Yeast cell viability will decrease in this time so I would suggest rehydrating yeast before pitching if your yeast sachet is more than a year old. The information published about S-04 suggests a shelf life of 36 months from production date. Leave the yeast for 15 – 30 minutes before swirling the vessel and pitching into the wort. Sprinkle the yeast into 10 times its weight (115ml for 1 sachet) of sterile water or boiled wort at a temperature of 25 to 29☌ (77☏ to 84☏). Rehydrating Prior To Pitchingįermentis instructions indicate rehydrating the yeast in the following manner: Pitching the yeast direct and then cooling down to fermentation temperature after pitching. It is also suggested that pitching a few degrees above fermentation temperature is ideal. There is no need for stirring or mixing the yeast in, the yeast will rehydrate in the wort and then sink into solution. Pitching directly is simply a case of sprinkling the yeast directly from the package onto the wort covering the entire surface, avoiding clumps. Direct Pitchingįermentis have published themselves that yeast viability and profile are not affected if Safale S-04 is pitched directly onto the wort surface. There is, however, some confusion around whether yeast starters or rehydration is necessary or even detrimental but Fermentis has clear instructions on how to pitch S-04. Pitching dried yeast tends to be fairly simple. I have made hydromel a lower ABV fruit mead, ginger beer and cider with S-04 and they have benefited from a little residual sweetness that is left by S-04 even when using simple sugars. I have personally used S-04 for drinks that aren’t beer with good results. S-04 is recommended for many British and American beer styles and especially for cask ales, although this is less relevant to home brewers.Įnglish IPA, ESB, Pale ales, blonde ales, stouts, porters, old ales, barleywines, red ales, mild, brown ales.Īll these styles are suitable candidates for Safale S-04 as long as they are below 11% ABV at which point you might find residual sugars are under attenuated. Yeast Cell Count: > 69,000,000,000 (69 billion) per 11.5g sachet Safale S-04 Beer Styles Key Figures For Safale S-04įermentation Temperature: ideally 15-20☌ (59-68☏) When you raise the temperature beyond 20☌ / 68☏ you might find more esters and other flavours are detectable, along with the higher temperature is a more vigorous fermentation. The fermentation range suggested for Safale S-04 is between 15-20☌ (59-68☏) which is fairly for a lot of ale yeast.Īt this temperature, I personally have found there’s low discernable ester production. In my experience, the attenuation from batch to batch using S-04 is very dependable. This may be slightly affected by factors such as mash temperatures and grist. S-04 AttenuationĪt the recommended fermentation temperature of 20☌, the attenuation of S-04 is between 72 – 75%. I have seen countless threads in forums and questions asked here about whether the yeast is working properly when in reality it is doing exactly as intended. In just 2 or 3 of days of activity and the krausen (yeast head) at the height of fermentation will fall back into the beer. The speed if fermentation from S-04 can catch you off guard. Typically this means cask beer can be served in a couple of days of delivery into the cellar. When cask beer is delivered to a pub the yeast gets roused back into suspension and the sooner it flocculates the better the beer clarity will be when served. When beer is packaged into a cask a certain amount of yeast goes into it. As mentioned above, Safale S-04 is perfectly suited to brewing cask ales because it ferments quickly and flocculates quickly.
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