When to use US-05 vs. S-04?

[Miraculix]

Yeah I think that's about where my recipe is at as well. No crystal, opting for Munich instead. No late or dry hopping, literally a single 60-minute addition. I'll be dosing this one with Irish moss to get it clearer quicker, and carbonating it quite low for myself. Some beers I enjoy very low carbed, and this is one of them.

I think Irish Moss does not do anything for clarity. It just leads to bigger chunks of protein during the boil, so it's easier to separate tub from the wort, after the boil. But this does not carry over into the beer, as the primary factor here is the yeast and not the wort.

 

[Toxxyc]

I think Irish Moss does not do anything for clarity. It just leads to bigger chunks of protein during the boil, so it's easier to separate tub from the wort, after the boil. But this does not carry over into the beer, as the primary factor here is the yeast and not the wort.

I believe it helps protein coagulation, so it might lead to a clearer beer if there's proteins in there (dunno if there is). I've got it on hand, so might as well chuck it in.

 

[Miraculix]

I believe it helps protein coagulation, so it might lead to a clearer beer if there's proteins in there (dunno if there is). I've got it on hand, so might as well chuck it in.

Coagulation was the word I was looking for. Yes it does that, but only in the boil, not afterwards. Other then chill haze, proteins do not affect clarity in the final beer, so this step does not help with clarity.

 

[Toxxyc]

Coagulation was the word I was looking for. Yes it does that, but only in the boil, not afterwards. Other then chill haze, proteins do not affect clarity in the final beer, so this step does not help with clarity.

I'm aware of this, yes, but I do know that something like protein haze exists. Granted, I'm not sure it exists in beer, nor am I sure that Irish Moss helps for that.

 

[Miraculix]

I'm aware of this, yes, but I do know that something like protein haze exists. Granted, I'm not sure it exists in beer, nor am I sure that Irish Moss helps for that.

This protein haze is existing in beer and it is called chill haze. I got it all the time.

But this is a bit of a special haze and I don't know if Irish moss actually does something against it.

It is actually just a tool to get clear wort after boiling... So a bit unnecessary if you ask me.

Clear wort before the boil, another topic, but after the boil.... Not really important.

 

[Pappers_]

I think that Irish Moss or Whirlfloc added at the end of the boil helps with the formation of a cold break in the kettle, if your process allows for it, which you can then more easily leave behind in the kettle. I use whirlfloc these days (because the brew club where I brew at provides it for all the brewers) and I use an immersion chiller, so get a big cold break, which I do leave behind in the kettle. Miraculix's question of whether any of that matters in the final beer is a good one, but I figure leaving it out the fermenter doesn't hurt. But I used to use an counter flow chiller and whirlpool so never got a cold break and I brewed good beer then, also LOL.

For chill haze, there is a product I use in every beer I make these days, made by White Labs, called Clarity Ferm. It not only reduces chill haze but also reduces gluten in your beers to the point that many people who get violently sick from gluten can drink my beer without a problem. Its an enzyme that you add at the beginning of fermentation, after the wort is chilled.

 

[wsmith1625]

OK so another necro on this old thread. I'm planning an IRA and I've got the grain bill and hops down to what I'd like it to be. The yeast though...

I see a TON of recipes recommending US-05 as the preferred yeast for this beer. It's been pointed out that S-04 might be a better chance, specially because it is supposed to not attenuate that far. However, I've had numerous ales ferment down to 1.006 with S-04. Yes, they were mashed really low for extended times, but I don't want my IRA to end anywhere near there.

I'm hoping for my IRA to stop around 1.012, down from 1.050 in the recipe I'm planning. For that I want to mash a lot higher, but it still doesn't answer my question.

What yeast would be best for this beer? I'm leaning toward S-04, but I'm not sure.

Oh yes, and as another PS, I also haven't experienced this rapid dropping clear with S-04 as explained here. And I've made a ton of beers with S-04 lately.

I've replied to some very old threads before and felt like a jacka$$, but not the case here. This thread was an excellent read. Lots of good info here. Thanks!

 

[Pappers_]

Agreed, nothing wrong with reviving old threads. There is a reason we are very reluctant to delete old posts and threads - the forum is a repository of a lot of knowledge.

 

[Toxxyc]

Yeah okay then I'll just leave it out. I do no-chill brewing anyway, so Irish Moss is a waste for me. I also don't leave ANYTHING in the kettle. The whole shebang goes into the cube, and the whole cube's contents (including all the trub and crap) goes into the fermenter.

So yes, Irish Moss is a total waste in my case.

 

[Toxxyc]

IRA (still debating this one a bit) for a 20l batch, might be a bit more, around 22l perhaps if my efficiency keeps it up:
1.75kg Pale Malt
1.75kg Pilsner Malt
200gr Munich Type 1
200gr Munich Type 2
110gr/120gr Roasted Barley

OK so this one is finally going. I changed the recipe a tiny bit, doubled it up and changed the finals to:

3.5kg Pale Malt
2.3kg Pilsner Malt (what was left in the bag)
1kg Vienna Malt (what was left in the bucket)
400gr Munich T1
400gr Munich T2
230gr Roasted Barley

I'm aiming for a ~44l batch with this. This SHOULD give me a nice 4.7% ABV, if my efficiency keeps at the 90% I keep hitting these days.

 

[Miraculix]

OK so this one is finally going. I changed the recipe a tiny bit, doubled it up and changed the finals to:

3.5kg Pale Malt
2.3kg Pilsner Malt (what was left in the bag)
1kg Vienna Malt (what was left in the bucket)
400gr Munich T1
400gr Munich T2
230gr Roasted Barley

I'm aiming for a ~44l batch with this. This SHOULD give me a nice 4.7% ABV, if my efficiency keeps at the 90% I keep hitting these days.

If you want to keep the roast flavor down, have you considered over night cold steeping the roasted barley? You can then add the liquid at flame out.

The colour contribution will be a bit of a gamble though..... But in my experience, this will result in less roasted character compared to throwing it in the mash.

 

[Toxxyc]

Eh, I already added it. It smells good, and I don't mind some roasted flavours either. It's style-accurate, so I'll just have to wait and see. Mashing pretty high at 69°C to get some unfermentables. I can't wait for this one, really.