Yeast for Special Bitter: S-04 vs. Wyeast 1275 Thames Valley

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gregdech

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I have both yeasts on hand, just wanted some input/opinions on which is better for english bitters. Looking for any specific traits that make one better than the other in your mind based on experience (flavor, attentuation, flocculation etc.). My planned recipe will be very similar to LaughingGnomeInvisible's Gnaughty Gnome Special Bitter (https://www.homebrewtalk.com/f64/gnaughty-gnome-special-bitter-145350/) if that helps. Thanks in advance for any input.

Cheers,

Greg
 
I find Thames Valley too minerally for my tastes (although plenty of people really like it), so I'd go S-04. Recently I've become very fond of 1968, much softer/maltier than 1275.
 
I'm a huge fan of 1968.

Sorry, no help with comment above. I like 1275, but do find it less fruity than other yeasts. If you like drier, then it's good. No advice for S-04; never used it.
 
S-04 will be far more flocculant and a bit less dry. It also sometimes can provide a "bready" flavor that I enjoy in bitters. 1275 is rather dry and minerally and well-suited for an IPA, brown ale, porter, or stout; where you are looking for a drier yeast.
 

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