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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Safbrew S-33
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Old 11-02-2012, 11:53 PM   #11
Bradinator
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One 4 gallon recipe, 4x 1 gallon fermenters. Same amount of time as an all grain batch...

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Old 11-03-2012, 12:15 PM   #12
akglyd
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Yea, still don't have that space...

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Old 01-09-2013, 11:56 PM   #13
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THEEEE WORST!! crapped out at 1.030! from a OG 1.055. never will i use this again.

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Old 01-10-2013, 12:21 AM   #14
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Brewing a Belgian Ale using this yeast at the moment.

OG was 1.077 on Dec 26th, measured SG of 1.020 yesterday. Started off fermentation in the low 60s for a few days then up to 68 for a couple more before ramping up to a constant of about 74* since then. Tasted the SG sample and it was pretty good

Oh yeah, the s-33 had an expiry/use by date of March 2012 and had been sitting in my fridge for a long time, honestly can't remember when I got this stuff but it must have been around the end of 2011 Luckily, there were two packs as mrmalty was telling me that I needed about 1.7 packs to make up for the decrease in viability due to age plus the gravity of the wort. rehydrated both packs so maybe slightly over pitched, and it was, again, another volcanic krausen.

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Old 01-10-2013, 07:05 AM   #15
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Not a Belgian yeast, it is the old Edme strain.
http://www.homebrewtalk.com/wiki/index.php/Dry_yeast
Not a lot of phenolic or estery flavor if you ask me. Doesn't flocculate well, didn't have any trouble with a high FG myself, and most poorly flocculating yeasts are generally good at attenuation. Nothing special, don't expect anything great from it.

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Old 02-01-2013, 01:09 PM   #16
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I brewed an english barleywine last year (OG: 1.092 - FG: 1.025) with a lot of caramel malt, the resulting wort was very fermentable. At the primary, in a week it goes from 1.092 to 1.035, the second week it reach 1.033 and stuck for 1 month at this point. When moved to secondary for a 2 month maturating it was measured hiting 1.025, fine by me. Considering that the batch had 5gal and IBU = 54 and I've just used 1 package not hydrated with 2 spoons of yeast nutrient, I'm very pleased with the S-33 final job. The beer is completely round, no diacetyl, no harsh alcohol, sweet malt aroma and great fruit taste. A little more sweetier than bitter, still on BJCP. Next brew of barleywine I'll definetely use 2 packages and less caramel malt. Obs.: I was not concerning too much for the fermentation temp, I suppose that it occured major part at 22~24ºC (72~75ºF).

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Old 08-21-2013, 12:05 AM   #17
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I am doing a "yeast off" between S-33 and Wy 1388 using 10.5 lbs of LME, and 3 oz of saaz...

The Wyeast 1388 fermented like crazy for 3-4 days... the S-33 was a bubbling a lot less.

The Wyeast eventually slowed so I raised the temp from 68 to 72... that got the wyeast 1388 going again... the S-33 looked either done or just slow. I had a big CO2 bulge on the bucket top with the Wyeast 1388... the S-33, no bulge (thats what she said!)

After the wyeast 1388 slowed again 10 days in, I raised it to 76 degrees... it it started up again. The S-33, not anything noticeable (keep in mind I am blind to the buckets).

At 3 weeks I am debating if I should pop the lid and do a gravity check or just let it ride another week to 4 weeks total.

Should I raise the temp to 79?.

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Old 04-25-2014, 11:15 AM   #18
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Old thread, I know.
I made an 1.111 OG english barley wine a week ago and S-33 got it to 1.037 in 36 hours at 62f outside temp. It is a 15l (4 gal) batch. I made a two stage starter, first was 1/2 gallon with 1 dry pack stirred for 2 days, the second was 1/2 gallon with all the yeast from the first one, stirred for 2 days too.
Three hours after pitching there was a thick layer of foam (like 2 inches), 24 hours after pitching the foam was really huge, like 3 times bigger than I usually get from a 10 gallon batch of medium strong ales. At 36 hours there was absolutely no foam, just some floating trub, so I took that reading. Hope it will slowly drop to at least 1.030 during secondary.
I can not comment on a taste yet but I know that this is made using S-33 and it is really a delicious one.

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