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Old 10-31-2012, 11:07 AM   #1
akglyd
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Oct 2012
Posts: 83


Anyone used this?



 
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Old 10-31-2012, 11:24 AM   #2
Obliviousbrew
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Feb 2012
Benidorm, Alicante/Spain
Posts: 1,568
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It is probably along with s-23 the worst yeast that Iīve ever used. It doesnīt attenuate well, doesnīt flocc nicely, if you stress it like some people say for belgians styles (read underpitch and 70+ fermentatio temps) itīs even worst. Takes off rapidly and craps out early too. My advice is stay away from it.



 
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Old 10-31-2012, 11:31 AM   #3
Obliviousbrew
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Feb 2012
Benidorm, Alicante/Spain
Posts: 1,568
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Also itīs a very lazy yeast, yo may be able to take down a coupel of gravity points moreafter it craps out by getting the yeast back in suspension, little warmer temperatures and patience but this yeast needs to be babysitted. Propably some brewers will disagree but I founded more than one very experienced brewer that encounter similar problems with it. Again: unless you want to get really frustated stay away from this yeast.

 
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Old 10-31-2012, 06:49 PM   #4
akglyd
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Oct 2012
Posts: 83

Thanks.
A good reply for a beginner.

 
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Old 11-02-2012, 08:46 AM   #5
ubenumber2
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Oct 2012
Paragould, Arkansas
Posts: 40
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I just used it for my first batch in over 3 or 4 years , I used 1 1/2 pack with a OG of 1.060 , it started fast , ended quick , was at 1.015 after a few days and it stayed there , I bottled it and it wasnt bad to me , I washed it and will try it in another beer just to see ,but yeah it worked out well for me

 
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Old 11-02-2012, 09:03 AM   #6
Ogri
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Sep 2011
Osaka, Japan
Posts: 830
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I've used it a couple of times and the results weren't bad at all. In fact, I used it recently in a witbier, with yuzu and ginger additions, that I wanted to try fermenting at 72-74*f for some fruity esters and I'm really pleased with the way it's turned out. Could just be my unsophisticated palate but I'm really enjoying the aroma and flavour. I have to say it was a pretty average gravity wort though. OG 1.042, FG 1.012.

 
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Old 11-02-2012, 09:10 AM   #7
akglyd
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Oct 2012
Posts: 83

It seems I just have to try it to see for my self.....som day....

 
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Old 11-02-2012, 09:29 AM   #8
Ogri
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Sep 2011
Osaka, Japan
Posts: 830
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I think, as Obliviousbrew pointed out previously, that this yeast benefits from being "babysat". If you can fine control your fermentation temperatures quite accurately it'd increase your chances of getting a nice batch. I tried to start active fermentation mid 60s, let it creep up to 70 to 72 on the 3rd and 4th days, then a week or so at 74 to 76. Was using a swamp cooler so my temperature control wasn't exactly "spot on" but managed to stay relatively on track.

 
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Old 11-02-2012, 10:37 AM   #9
Bradinator
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Oct 2008
Calgary, AB
Posts: 655
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When I was first getting into brewing I did an experiment with 4 types of dry yeast and S-33 was one of them. Where the others all finished at 1.010 (S-04, S-05, Nottingham) for the same wort, S-33 crapped out at 1.020. I was a bit surprised as when I bought it I was under the impression it was a high attenuating yeast.

So in my one experience using it I found it also ran out of steam too early.
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Old 11-02-2012, 01:02 PM   #10
akglyd
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Oct 2012
Posts: 83

I wish i had that much time and space....



 
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