IsaacM
Member
Hi everyone. I'd brewed a batch of Belgian saison with imperial rustic yeast a bit ago and it was awesome. My problem is that since then, I keep getting those witbier type flavors in my batches. Did an AG batch of northern brewer nut brown ale, which came with S-04 yeast, and later did an American amber which came with S-04. Both had that witbier spice to them. Does S-04 have those Belgian spicy notes (almost like a chamomile or coriander type flavor)? I sanitize everything really well-I'm a bit of a freak about it-and I'm about 15 batches into my brewing hobby without other issues to speak of. Probably just going to go back to an Imperial/Wyeast/S-05 if this is normal, but would love your thoughts. I've stocked you guys on here for a few years, but this is my first post. TIA