[Village Taphouse]

Delicious looking beer!! And your photos are always great too!

Thanks brother.  Nothing like some good beer porn. 

[BrewBama]

Here’s my Stout. Eight days grain to glass

[purduekenn]

American IPA 7.2% hopped with CTZ, Galazy, Simcoe and Mosaic.

[tommymorris]

American IPA 7.2% hopped with CTZ, Galazy, Simcoe and Mosaic.

I hope that one tastes as good as it looks. Cheers!

[Village Taphouse]

I hope that one tastes as good as it looks. Cheers!

Sincerely.  That's a beautiful-looking beer. 

[purduekenn]

American IPA 7.2% hopped with CTZ, Galazy, Simcoe and Mosaic.

I hope that one tastes as good as it looks. Cheers!

It tasted great. Thanks for the comment. Cheers!

[purduekenn]

I hope that one tastes as good as it looks. Cheers!

Sincerely.  That's a beautiful-looking beer.

Thanks!

[fredthecat]

Here’s my Stout. Eight days grain to glass

woah, saw the pic before but somehow didnt see you say 8 days grain to glass. thats amazing. esp the head in that time. wow.

[BrewBama]

I think it was actually 7 days G to G. Brewed the 28th making today the eighth day. That photo was yesterday.

S-04 took it from 1.047 to 1.015 in ~3 days and I let it set a day. I kegged and put it under 30 psi for a day, reduced to 10 psi for a cpl, and there you go.  I’ll let it continue to condition under CO2 until St Pat’s sneaking a pint or two here and there while leaning harder on the Mild and Bitter.

[Village Taphouse]

I think it was actually 7 days G to G. Brewed the 28th making today the eighth day. That photo was yesterday.

S-04 took it from 1.047 to 1.015 in ~3 days and I let it set a day. I kegged and put it under 30 psi for a day, reduced to 10 psi for a cpl, and there you go.  I’ll let it continue to condition under CO2 until St Pat’s sneaking a pint or two here and there while leaning harder on the Mild and Bitter.

S-04 is pretty good at this and I'm running it right now.  Did you have any hint of diacetyl in the stout?  I made a cream ale when "grain-to-glass" in 13 days.  A Pub Ale that went "grain-to-keg" in 6 days.  A Pale Ale that went to the keg in about 10 days and I have an American Wheat fermenting now that I'm going to be a little more patient with because it's the last beer I'm making with S-04.  The first one (Cream Ale) was rushed because my sister likes that beer and she was visiting.  I detect a faint bit of diacetyl in it and I really hope it doesn't follow in the rest of the beers.  I fermented it "cool" but then moved the fermenter to the top floor to finish and hopefully take out the D... but that first batch is questionable. 

[ynotbrusum]

Brew Bama had a chart posted on Fermentis yeasts a while back (really cool color graphics) and the relative sugars that each yeast fermented or didn't - S-04, being a British Ale Strain (right?) was not fermenting maltotriose, so it leaves a residual gravity a few points higher than some others (lager yeasts, for example, but especially the Belgian strains).  I don't know if that aspect of S-04 might have or has an effect on the production/reduction processes of diacetyl, but maybe so?  I am relatively blind to diacetyl, so I get it from mouthfeel and work backward. 

Like sulfur, I think diacetyl will subside with time.  I don't know the fermentation pathways and what byproducts they leave in beer, but maybe it is worth thinking about with S-04?

This speculation has nothing to do with real science - I don't do much science.  Just thought it might be worth bringing up.

[BrewBama]

I think it was actually 7 days G to G. Brewed the 28th making today the eighth day. That photo was yesterday.

S-04 took it from 1.047 to 1.015 in ~3 days and I let it set a day. I kegged and put it under 30 psi for a day, reduced to 10 psi for a cpl, and there you go.  I’ll let it continue to condition under CO2 until St Pat’s sneaking a pint or two here and there while leaning harder on the Mild and Bitter.

…Did you have any hint of diacetyl in the stout?

No diacetyl. I ferment at 65°F and let it sit a day at 65°F after it flatlined. Give it a chance to consume any by products.

Here’s the Mild:



…and the Bitter (patterned after Lee’s Best)

[Village Taphouse]

Those look nice, BB.

Brew Bama had a chart posted on Fermentis yeasts a while back (really cool color graphics) and the relative sugars that each yeast fermented or didn't - S-04, being a British Ale Strain (right?) was not fermenting maltotriose, so it leaves a residual gravity a few points higher than some others (lager yeasts, for example, but especially the Belgian strains).  I don't know if that aspect of S-04 might have or has an effect on the production/reduction processes of diacetyl, but maybe so?  I am relatively blind to diacetyl, so I get it from mouthfeel and work backward. 

Like sulfur, I think diacetyl will subside with time.  I don't know the fermentation pathways and what byproducts they leave in beer, but maybe it is worth thinking about with S-04?

This speculation has nothing to do with real science - I don't do much science.  Just thought it might be worth bringing up.

Yeah, I don't get heavy into the science either and I'm not sure I know why different strains product diacetyl but S-04 has produced it here quite often in the past so I am alert and do everything I can to combat it.  I *do* ferment in the lower 60s so I don't know that I am tempting fate but close to the end of fermentation and when things are still active I move it upstairs where it's probably closer to 70°.  Another thing:  I have tapped a beer and drank the whole thing without tasting diacetyl.  Then tap another beer and get a hint of it and when I come back for another gulp I don't get diacetyl.  It's very strange.  I have to assume it would be more noticeable when the beer was warmer but that doesn't seem to be universally true.  I should also apologize for mucking up the PICS thread. 

[dannyjed]

This Pale Ale is tasting perfectly today.


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[BrewBama]

This Pale Ale is tasting perfectly today.


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Nice lookin pint.