I used S33 on my latest oatmeal and coffee porter – and whilst it’s not displaying any Belgian craziness so far, it certainly did the job I asked it to: i.e. taking a 1063 wort down to 1013 in under two weeks.
There are some things to be aware of, though, and these are things that I think helped me out a lot:
- Don’t expect WLP001 or US-05 performance – you aren’t going to get to 1009. It just ain’t going to happen
- It won’t get below 1020 if the temperature is below 20C and certainly not if it fluctuates. This yeast looks like it’ll stall out at the first opportunity, so cosset it and keep it comfy
- Although I said it’s not Belgian crazy, it is estery. I’ll report back further on that as the porter develops and ages
- Don’t expect rapid flocculation: even though the bottles are looking clear, there’s still a certain cloudiness near the bottom. You WILL need to cold condition for a while. Even the corny keg is not clear yet (8 days later)
- I have no plans to use this yeast in anything other than “dark” strong beers. Not IPAs, Not Bitters or anything else like that. I am, however, very keen on putting it though it’s paces with stouts and maybe even fruit beers
So there you go. Give S33 a whirl and see how you get on…I’d love to hear your experiences, so comments are welcome…