tropic bomb pale ale

[baphomite51]

brewing a big hoppy pale ale tomorrow with loads of Amarillo and citra. i asked a few of the lads here about which yeast to use at the capitial brewers meeting on tuesday but i decided to split the batch and use S-04 and US-05, may aswell get to grips with them and hopefully pick up on the differences. it'll be my first time splitting a batch and rehydrating yeast so wish me luck

[Shane Phelan]

I was one of those that recommended the US05, I have used it loads of times with great results. I rarely hear anything bad about it whereas the same cant be said about S-04... I would be interested to taste the two side by side though!

[baphomite51]

I added the 05 to the bulk of the wort I used the 04 in a gallon. Got a ridiculous amount of trub in my mini 1 gallon Carboy now tho gonna use muslin bags next time not sure if ill even get 6 bottles out of it :/. I'll bring a bottle of each along to the next meeting if they work out.

[Shane Phelan]

Even if a brew doesn't work out bring it along!

[TheSumOfAllBeers]

What are peoples issues with S-04 ? I use a lot more of it than US-05, and I know to not use S-04 over hot summers.

Anyone care to summarise their issues with S-04 and suggest alternatives (dried preferably).

[irish_goat]

+1 for notty.

[baphomite51]

my next beer is gonna be a porter i was gonna go for the s-04 but now your making me second guess that, i might split the batch again with two different yeasts what would u recommend notty and S-04 or WLP004?

[DEMPSEY]

Windsor. First time I used it I did not know what I had and so did not brew with it in mind. I.e. I fooked up :. Left it with a bad opinion of it but now that I have read up on it a bit more I am going to use it again. Because it finishes high I will maybe mash at 64 65 C. Also alot of recipes have sugar added to lower the final gravity.

[TheSumOfAllBeers]

This topic came up on our own club forum, and opinions are divided.

- As dried yeast goes, people favour nottingham as a replacement for S-04.
- S-04 tends to kill hop character, but you can get around it with recipe formulation
- S-04 finishes faster than nearly any other yeast, drops out bright really fast too
- for hoppy pale ales, US-05 is a better choice for preserving the late hop additions

There has been a suggestion of doing a split test - standard recipe of a hoppy pale ale, split into 2 batches and pitched with Notty & S-04. Then the same with a darker beer (more malt forward). I would probably throw US-05 into the mix as well.

[DEMPSEY]

Just re-read the original question and forget my suggestion of Windor for a hoppy beer . Go with the us 05 as has being suggested as the S 04 when dropping out can pull hop flavour with it.

[baphomite51]

This topic came up on our own club forum, and opinions are divided.

- As dried yeast goes, people favour nottingham as a replacement for S-04.
- S-04 tends to kill hop character, but you can get around it with recipe formulation
- S-04 finishes faster than nearly any other yeast, drops out bright really fast too
- for hoppy pale ales, US-05 is a better choice for preserving the late hop additions

There has been a suggestion of doing a split test - standard recipe of a hoppy pale ale, split into 2 batches and pitched with Notty & S-04. Then the same with a darker beer (more malt forward). I would probably throw US-05 into the mix as well.

I want to do that exact test on my next batch this weekend, it's gonna be a porter I have the S-04 but need the notty, gonna see if anyone has it as it's too late to order it.

[baphomite51]

so bit of an update, 1 week in fermentor, bit of a strike against S-04 theres a bit of a sulfur smell coming from it, that being said i tasted samples of both of them last night and i think i prefered the 04, i think i can detect a bit more sweetness from it while the 05 was lacking in somethin but was very crisp. cant believe the attenuation im down to 1.004 on the S-04 and 1.002 on the S-05. is this normal it seems very low. how will this effect the beer? could .002 difference be the cause of the extra sweetness in the 04 sample making the 05 seem drier?

[DEMPSEY]

1004 and 1002 now that's low,are you sure. Did you check with a hydrometer and at 20C.

[baphomite51]

temperature could have been under 20 but i corrected it with a calculator but it still gave me them values if it was at say 17 degrees would this make a difference, as i said the calculator gave me no change. it started out at 1.044 which would give me mid 70's value for attenuation

[baphomite51]

It reads .998 at 20C which I account for in my readings actually maybe I'm goin the wrong way the readings on the hydrometer were 1.004 and 1.006 so that would be 1.006 and 1.008, how's that?