English Ale

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m_kc

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I've had a string of bad luck brewing, I'm hoping this is due to the summer temps using s-04 and US-05 (I don't have any temperature control), but getting back to basics, avoiding very fruity hops and brewing a very simple recipe with:

100% BestMalz Pale Ale Malt
Fuggles at 60 (30 IBU), 15 (6 IBU) and 5 (3 IBU).
+ EKG dry hop - equivalent of 2oz for a five gallon batch.
Nottingham Yeast (fermenting around 19/20 C in a water bath, adding ice every now and then)

Hopefully all will go well! But was thinking to build up the complexity for the next brew and and add just a touch of sweetness.

Any tips of what to use?
 

trueblue

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Personally I don't think you will ever get a decent beer with SO2 no matter what the temperature. Nottingham at that temperature will be fine. There are yeasts around like Kveik that tolerate high temperatures but I have never used them.
 

the baron

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I am using Kveik Voss in the summer temps on virtually everything until we get out of the summer and have found it ok in ales. I too do not have full temp control as I dare not get another fridge at the moment (SWMBO);)
 

Rodcx500z

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Same as Mr Baron here i have used kveik voss from cml it's very good with ale up to 40c, some say they get an an orange twang but i have only had it once and found it ok for me, my last 2 brews i have used wilko gervin now it's cooled down abit, i must find room for another fridge
 

An Ankoù

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I really don't like S-04 and I'm reluctant to use US-05 unless it's in soaving mething that doesn't need any kind of yeast profile. Fermentis Saflager W34/70 will tolerate temperatures into the upper mid 20s with some ester production. That used to be my goto for summer brewing. Having pushed two redundant fridges into service, I can now use more interesting yeasts. It's still not warm enough around here for kveik, though.
 

m_kc

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I really don't like S-04 and I'm reluctant to use US-05 unless it's in soaving mething that doesn't need any kind of yeast profile. Fermentis Saflager W34/70 will tolerate temperatures into the upper mid 20s with some ester production. That used to be my goto for summer brewing. Having pushed two redundant fridges into service, I can now use more interesting yeasts. It's still not warm enough around here for kveik, though.
I'm going to give W-34/70 a try (I dislike s-04). Didn't have much success with Kveik. It may be that I didn't get it hot enough (probably averaged 30°C) but I got too much orange.
 

Redgrave_3

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I'm going to give W-34/70 a try (I dislike s-04). Didn't have much success with Kveik. It may be that I didn't get it hot enough (probably averaged 30°C) but I got too much orange.
I’ve used a fair amount of kviek as I didn’t have temp control for a long time. You’ll get less from it at lower temps so 30c is pretty high in my book although of course it can go higher. I would guess you used voss based on the amount of orange. Ubbe and Oslo which might well be the same strain from different suppliers are both really clean. I also found it wasn’t really necessary to keep them hot, just pitch mid 30c’s and wrap em up, they’ll do most of their work in 2-3 days but I usually left them a week at whatever ambient temp is in the house. Wouldn’t recommend for a bitter though ( i did once in a pinch as I was worried my other yeast had failed after 48hrs with no activity, that was hornindal and it was definitely… beer. I drank all of it but wasn’t in a rush to share it).
 

m_kc

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I’ve used a fair amount of kviek as I didn’t have temp control for a long time. You’ll get less from it at lower temps so 30c is pretty high in my book although of course it can go higher. I would guess you used voss based on the amount of orange. Ubbe and Oslo which might well be the same strain from different suppliers are both really clean. I also found it wasn’t really necessary to keep them hot, just pitch mid 30c’s and wrap em up, they’ll do most of their work in 2-3 days but I usually left them a week at whatever ambient temp is in the house. Wouldn’t recommend for a bitter though ( i did once in a pinch as I was worried my other yeast had failed after 48hrs with no activity, that was hornindal and it was definitely… beer. I drank all of it but wasn’t in a rush to share it).
Yes it was Voss! Will have a look at Ubbe and Oslo, cheers.
 

alexsnow555

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Personally I don't think you will ever get a decent beer with SO2 no matter what the temperature. Nottingham at that temperature will be fine. There are yeasts around like Kveik that tolerate high temperatures but I have never used them.
Absolutely agree!
 

the baron

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A tip to using Kveik Voss is chill your wort to 40c pitch at that then wrap the fermenter in towels blankets etc to keep the heat in.
It will go off like a rocket and be all done fermenting wise in 3 daysish. So a double whammy as it shortens the fermentation time and this yeast does not need the time ordinary yeasts need to clean up.
I usually leave it for 5 days then you can cold crash or use finings(Gelatin is what I use) and leave till day 7 then keg/bottle
I also save the slurry and brew with it again to reduce yeast costs athumb..
Ps I use CrossMyLoof Kveik Voss
 

Hazelwood Brewery

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I’m also not as keen on S04 (or US05) but have had good results with Liberty Bell and Wyeast 1318 in bitters and more recently in Milds.

I like Maris Otter as my base malt and add a little crystal malt. At the end of the mash I add a little roast barley, mainly for colour adjustment.

If you’re looking for a touch of sweetness you can achieve that by mashing at a higher temperature, try 68C. You may lose a little ABV because the beer will finish with a higher gravity (you can always add a handful more grain if you’re not happy about this).

Your water might also be an important factor but you’ve not said what you do with regard to water analysis/treatment.
 

Jim Brewster

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I don't rate US-05 haven't had good results with it without temperature control. S-33 from fermentis has given me better results.
Had good results fermenting at ambient with Mangrove Jacks Bavarian wheat and Saison yeasts in the summer months
 
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