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Old 07-10-2012, 01:26 PM   #1
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I'll be making a variant of Yooper's Fizzy Yellow Beer in the near future. It would be more convenient for me to use S-04 in place of US-05, but I could be talked out of this.

I've convinced myself this is a good idea for beer clarity, since I know from experience that S-04 flocs out extremely well. I'm concerned about flavor contributions. I've never used S-04 in such a light beer before.

Have you had a good/bad experience fermenting S-04 "cleanly"? At what temperature, and for what style of beer?

Thanks!
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Old 07-10-2012, 03:27 PM   #2
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S-04 ferments cleanly as well, it just doesn't attenuate quite as much as US-05. FWIW, I've used S-04 in a cream ale before, and the slight added sweetness from the residual sugars was a nice addition. I fermented between 63F and 65F. I'm actually considering using S-04 in my cream ale style beers going forward.

 
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Old 07-10-2012, 06:07 PM   #3
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I like s04 in the low 60s. Ferments clean, drops clear, and leaves you a couple points higher than us-05. I haven't used it in anything as light as a cream ale but I say go for it.

 
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Old 07-10-2012, 09:22 PM   #4
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So4 is pretty darn clean, at least up to about 65 degrees. I've used it with excellent results at 62-64. Any higher, though, and I think it'd get a bit estery.
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Old 07-10-2012, 10:23 PM   #5
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Yes, I can't stand 04 if fermened in the high 60s.

 
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Old 07-10-2012, 10:29 PM   #6
corax
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Quote:
Originally Posted by KISS Brew View Post
I've convinced myself this is a good idea for beer clarity, since I know from experience that S-04 flocs out extremely well. I'm concerned about flavor contributions. I've never used S-04 in such a light beer before.
If temperature control is a concern you could consider Nottingham. It flocs like a champ and is clean well into the low 70's.

 
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Old 07-10-2012, 10:31 PM   #7
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Quote:
Originally Posted by Hammy71 View Post
Yes, I can't stand 04 if fermened in the high 60s.
Amen. Preach on preacha man.
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Old 07-10-2012, 10:40 PM   #8
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I'll give it a shot in the low 60s and report back.

Thanks again for the advice, everyone.
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Old 07-11-2012, 12:03 AM   #9
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Quote:
Originally Posted by Yooper View Post
So4 is pretty darn clean, at least up to about 65 degrees. I've used it with excellent results at 62-64. Any higher, though, and I think it'd get a bit estery.
Quote:
Originally Posted by Hammy71 View Post
Yes, I can't stand 04 if fermened in the high 60s.
So you don't like it when a British yeast gives the beer a British taste

 
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Old 07-11-2012, 12:18 AM   #10
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Quote:
Originally Posted by niquejim View Post
So you don't like it when a British yeast gives the beer a British taste
Ha- that's really not the case for the other dozens of yeast strains. But both nottingham and S04 get weird estery, not pleasant estery, at a pretty low temperature. I think nottingham is positively foul above 72 degrees, while I like Wyeast 1335, 1098, and 1318 even at 75 degrees.

S04 gets a weird flavor above 70, but not as bad as nottingham. But fermented cool (59 even, for nottingham), both are clean and leave a clear beer behind.
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