BeerBorg

After three full days, there is no activity in the fermenter, and the bubbler is silent, not even a bubble every minute. I have heard that this yeast is aggressive and fast and it seems to hold true. I pitched a rehydrated pack into my 1.062 robust porter. I am going to let this sit a full week, but is there any reason to let it sit another?

is there any trub in ur fermenter?

A lot, it seems to have all dropped out already. On a side note, the temp got to 70 at the peak of fermentation, I'm assuming that isn't hot enough to throw out to many esters? I wanted it to ferment fairly clean

What did it get up to 70 from?

It started at 64 and got to 70, now its back to 64

Ive bottled S-04 batches at 10 days

I brewed a fiver of a chocolate coconut porter with s04
Last Sunday and the og has dropped from 1.082 to 1.024

Love S-04. I let my last Irish Red go 3 weeks with S-04 (even though it was probably done at 10 days), and it was the clearest beer I've had out of the fermenter. Even though it's probably close to done, it will continue to clean up and clear up. Your temp should be fine.

Ralph's Lift Your Leg and Wee Heavy hit 75 degrees and has been holding there all day. The yeast's range is 59 to 75 so I am hoping upon hopes that this isn't going to be a batch of phenol alcohol.

I only use S-04 in one recipe but I find that it works very fast. I wouldn't worry at all about it hitting 70 (sorry Roger, I've never gone as high as 75 so I can't comment on that temp).

Looking at my notes, the last time I used a single pack in a 5G batch of Levitation it was done in 5 days. I bottled/kegged not too long afterwards without issue. I would give it 3 days to clean up but don't feel that going any longer than that gain you anything, personally. Obviously, it won't hurt it either but if you're ready to package it after that my experience says "do it".

Good to hear. Once this keg of Gose is kicked which will be very soon, I will be putting this straight into the keg

Gymrat wrote:Ralph's Lift Your Leg and Wee Heavy hit 75 degrees and has been holding there all day. The yeast's range is 59 to 75 so I am hoping upon hopes that this isn't going to be a batch of phenol alcohol.

You might get some banana and/or bubblegum esters at 74-75.

So worst case consider it a Wee Heavy Saison/Belgian thing. Yeah!

every fermentation ive ever used s04 for... including a hobo wine... has gone absolutely nuts for 3 days then nothing. it is a beast of a yeast. plain and simple, if it is happy it will rip through everything you give it to eat. I would still give them the full 21 days to clean house but that is a matter of personal preference.

every time I use it I also get a wee bit of 'fruity' esters even with temp control... kind of like green apple but not too pronounced. these mellow out to a degree.