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I use one and I think it is really useful if you have realistic expectations for it. Unfortunately, it is almost impossible to calculate the SG accurately as it relies on number of bubbles produced. The volume of the bubble will keep changing depending on the temperature and pressure and...

I actually think otherwise regarding this. From my experiments priming in a keg and measuring the pressure throughout, the pressure increases and plateaus at a max level similar to the theoretical pressure at a given temperature and carbonation volume. If the the CO2 is produced more in the...

Interesting.. I too find that beer can be fully carbonated but foam would be subpar. I assume certain compounds are messing with the foaming properties of the beer and giving it time to precipitate out of solution and settling means it wont interfere with the foam?

I tested M15 yeast (which should be similar to Windsor) by priming for 2.0 vol in a keg and then attaching a pressure gauge to the in post. Sitting at 28C, the pressure reached max at 72 hours. So what I do now for that recipe is let it carbonate for 4 days (28C, 2.0 vol) then chuck it in the...

does mixing a highly flocculent yeast help a lower flocculation yeast to settle better? For example, could you co pitch S04 to low flocculation yeasts to get them to settle faster?

Definitely, but that would be a general sanitation issue. Since i haven't experienced that with other yeasts i just assumed contamination wasn't the reason. I have done fermentations with S04 and the gravity stays the same whether i leave it for 7 days or 30 days

i do get a little paranoid and make sure to keep my bottles in the fridge, but i'm sure if there were any issues people would have reported it? S33 seems to be a pretty widely used yeast, plus it makes perfectly good beer

I don't dry hop for those recipes, so i am getting 64 - 68% AA for my S33 and M15 within 5 days which is typical for a yeast that doesnt utilise maltotriose. But a few times i was busy and left it fermenting for up to 28 days it got up to 75% AA. Not sure about the creeping part either because...

It's a little confusing though, since 75% AA for a simple all grain recipe typically suggests the yeast does consume a significant amount of maltotriose. Would that mean the S33 / ESB / Windsor family utilizes maltotriose, albeit at extended fermentations, or do they strictly not consume...

Does anyone have experience with the S33 consistently restarting fermentation around the 2 week mark? Something I have noticed in my notes with the S33 (and also M15) is that they ferment very quickly, getting to around 64 - 68% AA within 4 - 5 days with no further gravity drop thereafter...

Ah silly me, that makes a lot of sense. Thanks for the help! It seems PPG would be helpful since we typically measure volumes during a brew. I always have to convert everything into mass when using the metric system

As I am more familiar with the metric system, I have found that efficiency calculations have been strange when comparing to others using PPG method. After some search, it appears that either Brix and gravity conversions are weird or something else is. Here's an example: For PPG users, 46 points...

This part i expected, however what surprised me was the yeast ate up the complex sugar easily during a forced ferment test, I took the Safcider yeast down to 83% attenuation within 7 days for my forced ferment (probably much faster in actual fact but i didnt have time to check FG until 7th day)...

The old one which was just called Safcider. If i had to guess it would the current Safcider AB-1

I see quite a few discussion regarding the S33's similarity to ESB / M15. Has anyone done a split batch comparison to see if S33 / M15 or ESB or Windsor / M15 are the same? I ask because I love the M15 in one of my recipes and I recently realised from comparing notes that S33 and M15 are...

Hi guys, I have been using Safcider, which seems to be a cider / champagne yeast, to brew my beers and I really enjoy the flavour. It works pretty well and I get around 70% apparent attenuation within 5 - 7 days (20C / 68F) which suggests it has no problem with maltose but does not utilise...