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Old 10-12-2011, 12:28 PM   #1
Feb 2010
Lincoln, United Kingdom
Posts: 949
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Is it just me? Each time I use S04 it seems to crap out if the temperature goes under 65F. I love dry yeast but it seems to be hard to get a clean profile and a dry beer with this stuff.

I use pure o2 and never have this problem with any other yeast.

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Old 10-12-2011, 01:04 PM   #2
beergolf's Avatar
Jan 2011
collingswood, nj
Posts: 6,052
Liked 1239 Times on 844 Posts

The recommended lower end of the temp range for that yeast is 59 degrees. Most that use it like to keep it in the low 60's for better flavor.

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Old 10-13-2011, 04:57 AM   #4
bwomp313's Avatar
Apr 2009
Kingston, NY
Posts: 1,184
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I've also used it in the low 60's many times with no problems at all

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Old 10-13-2011, 02:44 PM   #5
Aug 2009
Atwater, OH
Posts: 4,317
Liked 56 Times on 53 Posts

If you're having issues with it dropping out then I suspect your temp is dropping lower than 65. Either that or your pitching too warm. I've found that with S-04 if you drop your temps more than a couple of degrees then it likes to floc out.

I pitch at 60-63 then ferment at 63 for 4 days. After that I ramp the yeast up 1.5F every day until I'm up to 76-78F. Then I start bringing my temps down and cold crash. Never had a problem with S-04 using this method.

Hope this helps.
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And I'd like to see my 1.080 beers ready from grain to glass in a week, and served to me by red-headed twin penthouse pets wearing garter belts and fishnet stockings, with Irish accents, calling me "master luv gun," but we can't always get what we want can we? :)

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Old 09-22-2013, 04:19 PM   #6
Jul 2013
Posts: 34
Liked 1 Times on 1 Posts

I used it a couple of times. The first one in a Bitter, 20 Celsius, fermentation stuck @ 1016. Bottled after 18 days. A *little bit* carbonated, but I did 2.0 CO2 vols ...it continued to eat the wort, IMO
Second one, an Irish Stout, 20 Celsius, stuck fermentation @ 1013 for two/three days (after two weeks of fermentation). Left another couple of days, reached 1011
On Deck: Dry Stout 'Guinness Original Clone' - Black IPA 'No More'
Primary: APA 'SR Pale Ale Clone'
Secondary: Stout 'SR Stout Clone'
Bottled: Strong Bitter 'Milord' - APA 'Pizbul Mate'

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Old 09-22-2013, 04:37 PM   #7
Jun 2012
South East Massachusetts
Posts: 931
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Is it old? The only time this happened to me was from using expired yeast.

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Old 09-22-2013, 04:40 PM   #8
Jun 2010
Posts: 5

I got to say I like S04.
I just made an all grain IPA with a 1.070 SG, and its down to 1.014 in 2 days. I used 1 pack S04 and 1 pack Nottingham. This was fermented at 68F.

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