I just starting drinking my first batch of S-04...
just plain recipe with dextrose....
I find the S-04 is really yeasty tasting and smelling in the glass. If I finish a glass of cider, and let the empty glass sit around it starts to smell of yeast near the glass... Just wondering if this is typical. The batch was 1.055 SG, and fermented out fully, I then back-sweetened and bottled. Nice carb when pouring...
I normally use the lavelin 1113 (champagne yeast) and found no lingering smell of yeast when consuming... Anyone have any thoughts? Is the beer yeast smellier typically?
just plain recipe with dextrose....
I find the S-04 is really yeasty tasting and smelling in the glass. If I finish a glass of cider, and let the empty glass sit around it starts to smell of yeast near the glass... Just wondering if this is typical. The batch was 1.055 SG, and fermented out fully, I then back-sweetened and bottled. Nice carb when pouring...
I normally use the lavelin 1113 (champagne yeast) and found no lingering smell of yeast when consuming... Anyone have any thoughts? Is the beer yeast smellier typically?