I have been wanting to try out S-33 again. Overall it seems like a decent lower attenuating English yeast strain (maybe similar to Lallemand London or Windsor?). The Fermentis marketing for Belgian styles is odd.
S-33 is a yeast I have not used. I have seen some genetic testing that indicates it’s very close to Lallemand Windsor and Lallemand London. I notice Lallemand have recently stopped offering London. I’m also pretty sure London was the same strain they had previously sold as ‘Manchester’. I have used both Windsor and London and to me they were so similar I couldn’t really pick the difference. I fully expect S-33 to be basically the same as those 2. Interested to see this video
It is interesting that Fermentis wants to market S-33 as a "Belgian Ale" strain, where it does seem to be a lower attenuating English strain (though I know some Belgian strains came initially from English breweries). I have not used Windsor or London enough to say, but I suspect S-33 produces a beer very similar.
Hello Sir, in Poland(i think in rest of europe too) this s-33 yeast are recommended for wheat beers especially, im want to use them first time so i find your movie, thanks for video!
I read more recommendations for LalBrew Munich Classic as a dry yeast for German Wheat beers and WB-06 as a good yeast for a Belgian Wit. Glad you enjoyed the video!
Pitched yeast last night into four half gallon fermenters. Two of them US-05 and two of them S-04. This morning, 12 hours later, both S-04 are active and the US-05 seems to not have started yet. Watching this video gives me hope that maybe the US-05 just takes a little longer to get started than other yeasts.
Is this 4 different beers or are you trying to compare yeasts. I have been wanting to do a US-05 vs S-04 split batch. I have used both yeast many times but not so much in the same beer style.
@@CascadesHomebrew All from the same brew, just split into four jugs with different yeasts. The two US-05 jugs fermented, just took 36 hours to get where the S-04 was at 12 hours. I'm new to this so I did not expect them to act so different! Would love to see you do a split batch with these two yeasts.
Thanks for the video. S-04 and Verdant are great dry yeast too (if you haven't tried them). I recalibrate my refractometer before every use... otherwise it can't be trusted,
I have used S-04 many times over the years (though WLP013 London Ale has been my go to for English beers lately). I have a pack of Verdant that I plan to use soon. Maybe in a Hazy, or maybe in something else. As I have been enjoying the convenience, and quality of dry yeast lately, I could see Verdant being a core strain of mine. Cheers!
I watched a couple of your videos. Great content. A couple of little picky things: Trub is pronounced Troob. Wort is pronounced Wurt. It's always a good idea to hydrate your yeast. You get visual confirmation that your yeast is good or bad. It can also help you to avoid off flavors that might happen with a direct pitch. It would have been nice to include S-04 in the comparison. I find that it makes IPAs finish about a point higher than US-05, but it tastes way sweeter than that.
Glad you enjoyed my content. Yeah, but after so many years pronouncing those words how they are spelled, I doubt I can change. There is some very good analysis from Fermentis showing slightly better results adding the yeast to wort vs water. I have done both, and direct pitching works just as well and saves a step. Maybe I should trial direct vs hydrated vs a starter. I used to use S-04 a lot, then thought I did not care much for it, but the last few times I have used S-04 I have been very happy. Mangrove Jack's Liberty Bell is an English style yeast I have been enjoying lately as well. It might be a blend of other English yeasts.
The reason I mentioned avoiding off flavors is that I did get some hard to identify off flavors on one of the few times I did a direct pitch. Was direct pitch the reason? I kinda think so, but can't prove a thing. The same folks who sell the small packs of yeast to you and me sell much bigger ones to professional brewers. They always recommend hydration. I'm also a big fan of visual confirmation that the yeast is good. There are times when I've pitched a theoretically expired yeast because it proofed well in hydration.
You might sometime try Lemondrop instead of Amarillo - seems to me I need quite a lot of Lemondrop to get the citrusy, lemony bouquet...the S-33 tends to favor "fruity". Good looking samples and yep, US-05 Chico is the definitive Pale Ale yeast standard - spot on - gets you what you want.
I have used Lemondrop in a couple NEIPA-ish beers and a Saison but have not tried it in a Pale Ale style beer. I have an IPA fermenting now with BRY-97 that I am looking forward to trying.
Where do you live? I am not sure it is a US specific thing as I know some brewers that go through great lengths to avoid trub. I try to filter out as much hop debris as I can but I have not noticed any real difference between adding the trub or leaving it in the kettle. The downside is you lose some space in the fermenter and if you harvest yeast there is a lot of trub. The positives are that you end up with more final beer (since the trub compacts down in the fermenter) and it is easier.
@@miguelguitarr Cool. I am a bit out of touch with the homebrewing scene outside of the US. I live about an hour from Scott Janish's brewery. I have not been there but I chatted with him recently at a beer festival and tried some Sapwood Cellars beers. I hope to brew a few batches of NEIPA in the coming months.
@@CascadesHomebrew Nice. Here, the brewing culture has grown exponentially in recent years. But of course you've been brewing beer at home for longer than we have. And more recently with the translation of books by Scott Janish, John Mallet, Chis White, Jamil Zainasheff, Stan Hieronymus, John Palmer, Colin Kaminski and Randy Mosher, we have received major influences from the American School. But many of the techniques that you use here we don't apply very much.
Wow, im was searching for some video like that, thank you!! Cheers from Brazil !
I worked at a brew on premises for 12 years, and it was cool to see all the same observations of these two yeast strains.
I have been wanting to try out S-33 again. Overall it seems like a decent lower attenuating English yeast strain (maybe similar to Lallemand London or Windsor?). The Fermentis marketing for Belgian styles is odd.
@@CascadesHomebrew yeah, I have never understood the Belgian connection. Most Belgians are fermented drier.
S-33 is a yeast I have not used. I have seen some genetic testing that indicates it’s very close to Lallemand Windsor and Lallemand London. I notice Lallemand have recently stopped offering London. I’m also pretty sure London was the same strain they had previously sold as ‘Manchester’.
I have used both Windsor and London and to me they were so similar I couldn’t really pick the difference.
I fully expect S-33 to be basically the same as those 2.
Interested to see this video
It is interesting that Fermentis wants to market S-33 as a "Belgian Ale" strain, where it does seem to be a lower attenuating English strain (though I know some Belgian strains came initially from English breweries). I have not used Windsor or London enough to say, but I suspect S-33 produces a beer very similar.
Hello Sir, in Poland(i think in rest of europe too) this s-33 yeast are recommended for wheat beers especially, im want to use them first time so i find your movie, thanks for video!
I read more recommendations for LalBrew Munich Classic as a dry yeast for German Wheat beers and WB-06 as a good yeast for a Belgian Wit. Glad you enjoyed the video!
Pitched yeast last night into four half gallon fermenters. Two of them US-05 and two of them S-04. This morning, 12 hours later, both S-04 are active and the US-05 seems to not have started yet. Watching this video gives me hope that maybe the US-05 just takes a little longer to get started than other yeasts.
Is this 4 different beers or are you trying to compare yeasts. I have been wanting to do a US-05 vs S-04 split batch. I have used both yeast many times but not so much in the same beer style.
@@CascadesHomebrew All from the same brew, just split into four jugs with different yeasts. The two US-05 jugs fermented, just took 36 hours to get where the S-04 was at 12 hours. I'm new to this so I did not expect them to act so different! Would love to see you do a split batch with these two yeasts.
Thanks for the video. S-04 and Verdant are great dry yeast too (if you haven't tried them). I recalibrate my refractometer before every use... otherwise it can't be trusted,
I have used S-04 many times over the years (though WLP013 London Ale has been my go to for English beers lately). I have a pack of Verdant that I plan to use soon. Maybe in a Hazy, or maybe in something else. As I have been enjoying the convenience, and quality of dry yeast lately, I could see Verdant being a core strain of mine. Cheers!
I watched a couple of your videos. Great content. A couple of little picky things:
Trub is pronounced Troob.
Wort is pronounced Wurt.
It's always a good idea to hydrate your yeast. You get visual confirmation that your yeast is good or bad. It can also help you to avoid off flavors that might happen with a direct pitch.
It would have been nice to include S-04 in the comparison. I find that it makes IPAs finish about a point higher than US-05, but it tastes way sweeter than that.
Glad you enjoyed my content. Yeah, but after so many years pronouncing those words how they are spelled, I doubt I can change.
There is some very good analysis from Fermentis showing slightly better results adding the yeast to wort vs water. I have done both, and direct pitching works just as well and saves a step. Maybe I should trial direct vs hydrated vs a starter.
I used to use S-04 a lot, then thought I did not care much for it, but the last few times I have used S-04 I have been very happy. Mangrove Jack's Liberty Bell is an English style yeast I have been enjoying lately as well. It might be a blend of other English yeasts.
The reason I mentioned avoiding off flavors is that I did get some hard to identify off flavors on one of the few times I did a direct pitch. Was direct pitch the reason? I kinda think so, but can't prove a thing. The same folks who sell the small packs of yeast to you and me sell much bigger ones to professional brewers. They always recommend hydration. I'm also a big fan of visual confirmation that the yeast is good. There are times when I've pitched a theoretically expired yeast because it proofed well in hydration.
You might sometime try Lemondrop instead of Amarillo - seems to me I need quite a lot of Lemondrop to get the citrusy, lemony bouquet...the S-33 tends to favor "fruity". Good looking samples and yep, US-05 Chico is the definitive Pale Ale yeast standard - spot on - gets you what you want.
I have used Lemondrop in a couple NEIPA-ish beers and a Saison but have not tried it in a Pale Ale style beer. I have an IPA fermenting now with BRY-97 that I am looking forward to trying.
Man, in the United States, you really send every trub to the fermenter, here we do everything to send no trub or as little as possible.
Where do you live? I am not sure it is a US specific thing as I know some brewers that go through great lengths to avoid trub. I try to filter out as much hop debris as I can but I have not noticed any real difference between adding the trub or leaving it in the kettle. The downside is you lose some space in the fermenter and if you harvest yeast there is a lot of trub. The positives are that you end up with more final beer (since the trub compacts down in the fermenter) and it is easier.
@@CascadesHomebrew I’m from Brazil. Students of yours there. Scott Janish and his IPAs are in vogue around here these days.
@@miguelguitarr Cool. I am a bit out of touch with the homebrewing scene outside of the US. I live about an hour from Scott Janish's brewery. I have not been there but I chatted with him recently at a beer festival and tried some Sapwood Cellars beers. I hope to brew a few batches of NEIPA in the coming months.
@@CascadesHomebrew Nice. Here, the brewing culture has grown exponentially in recent years. But of course you've been brewing beer at home for longer than we have. And more recently with the translation of books by Scott Janish, John Mallet, Chis White, Jamil Zainasheff, Stan Hieronymus, John Palmer, Colin Kaminski and Randy Mosher, we have received major influences from the American School. But many of the techniques that you use here we don't apply very much.
"Angel" CN-36 to rulez
I am not sure I have access to Angel yeasts in the US. I have seen DrHans using some of their yeasts on his channel.
US-05 FOREVER
I was a WLP001 user for many years, but dry yeast is so much easier to use. I have an IPA fermenting now that was split with Cali Ale and BRY-97.
Painful
The video? Hopefully I have improved my quality over the last 3 years. Cheers! 🍻