Off-flavors with S-04/English ales

[Silver_Is_Money]

When I finally get around to brewing my planned Oatmeal Milk Stout, I'm going to pitch one pack each of Danstar Windsor and Fermentis S-04 dry yeasts. This will be for roughly 6 gallons to the fermenter, and a target OG of 1.050.

 

[Rhaop]

I prefer the whitbread A strain as my go to English strain. As far as I know, the only available version is Wyeast 1099 (the 1098 being the tart B strain). The 1099 is much less tart and leaves a bit more residual sugar so your beer with have a richer body. Otherwise I’ve had good experience with Wyeast 1968/WLP002 which is the fuller’s strain. As long as you keep their fermentation above 64F, and your water has appropriate pH, you’ll make incredible beers with that one. I’ve also been curious about Wyeast 1318 London ale III which is supposedly the Boddington strain. But I don’t have experience with that strain beyond the characteristics it imparts to Boddington which I love.

I’ve never used Maris Otter so i’m going to plan a MO smash with a light to moderate dose of EKG and I’ll ferment with the 1099 to get a good feel for that British yeast, my only experiences have been the Nottingham and s-04 and haven’t like either one

I keep saying I’m going to try a liquid strain i just need to friggin brew!!!! lol

And I’ll need to also brew the same smash but try the 1968 or 002

 

[user 70770]

I’ve never used Maris Otter so i’m going to plan a MO smash with a light to moderate dose of EKG and I’ll ferment with the 1099 to get a good feel for that British yeast, my only experiences have been the Nottingham and s-04 and haven’t like either one

I keep saying I’m going to try a liquid strain i just need to friggin brew!!!! lol

And I’ll need to also brew the same smash but try the 1968 or 002

Definitely let us know how it turns out! A smash with MO and EKG will be yummy.

 

[JONNYROTTEN]

I made a red/octoberfest type beer using 04 yeast. It had the most nasty dirty diaper smell and taste from day one till 2 months old. I was going to dump it but never got around to it. Just pulled a pint last night after returning from vacation. Turned into an awesome beer. Slight tart fruitiness..Just goes to show that sometimes time is all that is required

 

[user 70770]

I made a red/octoberfest type beer using 04 yeast. It had the most nasty dirty diaper smell and taste from day one till 2 months old. I was going to dump it but never got around to it. Just pulled a pint last night after returning from vacation. Turned into an awesome beer. Slight tart fruitiness..Just goes to show that sometimes time is all that is required

Perhaps s-04 really benefits from longer conditioning. My special bitter that I brewed with it spent about 4 days in primary before I added hops and let it sit for 4 more days for a total of only 8 days in primary before kegging. Maybe next time I’ll let it sit for a full 2weeks before adding hops because I noticed the beer improving quite a bit after two weeks in the keg.

 

[tyso22]

Ok, FINALLY I have found a post of someone having the same issue as me. Regardless of anything I have tried to avoid this issue it keeps popping up and I’ve also come to the same conclusion...S-04 and S-05 have pretty much been the only yeasts I have used and it happens each and every time I use it. They all have this slight but noticeable “off” flavour that in my opinion changes the taste of the beer enough for me to basically dump it.

So, does anyone have a yeast of choice to use? I usually make IPAs, amber ales, stouts/porter.

Thanks!

 

[tyso22]

Ok, FINALLY I have found a post of someone having the same issue as me. Regardless of anything I have tried to avoid this issue it keeps popping up and I’ve also come to the same conclusion...S-04 and S-05 have pretty much been the only yeasts I have used and it happens each and every time I use it. They all have this slight but noticeable “off” flavour that in my opinion changes the taste of the beer enough for me to basically dump it.

So, does anyone have a yeast of choice to use? I usually make IPAs, amber ales, stouts/porter.

Thanks!

I should also mention I just installed an inline water filter and use campden tablets for the water I use while brewing. I hoping this, in combination with using different yeast from here on out, will fix my issue for good!

 

[ncbrewer]

Ok, FINALLY I have found a post of someone having the same issue as me. Regardless of anything I have tried to avoid this issue it keeps popping up and I’ve also come to the same conclusion...S-04 and S-05 have pretty much been the only yeasts I have used and it happens each and every time I use it. They all have this slight but noticeable “off” flavour that in my opinion changes the taste of the beer enough for me to basically dump it.

So, does anyone have a yeast of choice to use? I usually make IPAs, amber ales, stouts/porter.

Thanks!

I don't think there are many complaints at all about US-05 (maybe I just haven't heard about them). But maybe it's not the yeast. There are many ways to get off flavors.

 

[Miraculix]

Ok, FINALLY I have found a post of someone having the same issue as me. Regardless of anything I have tried to avoid this issue it keeps popping up and I’ve also come to the same conclusion...S-04 and S-05 have pretty much been the only yeasts I have used and it happens each and every time I use it. They all have this slight but noticeable “off” flavour that in my opinion changes the taste of the beer enough for me to basically dump it.

So, does anyone have a yeast of choice to use? I usually make IPAs, amber ales, stouts/porter.

Thanks!

Sounds more like an ongoing infection to me.

 

[tyso22]

Sounds more like an ongoing infection to me.

I thought so as well but I literally just upgraded my brewing system to brand new as well as brand new fermenters. All soaked in star san. The 2 brews I did with the new equipment I used s-04 in so the jury is still out on whether it was the yeast or equipment. Nonetheless, I'll soon know.

However, my question was what yeast most of you all use for ales?

 

[tegman]

However, my question was what yeast most of you all use for ales?

Dry - US-05 & Nottingham mostly.
Liquid - Becoming a fan of Imperial A38 Juice. Mostly stick with Wyeast beyond that (1056, 1084, 1318, etc.)
Want to try some of those Kveik yeast strains this summer.

 

[Miraculix]

I thought so as well but I literally just upgraded my brewing system to brand new as well as brand new fermenters. All soaked in star san. The 2 brews I did with the new equipment I used s-04 in so the jury is still out on whether it was the yeast or equipment. Nonetheless, I'll soon know.

However, my question was what yeast most of you all use for ales?

Well, it depends

For US Style Ales, I mainly use US05 or Nottingham.

For English dark ales (Stouts, Porter) I preferably use S04 or sometimes also Nottingham.

For English bitter and ale nut to blonde ales with an abv below 5%, I really really like imperial yeast pub. But this one is really low attenuating, so you want to have about 10% simple sugar within the recipe and mash really low.