Some recent experience: I brewed two Pale Ales in August where the only variable was the yeast between these two batches - one got S-33 and the other one US-05. The recipe was exactly the same for both:
S-33 was 5.5% ABV ( OG: 1.050 / FG: 1.008 - 83% AA - hop creep?? ) and US-05 was 5.8% ABV ( OG:1.051 / FG: 1.007 - 86% AA - hop creep again?? ) - both around 50 IBU - SRM 3
100% Pilsner malt
100 gr / 3.5 oz Mandarina Bavaria - kettle + whirlpool
100 gr / 3.5 oz Idaho 7 - only whirlpool
30 gr / 1 oz Simcoe - only whirlpool
100 gr / 3.5 oz Motueka - dry hop 2 days
70 gr / 2.5 oz Simcoe - dry hop 2 days
Mash water: 20 ppm Na / 10 ppm Mg / 150 ppm Cl / 250 ppm SO4 / whatever Ca was in there, but around 190 ppm - Mash pH was 5.4 at room temperature, whcih was 20C/68F. Mash temp. was 65C/149F for 90 minutes
Boiled for 1 hour, pitched 2 sachets each, fermented at around 71-73F and kegged 12 days from pitching yeast. No cold crash. Left the beers for 10 days at around 12-13 PSI. In the first month, the beers showcased pineapple as the main aroma, some " unrefined " citrus notes, black tea, maybe a touch of herbal notes. The beers lastes around 2 months in the kegs. No signs of oxidation or colour changing. They were pretty hazy, although I didn't plan on it.
In the last 3 weeks, they started to clear and the pineapple disappeared in the S-33 batch, leaving room for powdered sugar/vanilla in the nose, distinct lime, soft generic citrus, soft herbal/pine? on the palate. The US-05 was generally a bit more popping, sharper - both aroma and flavour wise, although the US-05 batch did not have any " sweet " notes in the aroma, but more of a dank/maybe catty/citrussy aroma, but not unpleasent, whereas the S-33 was more estery, fruitier, softer, pleasent, with a milder/softer bitterness and easier on the palate.
I was surprised of how the beers changed over time, but in a good way. I have to say that S-33 is a good yeast. Whether it's luck, or just a good choice of ingredients, recipe and process, that resulted in the final product, I cannot say. But I will not stop using it. I am bit confused about the high attenuation in both cases. It could've been an error in measuring, determing gravity, etc. They however did not suffer from any diacetyl, sulphur, popcorn, butterscotch, high alcohols, phenols or anything that would point out to flaws and off-flavours. These beers were tasted by many people, among these people that also brew beer and are in the beer industry. ( however small it is
). Most people liked the S-33 beer better. Cheers!
