Opinions

[Jake]

I find the SO4 a little too fruity ... not to my taste. I prefer something a little more dry. I've tried fermenting around 17-18 but I still wasn't a huge fan

[Richard]

I find 16C is the magic number for S04, but it's far too easy to get above that. My favourite "English" yeast so far is the 1968 London ESB.

[Kyle]

I have done quite a few batches with S-04, and the comments above are what I found as well, with the exception of when it is fermented under pressure. With the use of a spunding valve, it pretty much negates the fruity esters even at 21 Celcius. However, it does become more bready

[McKraken]

I used S-04 on Monday, just pitched it dry.  It started fermenting in about 8 hours, and itwas at about 19*C, until reading this.  I can definitely smell the banana in my fermenting room.  I opened the window for a bit to get the temp down a little, at least to what my thermostat reads (17.5*C, I'm cheap).

[DandyMason]

Ive never had any 'banana' flavours... My room fermentation temp is 60F ish. I have had some of the bready smell/taste with SO4 which I am not big on.

[JohnQ]

I have done quite a few batches with S-04, and the comments above are what I found as well, with the exception of when it is fermented under pressure. With the use of a spunding valve, it pretty much negates the fruity esters even at 21 Celcius. However, it does become more bready

+1

[Chris Craig]

Doesn't proper aeration help alleviate esters?

[Richard]

Doesn't proper aeration help alleviate esters?

Low aeration leads to reproductive difficulties... Low pitching further exacerbates this.

[fakr]

Low pitching further exacerbates this.

And who doesn't like to exacerbate?  Exacerbation keeps you healthy...

I found the same thing...slight banana, almost clovey taste...very slight though, but enough that I wasn't a huge fan of the otherwise good ipa.

Like Kyle mentioned, spunding seems to eliminate the banana taste...

I have yet to make a batch of spunded brew that didn't taste fresh and delicious.