S-04 at 72F

[Hoochin'Fool]

Anyone know what S-04 (I used a ginormous over-pitch, aka full yeast-cake yesterday afternoon) does at 72F? I forgot to swap out ice jugs this morning in the swamp cooler.

When I checked on it just now, I see the temperature is at 72F. Smell seems pretty normal for a big chocolatey 1100+ wort fermenting, but kinda worried...

 

[dmtaylor]

It turns out superbly clean and dare-I-say lager-like. You'll love it. No ice jugs required.

 

[corncob]

The exact same thing that happens at 64: delicious ale with a faint tangy raw biscuit dough element.

 

[dmtaylor]

a faint tangy raw biscuit dough element.

For the record, I get none of that. Maybe 20 years ago. Not in the last 10 years.

 

[Hoochin'Fool]

Thanks for the reassurances... Gravity looks like it's down to 1032 (hydrometer), tasted a drop... I think it's gonna be just fine!

 

[Steveruch]

I just bottled a batch of porter that was fermented at 72 with S-04.

 

[dmtaylor]

I just bottled a batch of porter that was fermented at 72 with S-04.

Please let us know how it tastes when it's ready.

 

[Steveruch]

Please let us know how it tastes when it's ready.

It's malty with a nice porterish roastiness. I detected nothing to indicate an issue with the temperature.

 

[Pennine]

Thanks for the reassurances... Gravity looks like it's down to 1032 (hydrometer), tasted a drop... I think it's gonna be just fine!

I was going to say at 72 it should be done by now, which maybe it is considering you started at 1100.

 

[DaveDiamond]

Anyone know what S-04 (I used a ginormous over-pitch, aka full yeast-cake yesterday afternoon) does at 72F? I forgot to swap out ice jugs this morning in the swamp cooler.

When I checked on it just now, I see the temperature is at 72F. Smell seems pretty normal for a big chocolatey 1100+ wort fermenting, but kinda worried...

I used it for Cider, Cyser and Mead (hydromel) at 72f/22c and it did fine. 22 is the lowest my fermenters have gone down to.

 

[fluketamer]

The exact same thing that happens at 64: delicious ale with a faint tangy raw biscuit dough element.

i have gotten that tang at 72 and i am not fond of it. thats why i like to keep it below 70. below 70 its very clean. almost neutral. and lager like.

i would put ice jugs back in. i dont think lesss than 24 hours at 72 is going to hurt anything but i would bring it back down.

i have done side by side and IMO less than 70 makes a difference with so4