Safale s-04
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LarryF
Brew Numpty
If it's been in the fermenter for 4 weeks take an SG reading over 2-3 days and if the same the bottle or keg the beer. It should be done after 4weeks.
craigie_ale
New Member
might give this yeast a go cheers
Linalmeemow
Landlord.
I've got a porter done with M42 awaiting bottling and the samples taste amazing so far. I've also never seen a krausen rise and fall so quickly as it did with this stuff, fully fermented out in 4 days.
craigie_ale
New Member
Has the m42 got a more taste and flavour than the s-o4? Any yeast that sets solid in bottles will suit me sounds similar to how Belgian yeast sets in the bottle
Cripes it's a very long time since I've used it but can't recall it being bad in any way. Well I've splashed out on 2 packs and by golly I'm going to bloody well use them, starting with this weekend's brew!
Sadfield
Landlord.
Yeast can get the blame for a lot of things.
Ha, I see what you did there!
Sadfield
Landlord.
Seriously though, going off the specs S04 produces the same amount of esters as T58 and almost double that of BE256 Abbaye yeast. So it shouldn't produce a bland beer.
Welsh123
Active Member
I have just Kegged 5 LTS and bottled the rest. It tastes good.
Yesterday I bottled some ale made with S-04. 2 weeks at 19C, and 6 days at 0C. It was crystal clear going into the bottles... and I do mean crystal. I was amazed but now a little concerned about whether or not it will carb up. Whaddya reckon?
MyQul
Chairman of the Bored
It'll be fine. I've read you need to be lagering for about 10 weeks before you need to add more yeast so it carbs up so 2 weeks should be no problem
nigelnorris
Beavis at Bat
My last three brews have been s-04 cold crashed and fined for a week at about 0C and no issues carbing.
Saisonator
Landlord.
When I used it I found it added very little to the beer, just performed well.
S-04 is my yeast of choice for bitter and stout. I use a chronical in a brew fridge and only use Cornies. No problems in the last 18 months (30 brews)
One of the micros I know in Nottingham that have their own pub exclusively use S-04. They make very good beer. Pales, stouts and IPAs. All good.
S-04 and Nottingham are my choice of yeasts, I bottle most my beers and they're usually traditional ales and porters. 132 brews and I've never found S-04 insipid.
I did try moving across to the CML yeast but even after several months in the cold it's still very mobile in the bottles so won't be using that again.
I did try moving across to the CML yeast but even after several months in the cold it's still very mobile in the bottles so won't be using that again.
Saisonator
Landlord.
I personally don't think that's a good advert for the brewery.
Decent breweries tend to cultivate or at least propagate their own yeast and not just sprinkle from a packet.
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Totally agree, lazy brewing.
Sadfield
Landlord.
I think lazy is a bit harsh. As many will attest on here, good results can be obtained with dry yeast. Maintaining yeast at commercial level requires considerably more care and attention than homebrewing, with investment in expensive lab equipment to properly manage the yeast, pitch rate, viability, contamination and maintain consistency. Dry yeast offers a cost effective, risk free alternative where pitch rate can be easily managed.
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