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-   -   Fermenting S-04 Cleanly (http://www.homebrewtalk.com/f163/fermenting-s-04-cleanly-340647/)

KISS Brew 07-10-2012 01:26 PM

Fermenting S-04 Cleanly
 
I'll be making a variant of Yooper's Fizzy Yellow Beer in the near future. It would be more convenient for me to use S-04 in place of US-05, but I could be talked out of this.

I've convinced myself this is a good idea for beer clarity, since I know from experience that S-04 flocs out extremely well. I'm concerned about flavor contributions. I've never used S-04 in such a light beer before.

Have you had a good/bad experience fermenting S-04 "cleanly"? At what temperature, and for what style of beer?

Thanks!

JJL 07-10-2012 03:27 PM

S-04 ferments cleanly as well, it just doesn't attenuate quite as much as US-05. FWIW, I've used S-04 in a cream ale before, and the slight added sweetness from the residual sugars was a nice addition. I fermented between 63F and 65F. I'm actually considering using S-04 in my cream ale style beers going forward.

tagz 07-10-2012 06:07 PM

I like s04 in the low 60s. Ferments clean, drops clear, and leaves you a couple points higher than us-05. I haven't used it in anything as light as a cream ale but I say go for it.

Yooper 07-10-2012 09:22 PM

So4 is pretty darn clean, at least up to about 65 degrees. I've used it with excellent results at 62-64. Any higher, though, and I think it'd get a bit estery.

Hammy71 07-10-2012 10:23 PM

Yes, I can't stand 04 if fermened in the high 60s.

corax 07-10-2012 10:29 PM

Quote:

Originally Posted by KISS Brew (Post 4239184)
I've convinced myself this is a good idea for beer clarity, since I know from experience that S-04 flocs out extremely well. I'm concerned about flavor contributions. I've never used S-04 in such a light beer before.

If temperature control is a concern you could consider Nottingham. It flocs like a champ and is clean well into the low 70's.

HokieBrewer 07-10-2012 10:31 PM

Quote:

Originally Posted by Hammy71 (Post 4240843)
Yes, I can't stand 04 if fermened in the high 60s.

Amen. Preach on preacha man.

KISS Brew 07-10-2012 10:40 PM

I'll give it a shot in the low 60s and report back.

Thanks again for the advice, everyone. :mug:

niquejim 07-11-2012 12:03 AM

Quote:

Originally Posted by Yooper (Post 4240696)
So4 is pretty darn clean, at least up to about 65 degrees. I've used it with excellent results at 62-64. Any higher, though, and I think it'd get a bit estery.

Quote:

Originally Posted by Hammy71 (Post 4240843)
Yes, I can't stand 04 if fermened in the high 60s.

So you don't like it when a British yeast gives the beer a British taste:D

Yooper 07-11-2012 12:18 AM

Quote:

Originally Posted by niquejim (Post 4241101)
So you don't like it when a British yeast gives the beer a British taste:D

Ha- that's really not the case for the other dozens of yeast strains. But both nottingham and S04 get weird estery, not pleasant estery, at a pretty low temperature. I think nottingham is positively foul above 72 degrees, while I like Wyeast 1335, 1098, and 1318 even at 75 degrees.

S04 gets a weird flavor above 70, but not as bad as nottingham. But fermented cool (59 even, for nottingham), both are clean and leave a clear beer behind.


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