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
- S-04
- special bitter 3rd ag S-04 yeast1small.jpg (117.21 KiB) Viewed 2854 times
- Nottingham
- special bitter 3rd ag Nottingham yeast1small.jpg (164.01 KiB) Viewed 2855 times
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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:
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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?!