US 04 vs US05

Ingredients
1

I used US 04 instead of US 05 for a porter recipe and got what seemed like 50% more traub in the bottom of the fermenter and less beer to bottle.  I’ve heard US 04 finishes more quickly than 05 does, but I gave it 10 days for fermentation and finishing before cold crashing prior to bottling.

I’m assuming, however, that there won’t be much difference in the time required for bottle carbonation.  Is that correct?  Thanks in advance for your comments.

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S-04 is a good yeast.  You’ll probably be happy with it.  I want to use it more in future, as a substitute for US-05.  In some ways I think it is better – faster, more clean, slightly less attenuative.  All these attributes make me pretty happy about it.  You won’t notice any difference in time to carbonate.

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Thanks Dave.

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You should be just fine as far as bottling goes.

I’m not as big of a fan of S-04 as Dave, but for a Porter, I think you chose…wisely.

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I doubt that amount of trub can be blamed on the yeast. Probably more proteins and hop debris transferred from the kettle and, to a much lesser degree, less yeast remaining in suspension due to the higher flocculation.

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Hard to say from behind a keyboard but S-04 may be more flocculative than US-05, which may be what you are seeing. I’ve never been a huge fan of that yeast but agree it should be good in a poprter.

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I’m a big fan of S-04 when I do a replica of an 1800s porter.

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I’m not sure what malt bill would be authentic for an 1800s porter, but I’m calling my latest a “Patriot’s Porter” to remember 9/11 with.  It does contain 10% brown malt which all the early porters mostly consisted of. And to my knowledge, our Colonial brewers were not drinking “yellow” beer.

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I use maris otter, brown malt and some black patent; not sure off the top of my head at what percentages.
I really want to give it a go with chevalier heritage malt sometime.

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Ron Pattinson recently posted recipes for a late 1800s porter and a brown stout that got me considering brewing one of them for the winter. The grain bills look far different from the porters and stouts I typically brew, so that got me interested in stepping out of my comfort zone a bit.

Here’s the porter recipe:

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Nice.

This English Porter recipe from Crisp mentions converting to an 1800’s version by switching from Pale Ale to Chevallier Heritage malt. London Porter Recipe | Crisp Best Ale Base Malt | Crisp British Malt

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Never used amber malt before. I’m basically satisfied with my recipe, but like to tinker around the edges of the malt bill hoping to better it.  Thannks

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Those are interesting recipes.

I recently bought the book Homebrew Beer by Greg Hughes. Many of the Brit homebrewers call this the ‘Bible’.

I have a 1.049 OG Brown Porter recipe based on that book planned as my next brew:

83% Pale Malt
6% Brown Malt
7% Dark Crystal Malt (I am using C75)
4% Chocolate Malt (500 SRM)

All First Gold hops. I am having trouble finding fresh First Gold so I am going with 2020 season of EKG.

27.6 IBU at start of boil
2.7 IBU at 10 min

The recipe calls for 1028 but I will most likely use S-04.

For water chemistry I am planning a ‘Hoppy-lite
Profile’:

Batch Vol: 6.50 gal
Calcium: 109.0 ppm - Magnesium: 0.0 ppm
Sodium: 0.0 ppm - Sulfate: 156.6 ppm
Chloride: 77.3 ppm - Bicarbonate: 0.0 ppm
Residual Alkalinity: -77.9 ppm
Sulfite/Chloride Ratio: 2.02

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That looks good. My English porters are very similar.

I just bought some Crisp Floor Malted Maris Otter. It’s an heirloom variety, so I guess I can call my next Porter 1800’s.

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This recipe was part of an online extra for the Mar/Apr 2018 issue of Zymurgy.
Nostalgia Porter: 3 gallons
O G 1.058, F G 1.016, IBUs 64 (±), SRM 28
6 lbs. maris otter
1.5 lbs. brown malt
4 ozs. black patent
Mashed at 152f for 55 minutes
1.5 ozs. home grown goldings at 5.7 AA (±) for 45 minutes
1 oz. h. g. g. for 30 minutes
1 pack S-04

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Maris Otter is from the 1960s, did you mean Chevalier malt?

A local brewery has an “Entire ■■■■” Porter made with diastatic Brown Malt from Sugar Creek Malts. It is a little smokey, don’t know what malt variety or wood was used.

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Well, I guess your right. I just bought some Floor Malted Maris Otter. Crisp does call it an heritage malt. I’ll just have to call my beer something else.

1960’s Porter
British Invasion Porter
Free Love Porter
Hippie Porter
Counterculture Porter
Ranger 8 Porter
Selma Porter

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What is diastatic malt?

Thanks

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Malt with enzymes to convert starches to sugar