Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Safale S-33 Experience
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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
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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
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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
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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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