Bready notes in Safale 04?

[Yorg]

I usually use Wyeast liquid yeasts, but didn't have time for a starter this time.
Thought I'd grab a dry yeast and give it a try - the Safale 04.
I'm making a EPA.
I've since heard mixed reports - the main issue for me is that it can generate 'bready notes' that many find unpleasant.
If they mean 'doughy' - I hate that in a beer.
So what temp should this be used at in order to not generate this flavour element? OR
If you have experienced this note, what did you ferment at?
Cheers.

 

[mew]

I find most beer to be reminiscent of bread, especially beers with suspended yeast. I've used Safale S-04 and had great results to my taste. That's all I know.

 

[Otis The Drunk]

US-04 is Whitbread yeast.

 

[WBC]

I have used Fermentis yeasts a lot and like all their yeasts for ales but for lagers I prefer white labs WLP830 for most of my lagers.

Safale 04 is a very good dry yeast and I think you will get very good results.

Fermentis Link: http://www.fermentis.com/FO/EN/pdf/SafaleS-04.pdf

White Labs: WLP830

 

[goodbyebluesky82]

S-04 seems pretty appropriate for an EPA to me. I used it for my Scottish Ale earlier this year and liked the character of the yeast. It gives a pretty ferocious fermentation so watch your temps.