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-   -   Repitching S-04 ?! (http://www.homebrewtalk.com/f163/repitching-s-04-a-296778/)

hector 01-21-2012 01:03 PM

Repitching S-04 ?!
 
Hi there !

I use Safale S-04 and I have always encountered "the curse of 1.020" .

I let my previous batches ferment at 66 F , but this time it's fermenting at about 70 F . I'm going to repitch if it stops again at 1.020 .

Has anyone ever done that with this strain ?!

Hector

RM-MN 01-21-2012 01:18 PM

You can repitch if you want to but if there are no more fermentables in the beer it won't do anything. Your beer already contains billions of yeast cells and adding just a few more isn't going to make much difference. What recipe did you use? Extracts?

hector 01-21-2012 05:05 PM

Quote:

Originally Posted by RM-MN (Post 3690217)
You can repitch if you want to but if there are no more fermentables in the beer it won't do anything. What recipe did you use? Extracts?

By my previous batches the O.G. was 1.050 and F.G. was 1.020 .

They were brewed using light DME , bittering Hops and distilled water .

The batch which is now fermenting , started from 1.052 . I used light DME , Crystal malt , bittering Hops and spring water for brewing this batch .

My DME contains 64% Maltose .

Hector

NordeastBrewer77 01-21-2012 05:19 PM

Quote:

Originally Posted by hector (Post 3690802)
By my previous batches the O.G. was 1.050 and F.G. was 1.020 .

They were brewed using light DME , bittering Hops and distilled water .

The batch which is now fermenting , started from 1.052 . I used light DME , Crystal malt , bittering Hops and spring water for brewing this batch .

My DME contains 64% Maltose .

Hector

many times extract brews stop around 1.02. it's not a yeast issue, it's because of the extract. repitching will only add more yeast if this is the case, yeast that won't have any sugar to ferment because the beer is already fermented out as far as it can.

hector 01-21-2012 05:36 PM

Quote:

Originally Posted by NordeastBrewer77 (Post 3690866)
many times extract brews stop around 1.02. it's not a yeast issue, it's because of the extract.

The attenuation of S-04 is 70-75% .

As I said , my DME contains 64% maltose and there should be about 20% sucrose as well .

So , I think there is enough fermentable sugar available for the yeast to ferment down to 1.012-1.014 .

Hector

pabloj13 01-21-2012 05:39 PM

Quote:

Originally Posted by hector (Post 3690921)
The attenuation of S-04 is 70-75% .

As I said , my DME contains 64% maltose and there should be about 20% sucrose as well .

So , I think there is enough fermentable sugar available for the yeast to ferment down to 1.012-1.014 .

Hector

That's assuming none of it got caramelized during the boil. If it gets altered it some of it becomes unfermentable.

hector 01-21-2012 05:45 PM

Quote:

Originally Posted by pabloj13 (Post 3690932)
That's assuming none of it got caramelized during the boil.

I use the "late addition method" .

30% of the DME at the beginning and the rest for the last 15 minutes .

Do you still think that it could be because of caramelizing ?!

Hector

NordeastBrewer77 01-21-2012 05:53 PM

Quote:

Originally Posted by hector (Post 3690921)
The attenuation of S-04 is 70-75% .

As I said , my DME contains 64% maltose and there should be about 20% sucrose as well .

So , I think there is enough fermentable sugar available for the yeast to ferment down to 1.012-1.014 .

Hector

actually, the atten % of 04 is closer to 74-80%, but your extract is 64% fermentable if it's not boiled. assuming caramelization was limited in the boil, your wort was around 64% fermentable, take say 75% attenuation from s-04, and there's no way you're gonna hit 1.012. something like 1.018-1.02 seems much more likely with an extract beer using the ingredients you are. even with the yeasts that are known beasts, like safale, i regularly find that my extract brews stop in the high teens maybe 1.02. it's just how it goes with many extracts.

hector 01-21-2012 06:00 PM

Quote:

Originally Posted by NordeastBrewer77 (Post 3690996)
even with the yeasts that are known beasts, like safale, i regularly find that my extract brews stop in the high teens maybe 1.02. it's just how it goes with many extracts.

If that's really so , what is the best way to reach 1.012-1.014 with an extract batch ?

By the way , my previous batches always tasted watery .

Hector

NordeastBrewer77 01-21-2012 06:18 PM

Quote:

Originally Posted by hector (Post 3691040)
If that's really so , what is the best way to reach 1.012-1.014 with an extract batch ?

By the way , my previous batches always tasted watery .

Hector

i'd say the best way to get a low FG with extract is to use fresh, quality DME. doing late extract additions is also a good idea. when i brew PM i add all the extract late or at flameout. when brewing with all extract, i add half at the beginning and half at flameout. don't get me wrong though, alotta times with extract brews they just stop in the high teens, even when you do everything you can to ensure fresh extract and limit caramelization in the boil. the high FG with many extract brews is actually one of the main reasons i started brewing PM beer most of the time.
as far as the watery taste, couldn't tell ya for sure. some of the things that cause thin/watery brews are low OG (like just not enough in the malt bill to flavor the beer), over carbonation can make beers thin and water-y, a overly low FG can make a beer seem thin (but you're posting about high FGs, so i doubt its that). it could also be the water you're using, are the brews water-y or are you actually tasting your water in the beer? (like does the beer taste a lot like the water you use?)


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