HOOTER
Well-Known Member
Just brewed an IIPA today and pitched s33. Seems like an odd choice for this style but it's what I had. Hopefully one rehydrated packet is sufficient for an OG of 1.092. We'll see.
Safale S-33 Experience
- Thread starter h1tman
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bking
Member
Just brewed an ESB with this today. I'll post back my results in a few weeks.
HOOTER
Well-Known Member
Fermentation was strong but sputtered out at 68% attenuation, even after a month in primary. It's gonna be a bit on the sweet side but should be drinkable. We'll see about the flavor profile of this yeast if it can be detected over all the malt and hops.
It took by batch from 1.054 to 1.021 in 2 days. I've let it warm to 67-68F to rest for another 5 days or so. Hoping it doesn't attenuate much more as I was hoping to get it to stop around 1.022.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
it stopped at 1.020 - I'm happy as that's really close on where I was trying to get it to stop (goal was 1.022). attenuated approx 63% for me when fermenting around 64. It tastes fairly clean to me.
grasshopperfirestarter
Well-Known Member
im brewing an amber ale tomorrow around 1.052 OG and 1.013 FG. I was going to mash at 154F. This is my first time using S-33. Should I mash more around 152F? Thanks!
I wouldn't expect attenuation over 68% on the 33, which will leave your fg a little higher than what you are shooting for.
grasshopperfirestarter
Well-Known Member
fermentation started quicker after pitching than any other dry yeast I have used so far. Its Vigorous!
I brewed a Belgian Pale Ale OG 1056 on saturday. pitched at 68f.
Sunday morning krauzen was up 71F. Today (monday) i come home from work to a fallen krauzen and i can detect some sulfur / rotten eggs going on. Anyone come across sulfur notes during fermentation on s-33 ?
Sunday morning krauzen was up 71F. Today (monday) i come home from work to a fallen krauzen and i can detect some sulfur / rotten eggs going on. Anyone come across sulfur notes during fermentation on s-33 ?
I did not, but I fermented in the low 60's.
This is a result your substrate, or wort mixture, that the yeast has metabolized. I have used the S-33 many times and have not encountered this. It is either a result of a non-yeast related reaction in your mixture , or from the by-product of bacterial contamination. My suggestion is to taste the mix at some time and if is good, continue on..
Here is a quote from a great reference about the biochemistry of yeast metabolism, that is a great read, provided you have studied biochemistry
...
"Yeast requires sulfur for the production of proteins, coenzymes, vitamins, etc., and takes up organic sulfur from wort, chiefly as methionine, and inorganic sulfur in he form of sulfate (152). Hydrogen sulfide is generated during yeast metabolism and depends, in brewery fermentation, on the yeast strain used, the temperature, and the wort composition (123). The gas, unpleasant over certain threshold levels, arises either from leakage of sulfide ions during the enzymic reduction of sulfate or more likely by the action of cysteine desulfhydrase on cysteine (133). Mercaptans, sulfides, and thicarboxyls have been implicated in the flavor of beer (227). Nevertheless, growth of yeast in synthetic media and wort gives rise to no significant levels of volatile organic sulfur compounds (97,176). these compounds arise from nonenzymic reaction in the beer (170) and from the metabolism of spoilage bacteria (1)."
From:
http://hbd.org/brewery/library/mashtun/kleyn.html
Here is a quote from a great reference about the biochemistry of yeast metabolism, that is a great read, provided you have studied biochemistry
..."Yeast requires sulfur for the production of proteins, coenzymes, vitamins, etc., and takes up organic sulfur from wort, chiefly as methionine, and inorganic sulfur in he form of sulfate (152). Hydrogen sulfide is generated during yeast metabolism and depends, in brewery fermentation, on the yeast strain used, the temperature, and the wort composition (123). The gas, unpleasant over certain threshold levels, arises either from leakage of sulfide ions during the enzymic reduction of sulfate or more likely by the action of cysteine desulfhydrase on cysteine (133). Mercaptans, sulfides, and thicarboxyls have been implicated in the flavor of beer (227). Nevertheless, growth of yeast in synthetic media and wort gives rise to no significant levels of volatile organic sulfur compounds (97,176). these compounds arise from nonenzymic reaction in the beer (170) and from the metabolism of spoilage bacteria (1)."
From:
http://hbd.org/brewery/library/mashtun/kleyn.html
i kegged this up a few weeks ago FG 1020 and it tasted pretty great. no infection. soo after a few weeks priming i've put it in the fridge. taste pretty great however its slightly yeasty and unfortunately can give you some pretty gnarly gas subsequently the flatulence smells like that sulfur during fermentation... heh . don't think i'll be repitching this yeast like i planned.
Although there was nothing really wrong with i when i used it, I doubt I'll use it again. If I need a low attenuating strain, I'll prob go with wlp002.
badhabit
Well-Known Member
My experiance with S-33 has been with a Belgian Dubble. I make it often and like it a lot. My FG stays pretty high, 017 but it is done fermenting at that point. I use to have issues with the fermentation process wich seemed to start fast and go crazy for up to about 72 hours and then stop. I tried shaking and stiring, even tried raising temp to over 70 for a couple weeks. I finally ended up using a primary for a week, secondary for two weeks and then a 90 day condition and just letting the fermentation happen without my attempt to controal. I ferment between 65 and 68, closer to the 65 on most occasions. As noted the result is much to my liking, a complex beer with a clean malt and clean but slight hop flavor and a slightly floral finish. At the time of conditioning there is a very notable ester taste but that disapates with the long condition.
madmike9729
New Member
I recently made a belgian specialty using the s-33 yeast. I used a huge amount of pale malt, honey malt, aromatic and brewed with orange peel and coriander. It was a 9.2 ABV beer that tasted wonderful and became crystal clear in the keg. It also had that hint of banana and clove that traditional belgian strains often have. It's a great product in my experience.
Wish i had seen this thread when searching before useing 33, so ill put my expereince in, with it,this is a good thread for somebody new to this yeast, i also apreaciate everybodys input.
I brewed a french ale and a belgian pale ale and now a smoked scottish 80. With s-33. I just bottled the french ale and tasted great maybe the best.Besides a lacto infection, looking with white flaky layer on top. I just descoverd that i topped this one off with water after the boil with distilled water i had been using for rinsing,well it was near the bottem of the jug and i should have sanitized the rim of the jug before topping off.Lesson learned and glad i noted everything.I thought it was the yeast because i never used it but i never topp off either,now i know why.
My other two dont have this infection as i third my yeast packs because i do small batches roll and wrap up and vacuue the yeast seal back to the fridge.My french ale that had this infection had this yeast used first from the pack so i ruled that out for infection.Ive been succesfull in reusing/splitting yeast packs always 100% out of a few dozen batches so far.As far as topping off, i think i will only try this with a new sealed jug just to be safe next time.
I had the highest fg also for the first time using this but i mashed in the upper 50's so it was intentional, just wasnt expecting a .018 with a 1.05ish OG.I gave it 4 weeks at 67 deg. Tasted fantastic.Im liking this yeast so far.
I brewed a french ale and a belgian pale ale and now a smoked scottish 80. With s-33. I just bottled the french ale and tasted great maybe the best.Besides a lacto infection, looking with white flaky layer on top. I just descoverd that i topped this one off with water after the boil with distilled water i had been using for rinsing,well it was near the bottem of the jug and i should have sanitized the rim of the jug before topping off.Lesson learned and glad i noted everything.I thought it was the yeast because i never used it but i never topp off either,now i know why.
My other two dont have this infection as i third my yeast packs because i do small batches roll and wrap up and vacuue the yeast seal back to the fridge.My french ale that had this infection had this yeast used first from the pack so i ruled that out for infection.Ive been succesfull in reusing/splitting yeast packs always 100% out of a few dozen batches so far.As far as topping off, i think i will only try this with a new sealed jug just to be safe next time.
I had the highest fg also for the first time using this but i mashed in the upper 50's so it was intentional, just wasnt expecting a .018 with a 1.05ish OG.I gave it 4 weeks at 67 deg. Tasted fantastic.Im liking this yeast so far.
Same here. Fermented at just about the same temp and left it to sit around 66. 6 days in and I'm only down to 1.029 from 1.064. I gave it a rouse and left to chest freezer open. I'd like to see low 1.020's if possible. It took off like a rocket at about 12 hours. First time in a while I've seen krausen come out of my airlock. Then it just died.
I know im replying with my quote but just updating more of a s-33 experience.In the french ale that i thought had lacto which may be has turned out great with a nice belgiany aroma reminds me of SN Saison. The smoke malt in my scottish 80 has came out and that is turning out great also. My belgian pale ale is lacking in the estery dept as its hop and carmal malt forward but over time im shure it will change more.
I just think my high 60's ferment should have been more like 73 instead.This is about @ a month of bottle conditioning so i wouldnt fully judge this s-33 yet as im shure the yeast will come out more as the hops fade in the belgian pale ale.
As to anybody and this white flaky layer on top.Rack over it and bottle it, segregate it and keep an eye on it just in case.Dont dump.Ive had no overcarbonation and they are clearing brilliantly. They are tasting better and the yeast aroma is pretty nice.
Woodbury419
Well-Known Member
I love using this yeast, if you able to keep it for more than 5 generations it makes an outstanding workhorse imho.
I used S33 for a batch of pale ale that I brewed yesterday. I pitched 2 packets into a 2.5 gallon batch. (NB golden extract and whole cascade hops) I got very aggressive ferm right away, within 1 hour there was kreusen but this morning, after about 12 hours, it has slowed waaayy down. The top kreusen is gone and the bubbles are only coming out about every 10-15 seconds. From what I'm reading here this seems normal for this yeast, an aggressive start then a moderate to slow finish. Oh and the temp in my basement varies from 70-75F right now, cooler in the evening then it warms up in the day. I plan to give it about 4 days then dry hop with Citra.
ThePonchoKid
Well-Known Member
needs more s-33
mountainman13
Well-Known Member
Holy crap, dude! It probably finished in 12 hours! 2 packs for a 2.5 gal batch is insane. 2 packs of this stuff is damn near enough to do 25 gallons(if you are trying to stress it, anyway)
