Safale 04 yeast question

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bobukbrewer

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Usually the sludge at end of fermentation is a compact pancake, but my last 3 brews it has been a load of discrete blobs that are easily disturbed when I bottle. I have not changed anything about my brewing technique. Any ideas brewers and brewsters ?
 
Usually the sludge at end of fermentation is a compact pancake, but my last 3 brews it has been a load of discrete blobs that are easily disturbed when I bottle. I have not changed anything about my brewing technique. Any ideas brewers and brewsters ?
Are you bottling at a warmer temperature than the previous batches?
 
The question is still valid. Cold crashed beer tends to have a nice tight cake.
 
AJA - I ferment then bottle. I have not changed anything, but the yeast sediment characteristics have changed.
 
If the question is, is a flyaway sediment a feature of S-04 yeast more than others, I'd say the answer is no.
 
Is it a fresh pack each time? Or repitched yeast from previous brews?
 
Hi BB - I am talking about the sludge in FV before bottling.
I don't think there is a yeast which flocculates better than SO-4, the reason I asked about temperature is the colder, the more compact the bed. It isn't a characteristic of SO-4 to be easily lifted off the bottom, usually has to be prised off.
 
BB - you describe "how it used to be". Clib - it is a fresh pack every time, well within date. I make a yeast starter with bottled water.
 
ARNWD - YES - i SWITCHED TO FRESH YEASTS A FEW MONTH AGO - I may now switch to Nottingham to see if it is better - lesson learned - don't be a cheapskate - and my burco heating element has just packed up.....
 
Usually the sludge at end of fermentation is a compact pancake, but my last 3 brews it has been a load of discrete blobs that are easily disturbed when I bottle. I have not changed anything about my brewing technique. Any ideas brewers and brewsters ?

Have you changed your water? You need calcium for good flocculation.
 
I use anglian water tap water, plus AMS, plus AWB, plus calcium chloride, no change there.
 
Surely DWB? AWB would make beers that are very funky.
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ARNWD - YES - i SWITCHED TO FRESH YEASTS A FEW MONTH AGO - I may now switch to Nottingham to see if it is better - lesson learned - don't be a cheapskate - and my burco heating element has just packed up.....

Please don't take it personaly, I was being facetious.

Anyone mentioned finings yet? Both copper and post fermentation.
 
I use S-04 nine times out of ten and have noticed no difference in performance, still a good cohesive sediment.
I also use Irish Moss in the kettle generally for all except stouts.
 
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