Anyone brewed a Mild or Porter with S04?

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oliwatts

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Planning my Christmas brew days. Need a less attenuative yeast to match the styles I am brewing (Mild and Porter). Recommendation was a liquid yeast (WY1968) but I would prefer dried.

Last beer I brewed with a smack pack ended up tasting awful.

Any tips welcome.
 
Hello,

I brew sometimes a Porter. I like this kind of ales that are tasty and mouthfull.
I use Fermentis S04, easily available. I never had bad tastings due to the yeast. But as this strain of yeast is very attenuative, I used to brew at a higher temperature (68°C) in order to impart a certain sweetness and a full body.
 
68 °C, that was my choice, because I wanted a rather sweet ale.

You know, I took the temperature 2 times because of the mash stiffness and I found 67° C on the top of the mash tun and 68 °C at the bottom.

I presume my measurement is so inaccurate, because my mash profile was not really an infusion, but a temperature mash, and I measured to soon after heating.

The result was a full bodied porter, with a plenty of aroma (fuggles), but was it really a london porter ?

Please help me in the comprehension of this superb beverage.
 
Last edited:
Brewed a mild last January using the following recipe and it turned out great:

Mild Ale Malt - 3000g
Black malt - 80g
Chocolate malt - 50g
Wheat malt - 100g
Torrified Wheat - 200g
Brewing Sugar - 400g
Fuggles Hops - 70g - 90 mins
Tettnang Hops - 10g - 5 mins

SO4 yeast

Mash temp - 65c

OG - 1039
FG - 1010

final volume 27 litres
 

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