August 29, 2012 § Leave a comment
So apparently, the Safbrew S-33 yeast definitely follows the philosophy of “better to burn out than fade away.” It started bubbling away after a few hours, and then last night when I checked in it was blazing away. This morning, nothing! Not a single bubble! I checked in below decks a few more times today to see if the yeast was just taking a nap, but still no bubbles. Again, mindful of the threat of contamination, I decided to take a hydrometer reading.
Yesterday: 1.047 (at 80 degrees, so actually 1.049)
Today (24 hours later): 1.017 (somewhere between 70 and 80 degrees, so actually about 1.018-1.019)
The recipe’s listed original gravity and terminal gravity won’t be accurate because it has been heavily modified, but it listed the OG as 1.057 and the TG as 1.014. If this can be translated on a linear scale to this modified recipe, this yeast might have up to 0.013 to go, but it definitely seems impatient to get there (albeit being winded at this point).
For good measure, I gave it a quick gentle stir with the Auto Siphon before resealing and sending it back down below decks. I figure I’ll recheck the hydrometer readings over the next couple of days and then rack it to a secondary fermenter on Thursday or Friday to settle in for a few weeks.
On another note: BANANAS. It smells like bananas. These must be the esters being produced by the yeast. Not really smelling much by way of cloves. Hopefully this will mellow out a bit after secondary fermentation, although I guess it’s not a bad thing to have in a wheat beer.