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Old 08-29-2011, 08:59 AM   #1
DannyD
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Jul 2011
Polokwane, Limpopo
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So I made a Cal -commen type beer with pale malt and 25% corn adjuct, and used S-04. SG was 1.045 finnished @ 1.012, Used A Hallertau hybrid (called US- 4/78 )1oz @ 60
I recon the fermentation temp was stable @ 19 C
Bottle conditioned with sugar 2,5 weeks @ 15C

The thing is it has a distincte citrus flavour?
what can it be?
Dont think its the hops because it did not taste like that in other experimental batches?
IS it still just "green"?

 
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Old 08-29-2011, 11:15 AM   #2
mlg5039
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Aug 2010
Lincolnton, NC
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Its probably a combination of still being green and esters from the s-04 yeast. That yeast is not a clean fermenting yeast and is more intended for English style beers where fruity esters are desired.
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Old 08-29-2011, 12:31 PM   #3
DannyD
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Good example for a clean fermenting Fermentis yeast........?

 
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Old 08-29-2011, 12:46 PM   #4
hector
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Quote:
Originally Posted by mlg5039 View Post
Its probably a combination of still being green and esters from the s-04 yeast.
I've always used Safale S-04 for my pale ales and never had estery flavors .

19 Degrees C is a good temperature for this yeast strain . It will produce such flavors at around 24C and above .

Hector

 
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Old 08-29-2011, 01:26 PM   #5
makomachine
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Jun 2011
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Never used S-04 before, so cant speak to whether that's a characteristic or not. I would think you are ok with fermentation temp of 19C / 66F. S-05 is clean fermenting though from the one time I used it in a cream ale.
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Old 08-29-2011, 01:39 PM   #6
1ratdog
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try wyeast 2112. great results.
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Old 08-29-2011, 01:45 PM   #7
Gduck
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May 2011
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Quote:
Originally Posted by DannyD View Post
Good example for a clean fermenting Fermentis yeast........?
S-05 is a very clean fermenting yeast. Probably the cleanest dry yeast on the market.

 
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Old 08-29-2011, 01:55 PM   #8
DannyD
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Quote:
Originally Posted by hector View Post
I've always used Safale S-04 for my pale ales and never had estery flavors .

19 Degrees C is a good temperature for this yeast strain . It will produce such flavors at around 24C and above .

Hector
Well this in also interesting, but how would you interpret Fermetation temp, or what do most people refer to: the temp of the beer or the temp in the "closet"?

 
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Old 08-29-2011, 02:32 PM   #9
hector
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Quote:
Originally Posted by DannyD View Post
how would you interpret Fermetation temp, or what do most people refer to: the temp of the beer or the temp in the "closet"?
"Fermentis" recommends fermenting at 15-24C with S-04 .

I always keep my ambient temperature at 19C and I've never had estery flavors .

Hector

 
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