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Old 02-22-2009, 05:35 PM   #11
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Well I roused the yeast and brought the temp up to 70 and after 3 days still was at a 1.025. I ended up racking to a secondary to let it age for a few more weeks. That seemed to kick of another round of fermentation and I took a reading last night and is now down to 1.020. Has really cut the sweetness down and given the beer some real character. I plan to let it go for another two weeks then bottle it.



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Old 02-23-2009, 03:34 AM   #12
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For those of you making Belgians, try under pitching this yeast. That will stress the yeast and create more desirable flavors. Some of the Trappist breweries do this (as per "Brew like a monk" by BA).

I use 1 sachette for 10g.

And contrary to popular belief, they don't pitch really warm, but they do let the yeast take it up in temp. Basically don;t try to reduce the temp once it rises and start out around normal pitching temps.



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Old 02-23-2009, 10:39 AM   #13
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I halfway expect that the beer is done fermenting. It is a drinkable beer now but would like it to be a little dryer. I may just chalk this up to a "you should have made a starter stupid" mistake and bottle it in a few more weeks.
Well, you generally don't make starters for dry yeast but you can pitch 2 packs in place of a starter if you need a higher cell count than 1 pack provides.

I've never really found this yeast (S33) to be an aggressive attenuator so if you wanted a drier finish, a different yeast like US05 would have been a better choice.
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Old 02-28-2009, 07:39 PM   #14
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I am glad I found this thread. My ESB after 3 weeks is at 1.022 withan OG of 1.067. About 66% AA and I was freaking out. Maybe I am done also.

Any updates on S-33 is 66% normal or am I in trouble?

I actually racked a new beer onto the cake and I if this one takes off and finishes I might rack the 1.022 beer back on the cake to see if that would drop it any (it is in secondary).

Got that last Idea from a thread by Evan.

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Old 03-01-2009, 01:36 AM   #15
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O.K. spent some time searching the net about this yeast and every place that sells it say the same thing...Good all purpose...bla..bla..bla..high attenuating bla..bla..bla..but no review on any other forum or someone who is not selling this stuff say anything good.

Everyone says the same thing that it has poor attenuation and you have to baby this stuff to attenuate properly. I don't know if this makes me feel better or worse about having this super sweet beer in secondary and another fermenting away with this yeast.

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Old 03-01-2009, 07:35 AM   #16
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Snazzy,

What temp is it fermenting at?

I've found this to be a quite normal attenuator. 75% or so and quite tolerant of high OG's. I've used 33 a fair bit.

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Old 03-01-2009, 01:44 PM   #17
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Snazzy,

What temp is it fermenting at?

I've found this to be a quite normal attenuator. 75% or so and quite tolerant of high OG's. I've used 33 a fair bit.
About 63 give or take a degree depending on the day. The beer I put on the cake seems to be going great, but then again I thought the last one was too.
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Old 03-01-2009, 09:39 PM   #18
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Might be a bit cool for 33. Lists 59-75 deg F but I like it above 68F.

Also, I don't know your experience level so I'll ask the dumb question.. You are compensating for temp when you take you grav readings right?

I use this yeast for belgians so I'm usually in the 20-24c range (69-75F).

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Old 03-01-2009, 10:44 PM   #19
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Well it is 63 in my basement so not far off from the 60 that is true for the hydro reading.

Not a stupid question. I have a fair bit of experience and have always had good results.
Only beer to finish above .020 was an oatmeal stout a couple of years ago.

Maybe a bit cool but well within the range. I mashed a little high at 155 still should have finished lower. Like I said I don't think I am the only one with this problem. Many more have said the same thing. I have moved it to a room that is around 68 so I hope it drops a little. .018 would even make me happy.

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Old 03-01-2009, 11:24 PM   #20
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Hmmm... I've never had this yeast drop below 75% efficency. But Like I said I was alwayss in the 70F+ range.



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