If it's been in the fermenter for 4 weeks take an SG reading over 2-3 days and if the same the bottle or keg the beer. It should be done after 4weeks.I´m using S04 in a Woodfordes Admirals and its been going for nearly 4 weeks , its stowed down now but still bubbles every 5 mins.
I had the same with the temp at the beginning as it was hitting 24 with a room temp of 18 .
But at least it didn't get stuck.
might give this yeast a go cheersMangrove jack's M42 strong ale yeast is like cement in the bottom of a bottle!
Literally have to half full the empty with hot water and put your thumb over the end and shake it for 30sec to start to shift it
I've got a porter done with M42 awaiting bottling and the samples taste amazing so far. I've also never seen a krausen rise and fall so quickly as it did with this stuff, fully fermented out in 4 days.might give this yeast a go cheers
SO-4 is the work of the devil. If I want to drink insipid beer I will go and buy John Smiths or Carling.
Yeast can get the blame for a lot of things.
Ha, I see what you did there!
I have just Kegged 5 LTS and bottled the rest. It tastes good.If it's been in the fermenter for 4 weeks take an SG reading over 2-3 days and if the same the bottle or keg the beer. It should be done after 4weeks.
Yesterday I bottled some ale made with S-04. 2 weeks at 19C, and 6 days at 0C. It was crystal clear going into the bottles... and I do mean crystal. I was amazed but now a little concerned about whether or not it will carb up. Whaddya reckon?
My last three brews have been s-04 cold crashed and fined for a week at about 0C and no issues carbing.Yesterday I bottled some ale made with S-04. 2 weeks at 19C, and 6 days at 0C. It was crystal clear going into the bottles... and I do mean crystal. I was amazed but now a little concerned about whether or not it will carb up. Whaddya reckon?
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Seriously though, going off the specs S04 produces the same amount of esters as T58 and almost double that of BE256 Abbaye yeast. So it shouldn't produce a bland beer.
One of the micros I know in Nottingham that have their own pub exclusively use S-04. They make very good beer. Pales, stouts and IPAs. All good.Oh one other thing, I spent a day at a brewery recently and they were using half so4 and half Nottingham dried yeasts so if it's I good enough for them.
I personally don't think that's a good advert for the brewery.One of the micros I know in Nottingham that have their own pub exclusively use S-04. They make very good beer. Pales, stouts and IPAs. All good.
I personally don't think that's a good advert for the brewery.
Decent breweries tend to cultivate their own yeast and not just sprinkle from a packet.
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