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General Category => Yeast and Fermentation => Topic started by: vista on September 29, 2011, 07:30:58 PM

Title: what to do with s-33
Post by: vista on September 29, 2011, 07:30:58 PM
so i'm making a dubbel this weekend. i'm currently at the inlaws on long island for the holiday and was killing some time, thought i'd check out a homebrew shop close by. was looking for some wyeast or white labs but the shop only had dry yeast, when i went for T-58 the owner said 'oh no, don't use that, use the s-33, it gives great belgian characteristics!'. i had somewhat remembered reading reviews of s-33 but decide to take the guys word for it and make the $3 purchase...well i get home, do some searches, and low and behold i read less than thrilling reviews of s-33 for belgian styles. when i get back to CT i'll venture off to get some abbey II or trappist...but now i have this packet of s-33...what the heck kind of yeast is this? i've heard it's a less attenuative english yeast? help? please don't say it's a dry edme yeast...i have read that and don't really know what it means... :(
Title: Re: what to do with s-33
Post by: denny on September 29, 2011, 09:42:47 PM
Edme was (is?) a British brewery and that's the yeast they used (use?).
Title: Re: what to do with s-33
Post by: alikocho on September 29, 2011, 10:06:23 PM
Edme was (is?) a British brewery and that's the yeast they used (use?).

Edme is a malt supplier and was one of the earlier British homebrew supply companies, rather than a brewer. Lots of people used, and still used their kits.

Their homebrew website is here - http://www.tomcaxton.com/edme/index.htm (http://www.tomcaxton.com/edme/index.htm)

The industial arm is here - http://www.edme.com/ (http://www.edme.com/)
Title: Re: what to do with s-33
Post by: vista on September 30, 2011, 02:01:29 AM
sooo like...an esb?

thanks for the info by the way.
Title: Re: what to do with s-33
Post by: euge on September 30, 2011, 06:12:34 AM
I didn't get the phenols that I see in a lot of Belgian styles. Other then the pear-like esters that dissipated after a while the beer was pretty clean.
Title: Re: what to do with s-33
Post by: brushvalleybrewer on October 01, 2011, 01:22:32 PM
It is what Northern Brewer supplies in their Tongue Splitter (http://www.northernbrewer.com/brewing/recipe-kits/extract-kits/extract-ale-kits/tongue-splitter-extract-kit.html) kit if you get the dry yeast option. They match it with Wyeast 1332 Northwest Ale as a liquid option, which I found odd. ??? I got a lot of peppery and phenolic flavors out of it. :-\ It seemed in my opinion to be suitable for a Belgian wheat or Trappist, as Fermentis suggests (http://www.fermentis.com/fo/60-Beer/60-11_product_rangeHB.asp), but not for a west coast IPA.
Title: Re: what to do with s-33
Post by: nateo on October 01, 2011, 01:48:41 PM
I've used S-33 in porters and never noticed anything phenolic or Belgian-y about it. It was a bit estery like a British yeast, but fairly clean. FG was higher than I expected. It's not a great attenuator.