weird stout and some other issues

[400d]

Hi there fellow brewers!
I'm still green in this brewing thing because in my statistics on this forum show that I mostly ask questions, and have very few helpful answers to other people.

Anyway,
now I have a small problem with my stout that fermented happily a month ago. I didn't have time to transfer to secondary, so I just left it in primary for more than a month. Yesterday I checked the gravity, and it's right on the spot where it was 7 days ago - 1.012... OG was 1.052.

The problem is that I used S-33 dry yeast for the first time. I have a strong melon/bubblegum aroma from the fermenter, which is, to be honest, not the best combination with harsh coffee stout flavor.

This yeast is presented as ale yeast on some websites, but also as lager yeast on other websites, which confuses me a lot. I thought it's strictly ale yeast....

Has anyone of you ever used this yeast for stout? Do you think this fruity flavour will disappear when I bottle?

Second question that I have is: What if ambient temperature rise during lagering process? Does it really affect the beer a lot? I intend to lager in the basement where the temperature during cold months is quite steady (37 - 40 F), but sometimes it can get a bit warmer......

thanks

 

[Pimpfoot]

your yeast was stressed out. probably to hot during ferment. dont dump it, the smell will age out.

https://www.homebrewtalk.com/f39/ne...virtue-time-heals-all-things-even-beer-73254/

Lots of brewers set up a fridge with a temperature control unit (johnson A419 and a half fridge is what i have) to keep your brew at a solid temp during fermentation.

 

[400d]

your yeast was stressed out. probably to hot during ferment. dont dump it, the smell will age out.

https://www.homebrewtalk.com/f39/ne...virtue-time-heals-all-things-even-beer-73254/

Lots of brewers set up a fridge with a temperature control unit (johnson A419 and a half fridge is what i have) to keep your brew at a solid temp during fermentation.

fermentation was not too hot. it was in the recommended temperature range. the beer fermented fairly cold (18C). my problem is not hot fermentation, but usage of wrong yeast for the style. this yeast is described as belgian trappist yeast....and I thing it was supposed to produce such a flavour.

my problem is that I have very fruity aroma in a stout which is not too pleasant....

ps. I forgot to mention that this stout (sample) is quite drinkable, and I will definitely not dump it! it's just that you can feel that something is wrong with overall picture of it....

 

[devilishprune]

Well, according to the fermentis website, "Safbrew S-33
Robust ale yeast able to tolerate high alcohol conditions (up to 11.5% v/v). Used to produce a wide range of beer styles including Belgian wheat and Trappist beers."

Looks like you used a belgian yeast for a stout. Not something unheard of, I guess, but certainly not traditional. Have you had other belgian beers before? It probably has that charactersistic smell/flavor associated with them. If that's the case, I would expect the flavor to POSSIBLY dissipate some, but what you have on your hands is a belgian stout.