Can we talk about Safale/Saflager Yeasts?

[ahsndpro]

When I've used it I've had strong activity for a very short period of time. Both the brews I used this yeast for were pretty much done fermenting in under 48 hours. Probably closer to 36. I've usually pitched in the late afternoon and had strong activity by 1 or 2am that night. By the next day I'm down to only a bubble every couple minutes.

I'm wondering if you just missed the strong airlock activity.

One difference is that I have not rehydrated the yeast (the directions from my LHBS say not to). I just sprinkle it on and stir it up.

Hope this helps...

 

[zoebisch01]

When I've used it I've had strong activity for a very short period of time. Both the brews I used this yeast for were pretty much done fermenting in under 48 hours. Probably closer to 36. I've usually pitched in the late afternoon and had strong activity by 1 or 2am that night. By the next day I'm down to only a bubble every couple minutes.

I'm wondering if you just missed the strong airlock activity.

One difference is that I have not rehydrated the yeast (the directions from my LHBS say not to). I just sprinkle it on and stir it up.

Hope this helps...

This could very well have been the case. Especially seeing it was a lower gravity beer. I had a lag time of about 1.5 hrs with the T-58 when I used it last. Yeah their website says you can either rehydrate in 80F water, or sprinkle. I think next time I'll just sprinkle simply because it is that much easier and one less thing to sanitize (container and boiling+cooling water).

 

[brewt00l]

When I have used 33, I have had pretty strong but quick fermentations..no rehydration here either.

 

[zoebisch01]

When I have used 33, I have had pretty strong but quick fermentations..no rehydration here either.

Cool, good to know.

 

[zoebisch01]

I am ordering some of their lager yeast. Not the S-23, but the Weihenstephan strain W-34/70. I haven't seen anyone talking about this one yet, and I only found 1 place so far that carries it (morebeer).

 

[sonvolt]

I am ordering some of their lager yeast. Not the S-23, but the Weihenstephan strain W-34/70. I haven't seen anyone talking about this one yet, and I only found 1 place so far that carries it (morebeer).

Can you post a link with some information here? I have never seen such a Saflager/Safale product.

 

[zoebisch01]

Can you post a link with some information here? I have never seen such a Saflager/Safale product.

Sure thing!

http://morebeer.com/product.html?product_id=16444

They are the only retailer I have found carrying it so far. And, to boot, Fermentis does not list it under their 'homebrewing section'. It seems to be a relatively new availability to homebrewers. I could be wrong though.

I suppose I should add this:

http://www.fermentis.com/FO/EN/pdf/SaflagerW-34-70.pdf

 

[sonvolt]

Thanks for those links.

I just did a hydro and a sample of my Belgian Strong which I am fermenting with the T-58. There is still activity in the airlock, but it has slowed considerably. OG was 1.080 (brewed on Jan 10th) and it is sitting just over 1.020 right now. I am aiming for 1.012 but will be happy with 1.014 - not sure what to expect in terms of attenuation on this yeast.

Anyway - the flavor was pretty remarkable in this sample. It definitely has a high ester and slightly peppery flavor (as the fermentis specs specify). It definitely tastes like a Belgian beer.

Any suggestions on how to make sure that this ferments the rest of the way out. This is the biggest brew I have done. Should I think about adding another packet of that yeast, some yeast nutrient, or some Champaigne yeast if signs of fermentation stop. Krausen has fallen out.

 

[zoebisch01]

Thanks for those links.

I just did a hydro and a sample of my Belgian Strong which I am fermenting with the T-58. There is still activity in the airlock, but it has slowed considerably. OG was 1.080 (brewed on Jan 10th) and it is sitting just over 1.020 right now. I am aiming for 1.012 but will be happy with 1.014 - not sure what to expect in terms of attenuation on this yeast.

Anyway - the flavor was pretty remarkable in this sample. It definitely has a high ester and slightly peppery flavor (as the fermentis specs specify). It definitely tastes like a Belgian beer.

Any suggestions on how to make sure that this ferments the rest of the way out. This is the biggest brew I have done. Should I think about adding another packet of that yeast, some yeast nutrient, or some Champaigne yeast if signs of fermentation stop. Krausen has fallen out.

From what I have read they seem to be quoted at %75 attenuation all around. The exception being the S-04 which is quoted at %79. (byo strains chart). The Fermentis pdf's say final gravity:high. I have an ale using th 58 that finished out at 18. I did mash fairly high, so that does account for some of it.

 

[brewt00l]

I just pitched 58 this past weekend on my American Wheat...I will check back later with my impressions when the brew is ready for consumption.

 

[JohnnyK68]

I have US-56 going right now in an APA and I am really happy with it, and will order quite a bit more next time I place my xext order. I also have it going in a Cream Ale that is way too early to tell. I did rehydrate both times and had very quick airlock activity. From the taste of the APA which is about to be bottled any day now (as soon as I get the time) I can say I would use it over the Nottinghams I used in a brown ale.

 

[sonvolt]

Just an update.

Tonight I got my first real sample of that Big Belgian Strong Ale I brewed using Safbrew T-58. I brewed this on Jan. 10th and racked to secondary on Jan. 25th. Gravity went from 1.080 to 1.012(ish), so this is a big, 9% beer - and very green.

The yeast character really comes through. And you know what, it tastes like a Belgian . [that strain is labeled as a German Wheat Beer strain] I hope that the yeast character does not fade with aging. If anyone remembers, I pitched low (10 grams in a 1.080 wort) in hopes of accentuating the esters, etc.

I think that this is going to be very good.

 

[zoebisch01]

Update on the Weihenstephan strain. Ok so, the yeast arrived. I haven't had the chance to brew yet, but things make a little more sense now. They are buying it and repackaging in 11 g satchels. I am not sure how they are going about this, but I would imagine with their reputation (morebeer that is) that they are doing it properly. (Maybe contracting someone to package it?). So, I am now fairly certain they are the only people carrying it. I think a lager is in order, especially now that I have a yeast I am dying to try and the temps have finally dropped enough for me.

 

[sheephrdr]

ive got a 04 in secondary "english pale ale" and the yeast cake was huge and very dense as per description on yeast pack. and a 23 lager in primary, which is bubblin along. this is my fermentis test as i usualy use coopers brewers yeast. so far so good infact the target hops i used (which are my staple hop) in the pale ale have never tasted, smelt so good...

 

[brewt00l]

I just pitched 58 this past weekend on my American Wheat...I will check back later with my impressions when the brew is ready for consumption.

While the brew is bit green (but thoroughly tasty), my impressions of T-58 agree with the Fermentis description: high ester, spicy and peppery flavour profile.

 

[sonvolt]

Okay . . . just bottled that "Belgian" I brewed with the T-58 strain. Wow! It tasted really good. It is not green at all, and the yeast profile dominates the beer. It was so good that I drank the entire last bottle I filled - warm and flat. I cannot wait for this beer to carb up. At over 9% I expected to wait at least 6 months to drink this one, but I will be sampling in 4 weeks, if I can wait that long.

To all of you liquid yeast snobs, - get your hands on some of the fermentis products like Safbrew T-58. Dry yeast is back, baby . . . with a vengeance.













































Can ya'll tell I've had a few?

The college where I teach called a snowday . . . . . . . . . . .

 

[garym]

hey all,
i use both the 56, (now known as 05) and the 33.
the 56 i used in a rasberry wheat,did a very good job, finished very clean ,crisp and dry.
and the 33 in my batch of scottish strong ale that just boiled for 3 whole days. im very impressed with both!
im hoping that fermentis will start packaging the k-97 in homebrewing size pacs soon. ive heard that it is wonderful dry yeast for wheat brews.
i mailed them a week ago and asked, but they said no plans to as of yet!

 

[Brewtopia]

Happened to just find this thread now. I have the T-58 that I was planning on using to bottle condition my Tripel. (Bottling today) This thing is off the charts with an O.G. of 1.117 and a F.G. of 1.018 - 13.2% abv. I figure the primary yeast strain is going to be pretty tired so was planning on adding some of the T-58 to the bottling bucket along with the standard 3/4 cup corn sugar. Can anyone tell me the proper pitching rate for bottle conditioning with this yeast? I would assume I don't want to pitch the entire pack. Any input would be greatly appreciated.

 

[the_bird]

I had forgotten about this thread...

I just bottled an APA that used US-56. OG was 1054, FG was 1008 - by far, the lowest I've ever gotten. 85% attenuation. Mash temp was medium, right around 154, it was even reading 156 for a short period (which should have resulted in a slightly LESS fermentable wort, not more). No sugars or other adjuncts, this was all malt. Very tasty beer at bottling, but I was really shocked at how far it attenuated.

 

[lordbeermestrength]

Not to revive an old thread, but I can't find any other ones using the search function that match the description:

So from what I've read (and this may be different now) people generally don't recommend using S-33 for Belgian beers, however I have not seen anybody who has actually tried doing so, just hearsay. I did a Belgian Golden Strong ale this last week and only realized after I had the wort chilling that I planned on using T-58 but only had S-33. Looks like fermentation is nearly complete, I will probably rack to secondary next week sometime. Just posting this as a reminder to myself to keep all of you informed on the flavor/aroma profile. I have a feeling just based on the airlock smell that it will be fairly close to what I want, fruity, floral; much like Duvel. I am not looking to get the spicy, clove and pepper smells that trippels are known for. I'll keep you all informed.

BTW: has anyone else used S-33 in a golden strong ale? What did you get out of it?

 

[brewt00l]

BTW: has anyone else used S-33 in a golden strong ale? What did you get out of it?

I've used it for robust porters, IPAs and Russian impys...nothing belgian-esque about the esters....light English yeasty esters. Never has anyone sampling any of those beers ever commented otherwise, if they knew the strain used or not. Granted, I have not fermented it over 72 and usually try to run in in the mid-upper 60s so YMMV.

 

[Evan!]

Tripels and BGSA's are very similar, the main difference being that BGSA's are typically lighter, crisper and dryer than Tripels. Both of the styles have a spicy, peppery note, and this is due mostly to belgian yeast strains. Of course, if you don't like it, then don't use belgian strains. The S-33 is the Edme strain, not really belgian. A huge part of BGSA's is that yeast; what you'll likely end up with is a high-alcohol blonde ale, without the "belgian" character. I have a BGSA in a keg aging right now that I fermented with the Belgian Golden Ale strain, and given that the beer is almost all pilsner and sugar, its character comes mostly from that awesome yeast. The S-33, despite what is said on many product description pages, is nothing like that, and I'd never rely on airlock smell to predict the character of the final beer.

At the end of the day, I doubt you'll get anything like a Duvel, but based on what you're looking for, you might get something close to what you want.

 

[Spine]

I have used the US-05 in edwort's Haus Ale recipe and it was absolutely fantastic. I would even have to say that many people prefer the US-05 to the nottingham yeast in this batch and I will be experimenting more with that strain.

On the other hand, for lagers, I have used the S-23 and the W-34/70 and I have to say that the W-34/70 finishes pretty clean, except it can leave the beer a little dusty taste. I am in the process of switching to liquid yeasts for my lagers and I will report back on the differences between the W-34/70 dry and liquid yeasts. I have done an oktoberfest and a typical light lager with the S-23 and while they turned out OK, they were not special and I am thinking that If I used a liquid yeast I might have had a better beer.

 

[broadbill]

You know, my HBS guy told me to use the S-33 for a brown ale I've got planned, kind of a toasty, smallish (~1040 - 1045 OG) brown ale using some Fuggles and other British hops. Definately not Belgian or Trappist in nature. I had been planning to use the S-04, but he recommended against. Is he just getting himself confused, should I be using the S-04? Is there another dry yeast that I might want to order instead (have to place an order anyway). I have Nottingham and S-56 in the fridge, as well; should I just use Nottingham?

Interesting....I was advised to use S-33 for a brown porter recipe. Also not Belgian/Trappist in nature.

 

[lordbeermestrength]

Tripels and BGSA's are very similar, the main difference being that BGSA's are typically lighter, crisper and dryer than Tripels. Both of the styles have a spicy, peppery note, and this is due mostly to belgian yeast strains. Of course, if you don't like it, then don't use belgian strains. The S-33 is the Edme strain, not really belgian. A huge part of BGSA's is that yeast; what you'll likely end up with is a high-alcohol blonde ale, without the "belgian" character. I have a BGSA in a keg aging right now that I fermented with the Belgian Golden Ale strain, and given that the beer is almost all pilsner and sugar, its character comes mostly from that awesome yeast. The S-33, despite what is said on many product description pages, is nothing like that, and I'd never rely on airlock smell to predict the character of the final beer.

At the end of the day, I doubt you'll get anything like a Duvel, but based on what you're looking for, you might get something close to what you want.

I understand the difference, and no, I am not 'relying' on the airlock to predict the character, just making observations. What I said was I have a 'feeling.' I am not making a judgment until I taste the final product. My main observation was that even though safale said it could be used in Belgian beers, nobody (as far as I can tell) has actually done so. I am not arguing with anyone here, just wondering if anyone has direct experience with the strain in an actual belgian, specifically BGSA.

Safale is very vague in their description, but there must be some reason they say it can be used for "Belgian type wheat beers, Trappist, etc." Once again, I'm not saying it should be used for belgians, just that hell, maybe it will be alright.

 

[HippieCrack]

I understand the difference, and no, I am not 'relying' on the airlock to predict the character, just making observations. What I said was I have a 'feeling.' I am not making a judgment until I taste the final product. My main observation was that even though safale said it could be used in Belgian beers, nobody (as far as I can tell) has actually done so. I am not arguing with anyone here, just wondering if anyone has direct experience with the strain in an actual belgian, specifically BGSA.

Safale is very vague in their description, but there must be some reason they say it can be used for "Belgian type wheat beers, Trappist, etc." Once again, I'm not saying it should be used for belgians, just that hell, maybe it will be alright.

If you see this how was it? I used it for a barleywine and am wondering what kind of yeast profile to expect.

 

[MX1]

hey all,
i use both the 56, (now known as 05) and the 33.
the 56 i used in a rasberry wheat,did a very good job, finished very clean ,crisp and dry.
and the 33 in my batch of scottish strong ale that just boiled for 3 whole days. im very impressed with both!
im hoping that fermentis will start packaging the k-97 in homebrewing size pacs soon. ive heard that it is wonderful dry yeast for wheat brews.
i mailed them a week ago and asked, but they said no plans to as of yet!

I just got some 97 in from Midwest....not sure what to use it on

Tim

 

[Denny's Evil Concoctions]

I use s-33 for belgian beers all the time.

 

[Smurfe]

I use Fermentis yeasts a lot and have always had great results. The US-05 is a real go to yeast and the S-23 is a good generic lager yeast. I normally don't try to mimic a particular beer though so if you are wanting a particular characteristic it may not suit you.

From what I have read in the past, there are a whole lot of breweries that use the Fermentis dry yeasts for their beers. The 33 makes a pretty good Belgian. If you are a true connoisseur you may want to look elsewhere but if you are the average over indulger like most of us, it will work pretty darn good.

I really think that when people have issues with these yeasts it is more their fermentation practices than the actual yeast itself. I know I have taken short cuts before and had less than perfect results. Overall though, I have had tremendous success with this brand of dry yeast.

 

[Denny's Evil Concoctions]

If you run with 15-20% sugar in the boil and pitch in the med to high end of the temp range you will get belgian tastes from 33.

I also make sure I don't over pitch. (see "brew like a monk")

I like s-04 for those more fruity english style ales.

I have yet to use wb-06 (anyone?). I have a few packs on order.

I have a hard time getting liqyuid yeast here (no HBS) so I tend to order dry yeast from a wholesale supplier (where I also get my filters and hops from) in Ontario. For you Canadians http://beerandwinefilter.com