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Old 11-21-2012, 02:25 PM   #81
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I also will not use S-04. That brewhouse pest excels at putting a distinctive twang taste on anything it touches.


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Old 11-21-2012, 11:16 PM   #82
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People who don't like S04 - hey it's your preference. But there truly is nothing wrong with this yeast. I love it myself and have used it for maybe 1/3 of my almost 100 brews to date. It is different to S05 and different to Nottingham. I hate to be pedantic but duh, yeasts taste different man. So give it a rest why don't you?!


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Old 11-24-2012, 03:31 AM   #83
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Quote:
Originally Posted by stevedasleeve
People who don't like S04 - hey it's your preference. But there truly is nothing wrong with this yeast. I love it myself and have used it for maybe 1/3 of my almost 100 brews to date. It is different to S05 and different to Nottingham. I hate to be pedantic but duh, yeasts taste different man. So give it a rest why don't you?!
Sorry... Are you new to the interwebs?
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Old 11-24-2012, 04:27 AM   #84
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Quote:
Originally Posted by nutty_gnome

Sorry... Are you new to the interwebs?
There's room for all opinions, not my favorite as noted, but you have to respect that many like it.
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Old 11-24-2012, 05:51 AM   #85
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I just bottled my first beer with S-04 -- a porter. I didn't notice any yeast flavor to it but I also fermented it at 62F so I would be surprised to see a lot of ester at those temps. I'll have to see if any yeast flavor develops after carbonation although I'm not opposed to a small amount of ester in my english beers.
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Old 11-24-2012, 06:05 AM   #86
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I perfer the Windsor or Notthingham for Dry Yeast British Ales. American Ale I use -05
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Old 11-24-2012, 07:36 AM   #87
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I will say that over time it's getting less and less noticable and unpleasant. I'd even say I enjoy the beer a little now. However, we're sitting at about a month and a half since bottling...
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Old 11-25-2012, 08:55 AM   #88
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I don't mind the flavors it produces, when I have the time to babysit it and keep it at exactly the right temp (64F in my apartment) to prevent it from making nasty flavors (>65F) or dropping out entirely (<63F), it's quite a nice yeast. But I really don't like the warm esters it produces, and really do like how clear the beers I make with it are. It has its pros and cons, but there are other British yeasts I like much more.
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Old 01-02-2013, 08:10 PM   #89
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I fermented a brown ale with S-04 back in october 62-64* for the first 3-4 days and then I kicked it up to 66-67 range (primary for 3 weeks). After two months in the keg, it is now palatable. The twang still over powers any other flavors in the beer - not my desired flavor profile. I don't get this when I used WLP002, but I was out... I am jumping on the "S-04 No More" train.
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Old 01-03-2013, 01:56 AM   #90
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Quote:
Originally Posted by nutty_gnome View Post
Sorry... Are you new to the interwebs?
He's apparently from a giant sun, and uses pedantic and duh in the same sentence.....I'll give him a break.


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