Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Extract Brewing > When to use US-05 vs. S-04?
Reply
 
Thread Tools
Old 12-22-2011, 05:00 AM   #1
StophJS
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Grand Rapids, MI
Posts: 312
Liked 3 Times on 3 Posts
Likes Given: 8

Default When to use US-05 vs. S-04?

After brewing several batches with both US-05 and S-04, one distinct thing that I've noticed about the 04 vs. the 05 is that the 04 compacts incredibly well and practically paints itself to the bottom of bottles. So I'm wondering, has anyone found any styles of beer where they really feel the US-05 is a much better choice? Otherwise I might just stick with the S-04 from now on.

Edit: Sorry, wrong forum section.


StophJS is offline
 
Reply With Quote
Old 12-22-2011, 08:16 AM   #2
C-Rider
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
C-Rider's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Wai, Hawaii
Posts: 3,008
Liked 216 Times on 175 Posts
Likes Given: 549

Default

Quote:
Originally Posted by StophJS View Post
After brewing several batches with both US-05 and S-04, one distinct thing that I've noticed about the 04 vs. the 05 is that the 04 compacts incredibly well and practically paints itself to the bottom of bottles. So I'm wondering, has anyone found any styles of beer where they really feel the US-05 is a much better choice? Otherwise I might just stick with the S-04 from now on.

Edit: Sorry, wrong forum section.
I use 04 for British Ales and 05 for American Ales. Never got more technical than that.


__________________
Kaiser Ridge Brewing
-------------------------
Fermenting: Dunkelweizen
Fermenting: SN Celebration Clone
Fermenting:
Bottle Conditioning: German IPA
Bottle Conditioning: Choc/Coffee Stout
Bottled in the refer: SN Celebration Clone
Bottled in the refer:
Bottled in the refer: Am. Pale Ale(3/28)
Bottled in the refer:
Bottled in the refer: Am Imperial Stout(3/11)
Bottled in the refer: GermanImperialStout
C-Rider is offline
 
Reply With Quote
Old 12-22-2011, 02:45 PM   #3
HomebrewMTB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Raleigh, NC
Posts: 408
Liked 10 Times on 10 Posts

Default

You'll get more bready yeast flavor with the S-04 where the US-05 is more clean. You might try Nottingham as well. It floccs well but still fairly clean but maybe not quite as crisp.
HomebrewMTB is offline
 
Reply With Quote
Old 12-22-2011, 03:31 PM   #4
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
Feedback Score: 7 reviews
 
NordeastBrewer77's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Minneapolis, Minnesota
Posts: 7,933
Liked 1082 Times on 788 Posts
Likes Given: 3977

Default

Quote:
Originally Posted by C-Rider View Post
I use 04 for British Ales and 05 for American Ales. Never got more technical than that.
04 attenuates lower and will leave more residual sweetness. Also produces esters typical of English yeast.
05 is pretty clean, attenuates very well, thus drying out the beer.
Both floc pretty well, given enough time, but being English, the 04 will drop like a brick when it's done (or sometimes not quite done).
Hope that helps.
__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
NordeastBrewer77 is offline
 
Reply With Quote
Old 12-22-2011, 03:50 PM   #5
Diver165
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Diver165's Avatar
Recipes 
 
Join Date: May 2010
Location: Huntington, WVA
Posts: 532
Liked 11 Times on 9 Posts
Likes Given: 3

Default

I've never noticed a bready flavor from S-04. I haven't really paid much attention. I like darker beers and it fits my palette. Now on the other hand, I use a lot of S-05 for my american style beers.

I tend to stick with what I like and the Fermentis S-04 and S-05 have worked well for me.

HomebrewMTB mentioned Nottingham. Never tried it in beer, but it makes a kickass cider! I make gallons of it each year. SWMBO and I love the way it always turns out.
Diver165 is offline
 
Reply With Quote
Old 12-22-2011, 04:04 PM   #6
ayoungrad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Tampa, FL
Posts: 1,102
Liked 10 Times on 10 Posts
Likes Given: 1

Default

I previously thought S04 attenuates less than US05. But looking back I get close to 80% attenuation on beers mashed close to 150 with both strains.

I use SO4 if I want a little contribution to the malt/ester profile. But, for some styles like bitters, SO4 is too highly attenuating for me.
ayoungrad is offline
 
Reply With Quote
Old 12-23-2011, 02:17 AM   #7
StophJS
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Grand Rapids, MI
Posts: 312
Liked 3 Times on 3 Posts
Likes Given: 8

Default

Thanks for the responses. I do really love the flocculation of S-04 but I could see how US-05 would be more appropriate for some styles.
StophJS is offline
 
Reply With Quote
Old 12-23-2011, 02:57 AM   #8
duckmanco
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: VA
Posts: 703
Liked 22 Times on 22 Posts
Likes Given: 19

Default

I'm thinking about switching from us05 to using Nottingham st 59f or so for American ales where I don't want any esters... I'm running into a peachy estery thing once in a while with us05 and id like to take that out of the equation.
duckmanco is offline
 
Reply With Quote
Old 12-23-2011, 03:03 AM   #9
sudsmcgee
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Western Chicago Burbs, IL
Posts: 1,522
Liked 49 Times on 41 Posts
Likes Given: 52

Default

Us-05 tastes much better above 68 degrees than s-04 if thats an issue.
sudsmcgee is offline
 
Reply With Quote
Old 12-23-2011, 03:46 AM   #10
HomebrewMTB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Raleigh, NC
Posts: 408
Liked 10 Times on 10 Posts

Default

Quote:
Originally Posted by Diver165 View Post
I've never noticed a bready flavor from S-04. I haven't really paid much attention. I like darker beers and it fits my palette. Now on the other hand, I use a lot of S-05 for my american style beers.

I tend to stick with what I like and the Fermentis S-04 and S-05 have worked well for me.

HomebrewMTB mentioned Nottingham. Never tried it in beer, but it makes a kickass cider! I make gallons of it each year. SWMBO and I love the way it always turns out.
Bready probably isn't the best description but it's generally a little more noticeable flavor than US-05. S-04 is supposed to be a bit less attenuating but that can vary. As always it depends on the fermentation temp on exactly what you get out of the yeasties. I've mostly used S-04 in stouts where the flavor is less noticeable, than say a pale ale. It's not a huge night and day difference though. If doing all grain, you could adjust mash temps a bit to get whatever attenuation range you want but with extract, you get what you get.


HomebrewMTB is offline
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS