SA-04 Wow!

[snowtiger1987]

I brewed a 10 gallon batch of ESB Saturday (OG 1.056) and pitched 2 packets of hydrated SA-04 yeast about 9pm. Yesterday (Wednesday) I noticed the airlock activity had stopped so I check the gravity. It was finished (1.012) and starting to clear. Tasted malty with some marmalade-like fruitiness and restrained bitterness. I am very impressed. I plan to keg tonight and be drinking it by the weekend.

 

[day_trippr]

S04 is a beast...

Cheers!

 

[Saunassa]

I did a chocolate stout and was also impressed by the speed of fermentation, one check of a krausen and done with majority of fermentation. Did observe with a strong flashlight there was still movement sneaky little beasties so waited another two weeks and bottled.

 

[couchsending]

What temp did you ferment it at

 

[yowzers]

SO4 is great. Love it in the English ales, porters and the like.

 

[snowtiger1987]

What temp did you ferment it at

Started at 66 degrees and it ramped up to 72 during the height fermentation.

 

[couchsending]

Started at 66 degrees and it ramped up to 72 during the height fermentation.

It’s not tart at all? Smell like yogurt?

I don’t mind S04 but I never let it get above 65 until diacetyl clean up. For me it gets really gnarly when it ferments warm.

 

[snowtiger1987]

No. It still has diacetyl though so I took it out of the keezer and am going to let it warm up for a few days in hopes to get rid of it.