RIS - Pitching different yeasts at different times

[sancycling]

I'm working on a new RIS recipe and need some advice on yeast.

If all goes well during brew day I'll have 4 gallons of 1.096 wort.

I'm thinking of pitching two packets of S-04 or Nottingham (rehydrated). But my concern is that having that much alcohol will kill the yeast and the beer won't finish.

So I'm thinking of adding one pack of T-58 of S-33 once initial fermentation slows down, this yeast should tolerate high alcohol better.

Any thoughts or suggestions?

Sadly I can only get Fermentis or Danstar dry yeast.

 

[dcp27]

both of those yeasts should handle 1.096 with ease, no need for a 2nd yeast. I'd go with notty, but im not an s-04 fan

 

[solbes]

+1 to above. 2 dry yeast packets is enough. It'll be a tough environment for the T-58 to get going in with an already high alcohol content and little wort sugars left. Plus a belgian strain in a RIS would be..well...maybe good?

If push comes to shove and it ends high, you can pitch an actively fermenting starter at high krausen and it can re-start fermentation. I did that in my RIS and it brought it from high 1.02x's to mid 1.01x's.

Also not a fan of S-04. I did a brown ale and then a Wee Heavy with it. The second turned out okay, but I was way on the bottom of yeast fermentation temps. The brown had a weird ester taste to it that took 6 weeks to mellow out (fermented in middle of range). The Notty would be a better choice IMO.

 

[sancycling]

Ok. So educate me. How high OG can Notti handle without problems?

I use S04 because it is easier to get. What is it that you dont like about it?


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[sptaylor70]

S-04 has a reputation for stalling out, but I have friends who tell me that it isn't so much that it stalls as that it doesn't attenuate all that much anyway. It gives a very English (fruity, bubblegum) flavor profile. Nottingham is more neutral, somewhere between US-05 and S-04. Both give excellent results, and if you pitch heavy should be no problem in a high gravity wort (using Brewer's Friend's pitching calculator, select "Pro Brewer 1.25 (Big Ale)").

 

[dcp27]

Ok. So educate me. How high OG can Notti handle without problems?

I use S04 because it is easier to get. What is it that you dont like about it?

notty can handle at least 12%, i've heard up to 15%

i dont like the ester profile of S04, and its attenuation is poor IME

 

[BigJack]

Notty can do it. In the past, I've tossed Notty into huge stouts, barley wines, and DIPAs and it has never once failed in getting the job done right.

 

[sancycling]

Thanks for all the answers. So I'll use Nottinham and everything should be good, I'll just need to control the temps during peak fermentation.

Not sure If I should make another thread under AG forum, but it is the same beer so I'll just continue with this thread.
I was making mash volume calculations and with so much grain, everything is different to what I have experienced.

Batch Volume: 6gal
Total Grain: 24.3lbs
Estimated Efficiency 65%. (usually I get 70%, but with a high OG I'm assuming it will drop)
Estimated OG: 1.096

I typically use 1.2qt/lb mash thicknes, so I need 7.29gal mash volume
Typical Grain absorbtion/mash tune waste of 0.35 qt/lb.
First Runnings: 5.16gal
Needed PreBoil Volume: 6.75gal
Resulting Sparge volume (batch sparge): 1.6gal... (this seems WAY too low. For my other brews my mash and sparge volumes are almost the same).

My calculations might not be perfect but they should be pretty close. So does this make sense for a high OG beer? It would seem that my efficiency will drop even more with so low sparge volume. Or should I increase the sparge volume and my boil time significantly?

Any suggestions?

Thanks again