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Ah yes I use a fermentation fridge set to 18C I think. S04 range is 53 - 77F (12-25C) so if you can maintain 68 it will be fine.
Q1 2021 Community Recipe by HighVoltageMan!
- Thread starter Sunfire96
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It’s not 68 but I did 66 the first 3 days then 68 the rest. Turned out well
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I think you’d be fine with -04 or -05. Th hop aroma in this beer is going to overwhelm any slight esters you *might* get at this temperature. If esters are your concern, that is.
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I think that the temperature range for 04, and 05 are pretty much the same. I used S-04 on Wayner's, and was very pleased with the results. IIRC I fermented at 19C. S-04 can work pretty quick, if you can keep the temperature down for the first 3-4 days, maybe use a wet t shirt to get some evaporation going (cooling).
OK, some food for thought, with some support for using S-04, as well as the trusty old US-05. One of the ideas behind the “community” brew is to get outside your usual comfort zone. This brew would cover a bunch of “firsts” for me. First use of: Maris Otter and CaraMunich malts; whirlpool hopping, and using such a large amount of hops; S-04 yeast; any attempt to limit fermentation temperature.
I wonder what anyone thinks of my idea to use Voss, which is also something relatively new to my brewing.
I wonder what anyone thinks of my idea to use Voss, which is also something relatively new to my brewing.
I pitched S04 at 64F, it raised to 68/69 during primary, and then settled back around 64 for conditioning. I use a sticker thermometer, so it's likely the interior of the wort was fermenting in the low 70s. It was a good batch of beer 
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This is how mine turned out...I pitched S04 at 64F, it raised to 68/69 during primary, and then settled back around 64 for conditioning. I use a sticker thermometer, so it's likely the interior of the wort was fermenting in the low 70s. It was a good batch of beer
The downward spikes are me opening the fridge to a very cold garage.... I was checking the bubbler airlock for action.
The temperature difference between Fridge set at 18C and the Tilt at 18.3C is the effect of the plastic wall of the fermenter shielding the true internal temperature of the wort. I also upped the temperature to 20C for the usual rest.
Did you do anything to control temperature?I pitched S04 at 64F, it raised to 68/69 during primary, and then settled back around 64 for conditioning. I use a sticker thermometer, so it's likely the interior of the wort was fermenting in the low 70s. It was a good batch of beer
If your worried about not controlling heat you can use Voss for sure it's got a citrusy thing going on with it which I rekon will compliment Wayner-s Grapefruit citrusy flavours.
But then there are those that can't get past Kviek "thing".
So probably not the right beer for a first time use. I'd run it first in something pretty basic so you can get a good taste for it.
I used Verdant IPA which is an English strain Windsor I've herd talk of and Conan but I think that's hearsay.
I fermented this at 18c
A waterbath is another good idea especially if only doing a small batch size as I know the temp is more easily influenced by outside temp fluctuations.
The water bath will provide your fermentation with a buffer so it won't swing so much.
Food for thought .
But then there are those that can't get past Kviek "thing".
So probably not the right beer for a first time use. I'd run it first in something pretty basic so you can get a good taste for it.
I used Verdant IPA which is an English strain Windsor I've herd talk of and Conan but I think that's hearsay.
I fermented this at 18c
A waterbath is another good idea especially if only doing a small batch size as I know the temp is more easily influenced by outside temp fluctuations.
The water bath will provide your fermentation with a buffer so it won't swing so much.
Food for thought .
Nothing other than chilling as cold as I could with an ice bath before pitching, but I brewed it in early February and the overnight ambient temps were in my favor
I'm one of those that has trouble getting over the kveik "twang," even though I'm a fan of sours. But I'm going to try it again this year with recipes designed to complement the twang instead of treating it like "normal" ale yeast
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VOSS would totally work with this brew. The "twang" @Sunfire96 refers will work well with all of the citrussy hop flavors and aromas. Put it in a closet with a space heater, it will knock to be let out in a couple of days!
So I could work with what I have on hand to make it familiar, or get S-04 or Voss or ..........
Yes I could. We’ll see what I come up with tomorrow at lhbs. Adventure, with a backup plan.
Yes I could. We’ll see what I come up with tomorrow at lhbs. Adventure, with a backup plan.
Let your heart be your guide my friend. If you're feeling adventurous, I'd say go for it. Seems like that's a bit outside your normal wheelhouse as far as brewing goes
you're the one who's gonna drink it! Unless you want to send me some
Let's say you do decide to go with Voss I'd chill down to 30c wrap up fermentor with a blanket and let it go
. But what does @HighVoltageMan! Think it's his baby after all were talking about
.
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Voss would suit this nicely. I ferment Voss at temps from 18C-32C and they all turn out pretty well. I only really use it in pale ales so any sins I commit are covered by the hops anyway.
So I am underway, about half way through my 60 minute mash. I will be using S-04, and trying to keep fermentation temps in the mid-60’s. Good luck to me.
O
Playing it safe smart move especially with this many hops involved lol.
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Let's say you do decide to go with Voss I'd chill down to 30c wrap up fermentor with a blanket and let it go
But what does @HighVoltageMan! Think it's his baby after all were talking about
I do not like Voss with this recipe. The "twang" thing Sunfire mentioned is why, it's distracting to me. SO4 is always a good choice for any hoppy beer. The best is WLP007, the hops just stand out with that yeast.
