I use this yeast in my Belgian Tripels and it works great. T-58 is also great for Belgian beers and I use it in my Belgian Golden Strong Ales.

This yeast works but it settles before it finishes attenuation so you must stir it up to make it finish. I used it on a Belgian wit ale and didn't stir it up and it obviously left some sugars behind with the sweetness of the finished beer.

This yeast works but it settles before it finishes attenuation so you must stir it up to make it finish. I used it on a Belgian wit ale and didn't stir it up and it obviously left some sugars behind with the sweetness of the finished beer.

Recently this has been one of my go to yeast for dark ales - dark milds porters and stouts. I find it quite neutral in the flavor it imparts and do not perceive Belgian yeast like characteristics as you'd get with T-58 or a Belgian style liquid yeast. I've used S-33 for pale ales and IPAs with good results. It is hard to beat given the price.

Recently, this has been one of my go to yeast for dark ales - dark milds, porters, and stouts. I find it quite neutral in the flavor it imparts, and do not perceive Belgian yeast like characteristics as you'd get with T-58 or a Belgian style liquid yeast. I've used S-33 for pale ales and IPAs with good results. It is hard to beat given the price.

Brewed a 10 gallon batch of a Saison and pitched 5 gallons with T-58 and the other 5 gallons with S-33. Rehydrated both yeasts in boiled and chilled water. Used one sachet each. 11.5 grams. Pitched and aerate by shaking the plastic buckets I used. Set the fermentation chamber at 68 degF and let it ferment for one week until today. Fermentation was rocking like crazy when I first checked 12 hours later on both strains. As of today:T-58 was at 1.008 and S-33 was down to 1.010.T-58 had a delicious, well balanced spicy, clove, fruity flavor with light apricots and slight bubblegum that worked very well. S-33 also tasted very delicious. More fruity with stone fruits and very light spicing. Both very pale and still super cloudy. I think they are both going to turn out very well. These aren't over the top Belgian flavors, but I also kept the temp at 68. The T-58 had quite a bit more of that bubble gum/clove with very slight banana which I thought was very good, just the right amount. The S-33 was fruitier and had an even more slight Belgian character. Very subtle, but there. I really liked it too.I'm surprised there are so many nay sayers regarding the S-33, but for me, I think this beer will be very good and so far, I would not hesitate to use it again. It would probably also work real well in a Golden Strong.

Brewed a 10 gallon batch of a Saison and pitched 5 gallons with T-58 and the other 5 gallons with S-33. Rehydrated both yeasts in boiled and chilled water. Used one sachet each. 11.5 grams. Pitched and aerate by shaking the plastic buckets I used. Set the fermentation chamber at 68 degF and let it ferment for one week until today. Fermentation was rocking like crazy when I first checked 12 hours later on both strains. As of today: T-58 was at 1.008 and S-33 was down to 1.010. T-58 had a delicious well balanced spicy clove fruity flavor with light apricots and slight bubblegum that worked very well. S-33 also tasted very delicious. More fruity with stone fruits and very light spicing. Both very pale and still super cloudy. I think they are both going to turn out very well. These aren't over the top Belgian flavors but I also kept the temp at 68. The T-58 had quite a bit more of that bubble gum/clove with very slight banana which I thought was very good just the right amount. The S-33 was fruitier and had an even more slight Belgian character. Very subtle but there. I really liked it too. I'm surprised there are so many nay sayers regarding the S-33 but for me I think this beer will be very good and so far I would not hesitate to use it again. It would probably also work real well in a Golden Strong.

I used this S-33 yeast with at 1200 ml starter. Worked great. Made a Belgium Pale Ale with it and was very pleased. I'll use it again.

I used this S-33 yeast with at 1200 ml starter. Worked great. Made a Belgium Pale Ale with it and was very pleased. I'll use it again.

Safbrew S33 is very affordable and travels well. It gives the beer the nice spicy flavor common in Belgian ales. One might want to use a liquid yeast if one is looking to match a specific Belgian style.

Safbrew S33 is very affordable and travels well. It gives the beer the nice spicy flavor common in Belgian ales. One might want to use a liquid yeast if one is looking to match a specific Belgian style.

This yeast seems to need higher temperatures to fully attenuate, but under those conditions will remain neutral. I've had no problems with attenuation, but I've been fermenting in the 65-69 range, and then finishing by moving the fermenter to a warmer spot, 70 - 72. Under these conditions I just used it in a Blonde (1.066 to 1.015) and a Tripel (1.085 to 1.010). Not much "belgian" character, but I dislike spice. The blonde finished a bit high, but I attribute that to poor temperature management of my mash. I'd recommend this yeast to anyone who wants a neutral fermentation, but is unable to ferment lower than 65

This yeast seems to need higher temperatures to fully attenuate but under those conditions will remain neutral. I've had no problems with attenuation but I've been fermenting in the 65-69 range and then finishing by moving the fermenter to a warmer spot 70 - 72. Under these conditions I just used it in a Blonde (1.066 to 1.015) and a Tripel (1.085 to 1.010). Not much "belgian" character but I dislike spice. The blonde finished a bit high but I attribute that to poor temperature management of my mash. I'd recommend this yeast to anyone who wants a neutral fermentation but is unable to ferment lower than 65

If you don't want to pay for liquid yeast or make a starter, this is a good alternative. I was happy with the results.

If you don't want to pay for liquid yeast or make a starter this is a good alternative. I was happy with the results.

Made a Belgium Triple O.G. 1.082 and pitched two dry packs for a 5.5 gallons. Oxygenated. Took off within 8 hours. Bottomed out on the 4th day ~1.022. I rocked the carboy and roused the yeast and it took off for ~4 more days. Not as active as before but after everything settled down, my gravity had dropped down to 1.012.

Made a Belgium Triple O.G. 1.082 and pitched two dry packs for a 5.5 gallons. Oxygenated. Took off within 8 hours. Bottomed out on the 4th day ~1.022. I rocked the carboy and roused the yeast and it took off for ~4 more days. Not as active as before but after everything settled down my gravity had dropped down to 1.012.

I use this yeast to make authentic lager flavors from mostly ale temps. There are many yeast strains that taste great during fermentation, this one does not. I'm my opinion, this yeast is not really great for Belgians, but more for lighter beers that need a delicate yeast aroma with a light charge of hops. It smells awful for 21 days and then as if overnight, it will smell like "beer". Use this yeast to get the most out of balanced (.65-.80 bu:gu) light beers that you just can't lager. Compared to a true lager strain this yeast finished at about 1?P higher in 8 days vs 11 days. It must condition 21 days instead of 49, and at 65-68?F vs 40-55?F, respectively. I recommend Vienna and Munich style lagers, pilsners, American lagers and California common style lagers. I don't ferment this yeast hot, and don't like the characteristics hotter than 69?F. I always recommend a big pitch (start this packet up!) and lots of sterile oxygenation, right before pitching, but I especially recommend doing so with this yeast.

I use this yeast to make authentic lager flavors from mostly ale temps. There are many yeast strains that taste great during fermentation this one does not. I'm my opinion this yeast is not really great for Belgians but more for lighter beers that need a delicate yeast aroma with a light charge of hops. It smells awful for 21 days and then as if overnight it will smell like "beer". Use this yeast to get the most out of balanced (.65-.80 bu:gu) light beers that you just can't lager. Compared to a true lager strain this yeast finished at about 1?P higher in 8 days vs 11 days. It must condition 21 days instead of 49 and at 65-68?F vs 40-55?F respectively. I recommend Vienna and Munich style lagers pilsners American lagers and California common style lagers. I don't ferment this yeast hot and don't like the characteristics hotter than 69?F. I always recommend a big pitch (start this packet up!) and lots of sterile oxygenation right before pitching but I especially recommend doing so with this yeast.

This is great to keep on hand and rehydrate, I use it in starters to get the count up also

This is great to keep on hand and rehydrate I use it in starters to get the count up also

I like this yeast a lot. It softens the hops and creates a more "incorporated" beer. It is inexpensive. It is interesting to make an IPA and split it in two. Use US-05 in one and S-33 in the other. I also like to pitch it with Lambic yeast, since you are not suppose to propagate the Lambic yeast. I see it as insurance to get the fermentation started quicker and reduce chance of the wrong kind of infection. This is a good one to keep on hand for back-up. Not too Belgian, but if you know that Belgian is the origin, you can kind of see that.

I like this yeast a lot. It softens the hops and creates a more "incorporated" beer. It is inexpensive. It is interesting to make an IPA and split it in two. Use US-05 in one and S-33 in the other. I also like to pitch it with Lambic yeast since you are not suppose to propagate the Lambic yeast. I see it as insurance to get the fermentation started quicker and reduce chance of the wrong kind of infection. This is a good one to keep on hand for back-up. Not too Belgian but if you know that Belgian is the origin you can kind of see that.

used in bottling my belgians only but works well enough

used in bottling my belgians only but works well enough

This was my first attempt brewing with a belgian yeast strain, and I was pleased with this strain. It rehydrated well and fermentation was well underway within 12-18 hours of pitching. Produced a beer with noticeable belgian notes, but I think for specific belgian styles (wit beers, dubbles, etc) a more specialized yeast may be desirable. All in all a good purchase and I plan to keep a couple of packs around the house.

This yeast was pitched on Sunday and is working beautifully can't wait to try it.

This yeast was pitched on Sunday and is working beautifully can't wait to try it.