A buddy got out of home brewing giving me a bunch of stuff including safbrew s 33. I did a quick serch and found some not liking it, but is there anyone who liked it for any style?
I did a dry stout with it once…sounds like it came out alright. Tasting notes are pretty non-descript stout. Looks like it didn't attenuate as well as I would expect from guinness strain, but my notes said i overshot mash temp by a few degrees as well.
@telejunkie thanks, really not sure what to use it on, my packet says good for trappist ale and a nutral yeast. Never thought trappist brews were nutral at all
yeah...not sure, but I must have thought it was neutral rather than trappist. Weird description on Fermentis' website Maybe if you ferment it warm, it will put out 'trappist' qualities .
Make bread with it. Definitely don't waste good wort on it. Need a good no-knead beer bread recipe? Try this: 4.5 cups of flour, divided. Use bread flour if you can, but AP will work. 1.5 tsp of yeast 1/2 cup of warm water (100F) 1.5 tsp of fine salt 12 oz of beer warmed to room temperature (any will do, but I prefer to use something malty and not too bitter - e.g. munich dunkel) cornmeal Combine 1/2 cup of flour, the warm water and yeast in a large mixing bowl (helps to pre-warm the bowl with some hot water - keep the yeast happy!). Mix well, cover and let stand in a warm area for about 30 minutes. To the yeast starter, add the remaining 4 cups of flour, salt, and beer. I've also found that adding ~ 1.25 tsp of ground rosemary gives it a nice flavor - but that's totally optional. Mix well. I usually do this in a stand mixer with a dough hook, and I let the mixer go on low speed for a few minutes. The dough will still seem very sticky. It's ok. Cover the bowl and let the dough rise for 2 hours. To get it out of the bowl, I invert it and smack the bowl on a heavily floured countertop. Scrape the rest out with a rubber spatula if necessary. Sprinkle a bit of flour on top and onto your hands, form the dough into something approximating a round loaf (tucking the 'ends' underneath) and place it onto a baking sheet sprinkled liberally with cornmeal. Dust the top with a bit more flour, cover with a clean towel, and place somewhere warm for 30 min. While it's rising one last time, preheat the oven to 425 F and place a pan of water on the bottom shelf. A humid oven = good crust! Bake in center of oven (on shelf above the water) for 35 - 40 min. It should sound hollow when thumped. Cool on a wire rack, then enjoy!
