Safale S-04 Low Attenuation (59%) at 60F

[skyler]

Tilts are definitely awesome for knowing when fermentation is complete.  I’ve continued to take hydrometer readings though for the same reasons mentioned by others.

A US-04 temp question.  I just fermented a stout at 63 degrees for the first few days and then 65 after that.  I tasted a sample, without carbonation, and noticed significant fruity esters.  It is the first time I’ve used this for a stout, usually Wyeast 1084 Irish Ale.  Since the esters blend well with the hops they haven’t been as noticeable in the IPAs I’ve brewed with it before.  Does fermenting lower at 60 degrees reduce the ester production as compared to 63?

63 degree ambient temperature or 63 degree fermentation temperature? In my experience, a 63 degree fermentation temperature will give a “typical English ale” amount of esters with S-04, but the sweet spot (for me) is 58-60F, where it is cleaner. Anything over 66F is just too “homebrewy” for me with S-04 (though many other English ale yeasts are fine at 66-68F). If you are reporting ambient temperature, the fermentation temperature is probably about 6 degrees warmer than ambient. 69-71F is way too warm for that yeast to not pump out a ton of esters, IMO.

[BaseWerksBrewing]

@skyler

Tilts are definitely awesome for knowing when fermentation is complete.  I’ve continued to take hydrometer readings though for the same reasons mentioned by others.

A US-04 temp question.  I just fermented a stout at 63 degrees for the first few days and then 65 after that.  I tasted a sample, without carbonation, and noticed significant fruity esters.  It is the first time I’ve used this for a stout, usually Wyeast 1084 Irish Ale.  Since the esters blend well with the hops they haven’t been as noticeable in the IPAs I’ve brewed with it before.  Does fermenting lower at 60 degrees reduce the ester production as compared to 63?

63 degree ambient temperature or 63 degree fermentation temperature? In my experience, a 63 degree fermentation temperature will give a “typical English ale” amount of esters with S-04, but the sweet spot (for me) is 58-60F, where it is cleaner. Anything over 66F is just too “homebrewy” for me with S-04 (though many other English ale yeasts are fine at 66-68F). If you are reporting ambient temperature, the fermentation temperature is probably about 6 degrees warmer than ambient. 69-71F is way too warm for that yeast to not pump out a ton of esters, IMO.

Skyler,  I am talking fermentation temperature. The esters have faded a bit has it’s matured.  I would say it is at typical english ale character now.  I’m realizing that is a flavor I’m not a fan of when not in a hoppy IPA.  I made a amber with S-04 and felt the same way as I do with this beer.  I’ll look at using a different yeast next time for this style or ferment lower.  I’m leaning toward US-05 as my go to dry strain when I didn’t have access to liquid or a starter.

[denny]

Can I suggest you look at Lallemand BRY97?  I far prefer it to US05