Apex Yeast Data

[Bigbre04]

Hey all, I am bored and avoiding doing work...so i figured i would post more apex data.

My usage stats:
250g dry(no starter)
Push O2 at 1-2LPM during knockout
~76 gals of wort
20g YeastX
10g Kick keiselgrrrrrrrr
knock at 66-68f
Mash temp 149

San Diego Yeast(chico)
https://www.brewersfriend.com/forum/threads/apex-san-diego-yeast.18186/

Augustin Lager Yeast
New-ish yeast for me. I like how clean it is.
Knock temp: as low as i can....generally around 16 is as good as low as i can get on knockout.

#224-225 Golden lager(double batch) 9/9-10/25
SP: 12.5c//OG: 12.0/11.8//FG:2.5//atten:79%//abv:5.17%//repeated grav: day 16//Spund SP: 10(day 4) 15(day10)//Lager: ~20 days//G2G:35days

#217-218 Golden Lager(double batch) 8/5-6/25
SP:11.5//OG:12.2/12.2//FG:2.9//atten:76%//abv:5.06%//repeated grav: Day 16//Spund SP: 10(day 4) 15(day 14)//D-restay14(66%atten)//Lager: ~20 days//G2G:35days

Munich Lager Yeast
Knock temp as low as possible. Lots of glycol issues this summer. Got my Spunding valves in May. Lots of temp variations as i was working through things with my lager production. I changed my lagers in many ways during this timeframe. I am now brewing far ahead of time on my golden and giving it much much more time as you can see with the Augustin data. Dark lagers i have not had any problems with Diacetyl or esters, so i dont Spund them. my current practice does ferment them much colder then i was before.

#223 Black lager 8/27
SP:13.5//OG 13.15//FG:3.3//atten:75%//Abv:5.42%//repeated grav: day 8//No spunding//No D-rest//no lager//grain to glass:10 days

#214 Dunkel 7/23
SP:14c//OG: 13.75//FG:3.55//atten:74%//abv:5.66%//repeated grav:day 8//no spund//no d-rest//no lager//G2G:8 days

#207/208 Golden Lager(double batch) 6/25-26/25 (glycol problems...stupid hot outside)
SP:14//OG:12.3/11.85(12.15)//FG: 2.5//atten: 79%//abv:5.23%//repeated grav:day10//Spund: 10(day3) 15(day 6)//D-rest: day5//no tank lager//G2G:11days

#199 Red Lager 5/23/25 (glycol problems...chiller shut off on day 6 got up to 20c)
SP:14//OG: 13//FG: 3//atten:77%//abv: 5.49//Repeated grav: day 8//Spund: 10 day4//D-rest:day 6(chiller shut down)//No tank lager//G2G 13days

#201/202 Golden Lager(double batch) 5/29-30/25
SP:15.5//OG:11.9/11.8(11.85)//FG:2.5//Atten: 79//Abv:5.06%//Spund: 10(day 4) 15(day 6)//D-restay5//No lager//G2G: 13 days

#196 Black Lager 5/8/25
SP:16//OG:12.7//FG:3.8//Atten:70%//abv 5.0//no spund//no lager//Drest: Day 5//G2G:9days

#197 Golden lager(updated recipe heavily) 5/14/25
SP:14//OG:12.4//FG:2.55//Atten:79//abv: 5.35//Spund: 10(day3)//D-rest: Day 6//no lager//G2G: 10 days

#190 Double Lager(high abv) 4/10/25
SP:60f//OG:16.9//FG: 3.4//Atten:80%//Abv: 7.7%//no spund//no D-rest//Tank lager: 10 days//G2G:22days

 

[Sandy Feet]

Is the Augustin something close to 34/70? I like what I get with 34/70, but it is starting to get expensive, especially how much I pitch in a lager.

 

[Bigbre04]

Mexican Lager Yeast

#215 Mex Lager 7/25/25
SP: 14//OG:11.2//FG: 2.6//atten:77//abv:4.63//Spund: 10(day 3), 15(day5)//D-rest: day 5//tank lager: 12 days//G2g:~22days

#192 Mex Lager 4/24/25(first attempt at spunding...didnt go well) DUMPED BATCH
SP: 14//OG: 12//FG: 3//atten: 75// ABV: 4.9%//Spund: 8(day 3) 17.5(day5) TOO HIGH//no d rest//dumped Day 20

#186 Mex Lager 3/26/25
SP: 14.5//OG: 12.5//FG:2.5//atten: 80%//abv: 5.44//No spund//D-rest: Day 7(72% atten a little late)//no tank lager//G2G: 13 days

Kolsch Yeast
Super consistent and tasty fruited strong beer

#232 Blueberry Kolsch 10/10/25
SP:20//OG: 13.5//FG: 2.3//Atten: 83%//abv 6.14%//Repeat Grav:day 6//G2G:7 days

#220 Strawberry/Peach Kolsch 8/13/25
SP:20//OG: 13.3//FG:2.2//Atten: 83%//Abv: 6.1//repeat grav: day5//G2G: 7 days

#211 Mango/Pineapple Kolsch 7/8/25
SP: 20//OG: 13.5//FG: 2.4// atten:82//Abv: 6.09//repeat grav: was on vacation...//G2G: 18days(was on vacation)

#206 Blueberry Kolsch 6/19/25
SP: 20//OG: 13.3//FG: 2.2//Atten: 83%//abv: 6.07//repeat grav: day 5//g2g: 6 days

 

[Bigbre04]

Is the Augustin something close to 34/70? I like what I get with 34/70, but it is starting to get expensive, especially how much I pitch in a lager.

I am not sure. its very very clean, very low ester/Diacetyl production. seems very good IMO. I have got 6 batches(3 double batches of Golden lager) so far using it.

 

[Bigbre04]

Voss
Knock temp: 96-104

#231 Session Juicy IPA 10/8/25
SP: 40//OG: 12.2//FG: 2.35//Atten: 81//abv: 5.35//DH: Day 2//G2G: 6 days

#222 Juicy IPA 8/22/25
SP: 40//OG:15.3//FG: 2.8//atten: 82//abv: 7//DH: Day 2//G2G:6 days

#210 Juicy IPA 7/2
SP:40//OG: 15.55//FG:2.8//atten: 82// abv: 7.16//DH: Day 2// G2G: 6 days

#205 Double Juicy IPA(w/POG) 6/12/25
SP:40//OG:18.9//FG: 3.8//atten: 80//abv: 8.8%//DH: Day 2//G2G: 6 days

#200 Juicy IPA 5/28/25
SP: 40//OG: 15.8//FG: 3//Atten: 81//abv: 7.2//DH: Day 2//G2G: 6 days

#194 Juicy IPA 5/1/25
SP: 40//OG: 14.8//FG: 2.8//Atten: 81//abv: 6.7// DH: Day 2//G2G: 6 days

#188 Juicy IPA 4/3/25
SP: 40//OG: 14.6//FG: 2.65//Atten: 82%//abv: 6.7//DH: Day 2// G2G: 6 days

#185 Pale ale(based on Juicy Session IPA) but DH went in the wrong tank
SP: 40//OG: 11.8//FG: 2.4//atten: 80//abv: 5.1//No DH//G2G: 5 days

Lallemond(sp?) Sour pitch w/ Voss
Knock at 104f
push o2 during knock
50g Sour Pitch into ~76 gals
Check ph/Grav until you get the right ph
Pitch 250g Voss, Fruit(for simple sugars), Yeast nutrient, and push O2 through carb stone to mix
I generally use Amoretti Craft puree, Amoretti water soluble extracts, some store bought pasturized fruit(generally without added sugar if i can get it)
Split the fruit between active fermentation(with Voss) and post fermentation for flavor adjustment.

#221 Tangerine/black berry sour 8/20/25
SP: 40//OG: 14//FG: 4.2//atten: 70%//abv: 5.5//ph when voss added: 3.6(day 2)//repeat grav: day 10//No Lactose added// G2G: ~11 days

#212 Sour cherry/Lime 7/9/25
SP:40//OG: 14.1//FG: 4.4//atten: 69%//abv: 5.43//ph when voss added: 3.13(day3)//repeated grav: on vacation// no lactose added// g2g: on vacation

#204 Bloodorange gose 6/10/25
SP: 40//OG: 13.9// FG: 4.8//Atten: 65%//abv: 5.1//ph when voss added: 3.26(day 3)//repeated grav: day 6//2# lactose//gtg: 7 days

#189 Sour 4/8/25
SP: 40//OG: 13.8//FG: 4.1//atten: 70//abv: 5.4%//ph when voss added: 3.51(day 2)//repeated grav: day 5//dunno about lactose// gtg: 7 days

 

[Bigbre04]

I also use voss to ferment sours...i will post that at some other time.

Also have used the Belgian Abbey yeast but only twice so far. but it is really good IMO.

all of this is from my cellar log so i dont have anything that is the tanks right now listed.

@J A @Yooper here is some more data!

 

[J A]

Good stuff!!
I've liked the Munich but I don't trust my supply since it's been sitting so long. I have the Berlin and have used it for one batch of Cream Ale. Except for a slightly lower attenuation than I would prefer, it was really good in that beer. I always used more S-23 (Berlin) than 34/70 (Munich) so I'm happy to have a good supply of it. I'll get a dark lager going soon and before the first of the year, I'll put up a big batch of a Bo-Pils. I'm holding on to my old half-brick of Munich and will probably try a small batch with it just to check the viability. I know it'll make beer but I suspect that it'll throw flavors that I don't prefer.

So far the San Diego looks good. Only second batch going now but it's doing the job - IPA is 80% at 1.012 on day 7 and probably good and done. If it goes another point or so, I won't complain about it but judging from the flavor, it's right where it needs to be.

Interesting that I didn't see any big activity in the first day or two of fermentation with either of the Berlin (fermented slightly warm) or San Diego. It seems to have just chugged along at a steady pace. I suspect that may be a result of not adding O2 before pitching. Even a dry yeast will want to go through a reproduction phase if O2 is present and will make a bunch of hungry new cells. With minimal suspended O2, anaerobic activity starts pretty much right away and, assuming the cell count is good to start with, will just take care of business at a reasonable pace.

I was tempted to get a brick of Sherwood (Nottingham) or London(S-04) when there was a really good sale price at Label Peelers, but I couldn't decide between them and eventually realized that I don't really use enough of those yeasts to necessarily justify a brick. I ended up getting a half-dozen packets each of S-04 and Nottingham on sale from BrewRite. That'll allow me to compare and contrast and see if one or the other is preferable and worth buying a brick of eventually.

 

[Sandy Feet]

Good stuff!!
I've liked the Munich but I don't trust my supply since it's been sitting so long. I have the Berlin and have used it for one batch of Cream Ale. Except for a slightly lower attenuation than I would prefer, it was really good in that beer. I always used more S-23 (Berlin) than 34/70 (Munich) so I'm happy to have a good supply of it. I'll get a dark lager going soon and before the first of the year, I'll put up a big batch of a Bo-Pils. I'm holding on to my old half-brick of Munich and will probably try a small batch with it just to check the viability. I know it'll make beer but I suspect that it'll throw flavors that I don't prefer.

So far the San Diego looks good. Only second batch going now but it's doing the job - IPA is 80% at 1.012 on day 7 and probably good and done. If it goes another point or so, I won't complain about it but judging from the flavor, it's right where it needs to be.

Interesting that I didn't see any big activity in the first day or two of fermentation with either of the Berlin (fermented slightly warm) or San Diego. It seems to have just chugged along at a steady pace. I suspect that may be a result of not adding O2 before pitching. Even a dry yeast will want to go through a reproduction phase if O2 is present and will make a bunch of hungry new cells. With minimal suspended O2, anaerobic activity starts pretty much right away and, assuming the cell count is good to start with, will just take care of business at a reasonable pace.

I was tempted to get a brick of Sherwood (Nottingham) or London(S-04) when there was a really good sale price at Label Peelers, but I couldn't decide between them and eventually realized that I don't really use enough of those yeasts to necessarily justify a brick. I ended up getting a half-dozen packets each of S-04 and Nottingham on sale from BrewRite. That'll allow me to compare and contrast and see if one or the other is preferable and worth buying a brick of eventually.

S O5 doesn't go that crazy either, so what you say about San Diego doesn't surprise me.

 

[J A]

S O5 doesn't go that crazy either, so what you say about San Diego doesn't surprise me.

Yeah, looking at actual gravity numbers for a few batches of US-05, the drop seems similar. I'm just used to seeing more airlock/blowoff activity in the first couple of days that tapers off to a steady flow. In the case of my current IPA, it was pretty slow and steady from the beginning in terms of blowoff.
Another factor that could have had an impact is that I added hops at high krausen on the first day of fermentation. Might be possible that interaction with hop material could calm things down a little. Either way, it seems to have attenuated well and in good time.

 

[Bigbre04]

I am generally seeing activity in the blow off buckets for lagers at roughly 24hrs. I think that part of my delay is my knockout temps are sometimes higher then i would like. So my glycol cools the tank down which slows the bubbles and isnt great for the yeast, but i really dont have an option. especially during the summer when the ground water is close to 90f and my glycol is sitting in direct sunlight.

 

[Bigbre04]

Good stuff!!
I've liked the Munich but I don't trust my supply since it's been sitting so long. I have the Berlin and have used it for one batch of Cream Ale. Except for a slightly lower attenuation than I would prefer, it was really good in that beer. I always used more S-23 (Berlin) than 34/70 (Munich) so I'm happy to have a good supply of it. I'll get a dark lager going soon and before the first of the year, I'll put up a big batch of a Bo-Pils. I'm holding on to my old half-brick of Munich and will probably try a small batch with it just to check the viability. I know it'll make beer but I suspect that it'll throw flavors that I don't prefer.

I switched to the augustin for lower ester production. Munich, especially at the higher temps, throws more fruity flavors then what i was wanting in a clean golden lager. It is very robust and fast so i use it for things that have more malt and background flavors to hide the fruit.

So far the San Diego looks good. Only second batch going now but it's doing the job - IPA is 80% at 1.012 on day 7 and probably good and done. If it goes another point or so, I won't complain about it but judging from the flavor, it's right where it needs to be.

Ya i dont mind the attenuation being in where it is with the san diego. i wouldnt want some of those beers to be so dry.

Interesting that I didn't see any big activity in the first day or two of fermentation with either of the Berlin (fermented slightly warm) or San Diego. It seems to have just chugged along at a steady pace. I suspect that may be a result of not adding O2 before pitching. Even a dry yeast will want to go through a reproduction phase if O2 is present and will make a bunch of hungry new cells. With minimal suspended O2, anaerobic activity starts pretty much right away and, assuming the cell count is good to start with, will just take care of business at a reasonable pace.

I tried the Berlin for 2 batches years ago, but i didnt really like it compared to the munich at the time. i could probably give it another swing.

I push o2 on everything unless it is a second batch. Is it needed???? i have no idea, but it is what i have been doing my entire career and it hasnt hurt the beer yet. My fermentation times/attenuations are pretty consistent overall, some of the variations you see are when i lost glycol in the summer or was out of town and had a kitchen guy checking my gravs(he is good, but i dont think he gives it enough time to degas)

I was tempted to get a brick of Sherwood (Nottingham) or London(S-04) when there was a really good sale price at Label Peelers, but I couldn't decide between them and eventually realized that I don't really use enough of those yeasts to necessarily justify a brick. I ended up getting a half-dozen packets each of S-04 and Nottingham on sale from BrewRite. That'll allow me to compare and contrast and see if one or the other is preferable and worth buying a brick of eventually.

i used London for an ESB and honestly i dont think i would buy a special yeast for english styles again. Chico can be manipulated to mimic them pretty easily and i always have that on hand.

I also tried their Hazy...on a hazy...and was not impressed compared to Voss. Especially compared to the fermentation times.

 

[J A]

I also tried their Hazy...on a hazy...and was not impressed compared to Voss. Especially compared to the fermentation times.

That Hazy is presumably the same strain as S-33 which is a real oddball. I've used the S-33 for a few different styles and it can either blow out and stall or attenuate like crazy. It often would blow a big krausen and get within a few points of FG in just a couple of days but then piss along for another week or more to get the last few points. It makes good beer and I think it's pretty versatile and gives good flavor. Might be interesting to A/B a batch with Voss and S-33 to see what sort of difference there is.

 

[Bigbre04]

That Hazy is presumably the same strain as S-33 which is a real oddball. I've used the S-33 for a few different styles and it can either blow out and stall or attenuate like crazy. It often would blow a big krausen and get within a few points of FG in just a couple of days but then piss along for another week or more to get the last few points. It makes good beer and I think it's pretty versatile and gives good flavor. Might be interesting to A/B a batch with Voss and S-33 to see what sort of difference there is.

I gave it one chance years ago and switched right back to voss. because it will be done fermentation in 3 days if i didnt dryhop it. At the 12 hr mark it is frequently around 70% attenuation even with bigger beers(7-9%) which is crazy.

what other styles would you use it for? is S-33 similar to london 3?

 

[J A]

I gave it one chance years ago and switched right back to voss. because it will be done fermentation in 3 days if i didnt dryhop it. At the 12 hr mark it is frequently around 70% attenuation even with bigger beers(7-9%) which is crazy.

what other styles would you use it for? is S-33 similar to london 3?

I've used it for hazy pales, cream ales, generic blondes and "Belgian" pale. This genome chart shows it in the mixed origin family and much closer to the German/Belgian strains than to the English strains.

https://beer.suregork.com/wp-content/uploads/2018/11/Brewing_yeast_family_tree_nov_2018_v11.pdf

 

[Bigbre04]

I've used it for hazy pales, cream ales, generic blondes and "Belgian" pale. This genome chart shows it in the mixed origin family and much closer to the German/Belgian strains than to the English strains.

View attachment 33390
https://beer.suregork.com/wp-content/uploads/2018/11/Brewing_yeast_family_tree_nov_2018_v11.pdf

that is a wild chart. thats gonna take a min to unpack lol

 

[J A]

that is a wild chart. thats gonna take a min to unpack lol

I know! Right?
There are a number of dry yeasts on there but not all of the Fementis stuff is there. I'm not seeing either the 34/70 or S-23 strain represented in any form...some of the strains are marked with a number that doesn't correspond to anything but I'd think that the most common German lager yeasts would be there.