S-33 in a Rye

wingnutbrew said:

Reading brewing classic styles I see where they recommend a wheat beer yeast for a rye beer. Curious if anyone has used S-33 for something similar to what I am putting together.

I don't have the entire grain bill laid out yet but trying to shoot for around 1.056 and probably 50% Munich and 40% rye malt 10% flaked rye and small amount of cara rye. Bittering hops, probably phoenix and if any late additions just .25oz end of boil. Critique away

I don't want the yeast to dominate with any clove but peppery notes would not be bad. I will be fermenting @ 60-62F ambient as I brewed a white IPA yesterday and this will be sharing the fermentation chamber with it.

My alternative, what I have on hand, would be WB-06

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pdxal said:

With that large a proportion of rye be prepared for a stuck/sticky mash unless you are doing BIAB.
S-33 is very neutral.

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buzzerj said:

I used S-33 in an English Ale I did one time and it had the neatest cap formation during the ferment. It looked like brain matter. It was really incredible. The ale came out well. I didn't have rye in the grain bill.

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