nutty_gnome
Well-Known Member
I also will not use S-04. That brewhouse pest excels at putting a distinctive twang taste on anything it touches.
stevedasleeve said:People who don't like S04 - hey it's your preference. But there truly is nothing wrong with this yeast. I love it myself and have used it for maybe 1/3 of my almost 100 brews to date. It is different to S05 and different to Nottingham. I hate to be pedantic but duh, yeasts taste different man. So give it a rest why don't you?!
nutty_gnome said:Sorry... Are you new to the interwebs?
Sorry... Are you new to the interwebs?
I have a Hobgoblin clone that (immature, admittedly) tastes a bit like wine mixed with coriander.
Love s04. Just brewed a stout on Saturday it's done already(Wednesday). Clear and tastes great, no off flavors that my admittedly poor palate can detect an I pitched hot, and it even started fermenting within 6 hours while the wort was still over 80
Hey TacoGuthrie, how long does it take till your stouts start to taste right using his yeast?
I tasted my gravity sample last night on my Hobgoblin and it was exquisite. It might drop a few more points but the flavor I've got now is perfect. S-04 continues to be a winner for me.
Ah! I wish I had read this before my last brew. Though I have yet to taste the final product, I stumbled on this and now understand what went wrong. Seems s04 is not the yeast for me because I can use yeasts that work at my fairly stable basement temp of 66-68 just fine. This isn't that s04 is a bad yeast for those with ferm chambers, just not for me. Here's my bad s04 experience. Left this gingerbread stout 3 weeks in primary. Opened the primary for the first time at 3 weeks to rack to secondary. The thing burnt my nose hairs... Oh *** this thing was throwing esters bad. Perhaps one pack was slightly under pitching for 5 gallons at 1.061 someone earlier mentioned an English Ale yeast will throw esters (more so then most strains would) if it is struggling. This wasn't under-pitching enough to need a whole second pack though. So I would have had to buy a second and use half of it, had I known it would be such a struggle for the little guys I would have sent more in. Again, should have done my homework. So under pitched combined with the steady 66deg F - that now I am reading here is 6 degrees to hot. So 10 days in secondary with some vanilla bean, brew partner and I are like man can't wait to smell this gingerbread stout... Me: "BANANA BREAD WTF?" Brew Partner: Oh good you smell it too? I thought I was crazy. Man the esters out did themselves here. We bottled anyway, of course, and in one more week it should be carbed, but I have to say I am scared. It seems for the extra work and monitoring needed with 04 I am going to find a better English yeast. I prefer to pitch and forget, ya know give the yeasties some privacy while they multiply, eat, then go to sleep. Then come in and steal the beer away. We may enter in our intended home brew club competition anyway and call it a banana bread just for a laugh.
LOL, why did I read this post. I just made Common Room ESP last night with the subject yeast, and am at about 64-66 degrees. Hope I don't have a mess on my hands.
Hey TacoGuthrie, how long does it take till your stouts start to taste right using his yeast?
Ah! I wish I had read this before my last brew. Though I have yet to taste the final product, I stumbled on this and now understand what went wrong. Seems s04 is not the yeast for me because I can use yeasts that work at my fairly stable basement temp of 66-68 just fine. This isn't that s04 is a bad yeast for those with ferm chambers, just not for me. Here's my bad s04 experience. Left this gingerbread stout 3 weeks in primary. Opened the primary for the first time at 3 weeks to rack to secondary. The thing burnt my nose hairs... Oh *** this thing was throwing esters bad. Perhaps one pack was slightly under pitching for 5 gallons at 1.061 someone earlier mentioned an English Ale yeast will throw esters (more so then most strains would) if it is struggling. This wasn't under-pitching enough to need a whole second pack though. So I would have had to buy a second and use half of it, had I known it would be such a struggle for the little guys I would have sent more in. Again, should have done my homework. So under pitched combined with the steady 66deg F - that now I am reading here is 6 degrees to hot. So 10 days in secondary with some vanilla bean, brew partner and I are like man can't wait to smell this gingerbread stout... Me: "BANANA BREAD WTF?" Brew Partner: Oh good you smell it too? I thought I was crazy. Man the esters out did themselves here. We bottled anyway, of course, and in one more week it should be carbed, but I have to say I am scared. It seems for the extra work and monitoring needed with 04 I am going to find a better English yeast. I prefer to pitch and forget, ya know give the yeasties some privacy while they multiply, eat, then go to sleep. Then come in and steal the beer away. We may enter in our intended home brew club competition anyway and call it a banana bread just for a laugh.
So, is this just a case of brewers only wanting yeast character if its Belgian? What's wrong with English ale yeast character? Come on,is this just the dreaded yeast snobbery rearing its head?
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