thehaze
Well-Known Member
Hello there,
I am wondering if any of you have used S-33 recently and what kind of beers did you make. What was the attenuation of the yeast and how did it present itself: was it estery, phenolic, dry, too sweet, tart, etc.
I have used it twice last year on some IPAs, and they come out good. Actually, the yeast was not much of an attenuator, but the final beers were good and drinkable, with lots of hop aroma. They never felt overly sweet or under-attenuated. The beer would clear nicely in the bottle, forming a easily breakable layer at the bottom of the bottle.
I know it is the old EDME strain, but one of my questions, besides the ones form above, is: would S-33 be an OK option for a low ABV NEIPA style beer? I am thinking the low attenuation and a bit of esters would definitely not hurt. I am thinking of using US-05, but it will probably attenuate more than it needs to in a low ABV beer.
I am wondering if any of you have used S-33 recently and what kind of beers did you make. What was the attenuation of the yeast and how did it present itself: was it estery, phenolic, dry, too sweet, tart, etc.
I have used it twice last year on some IPAs, and they come out good. Actually, the yeast was not much of an attenuator, but the final beers were good and drinkable, with lots of hop aroma. They never felt overly sweet or under-attenuated. The beer would clear nicely in the bottle, forming a easily breakable layer at the bottom of the bottle.
I know it is the old EDME strain, but one of my questions, besides the ones form above, is: would S-33 be an OK option for a low ABV NEIPA style beer? I am thinking the low attenuation and a bit of esters would definitely not hurt. I am thinking of using US-05, but it will probably attenuate more than it needs to in a low ABV beer.