Nottingham vs Safale S04 vs Coopers Yeast (Which is best to prevent yeast bite) - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Nottingham vs Safale S04 vs Coopers Yeast (Which is best to prevent yeast bite)
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 02-15-2012, 08:07 PM   #1
Robms88
Recipes 
 
Feb 2012
Brighton, London
Posts: 37
Liked 1 Times on 1 Posts



I have never used Safale S04 or Nottingham, but I have had yeast bite in my beer using Coopers. I know Nottingham and S04 is meant to be really good. Therefore, which is the best at reducing the yeast taste in my beer?

I have a very prolonged after-taste in my beer. It is not infected, but I can tell it has that 'home-brew' taste. Would Nottingham or S04 have the potential to reduce this?

Also, does bottle conditioning improve on yeast bite compared to just the flavour of the beer? This after-taste is overpowering the taste of the beer.

Cheers.



 
Reply With Quote
Old 02-15-2012, 08:13 PM   #2
LKABrewer
BJCP Master Judge
HBT_LIFETIMESUPPORTER.png
 
LKABrewer's Avatar
Recipes 
 
Mar 2011
Mineral, VA
Posts: 563
Liked 45 Times on 38 Posts


What temperature is your beer during fermentation?


__________________
For homebrew supplies and equipment in Fredericksburg, VA go to thebrewshop.biz.

 
Reply With Quote
Old 02-15-2012, 08:17 PM   #3
Robms88
Recipes 
 
Feb 2012
Brighton, London
Posts: 37
Liked 1 Times on 1 Posts


I fermented in my kitchen which is constantly at 20 Celsius. I know that it never got more than that. There is no fruity tones (like banana), just a very bitter taste that is not in commercial beers (not good bitter).

 
Reply With Quote
Old 02-15-2012, 09:07 PM   #4
rockfish42
Recipes 
 
Jun 2010
Merced, CA
Posts: 807
Liked 20 Times on 19 Posts


20 C is a bit warm, fermentation produces some heat by itself. Something closer to 16 C ambient would be better.
Another thing to look at would be your water, if you have excessive sulfate or magnesium it can lead to more perceived bitterness.
There's also the issue of time, if you haven't let your beer age enough you could have excessive yeast in suspension. Is the beer clear?

 
Reply With Quote
Old 02-15-2012, 09:47 PM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 68,516
Liked 7369 Times on 5209 Posts


I'm not a Cooper's fan, so either S04 or S05 or nottingham would be much better in my opinion.

However, it's very important to keep the fermentation temperatures where the manufacturer recommends, so when you choose a yeast strain make sure you take that into consideration. S04 is very nice and "clean" at 62 degrees, but very fruity at 72 degrees. Nottingham is very clean at 60 degrees, and "ok" at 65 degrees, but gets positively foul above about 72 degrees. S05 is good from 65-74ish.

Of course, that's beer temperature, not room temperature. The room temperature isn't important, but the fermentation will produce heat so it will often be higher than ambient temperature. I've seen it 8-10 degrees warmer than ambient temperatures during fermentation in the summer. So it's important to keep the temperature under control. That will improve the flavor greatly and get help rid of that "yeast bite" or weird woody flavor that Cooper's often has.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 02-15-2012, 10:38 PM   #6
JohnTheBrewist
Recipes 
 
Nov 2010
SoCal
Posts: 608
Liked 8 Times on 7 Posts


Rob, just for the sake of asking, are you sure that you're tasting yeast bite? I've found that bitter aftertaste is often due to hard water. What is your water source? What style beers are you brewing? (I assume they are extract kits?)

BTW, I've never used Coopers yeast but I have had good success with Nottingham, S-04 and S-05.
__________________
Somewhere between
your liver and spleen
its always clear
for one more beer!

 
Reply With Quote
Old 02-15-2012, 10:51 PM   #7
RM-MN
HBT_SUPPORTER.png
Recipes 
 
Nov 2010
Solway, MN
Posts: 9,292
Liked 1585 Times on 1259 Posts


What is best to eliminate the yeast bite is more time in the fermenter. 3 weeks minimum, 4 or more for a dark beer. Give that yeast time to finish the ferment, time to clean up the side effects of the ferment, and time to mature and settle out.

 
Reply With Quote
Old 02-15-2012, 10:54 PM   #8
IffyG
Recipes 
 
Oct 2009
Nashville
Posts: 1,372
Liked 62 Times on 51 Posts


Quote:
Originally Posted by Yooper View Post
Nottingham is very clean at 60 degrees, and "ok" at 65 degrees, but gets positively foul above about 72 degrees. S05 is good from 65-74ish.
I completely agree. When I was just getting started, the best I could do for temp control was about 75* and I made two batches with Nottingham that were less than pleasant. US05 under the same conditions produced a better beer (but still not great by any means).

 
Reply With Quote
Old 02-15-2012, 10:55 PM   #9
Robms88
Recipes 
 
Feb 2012
Brighton, London
Posts: 37
Liked 1 Times on 1 Posts


I used my tap water and it is quite hard water. Yes, I am doing extract kits. I guess the only thing I can do is to experiment with different yeasts, use bottled water that is not hard and use lower temperatures in order to find the cause of the problem.

 
Reply With Quote
Old 02-15-2012, 11:55 PM   #10
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 68,516
Liked 7369 Times on 5209 Posts


Quote:
Originally Posted by Robms88 View Post
I used my tap water and it is quite hard water. Yes, I am doing extract kits. I guess the only thing I can do is to experiment with different yeasts, use bottled water that is not hard and use lower temperatures in order to find the cause of the problem.
I'm willing to bet that it's a combination of the Cooper's yeast and too-high fermentation. Coopers yeast has a distinctive "woody" or earthy flavor that I dislike, and combined with being near 80 degrees in your kitchen, that would give some poor flavors.


__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Nottingham & Safale 05 fretsforlife Fermentation & Yeast 8 01-29-2011 04:09 PM
I have only used Safale-05 and Nottingham, should I switch? StarCityBrewMaster Fermentation & Yeast 8 12-01-2010 05:53 PM
prevent RIS yeast stall greyhoundbrewing Fermentation & Yeast 4 11-14-2010 03:33 PM
Yeast starter led to yeast bite rimfire Fermentation & Yeast 7 10-21-2010 01:58 AM
Wyeast 3711 - Yeast Bite??? Douglefish Fermentation & Yeast 4 07-23-2010 05:00 PM


Forum Jump