US-05 vs US-04 vs Nottingham

[cluckk]

I've been experimenting this year with dry yeasts, especially US-05 and S-04. I haven't used Notty in a long time, so won't address it. My experience has been pretty much in keeping with Yooper's. At certain times of the year I have a real hard time keep down fermentation temps (It's just a fact of life in South Texas). During those times my choice is make wine, make certain Belgians or make an American Ale with US-05. I find that it makes a nice clean tasting ale even at relatively higher temps. However, I find that S-04 clears a lot faster, while US-05 stays hazy much longer. As for flavor, I am still experimenting to see what the difference is. So far, it appears that US-05 shows off the hops a bit more, while S-04 tends to come out more on the malty side, muting the hops. Of course, this latter may simply be the recipes I've been using with each, so more experimentation is called for--it's a dirty job but someone has to do it.

 

[oregonbrew541]

i hate bringing up old threads but i thought this one was worth is and from a ciders makers perspective.

S04 - produces a good dry cider imo my least favorite, it produces to much diecetyl and tasted much like butterscotch cider…

S05 - very comparable to notty although i preferred notty in my ciders and s05 in my beers, clears better then notty, doesn't cold crash as well.

Notty - Produces outstanding ciders perfect dry/sweet ratio and cold crashes well.

 

[krackin]

US Aught Five is bullet proof.

 

[strambo]

Notty - Produces outstanding ciders perfect dry/sweet ratio and cold crashes well.

Nice, thank you for that. I've been using S04 in my ciders, they're ok, but nothing special, now I know why!

 

[BigFloyd]

Nice, thank you for that. I've been using S04 in my ciders, they're ok, but nothing special, now I know why!

I just recently got into doing ciders to compliment my beer selection. I was going to use Notty in my first one (a graff), but let the LHBS owner talk me into S-04. It was good, but a little dry for my tastes. It was better after I backsweetened it a bit (one can AJ conc) and spiced it.

The current batch (Caramel Apple Hard Cider) is now fermenting on Notty. I took a sample at 11 days (1.014 and it's still pushing the airlock). It was so good and clean tasting that I was tempted to cold crash it right then and there. I'll give it another 8-10 days to finish out and sweeten as needed along with the homemade caramel/cinnamon syrup.

With Notty, it's all about keeping it cooler than you would other ale yeasts and never ever letting it go above 68*F. I pitched this cider at 58*F, started the ferment at 60*F the first 4-5 days and have been slowly stepping it up to top out at 66*F where it will remain until done.

 

[oregonbrew541]

I just recently got into doing ciders to compliment my beer selection. I was going to use Notty in my first one (a graff), but let the LHBS owner talk me into S-04. It was good, but a little dry for my tastes. It was better after I backsweetened it a bit (one can AJ conc) and spiced it.

The current batch (Caramel Apple Hard Cider) is now fermenting on Notty. I took a sample at 11 days (1.014 and it's still pushing the airlock). It was so good and clean tasting that I was tempted to cold crash it right then and there. I'll give it another 8-10 days to finish out and sweeten as needed along with the homemade caramel/cinnamon syrup.

With Notty, it's all about keeping it cooler than you would other ale yeasts and never ever letting it go above 68*F. I pitched this cider at 58*F, started the ferment at 60*F the first 4-5 days and have been slowly stepping it up to top out at 66*F where it will remain until done.

Personally with notty I transfer at .010 and let it settle in secondary for a week., then bottle. The result it absolutely perfect, it's my tried and true method. If you like caramel apple recipe try applekush next..