Saflager S23 in an ale?

[J_P]

Hi Folks

I was wondering if anyone has tried putting Saflager S23 into an ale and fermenting it at ale temperatures? According to the H&G website it makes perfectly good beer as well.

The reason I ask is that there is a beer I like to drink in town that has a really fruity after taste to it and want to have a bash at brewing something similar. Seeing as I would be fermenting at normal beer temperatures I am wondering what sort of fruit flavours the yeast would give off and whether or not I'd be able to use these to my advantage.

I reckon I could replicate the grain bill without too much bother and I'm nearly sure that the brew has at least some bramling cross in it but what I'm really after is a fruity taste from the yeast to compliment the soft floral taste of the bramling cross.

Do you think I'd get away with it or is there another yeast that would give off the fruity notes I'm after?

Cheers

JP

[steve_flack]

I've heard that it does a nice Kolsch style beer at 15C.

[J_P]

I've heard that it does a nice Kolsch style beer at 15C.

I'm showing my ignorance here Steve but what's a Kolsch?

Edit: Just googled it and the fruit seems to be a diagnostic feature of the style - sounds like I could be on to something here

[mysterio]

Dried yeasts on the whole tend to not add much flavour of their own, you could try a liquid yeast known for fruity flavour development (Burton ale maybe). Worth an experiment though, I've heard varying reports about S-23 at room temperature. At room temps I've heard it said it's fairly clean, but i've also heard it gives passion-fruit flavours.

JP that's a Kolsch I photographed in Cologne as my avatar. I personally don't find them all that fruity, some are some aren't. On the whole the fruitiness is very mild and subtle. Nowhere near as fruity as Dusseldorf Altbier.

[J_P]

I've heard varying reports about S-23 at room temperature. At room temps I've heard it said it's fairly clean, but i've also heard it gives passion-fruit flavours.

The passion fruit sounds interesting as the beer in question has something of a subtle peachy flavour which is pretty similar in my book. I may have to give this a go, even if I don't get the fruit flavour the worst I'll end up with is a neutral yest taste which is no real bind.

Cheers for you input Mysterio

[steve_flack]

Nowhere near as fruity as Dusseldorf Altbier.

I wouldn't put those down as fruity myself - clean, malty, well attenuated, fairly bitter would be my description. Fruitier than a Kolsch? OK...I'll let you have that one.

One thing people don't like about S-23 as a lager yeast is the ester profile. People think it's too fruity and that lagers shouldn't be fruity. I tend to agree with them. A Kolsch isn't that fruity but a few light esters aren't out of place.

[mysterio]

Difference of opinion I guess. On the whole I found them quite fruity, especially Schumacher which I thought was fruitier than most English bitters.

[J_P]

In the interests of science I have bought two bottles of Kolsch and my good lady friend and I are busily quaffing our way through them. Jolly nice they are too, they make a cracking chance to the all the English beer I've been drinking of late. The fruity notes are there but very subtle

[steve_flack]

That's what I like to see - scientific endeavour!

Kolschs are jolly nice. I plan on making one for the summer (there will be one next year I hope!)

On the fruity alt theme. I've tried Schumacher on draught and, thinking about it, I'd agree it's more fruity than the bottled alts I've had. It's a brilliant pint no doubt about it. I'm thinking that maybe the extra carbonation in the bottled alts makes them taste sharper and less fruity? Or am I just waffling?