First S-04 batch...

[dk4dk4]

I just starting drinking my first batch of S-04...
just plain recipe with dextrose....
I find the S-04 is really yeasty tasting and smelling in the glass. If I finish a glass of cider, and let the empty glass sit around it starts to smell of yeast near the glass... Just wondering if this is typical. The batch was 1.055 SG, and fermented out fully, I then back-sweetened and bottled. Nice carb when pouring...

I normally use the lavelin 1113 (champagne yeast) and found no lingering smell of yeast when consuming... Anyone have any thoughts? Is the beer yeast smellier typically?

 

[gratus fermentatio]

Is it clear? Are you pouring the sediment into the glass? What was the temp range during fermentation?

 

[dk4dk4]

Yes extremely clear. Perfect patty at bottom that racked off of. I'm very careful when pouring to leave the sediment behind. Its just very yeasty smelling overall compared to the 1118 yeast I'm used to using.

 

[dk4dk4]

Fermentation temp was ~64 degrees.

 

[gratus fermentatio]

I'd let it age a couple more months & see if that excess yeastiness ages out.
Regards, GF.

 

[dk4dk4]

I have never used yeast nutrients before. Could this impact the final product in this way??

 

[gratus fermentatio]

It's possible. Here's some info on US-04:
http://www.fermentis.com/fo/60-Beer/60-11_product_rangeHB.asp
Regards, GF.

 

[dk4dk4]

I did read that before pitching. There is no mention of nutrients there?