Liquid Yeast Of Choice To Replace S04.

[haysie]

4star,
I was posting in response to the O/P, . FWIW 1028 no changes to water profile, my ESB scored quite well at Melbourne Brewers English comp, same yeast scored very well at Stout Extravaganza.
I reckon 1028/1084 are great yeasts.
Plenty of recommendations here for Ringwood?? IMO a non conditioner, green beer only.

 

[warrenlw63]

This is one reason why this yeast is disliked by many. Be careful

Define "many". Haysie is right. It's pretty much an old standard of Wyeast and from memory used by a few micros. At worst I'd say it just has a bit of character. :blink:

Warren -

 

[T.D.]

And maybe the minerally profile is due to too many extra salts added to the brewing water. I like to take a "laissez faire" approach to water chemistry.

 

[Fourstar]

Define "many". Haysie is right. It's pretty much an old standard of Wyeast and from memory used by a few micros. At worst I'd say it just has a bit of character.
Warren -

There are alot of references on here to people not liking the profile of 1028. If i remember correctly, there where allot of talks about it in Thirstyboys thread on creating a yeast bank and coming up with ideas.

Its not that i dont like it, some people may find the mineral profile overwhelming. horses for courses. Its well suited to darker beers. i probably wouldn't use it in a bitter.

 

[Bribie G]

4star,
I was posting in response to the O/P, . FWIW 1028 no changes to water profile, my ESB scored quite well at Melbourne Brewers English comp, same yeast scored very well at Stout Extravaganza.
I reckon 1028/1084 are great yeasts.
Plenty of recommendations here for Ringwood?? IMO a non conditioner, green beer only.

I've been finding that myself, Ringwood, especially this time of year, takes a good three weeks or so to carb up in the bottles but once it gets away, it certainly gets away! I can imagine the little Ringwood yeasties in the bottle calling out "I've done my job, now piss off" :lol: Have a Ringwood Mild in a comp for this weekend and I have mercilessly tipped and roused the chosen bottles for the last seven days and the comp bottles are now firm, the others are still soft as. Just as well, as I've posted one to Butters so it shouldn't detonate in the mail.

 

[warrenlw63]

There are alot of references on here to people not liking the profile of 1028.

There are probably a lot of references for people not liking virutally every strain. There's probably also a lot of references to people not liking said strain (1028) after using it once. Like everything on this forum you've got to take user error into account and I'm picking there's a great deal of it.

If my memory serves me correctly Murray's use it for a lot of their beers and there's no complaints there I'm sure. I'll have a "minerally" Nirvana Ale any day.

Warren -

 

[buttersd70]

Just as well, as I've posted one to Butters so it shouldn't detonate in the mail.

:icon_offtopic:
whhaaaaahaay! Goody gumdrops...can't wait to get it. :super:

 

[Fents]

I just used 1968 london esb for the first time and think i've found the perfect yeast. not a great attenuator (bit like s-04 stops at 1.016) but a damn great flocc'er....i swear my beer came out of primary the cleanest and clearest i have ever seen.

 

[T.D.]

Like everything on this forum you've got to take user error into account and I'm picking there's a great deal of it.

Here here.

 

[Fourstar]

There's probably also a lot of references to people not liking said strain (1028) after using it once. Like everything on this forum you've got to take user error into account and I'm picking there's a great deal of it.

That is also very true. Hey, all i was doing was pointing out that the yest strain has a very distinct profile, much like any other high profile strain out there. e.g. 3068 or some of the begian strains. use it correctly and it can work well. use it poorly and you can set yourself up for disaster or a very lack luster beer. It wont be the last time i use that yeast. I could see it going well in a Foregin Export or a RIP.

My comment wasnt designed to bruise any ego's by posting something that has been percieved as negative about a brewers yeast choice, It was just let the OP know it has a big profile that wasnt advised prior.

 

[warra48]

I've used WY1469, and liked the results. I still have a split in the fridge to culture up.

Lately, I've done a few batches with WY1968, and I just love the malt quality it produces, even in lower alcohol beers. I still have a split of that left as well, and will definitely use it again soon. Personally, I like it better than WY1469.

I've not tried Ringwood, but am keen to try it.

 

[dbod]

I've always used Dry Safale S-04 for all my beers (generally hoppy bitters) but am breaking out into Liquid Yeasts and have decided to mix it up a little bit and gone for:

Burton Ale Yeast WLP023
It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales, porters & stout

I'm looking forward to trying something to bring through those fruit flavours in my Bitters a bit more.

 

[tdh]

S-04 is supposedly 1099. Can't recall the source, you'll need to have faith.

tdh