Recipe Advice Thread

Replies to This Discussion

Permalink Reply by Stu McKinlay on March 16, 2011 at 2:37pm

Barry brews great beers with S04.... and I've brewed a couple of ok ones. 'twas definitely tongue in cheek. It is just a yeast that needs a bit more forethought, love and attention than the average homebrewer will put in. That's why I recommend people start with S05 and branch out when they realise it's a actually a bit boring.

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Permalink Reply by jt on March 16, 2011 at 2:49pm

'0S(tu) - '05 normally gets bagged once a year for popping out some murky beers, not it's lack of character

Are we getting out of sequence here ?

 

cheers, jt

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Permalink Reply by Tilt on March 16, 2011 at 4:07pm

So what are the specific aspects of "love and attention" that S04 needs?

I'm keen to know how to tame this cantankerous beastie.

It often gets a bad rap - but as a dry yeast with english character I'm sure there's many who'd use it (myself included) if we knew its foibles and ways to make the most of them.

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Permalink Reply by Druid on March 16, 2011 at 4:14pm

Agreed!  Keen to hear the details...

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Permalink Reply by Richard Jack on March 16, 2011 at 8:12pm

I've had good luck with just keeping it nice and cool, or letting it get to 20 if I want some esters... But I'm a relative novice, so take from that what your will.

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Permalink Reply by Tilt on March 16, 2011 at 10:24pm

Righto  Matt and Richard - thanks for the advice - maybe its those esters that turn some folk off. 

I had it in my mind that for some reason it needed to be kept strictly around 17 degrees and above this it produces 'dust and wooden' flavours.  Not sure where I read this but it stuck in my mind. 

Does it need a decent D rest at 21-22 deg?

Glad to hear you've made it sing - I might have to give it a go sometime soon!

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Permalink Reply by Reviled on March 17, 2011 at 8:31am

"maybe its those esters that turn some folk off. "

 

For me thats mainly what it is, not a fan of the particular esters that it gives off, or some of the flavours, but I havent tried it below 19*c personally... On top of that the thing that really pi*ses me off about it, is that it does hide a sh*t load of hop character, more so than other english strains I've used, meaning you need to up the amount of hops you're putting in which adds more cost to your brew.

 

I guess the other thing that puts me off S-04, was moving to liquid strains and finding some AMAZING yeasts like 1469 and 1968 and just not being able to look back.

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Permalink Reply by Dougal on March 17, 2011 at 8:54am

I made my first decent beer with S-04. I got some fresh 2nd gen stuff from Wigram, and followed Coop's suggestion about holding it at 17C. Quite a pleasant clean tasting beer. So, a decent pitch and cool temps help.

Agree with Reviled though, the liquid English yeasts seem easier to get a good result with and the esters are more pleasant (and then there's that hop thing). It's only anecdotal, but the other thing I noticed is that my S-04 beers tasted pretty ordinary after a few months. Sort of a generic "home brew" flavour. My beers with 1968 and other liquid strains seem to have greater longevity.  

 

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Permalink Reply by Tilt on March 17, 2011 at 6:33pm

Great insights thanks.  The picture is becoming clear. 

It sounds like there's a price for convenience - often the way really.

But its weaknesses are surmountable. 

I'm sure a few of us move forward better equipped and with eyes wide open!

Cheers

Permalink Reply by jt on March 16, 2011 at 4:29pm

I think 1.1gm/L was my extreme in the mild

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Permalink Reply by Llew Bardecki on March 18, 2011 at 4:02pm

I'm thinking of doing a Belgian IPA this weekend with the starter of Wyeast Trappist High Gravity I've got ready (Thanks Dave!)

Problem is, I can't decide about which way to go about it:
Darker, and sweeter with English-y hops (Fuggles and NZ Goldings.)  Mash a bit warmer.  Dark Candi sugar and Special B in the grist.  Kind of a Dubbel-IPA.

or Lighter and drier with American-y hops (Centennial, Chinook and NZ Cascade), coriander.  Mash cooler, with cane sugar and pale crystal.  Kind of a Tripel-IPA.

What do you all think?

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Permalink Reply by Reviled on March 18, 2011 at 4:09pm

My vote goes for the American-y style - although - coriander with it? Idk about that personally...

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