The Fermentis SafLager S-23 Yeast x 11.5g is a bottom-fermenting brewer’s yeast developed for producing fruity, aromatic and well-balanced lagers. Originating from Berlin, Germany, this strain creates more ester character than many traditional clean lager yeasts. Therefore, it is particularly suitable for modern lagers that feature expressive hops or a slightly fruitier fermentation profile.

SafLager S-23 produces beer with good length on the palate and a smooth, rounded finish. Its fermentation character can complement citrus, floral, herbal and tropical hop varieties while still retaining the refreshing structure expected from a lager.

This yeast is supplied in a convenient active dry format and can be pitched directly onto the wort. Alternatively, brewers may rehydrate it before pitching. Fermentis produces its dry yeast to perform across a broad range of brewing conditions, including direct pitching and cool rehydration methods.

Suitable Beer Styles

SafLager S-23 is a useful choice for:

• Hoppy Lager
• New Zealand Pilsner
• Australian Lager
• International Pale Lager
• European Lager
• German Pilsner
• Vienna Lager
• Märzen
• Modern Craft Lager
• Rice Lager
• Mexican-style Lager
• Fresh Wort Lager Kits

Its fruitier fermentation profile is especially valuable when brewing lagers with modern hop varieties such as Motueka, Riwaka, Galaxy, Nelson Sauvin, Citra or Mosaic.

Yeast Characteristics

• Yeast species: Saccharomyces pastorianus
• Yeast type: Bottom-fermenting lager yeast
• Sachet size: 11.5 grams
• Origin: Berlin, Germany
• Recommended fermentation range: 12–18°C
• Recommended dosage: 80–120 grams per hectolitre
• Equivalent dosage: 0.8–1.2 grams per litre
• Pitching method: Direct pitch or prior rehydration
• Flavour profile: Fruity, estery and balanced
• Ingredient: Yeast and emulsifier E491

The final fermentation character will depend on pitching rate, wort gravity, fermentation temperature and temperature stability. Fermenting toward the lower end of the recommended range will generally create a cleaner lager. Warmer fermentation may encourage more noticeable fruity and estery notes.

Recommended Dosage

Use SafLager S-23 at a rate of approximately 80–120 grams per 100 litres of wort.

For a standard 19–23 litre homebrew batch, this rate may require more than one sachet, particularly when fermenting at cooler temperatures or working with higher-gravity wort. Adequate pitching helps support a healthy fermentation and reduces the risk of slow starts or incomplete attenuation.

Always consider the batch volume, original gravity and fermentation temperature when selecting the number of sachets.

Direct Pitching Instructions

The Fermentis SafLager S-23 Yeast x 11.5g may be added directly to the fermentation vessel.

1. Clean and sanitise the fermenter and all equipment that will contact the wort.
2. Transfer the wort into the sanitised fermentation vessel.
3. Bring the wort to or above the intended fermentation temperature.
4. Progressively sprinkle the dry yeast across the entire available wort surface.
5. Avoid pouring the yeast into one small area, as this can cause clumping.
6. Complete filling the fermenter with cooler wort where required to reach the target fermentation temperature.
7. Seal the fermenter and maintain a stable temperature between 12–18°C.
8. Confirm fermentation is complete with stable gravity readings before packaging.

When filling the fermenter in stages, the yeast may be added during the first part of filling. This allows hydration to begin before the remainder of the cooler wort lowers the full batch to its intended fermentation temperature.

Optional Rehydration Instructions

Rehydration is not essential, although some brewers prefer this method.

To rehydrate the yeast:

1. Sanitise the yeast sachet, scissors and preparation equipment.
2. Prepare sterile water or boiled and hopped wort at 15–25°C.
3. Use at least ten times the yeast’s weight in liquid.
4. Sprinkle the yeast gently across the liquid’s surface.
5. Leave the mixture undisturbed for 15–30 minutes.
6. Stir gently to create a smooth yeast cream.
7. Pitch the rehydrated yeast into the fermentation vessel.
8. Maintain the recommended fermentation temperature.

Avoid using unsanitised containers or water, as this can introduce contamination before fermentation begins.

Fermentation Tips

Use reliable temperature control to maintain steady conditions throughout active fermentation. A fermentation fridge and digital temperature controller can help prevent sudden temperature changes.

For a cleaner result, ferment near 12°C. For more noticeable fruit and ester character, fermenting higher within the recommended range may be suitable. However, do not exceed the manufacturer’s stated limits.

A diacetyl rest may be beneficial near the end of fermentation. Gradually raise the temperature once the beer approaches its expected final gravity, then allow the yeast time to reduce unwanted buttery flavours.

After fermentation, cold conditioning can help improve clarity, soften the fermentation profile and create a smoother lager finish.

Storage and Handling

Store unopened sachets in a cool, dry place according to the directions printed on the packaging. Check the best-before date before use and do not use damaged, swollen or poorly sealed sachets.

During warm weather, consider choosing an express freight option to reduce the time the yeast remains in transit. Place the sachets into suitable cool storage promptly after delivery.

The Fermentis SafLager S-23 Yeast x 11.5g is an excellent choice for brewers seeking a lager strain with more fruit expression than a traditional neutral yeast. It performs particularly well in hoppy lagers, modern Pilsners and refreshing fresh wort recipes where a balanced ester profile can add extra flavour and complexity.