Strange flavors using S-04...

[rmr9]

Hello all,

I recently brewed up a 10 gallon batch of Biermuncher's centennial blonde and then split it between two fermenters of 5 gallons each. In one, I used nottingham yeast and in the other S-04. I fermented both at 63 degrees (ambient) for 3 weeks, then bottled.

The nottingham batch turned out exactly how I expected it however the S-04 is a different story. If I didn't know any better, I would think that the S-04 batch was fermented with a Belgian yeast strain. It's cloudy and has spicy phenolics with underlying fruit esters. I'm fairly confused because the samples I took to measure gravity didn't have these characteristics.

I'm sure there are an absolute myriad of things that could have happened to this batch. To be honest, I find it enjoyable just not what I was expecting. Has anyone had this experience before? Any idea what could be going on? Any input would be greatly appreciated!

Cheers!

 

[Yooper]

I get a weird 'tartness' when I use s04 above about 62 degrees, but not phenolic flavors. The Belgian-y flavors and cloudiness indicate an infection (S04 drops clear like a rock) and not yeast character in this case, from what it sounds like.

 

[Bowtiebrewery]

I have to agree with Yooper on this. Anytime I've fermented with S-04, I try to keep it around 62*f as prior to that I noticed some tartness in the taste in my ESB's. Each time its drops very clear without aid. Line of reasoning might suggest that you have an infection.

 

[Hanglow]

You get a tartness from that yeast as whitbread b is a lactic acid producer

 

[rmr9]

Thanks for all the replies! Yeah, I think an infection is the likely culprit. I'm usually very thorough when it comes to cleaning and sterilizing, but I must have been a bit less vigilant this time! If it is infected, but tastes good, would it be wise to try to pasteurize the bottles to avoid any bottle bombs or over carbonation?