Howdy all. I noticed while tasting the beers for the MoB Mystery Box Competition that S-04 leaves a weird yeast twang in the aftertaste. I have a packet I would like to use but avoid this flavour. Any suggestions (method, recipe, style)?
If possible, ferment it at the lower end of its temp tolerance. From personal experience, sub 18c it is clean. After that, whatever recipe you want.
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I use S-04 all the time and I like it. I pitch at 18 to 20 degrees, and let it go, no temperature control, with room temperature 18.
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A friend of mine can spot S-04 from a mile away, presumably due to the “twang” you picked up on. I’m not sure that I’ve noticed it. I feel that Mike’s advice is the way to go, but it’s possible that it’s just a character of the yeast. In which case, maybe switch to Nottingham or some other english style yeast in the future?
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