robertjohnson
Well-Known Member
I've been having problems with off-flavors from S-04. It tastes dirty and musty, almost like dry-rotted wood. It's the same exact flavor in only the batches fermented with this yeast and get more noticeable during the conditioning process. I even split a batch three-ways to check on yeast flavors and only this yeast produced them. I could describe all other controls I've used to isolate the flavor, but suffice it to say that it's definitely the yeast, not infection and not oxidation or anything else. So, what's up?
I've usually fermented this in the 67-71 range. It's a little high, but it didn't take off at all for me below 65 until I brought it back up to temperature. Others in the thread have said they've had success below 65, so I'm wondering what's up with my yeast handling...
I cool down boiled water to around 86-92, pitch the yeast into it according to the mr malty calculator, wait a while, then gradually add wort to bring them into equilibrium at my fermentation temps. I do the same thing for every yeast and feel like I've got the process nailed. Works for everything else. What else could it be with this yeast? I've heard Jamil say certain yeasts work better for certain set-ups but, come on, wood fungi!?!?
I've usually fermented this in the 67-71 range. It's a little high, but it didn't take off at all for me below 65 until I brought it back up to temperature. Others in the thread have said they've had success below 65, so I'm wondering what's up with my yeast handling...
I cool down boiled water to around 86-92, pitch the yeast into it according to the mr malty calculator, wait a while, then gradually add wort to bring them into equilibrium at my fermentation temps. I do the same thing for every yeast and feel like I've got the process nailed. Works for everything else. What else could it be with this yeast? I've heard Jamil say certain yeasts work better for certain set-ups but, come on, wood fungi!?!?