So-4 and Nottingham comparison

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ianmagson

So-4 and Nottingham comparison

Post by ianmagson » Sun Jan 18, 2009 9:26 pm

Made my 3rd AG beer yesterday details as below

I split it into 2 FVs and used different yeasts so as to compare differences.
I expect most people here know the differences to expect but I find it hard to read a flavour description and fully understand it!
I sprinkled the dried yeast onto the wort and left to ferment at 19°C.
First thing I noticed was the Nottingham yeast took a good few hours longer to get bubbling.
Now 24hrs after pitching I had a look and took photos as the S-04 yeast brew looked a bit strange – could anyone comment on whether this is normal ?
This is the first time I have used S-04.
The Nottingham one looks great.
S-04 image
special bitter 3rd ag S-04 yeast1small.jpg
S-04
special bitter 3rd ag S-04 yeast1small.jpg (117.21 KiB) Viewed 1677 times
Nottingham image
special bitter 3rd ag Nottingham yeast1small.jpg
Nottingham
special bitter 3rd ag Nottingham yeast1small.jpg (164.01 KiB) Viewed 1678 times
Recipe Specifications
--------------------------
Batch Size: 39.00 L
Boil Size: 53.09 L
Estimated OG: 1.047 SG
Estimated Color: 5.8 SRM
Estimated IBU: 28.0 IBU
Brewhouse Efficiency: 71.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.10 kg Pale Malt, Maris Otter (3.0 SRM) Grain 86.59 %
0.60 kg Caramel/Crystal Malt - 20L (20.0 SRM) Grain 7.32 %
0.50 kg Wheat, Torrified (1.7 SRM) Grain 6.10 %
25.00 gm Aurora (super styrian) [4.50 %] (90 min) Hops 7.1 IBU
30.00 gm Fuggles [4.80 %] (75 min) Hops 9.8 IBU
40.00 gm Fuggles [4.80 %] (40 min) Hops 11.0 IBU
30.00 gm Fuggles [4.80 %] (10 min) (Aroma Hop-SteeHops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
3.00 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
6.00 gm DLS (Mash 60.0 min) Misc
6.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
39.00 L Local Water Water
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale


So to recap - is it usual for S-04 to look sort of ...lopsided?! :?

steve_flack

Re: So-4 and Nottingham comparison

Post by steve_flack » Mon Jan 19, 2009 9:39 am

Yeah, that's fine. Nothing to worry about.

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Re: So-4 and Nottingham comparison

Post by vacant » Mon Jan 19, 2009 10:49 am

Have those yeasts got different "ideal" fermenting temps (if so are your trying to provide that?) and are you intending to do a blind-tasting? It will be interesting to know what significant differences you find.
I brew therefore I ... I .... forget

ianmagson

Re: So-4 and Nottingham comparison

Post by ianmagson » Mon Jan 19, 2009 9:31 pm

I think the S-04 packet said 15 to 24°C and the Nottingham 14 to 21°C. Once temps had settled, the S-04 is at 20°C and the Nottingham at 18°C.
I will do a blind tasting and maybe even send a bottle each to my local beer tester(you know who you are :lol: ) to see if he can tell! ( delivered now!)
Cheers
Last edited by ianmagson on Tue Feb 17, 2009 7:33 pm, edited 2 times in total.

des

Re: So-4 and Nottingham comparison

Post by des » Mon Feb 16, 2009 4:10 pm

How did the final gravity readings compare from these brews :?:

ianmagson

Re: So-4 and Nottingham comparison

Post by ianmagson » Mon Feb 16, 2009 7:56 pm

Hi Des - thanks for reminding me! :D
a quick update...

The Nottingham yeast batch finished at FG 1.006 (5.3%)
The S-04 finished at FG1.014 (4.3%), it was a much faster ferment than the Nottingham and cleared v quick. I also think it had slightly more body and a nicer taste, although I think it was a tad sweeter in direct comparison.
I have a bottle of each which I intend to send to Aleman for his expert opinion, so I'll see if his findings are similar to mine.

des

Re: So-4 and Nottingham comparison

Post by des » Mon Feb 16, 2009 9:15 pm

ianmagson wrote:Hi Des - thanks for reminding me! :D
a quick update...

The Nottingham yeast batch finished at FG 1.006 (5.3%)
The S-04 finished at FG1.014 (4.3%), it was a much faster ferment than the Nottingham and cleared v quick. I also think it had slightly more body and a nicer taste, although I think it was a tad sweeter in direct comparison.
I have a bottle of each which I intend to send to Aleman for his expert opinion, so I'll see if his findings are similar to mine.
It (S04) would have more body, as it does not ferment as much of the sugars as the Nottingham does- as is it's nature, I would love to find a happy medium between these two yeasts.

I mean a cheap dry yeast - fully aware I can get fantastic yeast cultures if I want to pay... :D

ianmagson

Re: So-4 and Nottingham comparison

Post by ianmagson » Tue Feb 17, 2009 12:12 pm

Just a quickie - I noticed that neither batches held a decent head even though I used torrified wheat. :?
Anyone know why this could be?

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Re: So-4 and Nottingham comparison

Post by simple one » Tue Feb 17, 2009 3:15 pm

I use S04 prety much all the time for my ales. And more expensives slap packs for my continental style beers. For some reason with s04 the darker and lower final abv the better the head retention, especially on stout. Also the sediment is harder at lower abvs. I thought i would one day have a crack with nottingham and I found is slow during the primary fermentation and secondary, the sediment was loose, and the taste wasn't to my liking in comparison to s04.

S04 everyday for a dry packet of yeast.
Currently serving - Maltmillers Oatmeal stout - Bottled, Pale Rye APA - FV

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