Safbrew S-33

[catdaddy66]

Pitch 2 packs would be my suggestion. Good luck!

Don't have a second pack. After thinking it over, you're right. I need more yeast for this big of a beer. Making a starter of Nottingham instead. I'll use the S-33 on a beer between 1.045-1.055 instead that I want a bit sweeter.


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[RobertColianni]

That's really warm! This yeast has stalled at 1.020 on me before, then one week later (after rousing the yeast cake) it came back with a second krausen and finished out. It was good beer, I like the flavor profile of the yeast, but it was a different behavior than I expected. I also started it at 63, raised to 65, then to 70 after a week. That was beer temp, not ambient. If you were at 75 ambient, your beer easily hit 80, probably 85 or higher during peak activity.

I'm unsure where you received this information, but it's incorrect.

That S-33 fermented at 75ish will put off a lot of esters. It's recommended temp range tops out at 70 and even 70 is a tad to warm in my experience.

I'm also unsure where you received this information, but again it's incorrect.

I've used S-33 for over a decade and have knocked out at 18°c, allowed free rise to 26°c (which occurs overnight), and bumped at resting period to 30°c to restart fermentation (restart occurs 7-10 days later). The strain finishes <1.013 if you're not rushing your product (which most of you likely are). Furthermore, S-33 does not flocculate during this "stall" period- yeast remains mostly in solution based on my cells counts.

NOTE: I know that this thread is almost 8 years old, but it needed some correcting.