Nottingham vs. s-04 for RIS

jbambuti · 05-06-2009, 05:13 PM

I'm planning a couple of brews, one of which is a RIS. I'm weighing using s-04 vs. notty. I've used notty several times and like its attenuation and flocculation. I've used it for a RIS, but am thinking about s-04 for this one. Any thoughts on preferences and reasons would be really helpful.

Thanks in advance.

wildwest450 · 05-06-2009, 05:16 PM

I would use notties, better yet 05 instead of 04.

**Saccharomyces** · 05-06-2009, 06:05 PM

I used Wyeast 1028 for mine, London Ale strain kicks butt for big beers, but S-04 would be my second choice.

yelloww · 05-06-2009, 10:28 PM

Hi,

I did a RIS once with S-04 (fermented around 64F)

I didnt like the result.....to much ester , fruity...

use Noty or US-05 and you're going to get better result

Yel

**DeathBrewer** · 05-06-2009, 10:33 PM

Notty FTW. It will attenuate very well and very clean...great for an RIS.

jbambuti · 05-07-2009, 01:46 AM

Thanks all. I've done a RIS using Notty before and liked the result. Just saw a couple of recipes using s-04 and wondered what difference it would make. Not too into fruity beers, so it looks like I'll stick with good ol' Notty.

**Evets** · 05-07-2009, 10:35 AM

You could split the batch and use them both. That's the only way you'll really ever know which you like better.

CBBaron · 05-07-2009, 12:09 PM

I really like S-04 in my smaller stouts, but I would be concerned about it in a RIS. S-04 tends to be a low attenuator and leave the beer somewhat sweet. I think that works well for a 5% stout but for big beers it is easy to end up with a cloying sweetness.
Notty is a better attenuator but still has some character. Should work well in a RIS.

hamiltont · 05-07-2009, 09:31 PM

If it were me, I'd use the Notty for the RIS. Save the S-04 for a nice English Ale....

chase · 05-07-2009, 10:01 PM

Notty. I made a RIS about two months ago. 77% attenuation, but it is not devoid of flavor like some of the cleaner fermenting yeast.