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Old 10-26-2012, 04:37 PM   #11
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Works fine for me. You have to be aware of the esters and use it on beers where they are appropriate. I typically ferment it in the low 60's.

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Old 10-26-2012, 04:49 PM   #12
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Quote:
I like S-04. You have to pay attention to your temps even more so than usual, though. It gets real strange apple tones if it gets in the high 60s during fermentation.

Did you let the temps get away from you?
Hmm. I'd like to say no, but I wouldn't have considered anything below 68 'getting away from me', so I guess it's possible it did that.

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Also, you may want to reconsider on the Windsor yeast. IMO, it's as bad as fermenting with bread yeast and it has some of the poorest attenuation and flocculation around. Makes decent ciders though.
Really? That sucks. I noticed on the NB site it recommended Windsor or Northwest Ale, and since NW Ale yeast isn't available locally I used the Windsor...

What do you mean by as bad as fermenting with bread yeast? Not familiar with what happens when you use bread yeast.
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Old 10-26-2012, 04:55 PM   #13
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Do you ferment with the trub ? I think it could make difference for this yeast

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Old 10-26-2012, 05:04 PM   #14
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I don´t like Windsor it doesn´t attenuate or floc very well. That strain can´t work maltotriose.

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Old 10-26-2012, 05:50 PM   #15
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Do you ferment with the trub ? I think it could make difference for this yeast
Yeah, there was some trub in it for sure.
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Old 10-26-2012, 06:39 PM   #16
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I like how hard it flocs, but haven't been able to achieve the same "clean" profile with this yeast others claim with my setup. I stick with US-05 for my dry yeasts and go to the liquids for British yeasts where I have better control over the ester profile.

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Old 10-26-2012, 06:53 PM   #17
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Wow, this kind of scares me a bit. Brewed a low gravity brown with it (carbing). And washed the yeast from that for my Scotch ale. Fermented the first in the mid/upper 60's and the latter in the low 60's. Fingers crossed I didn't screw this up. I was amazed at how quickly the brown fermented and how well it flocced out in under 2 weeks.

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Old 10-26-2012, 07:47 PM   #18
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I love S-04's floccing, drops like a rock and it's burned through everything super fast. The downside is anything over 64f (bucket temp, admittedly) has given me off flavors. Some so bad that I had to leave the beer for a month to sit and hope it worked itself out, or blend with another beer.

I've found it works best for me when fermented LOW, like 60-62, and when it's in a beer that has a lot of flavor on its own, like a porter or brown, something with some chocolate/roast or lots of crystal. Sort of cover up the funky....

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Old 10-26-2012, 07:54 PM   #19
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Used it in a honey blonde ale I must admit did not enjoy the fruity undertones very much. Fermentation temp was admittedly a bit on the high side.

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Old 10-26-2012, 07:55 PM   #20
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Too bad, I love the stuff. It's replaced US-05 for me as my house ale yeast. I can ferment it cool say at 60 and get a very clean beer, or I can ramp it up and get some esters.

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