Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Repitching S-04 ?!

Reply
 
LinkBack Thread Tools
Old 01-21-2012, 01:03 PM   #1
hector
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Last Station
Posts: 666
Liked 8 Times on 8 Posts
Likes Given: 5

Default 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

__________________
hector is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2012, 01:18 PM   #2
RM-MN
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: Solway, MN
Posts: 6,545
Liked 724 Times on 608 Posts
Likes Given: 229

Default

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?

__________________
RM-MN is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2012, 05:05 PM   #3
hector
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Last Station
Posts: 666
Liked 8 Times on 8 Posts
Likes Given: 5

Default

Quote:
Originally Posted by RM-MN View Post
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
__________________
hector is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2012, 05:19 PM   #4
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
Feedback Score: 7 reviews
 
NordeastBrewer77's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Minneapolis, Minnesota
Posts: 7,933
Liked 1075 Times on 783 Posts
Likes Given: 3977

Default

Quote:
Originally Posted by hector View Post
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.
__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
NordeastBrewer77 is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2012, 05:36 PM   #5
hector
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Last Station
Posts: 666
Liked 8 Times on 8 Posts
Likes Given: 5

Default

Quote:
Originally Posted by NordeastBrewer77 View Post
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
__________________
hector is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2012, 05:39 PM   #6
pabloj13
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Durham, NC
Posts: 1,553
Liked 90 Times on 78 Posts
Likes Given: 109

Default

Quote:
Originally Posted by hector View Post
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.
__________________

Kegged Two Hearted, Dragonmead Final Absolution
Bottled Robust porter, Founder's Breakfast Stout, Ommegawd Hellepin, Ed Wort's Apfelwein
RIP Snake Dog IPA, Biermuncher's OktoberFAST, Falconer's Flight IPA, Two-Hearted clone (Culturing Bell's Yeast), Noberon wheat, Skeeter Pee using dry yeast, Smooth Oatmeal Stout


Simple and easy wort aeration - Harvest yeast from your blowoff - Homebrew Spicy Mustard
pabloj13 is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2012, 05:45 PM   #7
hector
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Last Station
Posts: 666
Liked 8 Times on 8 Posts
Likes Given: 5

Default

Quote:
Originally Posted by pabloj13 View Post
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
__________________
hector is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2012, 05:53 PM   #8
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
Feedback Score: 7 reviews
 
NordeastBrewer77's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Minneapolis, Minnesota
Posts: 7,933
Liked 1075 Times on 783 Posts
Likes Given: 3977

Default

Quote:
Originally Posted by hector View Post
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.
__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
NordeastBrewer77 is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2012, 06:00 PM   #9
hector
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Last Station
Posts: 666
Liked 8 Times on 8 Posts
Likes Given: 5

Default

Quote:
Originally Posted by NordeastBrewer77 View Post
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
__________________
hector is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2012, 06:18 PM   #10
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
Feedback Score: 7 reviews
 
NordeastBrewer77's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Minneapolis, Minnesota
Posts: 7,933
Liked 1075 Times on 783 Posts
Likes Given: 3977

Default

Quote:
Originally Posted by hector View Post
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?)
__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
NordeastBrewer77 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Washing Vs. Repitching i4ourgot Fermentation & Yeast 9 01-19-2012 04:34 AM
Repitching emjay Fermentation & Yeast 10 01-21-2011 12:44 PM
Repitching yeast jagg Fermentation & Yeast 6 10-16-2010 06:52 PM
Repitching help OneToothBrewingCompany Fermentation & Yeast 1 10-08-2010 01:24 AM
Repitching Limits markcubed Fermentation & Yeast 6 09-02-2009 03:46 AM