Anyone using this yeast have problems with higher than expected F G?
Don’t know what you expect.
S-33, contrary to fermentis product description, is an English (edme) strain with medium attenuation.
I’ve found that racking to secondary often kicks off more activity.
[quote=“simple”]Don’t know what you expect.
S-33, contrary to fermentis product description, is an English (edme) strain with medium attenuation.
I’ve found that racking to secondary often kicks off more activity.[/quote]
I know it’s an English strain, I used it in a pale ale and a porter.
I used one pack of it along with a pack of Munton’s in a 1.050 pale ale that was 1.014 in nine days, then 1.010 at three weeks, which is pretty high attenuation for two low-medium attenuators, when I bottled. The porter was fermented with just the S-33 and stopped at 1.022.
I may have to give the secondary idea a go.
My response my have seemed a bit pedantic , but there are lots of folks thinking s-33 is Belgian and might produce a dry beer.
Yeah 1.022 is pretty high.
I think the little slurp of air the yeast gets during racking helps, despite the howls you may hear about oxidation.
What was the porter recipe?
three gallons
3 3/4 lbs. pale ale malt
1 1/4 lbs. rye malt
12 ozs. British brown malt
12 ozs. chocolate rye malt
8 ozs. carawheat malt
2 ozs. pale chocolate malt
oat hulls
7/8 oz. home grown goldings for 45 minutes
pinch Irish moss plus
1/8 tsp. nutrient for 15 minutes
1 pack S-33
mashed at 154 for 45 minutes.
yeast was pitched at 64f, room temp was 66
three gallons
3 3/4 lbs. pale ale malt
1 1/4 lbs. rye malt
12 ozs. British brown malt
12 ozs. chocolate rye malt
8 ozs. carawheat malt
2 ozs. pale chocolate malt
oat hulls
7/8 oz. home grown goldings for 45 minutes
pinch Irish moss plus
1/8 tsp. nutrient for 15 minutes
1 pack S-33
mashed at 154 for 45 minutes.
yeast was pitched at 64f, room temp was 66[/quote]
You’ve got over 2 lb. of malts that are low in fermentables. In addition, you mashed for only 45 min. which can limit full conversion. I think your fermentation is done.
[quote=“Denny”]
You’ve got over 2 lb. of malts that are low in fermentables. In addition, you mashed for only 45 min. which can limit full conversion. I think your fermentation is done.[/quote]
I switched to 45 minutes mashes quite a few years ago and this is the first batch that hasn’t ended really close to the F G that I expected, but that with the two pounds of low fermentables certainly could explain it. I think it’s done too.
From now on I’m just going to P M Denny with all of my brewing woes. :cheers:
Join the club! 
Was the Pale Ale a three g. batch, and did you pitch a whole packet of both Munton’s and S-33? Seems like a lot of yeast unless you didn’t rehydrate in which case you may have killed off 50% of it from what I’ve read, in which case you may have come out about right on pitch rate.
Also if you direct pitched the 11.5 gr. pack of S-33 and killed 50% of it then you may have slightly under pitched even for 3 G. batch.
I’m no expert on pitch rates and cell counts on various products, but have recently read some things about dry yeast that make me question what I always thought I knew.
Also I have only recently started experimenting with dry yeast and am about half through a ferment with Notty in which I increased my pitch rate by 50% to see how that affects my attenuation. Your attenuation issues caught my attention.
[quote=“Rogan”]Was the Pale Ale a three g. batch, and did you pitch a whole packet of both Munton’s and S-33? Seems like a lot of yeast unless you didn’t rehydrate in which case you may have killed off 50% of it from what I’ve read, in which case you may have come out about right on pitch rate.
Also if you direct pitched the 11.5 gr. pack of S-33 and killed 50% of it then you may have slightly under pitched even for 3 G. batch.
I’m no expert on pitch rates and cell counts on various products, but have recently read some things about dry yeast that make me question what I always thought I knew.
Also I have only recently started experimenting with dry yeast and am about half through a ferment with Notty in which I increased my pitch rate by 50% to see how that affects my attenuation. Your attenuation issues caught my attention.[/quote]
the pale was a three gallon batch also and I didn’t rehydrate.
From the way the ferment started I think it was enough yeast: pitched at 3 pm with signs of fermentation visible at 10 pm and the airlock was burping once a second the next morning.
I pretty much always just toss in the pack of yeast and have never had any issues before, including one pack of S-04 in a three gallon batch of barleywine.
