If I've found a house yeast, I'm going to laugh and laugh and laugh. If I turn out to be right about that.oh, and it has very good attenuation and flocculation characteristics.I may just have to try it in a porter, a blonde "ale", and a brown IP"A" next. Honestly, I liked the one I think is S-23 best. I was quite shocked that the one I'm pretty sure was W-34, which I kind of expected to be the best of the bunch for a tropical stout, given the "warm-fermented lager yeast" roots, was almost as bad as the Nottingham one in the same broad ways. The I-think-was-Nottingham one was not the kind of bad I expected (prominent ethyl acetate on top of crispness, but not the "Dry hopped with a burning tire" flavor you get warm-fermenting S-04, yay small mercies). I did not get the tropical-peachy flavor I usually get counter-fermenting it, which is interesting. Neither of which make for a pleasant beer drinking experience. The usual effects are lots of fruity esters and fusel alcohols. I like using nottingham yeast for when I want the delicate flavor of the. But that temp is WAY too high to make good beer. Do any strands in particular have any good/bad characteristics to look out for. That temp is not high enough to hurt the yeast, so if it hasn't started fermenting yet it will soon. The issue is not the yeast, but the lack of proper fermentation temperature control and you would have likely had issue. Aerate thoroughly (oxygenation is better) and pitch with a fresh yeast. Add a pinch of yeast nutrient and boil the solution for 20 minutes, then top up with boiled water as necessary and cool to about 70 ☏ (21 ☌). I liked the one I"m like 98% sure is US-05 (it interacts with dark grains.distinctively). 3 Answers Sorted by: 2 Should you be worried Yes and no. If the beer itself was fermenting at 72 degrees there probably wouldn't be an issue, but since beer ferments several degrees above ambient temperature it becomes an issue. (113 g) of dried malt extract (DME), and add water to a total of 1 quart (1 L), and stir until the DME is dissolved. So there's a small chance I'm mistaken about which is which. I did pitch a little.well a lot warm in the high 20's but with the fermenter in the fridge and the air pump in the freezer it got the temp down to 18 within a few hours. I just split a second batch into four, with S-23, Nottingham (.yeah, I knew that was a bad idea from the start, but I had 6 gallons of wort and 2-gallon bucket fermenters), US-05, and W-34/70, counter fermented again in March, and.bottled it, Sharpie-ing the caps to note which batch each was from, then had to prepare for a trip before I could label the bottles, put one of each in the fridge before I got home, labeled the bottle batch generally earlier this evening, finally, then decided to pour myself a sample from each.carelessly tossing the caps aside, having forgotten the bottles didn't have new labels on them. 1 I did my Irish Red on Sunday, it was Ducatiboys recipe, and I used Nottingham yeast. Both were mildly fruity, with slightly different profiles, and had a decent accentuation of malt character, the ale one was kind of stilted. None of them were bad, but I liked both the counter and lager temp ones better than the ale temp one, and I think the counter might have narrowly edged out the lager temp one. The first time was all S-23 I split the batch in 3, 1 fermenting on my kitchen counter in Sacramento in March (so.72-75ish ambient), one fermenting in a fridge at. one fermenting in a fridge at 50something. I've made tropical stout recipes with S-23 twice now. Worked out really well, and already planning my next project I want to expand to BIAB, and am. I just finished up and tapped my first brew, a German wheat from an extract kit. Please be patient as more links will be added you have to start somewhere.Ancient thread, but for anyone else who's following in my footsteps on warm-fermenting S-23: Hello, folks New homebrewer and member here looking for a sanity check, and any guidance or advice I can get. What Did You Learn This Month? (4th Wed.) Brewing Tools/Information Tu: Tuesday Recipe Critique and Formulation!įri: Free-For-All Friday! Monthly Threads Vendors/Potential Vendors, read this before posting Daily Threads Good clean yeast especially if you keep the temps around 18c. Tasted like nail polish remover and had to let it sit for a couple months in the keg before it was drinkable. Welcome those of the fermentation persuasion!īefore making a post, read our posting guidelines Ive had it ferment at 20c room temp and the fermentation vessel read 24c.
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