Safale Ale S-04 Whitbread Strain

I am drinking an IPA that I used this yeast on. It is starting to grow on me. With all the hops in this beer it's hard for me to tell how fruity it is. I would have no problem using this yeast again in another style.

 

I've used it. Not a fan. Doesn't do much for me flavor-wise. I find it bland and bready. Those who do like it appreciate its high flocculation. Your beer will likely be very clear.

Seems like this kit is an homage to Three FLoyd's Gumballhead, a hoppy American wheat. I did something similar in concept using some West Yorkshire yeast, and it is pretty awesome.

 

If it's a Gumballhead clone (or simply inspired), the hops are likely to overwhelm anything the yeast brings to the party, so it'll likely be just fine. Personally, I'd probably use a US-05 or other neutral yeast, but I wouldn't sweat it in this case. Indeed, it may be a bit more interesting.

 

I'm a much bigger fan of Windsor dry yeast, especially for English ales

 

Used the S-04 a couple times and had just 1 problem with fermentation. Overall not a bad yeast, but I have my favs!

 

Pretty neutral character, but sometimes brings a doughy flavor to the beer that I do not like. This one lacks the character of many British yeasts and this particular flavor makes me not want to use it in a more neutral American style. I experienced that doughy flavor in a cream ale. I suspect that mikehartigan is right, that your hops will overwhelm that yeast flavor in this particular beer. If using dry yeast, I'll use US-05 for American styles and Windsor or Nottingham for English styles. However, I sometimes get a slightly musty flavor from Nottingham, so I will try to avoid it.

 

Im not a fan of this yeast,sometimes it has produced weird flavors to my english beers, I do prefer Windsor or Nottingham depending on the beer style.

 

Esteban, lots of folks use the descriptor of “bready” for a flavor that S-04 produces. Is this the weird flavor that you obtained while using S-04?

Cheers!
P.S. I have used S-04 several times to produce ‘darker’ beers (Porters, Brown Ales, etc.) and I have not personally tasted a “bready” flavor but that flavor might have been masked by the dark/crystal malt flavors

 

Yes Jack,just like you discribe it,but sometimes I felt this bready flavor a bit different tilted to very unsavory one.As you mention I found this in my pale beers and not in the dark ones.

Many greetings!

 

Just made this recipe with the same yeast and it turned out pretty nice.

 

I used to use S04 and Windsor a lot years ago. I liked S04 over Windsor, mainly for its ability to finish fast and clear. After moving on to some liquid English ale strains, particularly West Yorkshire and London Ale, I would never go back to S04.

 

I'm also a Windsor fan.

 

Just stumbled across this thread. When I use it in something that's got a fair amount of crystal malt but isn't overly dark (so, think amber or brown ales) - I tend to get more of a distinctly 'pretzel-y' flavor w/ S-04. Maybe it's not for everyone, but I like it.

 

Do you drink those beers with yellow mustard!?!

Cheers!

 

I tried S-04 a couple of times in the search for a dry British yeast to add to the rotation. I would describe the off-putting flavor as more "doughy" than "bready". Bakers know what I'm talking about.