Protos
Die Schwarzbier Polizei
Gentlemen, I've searched various threads on Safale S-04 yeast and understood that while some love it others hate it for giving an acidic flavour. Unfortunately, I belong to the haters camp: I find it too acidic too. 'Unfortunately' because I got quite a stack of S-04 I bought two years ago when I was just starting my brewing hobby. I bought a lot of it and only then found I didn't care for S-04.
Now when the expiry date is nearing I'm anxious about using my stash up somehow. I followed advices to ferment at lower temperatures and found that a cool fermentation noticeably lowers esthers but not the twang. Aging didn't help as well: even a year-old sample of an Ordinary Bitter fully retained the noxious twang (while almost lost its hoppiness).
My question is, what else may work for lowering yeast-induced acidity?
Adding baking soda to the mash? Or are there some other twicks? Thank you.
Now when the expiry date is nearing I'm anxious about using my stash up somehow. I followed advices to ferment at lower temperatures and found that a cool fermentation noticeably lowers esthers but not the twang. Aging didn't help as well: even a year-old sample of an Ordinary Bitter fully retained the noxious twang (while almost lost its hoppiness).
My question is, what else may work for lowering yeast-induced acidity?
Adding baking soda to the mash? Or are there some other twicks? Thank you.