 days before the ambient Summer temperatures raise it up. But by then, the yeast is out of growth phase and into full kreusen, where it ferments fine and doesn't produce any off flavors. I then hold it around 65-67F until fermentation appears to be near finishing, and then raise to 70-71F for two more days before fining with gelatin and then cold crashing prior to kegging. Amazing lager-style beer in less than 2 weeks. Lagers in the keg and eventually tastes indistinguishable from a traditional lager, as least to my keen palate. I love this yeast.
August 10, 2017
3 months ago
This yeast is a beast!
Holy crap! I added one dry package ( I did not have time to make a starter or even rehydrate, which could be considered a rookie mistake, except for the fact that I have been brewing for 40 years) to 6 gallons of a 1.59 OG cream ale at 64 F. Within 6 hours, it was fermenting actively, and within 18 hours, it had blown a liter or more of krausen into my blow off set-up. It probably would have shot a standard airlock into outer space.

It's only been 24 hours since pitching, and I'm still in shock. I'll update once I've had a beer this yeast has produced.
September 5, 2017
6 months ago
Good stuff
Works great when you can't keep a lager temp (55 or so)and need to ferment around 68, but can still work at a higher temp if you have fluctuations.
December 10, 2015
Start typing your question and we'll check if it was already asked and answered. Learn More
Browse 2 questions Browse 2 questions and 4 answers
How many ounces is this?
E C on Feb 18, 2016
BEST ANSWER: .40 or 4/10ths of an ounce.

I do not understand why this is a concern.
It should be understood that given enough liquid food and time a virtually
unlimited amount of live yeast can be the result.
If I used this for the Oktoberfest recipe kit, would I need two packs or would one be plenty for a 5-gallon batch? Also, has anyone had experience with this strain fermenting in the mid 60's for a temp?
Ed D on Jul 1, 2016
BEST ANSWER: One should do fine, be sure to aerate really well in that situation though to give the yeast plenty of oxygen. S-23 does a pretty good job at temps around 60-70 actually, they say it will work up to 72.

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