I use S04. It's a great yeast. I have pitched it at 18-19C and as it ferments it spikes to 23-24C with no problems. Even with a slight under pitch the yeast is very fast; 3-4 days for an average gravity beer (1.045-.60). At colder temps the yeast is very clean and even when it spikes to 23C there is no much in the way of esters. The key I think is to pitch it at 17-18C and let it go. If your ambient temperature is 20C or so you'll be fine. High gravity beers (+1.065) will need more attention to keep the spike temperature at a reasonable level.

 

^^ what he said.
I have used US-4 a lot, mostly at ~17°C, but have even had it ferment out at close to 10°C. Took awhile and turned out way too dry, but still hit 80% attenuation.
At 20°C it is still really clean though, and it definitely helps boost fermentation time.

 

I just finished off a keg of Old Ale made with S-04. Dry finish , but not overattenuated. I had an OG of 1.069 and an FG of 1.009. I held the temperature at 19 C and fermented for 12 days before transferring and aging in the keg for another 6 weeks. I used 1 packet for a 5 gallon batch.

I pitched the yeast while the wort was still cooling. Wort was at 22 C when I pitched.

 

3 of every 4 I’ve brewed I used s04. I keep it 62-66 F for the first 4-5 days then upper 60s for a week. It ferments quickly usually starts to drop after 4 days for me. It’s pretty clean for an English style yeast.

 

Agree with all of the above. I find S-04 to be very clean, boring even. But in a good way, if that makes sense.

 

S04 is great! I've used it for pales mostly around 65-70F, it usually takes 2-3 days to finish. My favorite part of S04 is the way the yeast hits the deck when it's done, super floccuated and clear! I did not enjoy it as much fermented above 70F

 

Have you tried kveik? It would be happy at 26C and higher.

 

I just did an English IPA with it, came out very nice! It's a fast fermentor, a single packet chewed through my 3 gallons of wort in 3 days.

 

That's a bummer. I've had S04 finish a 1.5 gallon batch in 3 days, like Nosy said. Another high temp yeast is saison yeast, if you are interested in that style.

 

Also, there must be a faster alcoholic drink to produce than beer? Uncarbonated cider maybe? (I've never made cider, but @Trialben, @Zambezi Special, and @BOB357 make it seem simple)

 

Maybe rig up a fan near it to aid with the evaporative cooling? Also another alcohol ban? That's rough!

 

The yeast really doesn't care... Unless you did a side by side taste test with the same grain made with pale 2-row, I doubt you could tell the difference. Just boil long enough to take care of the DMS.

 

I like S-04 but I like to ferment it a little lower and slower, if possible. I find that at high temps with some malts it wants to produce a little cherry-like flavor that gets in the way for me. At slightly lower temp - 62-64F - it's a little more smooth and with caramel malts can produce a nice subtle but rich butterscotch, malty flavor.

 

It's called Kviek

 

And mine is carbonated
With normal table sugar. Just a bit per bottle and in PET bottles, so bottling is a breeze