This past Saturday I brewed an American Pale Ale for the first time on my eBIAB setup. We got carried away cleaning kegs during the mash so it ended up a 90 minute mash at 152f.
Back to the yeast. Safale S-04 yeast. Rehydrated and pitched into 1.063 wort to ferment at 63f; in five days it's fully attenuated to 1.016.
The beer tastes amazing. Biscuity and complex. Light in body but that's not a problem to me.
One other thing, the yeast I pulled from the conical fermentor on day five looked amazing. Anyone order a yeast cappuccino?
What are your tips for dry yeast?View attachment ImageUploadedByHome Brew1458184538.109023.jpg
Back to the yeast. Safale S-04 yeast. Rehydrated and pitched into 1.063 wort to ferment at 63f; in five days it's fully attenuated to 1.016.
The beer tastes amazing. Biscuity and complex. Light in body but that's not a problem to me.
One other thing, the yeast I pulled from the conical fermentor on day five looked amazing. Anyone order a yeast cappuccino?
What are your tips for dry yeast?View attachment ImageUploadedByHome Brew1458184538.109023.jpg