S-04 yeast - funky aftertaste...?

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Keep in mind that ALL yeast strains are a bit different. If the SO-4 is producing a good beer, to your liking, is it a problem to leave it alone for a few more weeks? SO-4 has its own set of esters and if the're what you ultimately are looking for, just wait it out. US-05 is good for many styles of beer as are many of the regular dry yeasts but none of them are a panacea for every style. Experiment! Brew an identical batch with something else and do a side by side comparison to make that final analysis.

Such things take a bit of time but comparisons of this ilk are extremely valuable.
 
I think you've got that the song way round @foxy - M15 is repackaged London ale, and some people claim Liberty Bell is repackaged S04.

However, I just don't believe Liberty Bell is repackaged S04. It smells different when fermenting - Liberty Bell has a lovely Windsor like fruity smell, and it also doesn't have SO4s odd tartness.
The previous batch of best bitter I did, 40 litres, I split into 20 litre batches one fermented with S04 the other with Liberty Bell the S04 finished way before the LB. Though I preferred the bitter fermented with the LB, it took a few weeks for the esters to settle down and become a tasty drop.
 
I've done a split batch with S-04 and LB in the past too. I actually preferred the S-04, but what was clear from the fermentation is that they are clearly two different yeasts, as foxy says..
 
Update:
I've recently brewed a couple of beers using Mangrove Jacks M15 Empire and M36 Liberty Bell yeasts (a sweet stout and a golden ale/white stout experimental brew).

Be interesting to see how taste testing pans out...
So an update.
The sweet stout was a recipe I'd done before, that received very good feedback. Apart from going from S-04 to M15 there were very minor changes to the grain bill, and mash temps altered as follows:
V1 - 65 degrees for 80 minutes
V2 - 67 degrees for 70 mins, plus 10 min mash out at 76 degs.
Also pitched 1 pkt S-04 dry in V1 and rehydrated 2 pkts of M15 for V2.

The taste test of V2 is a little disappointing. It fermented out in around 3 days, and tastes sort of thin, for a stout. Still ok, and has great aromas, but not as nice as the first one. I will give it more time in the bottle and let it warm up a bit before the next taste before I condemn it though. Quite a bit lower in ABV too (5.0% vs 5.4).

Not sure how much influence the mash temp had. V2 was closely monitored with a long temp probe in the mash, while V1 was only my second brew so probably was a little lower than the indicated 65 deg temp.

So I may have to reconsider my aversion to S-04, try again, pitch it better, and just give it time to condition before tasting V3... 🙂
 
I have used so-4 a few teams and find it has a mild English character. When I use i start fermentation around 18c and then move it up to 20c after a couple of days and I like the character at these temps.
As mentioned previously I think if your bottle conditioning I could be just some yeast in suspension that's giving it a yeasty flavour. I recently brewed a golden ale with CML Beior and I did half on keg and half bottle conditioned. The one off the bottle at 2 weeks had unusual yeasty flavour it went after a further week and tasted exactly same as the keg version.
 
I've never had any problems with S-04 - but it's usually at least 3 weeks between pitching and drinking, more often 4 weeks or more. Maybe that makes a difference? I also always rehydrate it as well - at around 28 degrees C as suggested on the Fermentis website SafAle™ S-04
 
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