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Fermentis Yeast
New Member
Username: Fermentis_yeast
Post Number: 1
Registered: 06-2005
| | Posted on Monday, June 06, 2005 - 09:46 am: | 
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Fermentis is currently preparing an article on its Safale S-04 dry ale yeast. We are willing to gather testimonials from homebrewers describing their thoughts on the use of our Safale S-04.
If you are willing to send us your thoughts please reply by private message and mark your approval for the edition of your testimonial at the end of your text.
Looking forward to your replies,
Fermentis yeast |
Skotrat
Advanced Member
Username: Skotrat
Post Number: 695
Registered: 04-2003
| | Posted on Monday, June 06, 2005 - 02:05 pm: |
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For those of you that are unaware of what Fermentis is please take a look at their website: Fermentis
With the many yeast eperiments that we do as homebrewers this could be a chance to provide some great feedback
-Scott |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 3183
Registered: 01-2002
| | Posted on Monday, June 06, 2005 - 02:29 pm: |
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Perhaps I'm overly fussy about words, but "testimonial" to me implies that they are looking for positive comments from users to include in their promotional material. I'm wondering if they are really seeking constructive feedback of all kinds, both positive and negative. |
Dave Bossie
New Member
Username: Boss_brew
Post Number: 14
Registered: 05-2005
| | Posted on Monday, June 06, 2005 - 03:14 pm: |
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What is the general consensus of the Fermentis dry yeasts? I've only used Nottingham and Windsor a couple of times, and usually use liquid yeasts.
Dave |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 3185
Registered: 01-2002
| | Posted on Monday, June 06, 2005 - 03:29 pm: |
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There will be those who say one should only comment on the basis of direct experience, and I have none with Fermentis dry strains. However, you asked about the "general consensus," which as a frequenter of this forum I feel qualified to relate. Please understand that there are a range of opinions, and undoubtedly not everyone shares the general feeling.
Here is what has been said on this board about some of the Fermentis strains:
S-04 is considered an adequate general purpose ale strain, although some people object to a somewhat "bready" quality.
S-56 is very new, but the preliminary information is that it compares favorably to the Wyeast 1056/White Labs WLP001 liquid strains to which it is supposed to be very similar.
S-23 is fruitier than most lager strains, particularly when fermented at typical lager temperatures (50-55 F). A couple of people have complained of a pronounced passion fruit quality that has rendered the beer undrinkable in their opinion. Counterintuitively, there have been fewer complaints when this strain is fermented warmer (60-65 F).
(Message edited by BillPierce on June 06, 2005) |
Arthur
Junior Member
Username: Arthur
Post Number: 71
Registered: 03-2004
| | Posted on Monday, June 06, 2005 - 03:39 pm: |
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Does S-04 have a White Labs or other yeast equivalent? |
Chumley
Senior Member
Username: Chumley
Post Number: 3255
Registered: 02-2003
| | Posted on Monday, June 06, 2005 - 03:49 pm: |
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It is my understanding that S-04 is the old Whitbread dry yeast, that I used to use over 10 years ago. I have two packets of S-04 in the fridge, just haven't got around to using them yet. Too many beer styles, so little time.  |
Dave Bossie
New Member
Username: Boss_brew
Post Number: 15
Registered: 05-2005
| | Posted on Monday, June 06, 2005 - 03:58 pm: |
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Thanks Bill, any others? Also, is there a specific technique that anyone uses with the dry yeasts?
Dave |
Patrick C.
Intermediate Member
Username: Patrickc
Post Number: 354
Registered: 01-2001
| | Posted on Monday, June 06, 2005 - 05:00 pm: |
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I've had good results with S04, T58, and S23. I'd be wary of S23 because of the 'Passion Fruit Potential', but based on my experience and other posts it looks like you get the best results from fermenting on the warm side.
S04 is a good ale yeast- the only compaints I've seen are that some people don't like the taste. I could say the same about several liquid strains.
I only used T58 once, and the results were good. Definitely worth trying.
You can rehydrate in ~95°F water for 10 minutes, or you can just sprinkle the yeast on the wort. Rehydrating is better, but for a normal strength ale you can skip it and be fine. |
davidw
Senior Member
Username: Davidw
Post Number: 1147
Registered: 03-2001
| | Posted on Monday, June 06, 2005 - 05:17 pm: |
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Interesting that the Danstar dry yeast recommends rehydrating the yeast, but apparently Fermentis states to simply sprinkle it on the surface of the wort in the fermenter.
Boom, like that. ~ M. Knopfler
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HEU Brewer
Member
Username: Heu_brewer
Post Number: 135
Registered: 01-2002
| | Posted on Monday, June 06, 2005 - 05:17 pm: |
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"There will be those who say one should only comment on the basis of direct experience, and I have none with Fermentis dry strains."
I think that sums things up nicely! |
bierslayer
Junior Member
Username: Bierslayer
Post Number: 28
Registered: 04-2004
| | Posted on Monday, June 06, 2005 - 05:18 pm: |
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What is T58? Similar or equivalent to any liquid strains? |
davidw
Senior Member
Username: Davidw
Post Number: 1148
Registered: 03-2001
| | Posted on Monday, June 06, 2005 - 05:21 pm: |
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I take that back, the Fermentis website states you can do either method.
Boom, like that. ~ M. Knopfler
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Denny Conn
Senior Member
Username: Denny
Post Number: 4710
Registered: 01-2001
| | Posted on Monday, June 06, 2005 - 05:35 pm: |
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"What is T58? Similar or equivalent to any liquid strains?"...I can't think of ant liquid strain that it's really like, but it works really well for wits and tripels.
LIfe begins at 60...1.060, that is.
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davidw
Senior Member
Username: Davidw
Post Number: 1149
Registered: 03-2001
| | Posted on Monday, June 06, 2005 - 05:46 pm: |
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Heh, you're probably not the guy to ask, Denny, but based on the description I wonder if T-58 would do well in a dunkelweizen?
Boom, like that. ~ M. Knopfler
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George Schmidt
Advanced Member
Username: Gschmidt
Post Number: 525
Registered: 08-2004
| | Posted on Monday, June 06, 2005 - 06:02 pm: |
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S-04 is supposed to be Wy1098 or 1099, I can never remember which.
Be wary of strong drink. It can make you shoot at tax collectors -- and miss. ~~Robert A. Heinlein: The Notebooks of Lazarus Long
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Steve Ruch
Member
Username: Rookie
Post Number: 114
Registered: 03-2003
| | Posted on Monday, June 06, 2005 - 07:21 pm: |
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The best score I ever got was for an imperial stout brewed with 04. |
Dave Bossie
New Member
Username: Boss_brew
Post Number: 18
Registered: 05-2005
| | Posted on Monday, June 06, 2005 - 07:36 pm: |
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I believe that Steve, I think that a big dark beer like that can benefit from a "bready" yeast. It can add another layer of complexity without overpowering. Another thing I do with Robust porters is ferment with any ol' lager yeast and ferment in the high 60s. It can add some neat flavors!
Dave |
Fredrik
Senior Member
Username: Fredrik
Post Number: 2298
Registered: 03-2003
| | Posted on Monday, June 06, 2005 - 07:39 pm: |
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I tried S-04 only *once* in dark beer, but I like it, and will definitely use it again. Good performance, good flocculation. Very good aroma profile. I found nottingham to give funky notes at higher temps. S-04 was much better, and more fresh, less funky at high temps. The one time I tried it I found no bready notes in a negative sense. I usually don't like bready. Like windsor, I find excessively bready.
I have two beers in progress now. US-56 and S-33. I'm excited to see how they turn out.
/Fredrik |
Arthur
Junior Member
Username: Arthur
Post Number: 72
Registered: 03-2004
| | Posted on Monday, June 06, 2005 - 07:42 pm: |
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"I think that a big dark beer like that can benefit from a "bready" yeast."
Yeah, I think I'm going to finish up the brewing season making a Porter for Autumn/Winter drinking, using White Labs Essex ale yeast, which is bready. |
Denny Conn
Senior Member
Username: Denny
Post Number: 4711
Registered: 01-2001
| | Posted on Monday, June 06, 2005 - 07:46 pm: |
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davidw, I don't think it would be estery enough for a dunkelweizen. It seems more phenolic than estery to me.
LIfe begins at 60...1.060, that is.
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Dave Bossie
New Member
Username: Boss_brew
Post Number: 19
Registered: 05-2005
| | Posted on Monday, June 06, 2005 - 07:47 pm: |
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Sounds good Arthur...you don't live nearby do ya? (nod,nod,wink,wink).
Dave |
Jeff Preston
Junior Member
Username: Jeffpreston
Post Number: 83
Registered: 02-2004
| | Posted on Tuesday, June 07, 2005 - 12:58 am: |
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I've used S-04 quite a bit and also found it does taste the best in a bigger ale or in my ambers. Very clear with a little cold conditioning. I'm quite excited about the US-56 though. Should be cracking a keg in a week. |
Dave Bossie
New Member
Username: Boss_brew
Post Number: 23
Registered: 05-2005
| | Posted on Tuesday, June 07, 2005 - 01:04 am: |
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Thanks for the input everyone!
Dave |
Wayne Faris
Member
Username: Bugeaterbrewing
Post Number: 163
Registered: 12-2004
| | Posted on Tuesday, June 07, 2005 - 01:09 am: |
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I have only used S-04 once in an oatmeal stout. However, I have made the same recipe using Wyeast 1084, Wyeast 1272, Danstar Windsor, and S-04. In my opinion, the S-04 came out the best. |
Richard Nye
Advanced Member
Username: Yeasty_boy
Post Number: 730
Registered: 01-2004
| | Posted on Tuesday, June 07, 2005 - 02:46 pm: |
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My old LHBS owner used S-04 exclusively in the styles he brewed for "free samples". The styles were limited to pale ales, English ales, IPAs, old ales, stouts, etc. His beers were generally pretty good, not excellent.
My experience with S-04 has been mixed. I once made an IPA that had some runaway temperatures when fermented with S-04...got up around 80. Fermented quickly and very clean. One of the best IPAs I've ever made.
Then I made an English ale fermented in the mid to high 60s. Didn't get quite the attenuation and it was very bready. That keg took a long time to drain.
I may try a repeat of the IPA someday, but I'm not a huge S-04 fan. |
Drew Avis
Member
Username: Strangebrew
Post Number: 204
Registered: 08-2002
| | Posted on Tuesday, June 07, 2005 - 06:58 pm: |
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It's funny how people react so differently to the taste of S04. I use it all the time in my British ales -- it's fruity, works very fast, drops super clear. The description of WY1099 sounds very similar, but I've never brewed them side-by-side to tell for sure.
One thing I'll say about S04, it's not a "light beer" yeast. I recently brewed a cream ale with it, and it's the first beer (after 20+ batches with it) that I've been slightly disappointed with. It wasn't terrible, but there wasn't a lot of other flavours to back up the robustness of this yeast.
T-58 makes a great wit. It's very peppery, a little bit of banana if you push the temps up.
S-189 is my favourite lager strain from these guys. It's very clean, malty (reminds me of a WY Munich strain) and forgiving of higher temps.
Does that count as a testimonial? ;-)
www.strangebrew.ca
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Chris Vejnovich
Member
Username: Cjv85vmax
Post Number: 117
Registered: 06-2003
| | Posted on Wednesday, June 08, 2005 - 11:31 am: |
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I have used SO4 a few times. I just recently fermented out an American Hoped Ordinary Bitter. The beer out of primary is very Bready. But I enjoy this flavor unlike some others. The yeast started very fast and finished quite fast. Fermentation temps were about 70F. I have used the yeast in a Barley Wine and I did not like it at all, even two years later. |
Richard Nye
Advanced Member
Username: Yeasty_boy
Post Number: 735
Registered: 01-2004
| | Posted on Wednesday, June 08, 2005 - 02:38 pm: |
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Drew, I'm not sure it's that people react differently to S-04, I think that S-04 gives you inconsistent results for some reason.
It can make the best of beers and the worst of beers. |
Drew Avis
Member
Username: Strangebrew
Post Number: 205
Registered: 08-2002
| | Posted on Wednesday, June 08, 2005 - 03:06 pm: |
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That could be true Richard. I've heard some speculation that S04 doesn't like high-sulphate water. My brewing water is very soft, so perhaps that's why I get good results.
www.strangebrew.ca
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Steve Ruch
Member
Username: Rookie
Post Number: 115
Registered: 03-2003
| | Posted on Friday, June 10, 2005 - 04:02 pm: |
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I brewed an imperial stout yesterday using 04, O.G. 1.080.
I had signs of fermentation in less than 2 hours. This morning I am getting over 60 blerps per minute in the airlock @64 degrees. |
Tim Wi
Junior Member
Username: Riverkeeper
Post Number: 98
Registered: 03-2005
| | Posted on Friday, June 10, 2005 - 05:17 pm: |
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I have used s-04 twice. Both were oatmeal stouts. The second one I entered in the 2005 NHBC in category 13c and 29, so I got comments from 4 judges. The average of the four scores was 31.
It flocced out crystal clear shortly after transfer to secondary. Nice flavor, I did not detect a bready note, although probably not a flavor that would come through in an oatmeal stout.
I like it.
Tim |
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