Found this thread searching for S-04 and Bubble Gum:
https://www.homebrewtalk.com/f37/safale-s-04-alc-tolerance-106048/index2.html#post6659599
But decided to start a new one as this is really a bit of a tangent.
My ferment is now giving off bubble gum aroma (this appeared during the 2nd week of primary, after I moved it from cold basement (13 C Ambient) up to another room (17 C ambient) - the move was on around day 7..and I was hoping to kick start a bit more activity and make it work further on the high OG , but I realise now that that was probably a mistak!).
Bill Notes - I used S-04, Crystal Rye, Crystal Malt, a bit of Biscuit Malt and mostly Wai-Iti hops, on top of a majority Munich MAlt bill (all grain, high gravity) - so it was always going to have a sweet + fruity balance anyway. I rehydrated in warm water for half hour with a small amount of brewers sugar, and it got pretty hard going in that jar - then Pitched into warm ort around 22 C. The ferment remained around 20 for the first few days, which I assumed was OK as the yeast packet said good between 12 and 25, and best between 15 and 22 or something,
Question 1 - Is it possible to get a bubblegum smell but not the taste? (wishful thinking)..
Question 2 - IF there is bubble gum ester (Ethyl Butyrate) is that something that may get removed a bit over another couple of weeks, whilst the yeast cleans up after itself? If so I will avoid racking into a secondary vessel and leave it go keep going.
Question 3 - assuming he temp change was to blame, I am guessing that moving it back to the colder room now 4 days later will not help much...correct?
Lesson learned: Do more research, and next time I wont move the vessel, + I will try to pitch lower and also maintain a cooler 15 /16 C temp)
https://www.homebrewtalk.com/f37/safale-s-04-alc-tolerance-106048/index2.html#post6659599
But decided to start a new one as this is really a bit of a tangent.
My ferment is now giving off bubble gum aroma (this appeared during the 2nd week of primary, after I moved it from cold basement (13 C Ambient) up to another room (17 C ambient) - the move was on around day 7..and I was hoping to kick start a bit more activity and make it work further on the high OG , but I realise now that that was probably a mistak!).
Bill Notes - I used S-04, Crystal Rye, Crystal Malt, a bit of Biscuit Malt and mostly Wai-Iti hops, on top of a majority Munich MAlt bill (all grain, high gravity) - so it was always going to have a sweet + fruity balance anyway. I rehydrated in warm water for half hour with a small amount of brewers sugar, and it got pretty hard going in that jar - then Pitched into warm ort around 22 C. The ferment remained around 20 for the first few days, which I assumed was OK as the yeast packet said good between 12 and 25, and best between 15 and 22 or something,
Question 1 - Is it possible to get a bubblegum smell but not the taste? (wishful thinking)..
Question 2 - IF there is bubble gum ester (Ethyl Butyrate) is that something that may get removed a bit over another couple of weeks, whilst the yeast cleans up after itself? If so I will avoid racking into a secondary vessel and leave it go keep going.
Question 3 - assuming he temp change was to blame, I am guessing that moving it back to the colder room now 4 days later will not help much...correct?
Lesson learned: Do more research, and next time I wont move the vessel, + I will try to pitch lower and also maintain a cooler 15 /16 C temp)
Last edited: