Fermenting A 25p Wort With Safale So-4

[Peter Wadey]

Has anybody had experience fermenting a 25P wort with SafAle SO-4?

My brewdays have been quite sporadic of late, so have been relying on US-56 & SO-4.

I currently have a 16P Porter fermenting with 2 packets worth of SO-4, and have been thinking what to do with the slurry, other than feed it to the sharks (which is what normally happens with slurry from my dried yeast adventures).

I have only once ventured up to 18P & it wasn't with this yeast.
I'm not a big fan of sipping beers, but having recently tried a fellow brewers Russian Imperial Stout, feel inspired to make say 12litres to bottle & stash away for a couple of yrs.

I'll have the yeast numbers, though they might be a bit tired.
Will this yeast handle the alcohol?
Should I arm myself with a Champagne yeast or someting similar, or stop thinking like a tightwad, dump this yeast and use a more suitable liquid (which I'm pretty sure I have anyway) down the track.

Suggestions?

Rgds,
Peter

 

[colinw]

I've gone up to 1.100 SG barley wine with Nottingham, and I have tasted a very nice Imperial Stout made with S-04. I'll see if I can get Paul, who made that beer, to answer with specifics.

 

[Ash in Perth]

US-56 works well in high gravity beers

 

[tdh]

Darren may have used S-04 in one of his ripper BW's.

I'd be tempted to use US-56 due to its neutral flavour and good attenuation.

tdh

 

[bindi]

Bump <_< this I would love to know.

 

[Millet Man]

Has anybody had experience fermenting a 25P wort with SafAle SO-4?

Did a 23P wort a while back with S04 and it fermented quite well with most done in first week but took 2-3 weeks to finish it off, one sachet in 12 litres of wort. Ended up 9% ABV.

Only problem was it would not bottle condition - have always had problems getting S04 to bottle condition over about 6% ABV.

Now I use T58 to bottle condition big beers and no problems at 9% ABV. S33 is also supposed to be tolerant of alcohol.

Cheers, Andrew.

 

[lucas]

25P? 16P? 18P? I'm lost

 

[Stuster]

Plato. Roughly multiply by 4 to get gravity. So 16P is 1064

 

[lucas]

ahhh... i'd heard of plato before but never actually seen anyone measure with it

 

[Ash in Perth]

degrees plato are equal to the percentage mass of sugar. its mroe commonly used for pro brewing.

edit: 1 plato is roughly equal to 1 brix if you use a refract.

 

[Peter Wadey]

Thanks for your replies.

Colin, can you find out if Paul bottled with the same yeast.

Andrew,
Thanks for the advice. Where did you get T58 from, BTW?

Rgds,
Peter