S-04 yeast

[Gary Crane]

Hi all, have recently put a Theakstons Old Peculier clone into the FV following a Graham Wheeler recipe which I have been successful with before but this time I used S-04 yeast 11.5 mgs as suggested on the packet. Had fantastic fermentation for 72 hours then nothing! I know that this is a fast fermenter but does this mean it's done it's job or has it become stuck! Any ideas?

 

[MyQul]

Wait two weeks then take a couple of hydrometer readings. If both readings are the same (and as expected attenuation), then bottle.

 

[Gary Crane]

Cheers! Patience is a virtue I'm particularly short of!

 

[MrRook]

I just did a porter with S-04. I pitched the yeast on a Monday at noon and it was done by Thursday morning.

 

[MmmBeer]

Hi all, have recently put a Theakstons Old Peculier clone into the FV following a Graham Wheeler recipe which I have been successful with before but this time I used S-04 yeast 11.5 mgs as suggested on the packet. Had fantastic fermentation for 72 hours then nothing! I know that this is a fast fermenter but does this mean it's done it's job or has it become stuck! Any ideas?

I also made a version of the Old Peculiar clone, two weeks ago tomorrow. I used CML Four yeast (rumoured to be a similar strain to S-04) and it also stopped bubbling after 3-4 days, but as always I left it to its own devices until yesterday (12 days) when I bottled it, it was down from 1.058 to 1.014 (76% attenuation).

After the yeast appears to have finished its main fermentation process, it continues to metabolyse some of the other chemicals in the mix, aldehydes, ketones etc., that would otherwise leave off flavours in the final beer.

 

[TheOsprey]

I've just made a SMaSH with S-04 which stopped bubbling after about 48 hours. Was down to 1.008 after a week though. Very little krausen too.

 

[phildo79]

It's a very fast acting yeast. If the gravity is close to what it should be, then I'd say it's done. I used 04 a lot over the last couple of years and it usually gets the job done in 4 days. Leaving it longer doesn't seem to drop the gravity any further, in my experience.

 

[obscure]

I find S-04 to be ridiculously fast once it gets going have had batches ferment out fully in 72 hours especially when it’s at 19-22 degrees.

I still tend to stick with leaving beer for two weeks, often find that it,will drop a few points over that period even when seemingly done, I also find the beer needs a bit of time to clear.

 

[An Ankoù]

Hi all, have recently put a Theakstons Old Peculier clone into the FV following a Graham Wheeler recipe which I have been successful with before but this time I used S-04 yeast 11.5 mgs as suggested on the packet. Had fantastic fermentation for 72 hours then nothing! I know that this is a fast fermenter but does this mean it's done it's job or has it become stuck! Any ideas?

I really don't see the point of waiting two weeks if it's finished fermenting. Take a hydrometer reading now and then taste the beer in your sample jar. If it's down to around what you expected the FG to be than rack into secondary or leave it another couple of days, take another OG reading and if they're the same, package it.

 

[Gary Crane]

Thanks for all your replies very helpful. Will take a hydrometer reading today and again over weekend. See how it goes.

 

[trueblue]

I think GW's old peculiar recipe is one of the best in his books however I would not of used that yeast. I've brewed it with the Wyeast Yorkshire yeast a few times and it has come out very good. It even one first place in a competition.

 

[An Ankoù]

I think GW's old peculiar recipe is one of the best in his books however I would not of used that yeast. I've brewed it with the Wyeast Yorkshire yeast a few times and it has come out very good. It even one first place in a competition.

I've got a couple of sachets of S-04 in the fridge, but I hope I don't have to use them. Just drinking a batch of Old Peculier where I substituted the crystal malt portion for extra dark (HBC calls it "black") crystal at 400 ebc and fermented it with Opshaug Kveik. No idea whether it's anything like the origin al as I can't find it in these parts and I've forgotten what it's supposed to taste like. A jolly decent pint, nevertheless, even if it did turn about a bit stronger than specified.

 

[trueblue]

I've got a couple of sachets of S-04 in the fridge, but I hope I don't have to use them. Just drinking a batch of Old Peculier where I substituted the crystal malt portion for extra dark (HBC calls it "black") crystal at 400 ebc and fermented it with Opshaug Kveik. No idea whether it's anything like the origin al as I can't find it in these parts and I've forgotten what it's supposed to taste like. A jolly decent pint, nevertheless, even if it did turn about a bit stronger than specified.

I wouldn't use SO-4 in ANY wort but definitely not in a wort as good as this. Last time I brewed this recipe I compared it to a bottle of the real thing and prefered my bottle. However if you ever get the chance to drink it draught, normally from the wood, that is a different level altogether. I only tried it once many years back and can still remember how good it was.

 

[An Ankoù]

I wouldn't use SO-4 in ANY wort but definitely not in a wort as good as this. Last time I brewed this recipe I compared it to a bottle of the real thing and prefered my bottle. However if you ever get the chance to drink it draught, normally from the wood, that is a different level altogether. I only tried it once many years back and can still remember how good it was.

We'll share a barrel in Valhalla some day.

 

[trueblue]

We'll share a barrel in Valhalla some day.

Fair enough as long as not to soon.