Azacca Pale Ale: Tasting & Comparison of Safale S-04 vs US-05 Yeast
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- Опубліковано 5 жов 2024
- Chad & I finally got around to tasting and comparing the 10 gallon split batch of azacca pale ale that we brewed in mid-July. One 5 gallon batch was fermented with Safale S-04 English Ale yeast and the other with Safale US-05. See what difference a yeast strain has on the flavor of an otherwise identical beer.
Azacca Pale Ale Recipe (10 Gal):
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It's more SafffffAle than Safe Ale 🍻
Chad is just like my brother, shows up on brew day (to drink beer) disappears at cleanup and shows up again to taste test!! LOL!!!
HA!
I love that you’re doing side by side yeast comparisons. But if I may suggest a small improvement: please try to improve your tasting note vocabulary. From this video I only learned that one is more “beery” and that they both “taste like beer” and that they both are very dry. May I suggest doing blind tastings of flights of distinctly different styles of beer, writing down your tasting notes, and before progressing towards blind flights in the same style. Additionally, in order to compare one thing to another more accurately, I suggest regularly smelling and eating a wide variety of fruits, herbs, and vegetables in order to train your palate.
I’ve always brewed alone in my kitchen and my wife is more of a wine drinker. She hasn’t always liked some of my creations. I recently had a friend, whom had moved out of state, return for his family reunion. He and his sister came to my house to visit, and we all got to share a few bottles of my latest batch. Its so much more enjoyable to have good friends over and share some good home-brew. Sean and I have been close friends for our whole lives, so we’re practically brothers. We hadn’t seen each other in nearly 3 years, his sister, Caitlin, still lives in town and has been friends with my wife for many years (they both prefer wine over beer). Anyway, the beer batch was an English Ale recipe I put together about 4 weeks ago and I had just bottled it 6 days earlier. Sean and I drank several bottles, even though it should have aged a few more days. He’s gotten very interested in home brewing now, so we’re gonna do another batch of this recipe sometime in the next month or so. Your videos are always really cool and professionally done with educational topics and equipment, my brew day... not so much. I tend to do things from a sheet of paper full of “Chicken-Scratch” and memory. Maybe Sean and I can film our brew-day when he comes back to town, it will be fun to finally brew (and drink) some beer with my “Bro”. Your videos with Chad have inspired me (and certainly many others) to “Brew with a Brother”.
So... shout-out to Chad, great vid. Cheers.
How yeast influences flavor is one of the big keys, that drew me into homebrewing. Amazing how ONE thing can drastically alter the flavor profile. Even different manufacturers of the same "type". Just cool. Cheers.
I also think it's cool and I'm amazed at the difference in the same beer with two different yeast and how the flavors have changed. The yeast obviously has a direct effect on the background and the finish of the beer in my opinion.
@@chadcarpenter9742 You could have the same grain bill, same hops and hop schedule, use 5 different types of yeast(lager, saison, ale, kolsch, etc.), and have 5 very different beers. Just awesome.
Not only that, the temperature has a big effect as well. A few degrees can make quite a difference in the flavor. It was good that both of these were brewed at the same temps and that the temps were recorded on the data sheet.
Beautiful color Larry I could use one of those it's 102° here today in South Texas... Thanks for all your hard work guys...
I did a similar experiment years ago and got similar results. To my taste, the S-04 beer was noticeably and surprisingly sweeter than the US-05, more that one gravity point would explain. Why is you beer so dry? It's unlikely to be the fermentation temps. Most likely culprit is the mash temps. As you fermentation temperature drifts below 152, you create more fermentable sugars. As you go above 152, you get more non-fermentable. You apparently went on the low side.
I find 05 is cleaner and lets the flavour of the hops dominate. I'd maybe use 04 in a less hopped recipe and wanted some additional beery flavour. I find the 04 extra flavour very subtle though, compared to say a saison yeast. Btw if you go to White Labs tasting room in San Diego you can try multiple beer styles all fermented with around 4 different yeasts.
Looks good! Well done sir!
I'm so stoked for warm weather beer and BBQ!
I only use S-04, so I really enjoyed your assessment of the differences between the two. That is a pretty big beer, with a meaty grain bill. 24+ lbs for 10 gallons. BIG BEER! I use it frequently with a 12.75 lb. grain bill and get a 1.044 OG, and consistently get a 1.010 final with S-04. Just bottled this morning. Following your advice I used a very subtle boil and had reduced my loss from the kettle to have a 2.5 gallon loss from 10 gallons. Cheers bud, looks good. S-04 is my go to. I love the idea of dueling yeast comparisons.
"tastes beery" - very helpful
Another enjoyable video Larry and Chad!
For the record, there are no American Ale Yeasts. The US adopted the Chico strain from allegedly Ballentine who got it from Scotland. If you look at the characteristics of US05, it's a true top cropping ale yeast. So, both of these yeasts have been derived from the UK. One is just cleaner. Godspeed chaps!
Dry beer is the result of mashing at lower temp. Malty, sweet beers are mashed in at higher temp. That´s the difference. I´m brewing an English bitter tomorrow with saf ale 04 yeast. cheers
@@BEERNBBQBYLARRY I choose the dry beer yeasts for my local homebrew shops extract with grains beer kits, they always finish under 1.010. I like them a bit more dry with more alcohol. Cheers🍻
@@BEERNBBQBYLARRY I can order liquid strains with the kits but have always stuck with the dry yeasts for convenience, however I still rehydrate and never sprinkle them in.
BEER-N-BBQ by Larry I also mash at 153-154 with a medium malty result
Mash temp is of course a rule of thumb. Knowing your equippment is key. Cheers
@@OldNorsebrewery the last beer I brewed was a partial mash Belgian Belle Saison that finished at 1.006, mashed at 153, dry yeast was the Danstar Belle Saison. Belle Saison are supposed to be dry and crisp.
Thanks for this Larry and Chad, this was a helpful science experiment as I was deciding whether to brew my rye brown ale with either of these 2 yeasts. I leaned towards S-04 for the more english / sweeter finish, as I am not after a super dry finish. Cheers
@@BEERNBBQBYLARRY Perhaps a future video! Thanks again
Great color to the beers, looks good to me. I am definitely all for a less malty backbone to my beers. Cheers.
I made an Azacca IPA, hopped heavily with Azacca, Citra, and Mosaic. It definitely had the most tropical nose of any beer I've brewed, and I attribute much of this to the Azacca hops. Not that Citra isnt tropical, but the Azacca really put it over the edge into awesome mode. I'll have to re-create this to make sure it was the Azacca but I can't wait to brew with them again
Jimmy Swenson which yeast did you use ?
Great video, Larry. I always mash high 150’s with those strains because they do attenuate so much. Cheers
BEER-N-BBQ by Larry yep, theyre hard workers. Theyre great strains but if you want some body you have to mash high. I use s04 for my stouts and i switched from 05 to Nottingham for my cream ale because you can get body and a nice crisp bite on the finish with it, if you mash high
BEER-N-BBQ by Larry for a ~6% and below abv beer i go 158-159. For higher abv i would stick around ~152 to make sure you still get good attenuation
I tend to like the English yeasts better in pale ales, but I think that's largely personal preference. Cheers!
I`m into typical Brittish beer theese days with English hops and yeast. Like it a lot
www.brewersfriend.com/homebrew/recipe/view/28343/goose-island-ipa-clone Double the hops after 30 minutes if you use a carboy. Dry hopping in a carboy takes all the fun out of it.
Compression Tester Thank you for the link, but I brew with my own recipes. Cheers
exactly the video I needed. cheers!
You both seem like two good dudes!
Thank you for sharing! Will have to try this recipe
Should get some pretzels or something to cleanse your palates next time. Thanks for the video Larry.
One thing you didn't mention is if you bottle condition. The 04 sediment packs down firmer in the bottle where as the 05 stays loose.
Interesting. I haven't bottled in years, so I did not know that.
What specific type of yeast did you guys find working the best?
Master the yeast, master the beer! 🍺
If you guys ever need organic hops for the brew, check us out at Fresh American Hops
Cheers ! ! 🍻🇺🇸
I think it was a split decision.
I like how in the video the beer glasses kept switching position...tall outside...tall inside...lol....
Chad should provide a word of the day similar to Sesame Street's letter/ # of the day.
"Beer y" 😎
"It has a different mouth taste."
Need to start a twitter channel, Chadisms.
Very cool. I'm doing a similar experiment with a Blonde Ale this weekend. Pitching US-05 in half and BE-134 in the other. Curious to taste the difference in the same beer with only changing the yeast.
Maybe the carboy made so4 darker... But probably due to so5 settles out faarrr faster. In the keg so4 most likely caught up an cleaees out lighting up a bit.
Very interesting test. Personally, I just use one yeast (us05), and I use it for everything, Lol. As a matter of fact last year, as an experiment, I did 24 five gallon batches on "one" package of US-05. I re-harvest to save money and never noticed a bit of difference in any of the batches. This year I brewed till June on 1 package, then started a new pkg for the rest of the year. Have you ever heard of anyone trying this? :-)
I do it with liquid yeast because its expensive but dry is cheap enough to just use a fresh packet every time and save the hassle of harvesting the yeast and worrying about keeping it clear of dry hops.
Some Saison yeast will ferment to 1.002 to 1.006.
very good. thanks for this info. i've been looking to compare those 2 yeasts. US-05 is the yeast i use the most and i've had good luck with it but was wondering about the 04. do you have any other yeast comparison videos or planning one?
S-33 vs either of the two in this video.
Very active and I noticed a color diff while fermenting.
I may have missed it but did you say much about the hop?
Another good video, Hoss.
Larry any hop difference based on the yeast?
7:47 awkward laugh there Larry. (Like hell youre getting a whole keg of beer)
Suggestion for a side experiment, blend them?
50:50 or different ratios. (Kegs have cut already haven’t they?)
I always figured it was "safe-ale" because the yeast is so well rounded?
anyway I want to try this now haha
Nice!
Hey Larry, I just brewed your Zombie Dust recipe and was wondering how long The fermentation process should take? Thanks
Want to try a triangle test?
What temperature did you brew the s04, english. Its guidelines recommended no more than 68f. Thanks
Hi Larry. I've noticed that since this recipe (with a few exceptions) you have moved away from dry yeast. I have not gotten great results with Safale 05 myself. Is there a reason you've moved away?
I don't think I caught any perceived differences in aroma or flavor between the two. Did one accentuate malts or hops more than the other? Were there percieved esters, sulfates, or other flavors more in one than the other? Thanks for the video.
@@BEERNBBQBYLARRY I enjoyed the video, but I suggest you do a blind test and describe the differences. I do not believe that anybody could detect that small of a FG difference. It could be that the English version was sweeter or more full bodied, but I suspect it is more that you expect this from that strain so you looked for that.
These same recipe, split batches with only one difference (yeast, hops etc.) are really helpful for newbs like me. Have you ever entered a beer for competition?
@@BEERNBBQBYLARRY I'm surprised to hear that, Larry. I thought that you would right into the competition bbq and beer stuff. For my part, I'd like to try it just once to get some 'professional' feedback. Then ignore it and carry on as normal!😂😂😂
@@BEERNBBQBYLARRY I'm with you 100% on that. In my short time brewing I've gotten a ton of satisfaction from every aspect of the process and I've yet to meet anyone who has been upset about getting a bottle or two of homemade booze. Keep up the good fight, my friend.
What happened to your conical fermenters? Did you gave up on them and got back to the carboys?
BEER-N-BBQ by Larry great to know that! I feel the same way. Your zombie dust clone is my next brew!
Dude, your channel makes me hungry.. Lol
@@BEERNBBQBYLARRY Keep up the good work. I love learning about beer and food
Larry I have a question... I have been brewing beer for about 2 years all extract brewing... I wanted to get into all grain brewing but im limited on space so I bought the Clawhammer BIAB... do I need to change the recipes that I have downloaded from the internet and your recipes from all grain to BIAB brewing? what is the difference between the grain build?
thank you
Us 05
The scientific method in action!
"Mmmmmm, beeeeeer" -Homer Simpson
YESSSSS!!!
my first couple of batches of beer I made only came out to about 63%-64% efficiency. How could I raise my efficiencies?
what setup do you use? with or without pump circulation during mash?
Without, I've been trying to do this without spending too much money to keep the pregnant wife from asking questions haha
I've been using your most recent updated recipe calculator and assuming that your 3rd and 4th suggestions wouldn't be the issue and after looking at it just now you label it as "Extract Eff (%)", so I am technically talking about extract and not brew house efficiency (I think). I think my culprit, like you said, is not letting it sit long enough after the water additions. I have gotten my grains from Northern Brewer pre crushed and it seems like it's been crushed enough. I also, don't have a mill either so that's why. Also, I guess I never checked to see if the values are the same for Max Potential Points per Gallon so that could be part of it as well. It looks like I have several options to go through now. Thank you!
@@mattk2086 I do batch sparge and I have bought several grains and kits from northern brewer. Their crush is just fine, but you need to let it sit a little bit before starting to drain... And you will get the efficiency you want.
What do you mean on step 2? If you batch sparge you SHOULDNT stir the mash after you finish adding the batch sparge water or you should? @@BEERNBBQBYLARRY
Beer-y and Banan-ee LOL
Chads glass of 04 was short on head.
I find so4 cloying. I personally quit using it beacause of. So5 is such a powerhouse of a yeast.
Chad where is your BEER-N-BBQ Shirt-y
Yes I was just thinking that as I was going to Larry's I have the sweater but it's too hot for that!😳
My shirt y , hood y , and coffee mug will be here September 4th
Woohoo!
YAY' You two make a great team.
Gonna have to get Me one of those Mugs for sure!
Say Fail
safe ale say-fale