rgrim001
Active Member
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.
I had very minimum visible activity and am wondering if others did as well.
took 6 weeks in the bottle at room temp to even carbonate
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.
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
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