Author Topic: what to do with s-33  (Read 870 times)

Offline vista

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what to do with s-33
« on: September 29, 2011, 12:30:58 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... :(
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Offline denny

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Re: what to do with s-33
« Reply #1 on: September 29, 2011, 02:42:47 PM »
Edme was (is?) a British brewery and that's the yeast they used (use?).
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Offline alikocho

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Re: what to do with s-33
« Reply #2 on: September 29, 2011, 03:06:23 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

The industial arm is here - http://www.edme.com/
« Last Edit: September 29, 2011, 03:09:31 PM by alikocho »
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Offline vista

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Re: what to do with s-33
« Reply #3 on: September 29, 2011, 07:01:29 PM »
sooo like...an esb?

thanks for the info by the way.
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Offline euge

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Re: what to do with s-33
« Reply #4 on: September 29, 2011, 11:12:34 PM »
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.
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Offline brushvalleybrewer

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Re: what to do with s-33
« Reply #5 on: October 01, 2011, 06:22:32 AM »
It is what Northern Brewer supplies in their Tongue Splitter 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, but not for a west coast IPA.
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Offline nateo

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Re: what to do with s-33
« Reply #6 on: October 01, 2011, 06:48:41 AM »
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.
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