Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > S-04 or Notty for my ESB?
View Poll Results: Which Yeast?
S-04 36 64.29%
Nottingham 20 35.71%
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Old 02-07-2009, 02:48 AM   #1
Coastarine
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Default S-04 or Notty for my ESB?

I'm brewing the ESB from brewing classic styles. I know the dry yeast recommendation in the book is S-04, which I have on hand, but I have had poor attenuation from S-04 (60-63%). I think that decent attenuation is probably important for an ESB for the same reasons that it is for an IPA.

edit: Brewing tomorrow (Sat the 6th)


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Old 02-07-2009, 03:03 AM   #2
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I love nottingham yeast, and it gets my vote. Attenuates well, starts fast, and is a bit cheaper than safale products.


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Old 02-07-2009, 03:04 AM   #3
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What's the recipe? There is no reason s-04 shouldn't attenuate to about 72%. What temp are you mashing? I voted s-04 because you do want to leave some sugars an have those nice esters it would provide. I've read that dry yeasts don't need the wort to be aerated, but I always do it anyway, and have had no problem with s-04 finishing.
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Old 02-07-2009, 03:07 AM   #4
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US-04 is the far better choice for an ESB; Nottingham will finish too dry and clean, and the beer will seem too thin. You need the fruitiness of an English ale yeast with lower attentuation for bitters.

You should be able to get higher attenuation from US-04 as KingBrianI indicated.

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Old 02-07-2009, 03:21 AM   #5
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I'm going to try the 04 then and mash lower (150). My O2 stone came in today so that might help.
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Old 02-07-2009, 03:22 AM   #6
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S-04 ftw!

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Old 02-07-2009, 03:22 AM   #7
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Totally agree with the last 2 [edit 4] posts

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Old 02-07-2009, 04:36 AM   #8
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i say s04 as well, but the 6th is today. you better get your ass to work!
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Old 02-07-2009, 01:55 PM   #9
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Quote:
Originally Posted by Coastarine View Post
I'm going to try the 04 then and mash lower (150). My O2 stone came in today so that might help.
That is the yeast for my house bitter.
You mash that at 150 and oxygenate properly you better throw some carapils in there for body

My latest bitters have attenuated to:
76 (overnight mash)
72
74
72

Are you warming the beer up after primary subsides?
The yeast really benefits from that
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Old 02-07-2009, 02:09 PM   #10
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Quote:
Originally Posted by Coastarine View Post
I'm going to try the 04 then and mash lower (150). My O2 stone came in today so that might help.
150-152 is a perfect mash temp for bitters. Brew on, my friend, brew on!


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