1968 vs. S-04

[sagnew440]

I'm getting ready to brew an ESB here in the next week. I've used S-04 alot but was wondering how it stacked up to 1968. I've always fermented the S-04 in the low to mid 60's and never really noticed the fruitiness. thanks.

 

[boxcar]

if us04 has always worked well for you, why try 1968?

 

[sagnew440]

just to get feel for some other english strains.

 

[MattHollingsworth]

if us04 has always worked well for you, why try 1968?

Yeah, why try anything new, ever? ;-)

While I haven't used S-04, I have used 1968 and it's a great yeast. If you read the description on Wyeast's site, I think it's a pretty good description.

http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=22

This extremely flocculent yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains making for a slightly sweeter finish. Ales produced with this strain tend to be fairly fruity. Fruitiness will increase with higher fermentation temperatures (70-74F, 21-23C). Diacetyl production is noticeable and a thorough rest is necessary. Yeast traps trub easily and autolysis during storage is accelaerated. A very good cask conditioned ale strain due to rapid and complete flocculation. Brilliantly bright beers are easily achieved without any filtration.

If you want to try some English strains, I can highly recommend White Labs WLP023 Burton Ale Yeast as well. It's fantastic!

http://www.whitelabs.com/beer/strains_wlp023.html

From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters and stouts.

 

[jsullivan02130]

1968 will attenuate much less, and leave you with some more residual sugar. It is the Fuller's yeast. If you like Fulllers ESB -- and you should! -- give it a shot.

The are very different yeasts, not really all that similar, I think.

 

[johnpreuss]

Attenuation is the biggest difference I've noticed. But, I just brewed an ESB w/1968 that was suppose to stop around 1.014-1.015 and it went all the way down to 1.010. Still I'd give 1968 a try for the sake of having used it and you'll know what you think of it.

Several craft brewers use 1968 as the house yeast, Big Sky - makers of Moose Drool - is the first that comes to mind.

I'm planning a brown, a porter, and an english pale ale with it before I'm done with this run with it.

 

[mithion]

I've seen in several places on the forum that claimed S-04 is suppose to be the Whitbread strain. Wyeast offers this strain but I'm sure it's different from S-04 due to the difference in processing of dry and liquid yeast and also how fermentis and wyeast have maintained their respective strains. But here's wyeast's description of Whitbread 1099.

A mildly malty and slightly fruity fermentation profile; not as tart and dry as 1098 and much more flocculent. Clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile.

I've used both the 1099 and the 1968 and I much prefer the former. I think it makes a more balance bitter with more hop character than the 1968.