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Home Brew Forums > Home Brewing Beer > General Beer Discussion > S04 vs Irish Ale Yeast
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Old 03-04-2009, 05:55 PM   #1
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Default S04 vs Irish Ale Yeast

I am just curious if anyone would know how close these two yeasts are in characteristics or in differences for that matter. I see a lot of reciepes that call out for Irish Ale yeast and was wondering (to save money) if S04 would give me the same profile.

I suspect that it would, but would like to hear other opinions.


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Old 03-04-2009, 05:58 PM   #2
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I would say that they are somewhat similar....medium attenuation, will give you some fruity esters. What kind of beer are you making?


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Old 03-04-2009, 06:10 PM   #3
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S-04 is a Whitbread strain. I've never brewed with Irish Ale yeast, but I would think there would be a significant difference.

I tried subbing S-04 for Burton Ale Yeast for the same reason you're looking to... hoping that it would be similar enough to use. No deal, it was a completely different beer (same Ordinary Bitter recipe, only different yeasts). It was good, but not as good.

Give it a shot, though... who knows?... it might turn out great.
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Old 03-04-2009, 06:13 PM   #4
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I was just noticing that a lot of stout reciepes call out Irish Ale yeast and I have also seen some with S04. Was just curious if one could acheive the same thing using the cheaper S04.
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Old 03-04-2009, 06:18 PM   #5
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I've used it twice on stouts, but I also havnt used anything else on stouts. I havnt noticed any esters to say. My ferment temps have been at about 67. It does make a compact cake with no need for secondary. I like it just fine, although the description makes it sounds like it could be used on a variety of ales not just stouts.
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Old 03-04-2009, 06:45 PM   #6
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Quote:
Originally Posted by stagstout View Post
I was just noticing that a lot of stout reciepes call out Irish Ale yeast and I have also seen some with S04. Was just curious if one could acheive the same thing using the cheaper S04.
If you are trying to make a dry Irish stout with dry yeast, my suggestion would be to use Nottingham or even US-05. These will make sure your dry stout comes out dry.

I have used the S-04 in a sweet stout and a porter, and I like it quite a bit in each, but IMO it will not attenuate enough for a dry stout.
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Old 03-04-2009, 07:02 PM   #7
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I made an oatmeal stout with S-04 and it was delicious. The attenuation kinda sucked like Beerific says, but most of that was my fault with mash temps.
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Old 03-05-2009, 04:52 AM   #8
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The Irish Ale yeast produces a noticeable bit of diacetyl that will be lacking in the S-04 ferment. Other than that I think the flavor profile and attenuation are comparable; I'd consider it a reasonable sub.
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Old 03-05-2009, 12:21 PM   #9
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I dont know about flavor profile, but I just checked on my all grain Wheat Stout that i brewed on Sunday with S-04. OG was 1.057, this morning I checked gravity and it was at 1.012. So as for attenuation I think its fine. It was a hell of a fermentation for about 2 days then slowed, but as you can see its already pretty much done. I'll still let her sit for another 3 weeks or so.


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