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Old 04-22-2011, 03:55 PM   #1
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Default Safale Products (WB-06 - S-33)

Ok I've read a few threads on WB-06, but noticed that most of them are from 2007-2009. I have come to love Safale dry yeasts. I use US-05 on almost every "safe" brew that I do. I also like to change it up a little bit and use the 04.

But I wanted to experiment more with the Safale line up.

I currently have in stock

WB-06
T-58
S-33

A little later today I'd like to do a American Wheat.

The grail bill is pretty simple.

4lbs 2 row
4lbs White wheat.
.5 Cara-pils
.5 Vienna

From what I understand (T-58) is more for christmas holiday brews. It has a little spicyness to it. (S-33) is an "all purpose ale", but aren't they all. What difference would I find between the (US-05) and the (S-33)? And lastly, any new experiences on the (WB-06)? My origional intentions were to throw some of the 06 in my wheat I'm doing today, but everyone says that it produces banana/clove flavors. The banana I wouldn't mind. I think that would add to my summer brew intentions, but I HATE the clove taste in beers. My example would be the popular (hacker pschorr). If by clove taste do they mean hacker pschorr? I'm not a fan of that beer.

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Old 04-22-2011, 04:21 PM   #2
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bump

I believe folks use T-58 for belgians as well. I notice the selection of dry yeast seems to be improving and I'd like to give some others a try as well, particularly with 10 gallon batches.

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Old 04-22-2011, 04:49 PM   #3
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Yes that's my biggest problem. I'm holding onto 4 different types I can pitch today.

US-05, S-33, T-58, or WB-06.

I guess what I'm shooting for is a mild wheat.

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Old 04-22-2011, 06:30 PM   #4
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I'm going to split a ten gallon batch today between 05 and 04 (or T-58, haven't decided yet).

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Old 04-22-2011, 11:40 PM   #5
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Ok so I decided on the S-33. I just couldn't bare a brew with too much of that clove taste. Let me know how your split batch turns out. This will be my first time with the 33 so I'll report back in a few weeks.

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Old 04-23-2011, 01:16 AM   #6
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I like all the Fermentis line, with the exception of WB-06 - and that's because I haven't yet used it.

T-58 is about as close as you're going to get to a Belgian dry yeast. It's performed well for me.

S-04 is my "house" British strain. I find it throws more fruity esters than S-05. S-05 is my "house" Yank strain, because S-05 is a clean-fermenting workhorse.

Please do let us know how S-33 ends up for you.

Cheers,

Bob

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Old 04-23-2011, 01:36 AM   #7
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S-33 is probably my least favorite ale yeast so far. Terrible flocculator, and didn't care for the flavor profile.

I've used WB-06 twice, in different hefe recipes. The beers didn't quite knock my socks off, but they were very nice.

I like S-04. Great British yeast, just have to be careful, because it conks out if the temperature drops below the low-to-mid 60s. I actually like to blend it with Nottingham.

T-58 is a great yeast. It's a Belgian strain, but it produces peppery/spicy esters, not fruity esters.

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Old 04-23-2011, 02:57 PM   #8
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9:00am the morning after. S-04 is rockin' like a champ, US-05 is still sleeping. I pitched about 12 hours ago. I decided against the warm slurry and pitched dry after aerating.

FWIW, I realize the S-04 will not be to style with all that PNW late addition hops and a fruity yeast.

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Secondaries - Sunday Night Hoppy Pale Ale
Lagering in Kegs - None

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Bottled: Oaked Bourbon Porter
Planned: Baltic Porter
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Old 04-23-2011, 05:36 PM   #9
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I brewed a pretty good Wit with T-58.

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Old 04-23-2011, 07:18 PM   #10
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S-33 is the old EDME strian. It's a low attenuator and can get fruity with warmer temps. I use it a sweet stout with excellent results.

I use T-58 as my bottling strain. I used it in some schwarzbier wort once and it was pretty good. I fermented it at about 59F. It had some pepper notes.

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