I was given the wrong information on a yeast and I am curious on how it affect my brew. I usually use S-05 but was talked into S-04. I am brewing a light ale with 7lbs of 2 row, 1lbs honey malt, .25lbs biscuit. .5 ounce cluster and .5 ounce liberty in a 60 minute boil. Fermenting at 66 degrees
Wrong yeast
- Thread starter bowser220
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S-04 is an English yeast, if you want it to be neutral keep it as cold as you can, around 60F. I use it at 62-64F for English pales. Don't use it above 65F.
It drops like a rock, it makes a very pretty beer. A lot of people use it for that reason.
It drops like a rock, it makes a very pretty beer. A lot of people use it for that reason.
Both yeasts produce a crisp, clean beer. Both have medium flocculation. You should be fine. You might get a little more of a British yeast flavor in the beer, but otherwise it will not adversely harm your beer.
It will be fine if you keep it around 62-64*F (beer temp, not air) for the first 4-5 days before letting it come up to finish at 67-68*F.
As an English style yeast, it should compliment the honey malt and biscuit quite nicely.
As an English style yeast, it should compliment the honey malt and biscuit quite nicely.
I've never used S-04 (I rarely use dry yeast), but I tend to like English strains fermented around 66-68. Then again, I'm doing English styles and trying to coax a lot of English yeast character out of them.
In your case, I'd say that much of your ester character is already formed. I would just let it ride as is.
In your case, I'd say that much of your ester character is already formed. I would just let it ride as is.
Cold crashing isn't going to change the flavor profile, but rather force yeast to flocculate to make clear beer faster. When you're dealing with a highly flocculant strain like most English strains, it's probably not necessary.
Yes. It will help clarify the beer, firm up the trub layer in the bottom of the fermenter plus you'll end up with less yeast trub in the bottom of each bottle.
After it's hit FG and stayed there a few days, simply drop the temp to 35-36*F and leave it there for 5-7 days. Rack it cold into the bottling bucket or keg. When you use a priming calculator, input the same temp (highest seen during fermentation) that you would have had you not cold crashed it. After priming, give it a gentle stir with a sanitized plastic spoon to make sure that the sugar is evenly distributed throughout the cold beer. Bottle it cold. It will warm up within a few hours and begin the carbonation process.
Yeah, a whole pound is quite a lot in a 5-gallon batch. About twice what I typically use.
I personally wouldn't try to dry hop in an attempt to try and cover up a fruity smell noticed during ferment.
Dryness? Hasn't reached FG? Those two observations sort of don't go together..
I'd let it ride at this stage and leave it alone for another week.
Dryness? Hasn't reached FG? Those two observations sort of don't go together..
I'd let it ride at this stage and leave it alone for another week.
