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Old 10-27-2012, 08:18 PM   #71
Denny
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Quote:
Originally Posted by obliviousbrew View Post
i really hate s-33
+1.060
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Old 10-27-2012, 08:25 PM   #72
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That and s-23 made the worst two beers that Ive ever made. I almost give up on fermentis because of those two but found out that US-05 works pretty good for me

 
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Old 10-28-2012, 04:19 AM   #73
Denny
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Quote:
Originally Posted by Obliviousbrew View Post
That and s-23 made the worst two beers that Ive ever made. I almost give up on fermentis because of those two but found out that US-05 works pretty good for me
S-23 is the only yeast I've ever found that I like less than S-33.
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Old 10-28-2012, 05:18 AM   #74
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I'm drinking a witbier with yuzu and Ginger concentrate additions that I fermented with s-33, at about 74-76f. Four weeks in primary and it's only been in the bottle for 10 days so far but really good carbonation, great head retention and I'm really enjoying the flavours and aromas

There's definitely a hint of banana, some spice from the Ginger plus a little citrus from the yuzu and the hopping is just right. Will definitely brew again with s-33 but am also keen to give t-58 a try, too.

 
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Old 04-26-2014, 01:11 PM   #75
ao125
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Quote:
Originally Posted by fuhmon View Post
I brewed a Belgian Pale Ale OG 1056 on saturday. pitched at 68f.
Sunday morning krauzen was up 71F. Today (monday) i come home from work to a fallen krauzen and i can detect some sulfur / rotten eggs going on. Anyone come across sulfur notes during fermentation on s-33 ?
I made a cider out of S-33, and it had almost undrinkable levels of sulfur that never went away.
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Old 04-29-2014, 01:20 AM   #76
froghat
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I made a Belgian strong with s33 using maple sap as my strike water. Primaried for a month and force carbed over a couple of weeks. Then I poured a pint of cloudy sickly sweet bananay bs. Next I complained to my wife how bad a beer I made and how I felt like I wasted 10 gallons of maple sap. I brought a couple of growlers to a party to trick people into helping empty the keg and got quite a few complements that I wasn't expecting from beer drinking types. Now I wish I had those couple of gallons back to bottle age. The moral is s33 needs the secret ingredient of time to not taste like sweet rotten banana swill.

 
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Old 04-23-2016, 03:48 PM   #77

Little necro-threadopoly...

I was reading this thinking how many people had problems with this strain as a result of under pitching?

I just made a beer and double pitched rehydrated S-33.

I checked my pitching rate with Mr malty... I think I'm good. Said I need 1.3 packs at 1.075.

I pitched two so I'm good up to 1.123

I'm getting a lot of banana ester or smells from the air lock.... LOL



http://www.homebrewtalk.com/showthread.php?t=580212

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Old 04-23-2016, 03:54 PM   #78
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I'm about to use S-33 in a malt gingerale, where a little under-attenuation will be a good thing.

I have used its cousin T-58 a few times; in a modest-gravity wheat beer it was awesome. In a high-gravity beer it was a disaster (the finished beer tasted sweeter than the wort that I started with, even tho' the gravity had dropped to 1.020) Maybe S-33 should be used in low gravity British beers for best effect, even if it does have a high alcohol tolerance.
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Old 07-03-2016, 06:31 AM   #79
William656
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Brewed a 10 gallon batch of a Saison and pitched 5 gallons with T-58 and the other 5 gallons with S-33.

14lbs Castle Pilsner
1lb White Wheat
1lb Acid Malt
3lbs Munich
1lb Carafoam
3lbs Beet Sugar

Mashed at 148 degF for 3 hours (went shopping). 74% efficientcy. Boiled for 90 mins.

https://1drv.ms/i/s!AoNJ9IUbtwrbiC2XVS2ap5jEZKrv

OG 1.060

3oz Tradition for 60 mins (4.4%)
1oz Hallertauer for 20 mins (1.6%)
Irish moss, 11 grams bitter orange peel, and 10 grams coriander seed for 10 mins
1oz Hallertauer for 5 mins (1.6%)

Chilled to 70 degF with counterflow circulating ice water. Rehydrated both yeasts in boiled and chilled water. Used one sachet each. 11.5 grams. Pitched and aerate by shaking the plastic buckets I used. Set the fermentation chamber at 68 degF and let it ferment for one week until today. Fermentation was rocking like crazy when I first checked 12 hours later on both strains.

As of today:

T-58 was at 1.008

https://1drv.ms/i/s!AoNJ9IUbtwrbiGQrddg0KqzsgpSm

and S-33 was down to 1.010.

https://1drv.ms/i/s!AoNJ9IUbtwrbiGgeaRCinlfm3tRn

T-58 had a delicious, well balanced spicy, clove, fruity flavor with apricots and slight bubblegum that worked very well.

EDIT: Forgot to mention this really pleasant MILD tartness this yeast brought out. I didn't put much acid malt in the mash and it's subtle, but wonderful.

S-33 also tasted very delicious. More fruity with stone fruits and very light spicing. Both very pale and still super cloudy. Very effervescent. Ramped temp up to 72degF.

EDIT: No impression of tartness.

I think they are both going to turn out very well. These aren't over the top Belgian flavors, but I also kept the temp at 68. The T-58 had quite a bit more of that bubble gum/clove with very slight banana which I thought was very good, just the right amount. The S-33 was fruitier and had less Belgian character. Very subtle, but there. I really liked it too.

FWIW, I've been brewing for 16 years and mostly relied on liquid cultures. I live in a place that's really remote and gets wicked hot in the summer so shipping liquid cultures won't work. Really playing around with the dry yeast just to see if they are viable options. I'm surprised there are so many nay sayers regarding the S-33, but for me, I think this beer will be very good and so far, I would not hesitate to use it again. It would probably also work real well in a Golden Strong.

 
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Old 07-03-2016, 11:24 AM   #80
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I am also using dry yeasts. I look forward to seeing your finished beers and reading your tasting notes.
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