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Brews & Views Bulletin Board Service * Brews and Views Archive 2004 * February 11, 2004 * Safale S-04 - I've never seen a yeast drop so fast/clear < Previous Next >

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Steve Anderson (205.188.208.75)
Posted on Saturday, January 31, 2004 - 11:47 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I racked two beers to secondary fermenters today. One was a light lager kit (Brewhouse Mexican Cerveza-for my megaswill drinking friends) using Steam beer yeast and the other was a Sierra Nevada inspired Pale Ale (all grain)using S-04. This is the first time I've used this yeast. The concentrated wort of the kit was pretty clear to begin with. It had started fermenting a week before and had been moved around less than the ale. I was surprised at the difference when I put them both in glass. The S-04 was nearly perfectly clear after one week in the primary. I fermented it relativly cool, 60-65F. I checked the gravity and it was still at 1.018, so I'm hoping there is still enough yeast in suspension to take it down another few points. The lager was still very cloudy.

A couple of questions:
Do I need to do a Diacetyl rest with the steam yeast if the primary and secondary has been between 55-60F?

What kind of final gravity should I be looking for in each beer?
 

PaulK (68.32.217.196)
Posted on Sunday, February 01, 2004 - 02:43 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I just recently used this yeast for the first time also. I've never seen a yeast that created such a temperature increase during fermentation. I pitched the rehydrated yeast into 64 degree wort in a temperature controlled freezer. I set the temperature controller for 60 assuming there would be some heat generated and wanted to keep the temp. down. A seperate thermometer in the freezer verified that the temperature was holding at 60. The next day when I checked on how the fermentation was going I noticed that the fermenter felt warm. I checked the wort/beer temperature with a thermometer and it read 72 degrees. WTF?! Anyhow, fermentation wrapped up in 48 hours and dropped very clear. Not sure how it's going to taste, but the smell is excessively fruity though.
 

Jim Layton (67.31.233.212)
Posted on Sunday, February 01, 2004 - 03:34 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

>Do I need to do a Diacetyl rest with the steam yeast if the primary and secondary has been between 55-60F?

Probably not, but wait until the beer clears then taste a sample and see. If you don't taste diacetyl, you don't need a diacetyl rest.

>What kind of final gravity should I be looking for in each beer?

Can't say, I've never brewed either recipe/kit.
 

Henry Raynor (67.160.104.49)
Posted on Sunday, February 01, 2004 - 04:20 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'm using S04 for the first time after yesterday's brew session. The wort is bubbling away nicely right now. I pitched at 66F and just have the fermenters sitting on the floor in a back room. I'm not seeing the temp rise PaulK did. Not yet anyway. Maybe it hasn't quite got up to speed. Sniffing the airlocks, I don't detect much fruitiness either. PaulK how many packs did you pitch? I pitched one per 5 gal bucket.
After reading the numerous positive posts about this yeast I had to try it. Sure was nice not having to make a starter.
 

PaulK (68.32.217.196)
Posted on Sunday, February 01, 2004 - 11:02 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Henry- I pitched two 11 gram packs for a 10 gallon batch. I've had 4-5 degree temperature increases during normal active fermentation, but this was off the charts.
 

Henry Raynor (130.76.32.145)
Posted on Monday, February 02, 2004 - 01:38 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

PaulK you must have just done everything right for your ferment to take off like that, huh? My temps have only gone from 66F to 69F. This is the second day of active fermentation. I pitched at 66F to try to keep the peak temp below 70F. So far that has been successful.
 

Paul Hayslett (64.252.33.80)
Posted on Monday, February 02, 2004 - 02:44 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I brewed an imperial stout on the 24th, OG 1.104, and tossed in 3 packets S-04. I set it on the concrete floor of my basement which is currently steady at 59F and a bit drafty. The stick-on thermometer read 68F for 3 days while the gravity dropped to 1.032. I moved the bucket to a warmer spot to finish out after it calmed down, but I'm really glad I had it in a cold place while it was rocking.
 

Steve Anderson (216.37.68.121)
Posted on Monday, February 02, 2004 - 02:50 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'm beginning to worry about my Pale Ale. I used a plastic bucket as the primary. If it generated a lot of extra heat during active fermetation, it's surrounding temperature was 60-65F may not have been cool enough to prevent some off flavors from forming. Plastic is a pretty good insulator. I'll wait and hope for the best.
 

Bill Pierce (24.141.129.137)
Posted on Monday, February 02, 2004 - 03:06 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'd RDWHAHB, Steve. If the ambient temperature wasn't above 65 F I don't think you will have any problems.

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