Searching for recent experience with SafAle S-33

[Miraculix]

It makes a real good spelt bread. Ran out of yeast, stores were closed, warm water with some honey, five minutes to get foam, into the dough it went, marvelous.

 

[sykesey]

I'm a fan, have been for a while but picked it up again lately since Fermentis recommend it for NEIPA now, along with K-97 and S-04.

Goes great in a stout or porter - nice esters and profile and a bit of residual sweetness and body to back up the roast flavours.

It's funny how when i started brewing I was all about having high attenuating yeast strains in general as I thought low attenuating strains would make overly sweet beer, now I really enjoy it along with cutting back on bitterness levels. How our palate changes, eh!

 

[Northern_Brewer]

Its close relative Windsor has a reputation for slowly creeping through fermentation like that, after you think it's finished.

 

[chungyfied]

Its close relative Windsor has a reputation for slowly creeping through fermentation like that, after you think it's finished.

It's a little confusing though, since 75% AA for a simple all grain recipe typically suggests the yeast does consume a significant amount of maltotriose. Would that mean the S33 / ESB / Windsor family utilizes maltotriose, albeit at extended fermentations, or do they strictly not consume maltotriose and something else is going on?

 

[sykesey]

Wouldn't be surprised if the overattenuation is from hop creep - maltotriose is linked together with (1,4) glycoside bonds - the type that hop glucosidases would be able to cleave.
Of course if people aren't dry hopping and getting attenuation over 80% there might be something else at play

 

[chungyfied]

Wouldn't be surprised if the overattenuation is from hop creep - maltotriose is linked together with (1,4) glycoside bonds - the type that hop glucosidases would be able to cleave.
Of course if people aren't dry hopping and getting attenuation over 80% there might be something else at play

I don't dry hop for those recipes, so i am getting 64 - 68% AA for my S33 and M15 within 5 days which is typical for a yeast that doesnt utilise maltotriose. But a few times i was busy and left it fermenting for up to 28 days it got up to 75% AA.

Not sure about the creeping part either because i have tried measuring at 7 and 10 days but its basically still at 64 - 68% AA. Its as if the yeast falls asleep for a couple of weeks after the maltose meal and wakes up hungry for maltotriose

 

[Miraculix]

I don't dry hop for those recipes, so i am getting 64 - 68% AA for my S33 and M15 within 5 days which is typical for a yeast that doesnt utilise maltotriose. But a few times i was busy and left it fermenting for up to 28 days it got up to 75% AA.

Not sure about the creeping part either because i have tried measuring at 7 and 10 days but its basically still at 64 - 68% AA. Its as if the yeast falls asleep for a couple of weeks after the maltose meal and wakes up hungry for maltotriose

That scares the s*it out of me, I'm happy that I used the one pack I had for baking.

 

[chungyfied]

That scares the s*it out of me, I'm happy that I used the one pack I had for baking.

i do get a little paranoid and make sure to keep my bottles in the fridge, but i'm sure if there were any issues people would have reported it? S33 seems to be a pretty widely used yeast, plus it makes perfectly good beer

 

[thehaze]

I haven't experienced any overly carbonated bottles whenever using S-33, even after a few months. But the latest batch brewed with S-33 went in the keg and its apparent attenuation was 83%, as mentioned earlier. I got 86% with US-05. I can't put my finger on what happended. I am happy to assume that I made a mistake when measuring gravity with the hydrometer. I have two hydrometers, and always cross-check with both. The batch was dry hopped with 6 oz / 170 gr hops that stayed on the beer for only 2 days. I mashed low and added 2 sachets for something like 6 gallons of beer with an OG of just 1.050. Fermentis states attenuation between 68-72%, which is consistent with what I usually get it with it. I have experienced higher attenuation before, when mashing low and adding 5-6% simple sugars.

 

[Silver_Is_Money]

Does anyone have experience with the S33 consistently restarting fermentation around the 2 week mark?

Something I have noticed in my notes with the S33 (and also M15) is that they ferment very quickly, getting to around 64 - 68% AA within 4 - 5 days with no further gravity drop thereafter. However on a couple of brews where i have left the primary up to 28 days, i seem to get up to 75% AA.

Searching around the forums I have seen some people mention that the fermentation can start again after 2 weeks but i would like to check if this is a regular phenomenon for evceryone.

I wonder if extending the fermentation time allows for the potential of wild yeasts to enter into the system and re-kindle the fermentation?

 

[chungyfied]

I wonder if extending the fermentation time allows for the potential of wild yeasts to enter into the system and re-kindle the fermentation?

Definitely, but that would be a general sanitation issue. Since i haven't experienced that with other yeasts i just assumed contamination wasn't the reason.

I have done fermentations with S04 and the gravity stays the same whether i leave it for 7 days or 30 days

 

[bloombrews]

I'm a fan, have been for a while but picked it up again lately since Fermentis recommend it for NEIPA now, along with K-97 and S-04.

Goes great in a stout or porter - nice esters and profile and a bit of residual sweetness and body to back up the roast flavours.

It's funny how when i started brewing I was all about having high attenuating yeast strains in general as I thought low attenuating strains would make overly sweet beer, now I really enjoy it along with cutting back on bitterness levels. How our palate changes, eh!

For many years, all I made was bottle conditioned Belgian style Ales......
Now 99% Lagers, with a few "Ales" - (Weizen bier, Kolsch)
I do miss the Belgians, but I just got too F'd up on them and gained a lot of weight.... Now riding a bicycle a lot, and drinking lagers!