Fermentis Safbrew S-33

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rgrim001

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Who has used this yeast and what was your fermentation like?

I had very minimum visible activity and am wondering if others did as well.
 

Malticulous

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It's the old EDME strain. It's English not Belgian. I don't recall it being very vigorous and I haven't got very high attenuation from it. It does have some fruity esters. Over 70F it may get Belgiany, I don't know.
 

UncleJohnnys

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I used this on a pretty high gravity DIPA and it went like mad by the next morning and for 1-2 days after. Even had my first foam come out of the airlock. Suddenly it seemed to just stop and now 10 days later I checked gravity. OG was supposed to hit 1.08+ and I got 1.075, FG supposed to be 1.011 and I'm at 1.022.
I think I'll put in secondary and dry hop, wondered if anyone thinks I should pitch a little more yeast. Maybe some 05??

I did the Arrogant Bastard clone on here and it's very similar but that had 05 and took a few days to start but now a week later is still bubbling about every 1-2 seconds.

Any opinions?
 

jonmohno

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What are your temps on that AB clone?
Midwest catalog says s-33 attenuates very well maybe it doesnt tolerate higher alcohol as well.It attenuated well for me, i used it 3X's but the one that didnt attenuate well was because of a high mash i did, i ended up getting this white flaky crust like skin on top of it,thought maybe it was lacto or just the way it behaves but i bottled and they turned out good no gushers its been a few months too.
I think s-33 is pretty mild in character i noticed more of it in the nose than taste.
 

diS

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I used it last month (OG-1.056), and it was fermenting like a volcano 1st day. Temperature was 20°C in carboy, after that it slowed down. Attenuation was medium because of high mash temp (FG-1.018).
Bottles are conditioning right now, and I dont know jet what taste will I get, but I expect neutral aroma with expressed malts and hops.
 

UncleJohnnys

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OK, finally got to test the AB (05 yeast) and my own recipe(33 yeast) and I am very very happy with mine. I used a lot of hops and dry hopped it, so that might be why, but the AB had a tiny yeasty taste and smelled a bit like bread and feet. I used 2 packs of 05 on a 6 gallon batch and only one of the 33's on my own as well....

Brewed nearly the same recipe last weekend and got better efficiency but I put one 05 and one 33.....we'll see.
:drunk:
 

UncleJohnnys

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Here was my original recipe. It was supposed to have OG of 1.094 but I only hit 1.075 with a final of 1.02.
Times are a bit weird because it went a little longer than planned but not bitter like I was afraid of.:ban:


Ingredients
Amt Name Type # %/IBU
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 45.0 %
9 lbs Vienna Malt (3.5 SRM) Grain 2 45.0 %
0.50 oz Cascade [5.50 %] - Boil 55.0 min Hop 5 6.7 IBUs
0.50 oz Citra [12.00 %] - Boil 1.0 min Hop 12 0.6 IBUs
0.50 oz Amarillo Gold [8.50 %] - Boil 20.0 min Hop 10 6.4 IBUs
0.50 oz Simcoe [13.00 %] - Boil 55.0 min Hop 6 15.9 IBUs
0.50 oz Citra [12.00 %] - Boil 20.0 min Hop 11 9.1 IBUs
0.50 oz Amarillo Gold [8.50 %] - Boil 40.0 min Hop 7 9.3 IBUs
0.50 oz Cascade [5.50 %] - Boil 40.0 min Hop 8 6.0 IBUs
1.0 pkg SafBrew Ale (DCL/Fermentis #S-33) [23.66 ml] Yeast 13 -
2 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 10.0 %
1.00 oz Warrior [15.00 %] - Boil 70.0 min Hop 4 38.7 IBUs
0.50 oz Simcoe [13.00 %] - Boil 40.0 min Hop 9 14.3 IBUs
1.00 oz Citra [12.00 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
0.50 oz Crystal [3.50 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs
0.50 oz Magnum [14.00 %] - Dry Hop 7.0 Days Hop 16 0.0 IBUs




Created with BeerSmith
 

Andynewbom

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in all the times I have used Safbrew 33 it has been VERY SLOW and takes way longer to attenuate and ready. I did a Belgian dark with it that took 6 weeks in the bottle at room temp to even carbonate. both my current ferments of it - 1 at 15 days- are still at 1.020 from a 1.064. the CA-5 went to 1.013 in 12 days. same wert. the flavors are really nice and tart and fruity esters though. I just upped the temp to about 75F to finish it for another day or two and then will crash it at 32F to settle and the bottle with a lot of extra turbinado
 

jma99

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Holy Easter bunny, Batman! That's a lot of hops!



Here was my original recipe. It was supposed to have OG of 1.094 but I only hit 1.075 with a final of 1.02.
Times are a bit weird because it went a little longer than planned but not bitter like I was afraid of.:ban:


Ingredients
Amt Name Type # %/IBU
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 45.0 %
9 lbs Vienna Malt (3.5 SRM) Grain 2 45.0 %
0.50 oz Cascade [5.50 %] - Boil 55.0 min Hop 5 6.7 IBUs
0.50 oz Citra [12.00 %] - Boil 1.0 min Hop 12 0.6 IBUs
0.50 oz Amarillo Gold [8.50 %] - Boil 20.0 min Hop 10 6.4 IBUs
0.50 oz Simcoe [13.00 %] - Boil 55.0 min Hop 6 15.9 IBUs
0.50 oz Citra [12.00 %] - Boil 20.0 min Hop 11 9.1 IBUs
0.50 oz Amarillo Gold [8.50 %] - Boil 40.0 min Hop 7 9.3 IBUs
0.50 oz Cascade [5.50 %] - Boil 40.0 min Hop 8 6.0 IBUs
1.0 pkg SafBrew Ale (DCL/Fermentis #S-33) [23.66 ml] Yeast 13 -
2 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 10.0 %
1.00 oz Warrior [15.00 %] - Boil 70.0 min Hop 4 38.7 IBUs
0.50 oz Simcoe [13.00 %] - Boil 40.0 min Hop 9 14.3 IBUs
1.00 oz Citra [12.00 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
0.50 oz Crystal [3.50 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs
0.50 oz Magnum [14.00 %] - Dry Hop 7.0 Days Hop 16 0.0 IBUs




Created with BeerSmith
 
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