Hi all,
I'm going to take another shot at brewing a St Stan's Red Sky Ale clone recipe. I used Safale S-33 and had some trouble not reaching the stated OG of 1.057 ( I hit 1.051) and the FG of 1.013 ( I reached 1.018). The beer actually came out pretty good and taste very similar to the original recipe. The ABV was pretty weak though at around 4.3 %. I was hoping for more something like 5.5% Details of that batch were shared on under this thread entitled "Is this Stuck Fermentation?
So obviously, missing the numbers made an impact on the weakness of the ABV. I've read that S-33 is does not consume Maltotriose very well either, leaving some of this sugar behind.
So, my question comes down to this, is there another dry yeast you would recommend? I'm shying away from liquid yeast because I have no local homebrew stores and I've only used dry yeast so far. I'm comfortable rehydrating dry yeast though.
I was thinking Safale K-97 might be good. The recipe linked above recommends Wyeast WY2565 (among others) which based on this substitution chart seems like a viable option.
Any suggestions with regard to yeast selection or process change would be greatly appreciated.
I'm going to take another shot at brewing a St Stan's Red Sky Ale clone recipe. I used Safale S-33 and had some trouble not reaching the stated OG of 1.057 ( I hit 1.051) and the FG of 1.013 ( I reached 1.018). The beer actually came out pretty good and taste very similar to the original recipe. The ABV was pretty weak though at around 4.3 %. I was hoping for more something like 5.5% Details of that batch were shared on under this thread entitled "Is this Stuck Fermentation?
So obviously, missing the numbers made an impact on the weakness of the ABV. I've read that S-33 is does not consume Maltotriose very well either, leaving some of this sugar behind.
So, my question comes down to this, is there another dry yeast you would recommend? I'm shying away from liquid yeast because I have no local homebrew stores and I've only used dry yeast so far. I'm comfortable rehydrating dry yeast though.
I was thinking Safale K-97 might be good. The recipe linked above recommends Wyeast WY2565 (among others) which based on this substitution chart seems like a viable option.
Any suggestions with regard to yeast selection or process change would be greatly appreciated.
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