bibo ergo sum
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i don't understand why you're comparing an english strain to an american strain. they're completely different yeasts.
I believe he is doing it to notice the differences. I guess its like doing smash beers to get a feel for whatndifferent malts and hops bring to the table. I think its a great idea and there should be more of it.fletcher said:i don't understand why you're comparing an english strain to an american strain. they're completely different yeasts.
No. i tasted the US05 pitched beer on the Saturday and the s04 pitched beer on the Wednesday.Pratty1 said:^ was that a blind test? Like you had someone else fill the glass and then you drank the and decided or did you know before you tasted them?
If you look up the history of S-05 you will find it's an English Ale yeast popular in US breweries.fletcher said:i don't understand why you're comparing an english strain to an american strain. they're completely different yeasts.
fair call, was just curious as to why he was comparing those two yeasts. i'm always happy to be educated more by knowledgeable people - particularly about yeasts.MHB said:If you look up the history of S-05 you will find it's an English Ale yeast popular in US breweries.
It may have drifted a bit since the original, yeasts all do that in response to different environments, but that doesn't mean it was originally American, any more than all the other lager and wheat yeasts they have stuck their name on.
More on comparing strains: I compared wy1056 and wy1272 a couple of years ago and although I probably wouldn't do it again, it wasn't a waste of time. The 2 beers turned out very similar, with only very subtle differences.fletcher said:fair call, was just curious as to why he was comparing those two yeasts. i'm always happy to be educated more by knowledgeable people - particularly about yeasts.
if i were the OP, i would have personally compared 2 "american" strains, or "english" strains as i would have felt as though traits of said similar yeasts could be more closely compared; but i'm not and so i didn't, though i'm still happy to read his findings.
for fermentation temps see reply #8yankinoz said:Towelboy-
Report the results if you can include fermentation temps.
Among popular dry yeasts the choices for making an American style ale include the US strains US-05 and BRY-97, but also the English strain Nottingham if during the first few days of active fermentation you keep temps below 16. All attenuate well. Notty forms a very compact sediment, BRY-97 less so, while US-05 tends to leave an easily disturbed sediment, a slight drawback if you bottle, not if you keg.
For an English ale the choices among Danstar and Fermentis products are S-04, Windsor, Notty at higher temps. Few people like the results with Notty. On various forums you can find diverse opinions on the flavour left behind by S-04. After several years hiatus I just tried it again on an English Best Bitter. Okay, but I've had better luck with liquid English strains. Windsor produces a wonderful set of esters, but flocculation is slow and it leaves a beer sweet, especially if you mash high. Before I swear off dry yeasts for English ales I'm going to try a suggestion of Ross's and mix Windsor and Notty.
Mangrove Jack offers a variety of "English" dry yeasts. I haven't tried any of them.
Avoid imoyankinoz said:BRY-97,
Any update on this Mr Brewman, I've just bottled and kegged a simple smash beer and saved a schooner of yeast cake (us-05) to put in an ordinary 4% English bitter. But I've got some s04 that I may use. I'm up in the air ATM lol.Brewman_ said:As luck would have it...
I just knocked up a version of 150 Lashes off Brewbuilder.
Made a triple batch 78L.
I took two batches and pitched US05 in one and SO4 in the other. Both are at 20 Deg.C. ( So this is the upper limit recommended for S04.)
Both were oxygenated for 90 seconds.
It is now Day three. about the 75Hr mark
My observations so far.
1) SO4 Krausen was visible and the airlock was bubbling after 12Hrs The US05 batch had the same observation at around the 24Hr mark.
2) Now the fermentation is in full swing, both smell fine and look a little different. The SO4 now has no krausen, looks flat. The US05 has a foaming low Krause,
3) Gravity reading taken now. SO4 1010, (Expected FG) US05 1018 and still bubbling away.
Both taste and smell awesome.
I will continue to update. I added the quote above because I expect the exact opposite to your observations dannymars, except for the taste (Edit here, want to see the difference in taste, why I am doing these two batches), and that is what I am testing with these two batches.
As far as cloudiness goes, this is not a good beer, and probably irrelevant because I want cloudiness. But will update nonetheless
The 04 turned out a little watery and somewhat bland (a bit disappointed) compared to the 05. Both fermented at about 19 degrees C.good4whatAlesU said:I've just tried out these two (05 and 04) on a stout, can agree with much of the above.
The 05 took it's time and left a bit of suspended precipitate.
The 04 went a lot faster and dropped out very quickly taking all the suspended matter with it to a dense trub.
I enjoyed the flavour of the 05, just kegged the 04 yesterday so I'll report back in a couple weeks. The green smelled a bit fruitier.. will see.
I find with s-04 that pitching a bit more is always a good thing. When 04 fires it will rip through a ferment and drop like a rock and prevent the dreaded 1.020 stall!good4whatAlesU said:Well i had half a packet of 04 left so i chucked it in a leftovers batch (12L batch, 2kg of Ale malt) and its still fermenting 9 days later! Pretty much held 18/19 degrees the whole time.
I've never had a ferment go this long, I'm wondering if i under pitched or something?