shepp
Regular.
Would you use the US yeast from this range for a dry stout?
The crossmyloof brewery yeast
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Would you use the US yeast from this range for a dry stout?
I have... turned out great.
chub1
Junior Member
So far i have not had any problem with the CML yeasts.Always re hydrate all my dried yeast now,easy to do.
shepp
Regular.
I'll give it a go then.
Cheers
Cheers
MyQul
Chairman of the Bored
Did you find this yeast particularly malty at all?
The Real Ale more so than the US Pale. I can't give an accurate answer as I routinely add a little calcium chloride to my ales which tends to accentuate maltiness anyway.
MyQul
Chairman of the Bored
Perhaps it's me then and I'm doing something to make it really malty. Not sure what though
BeerisGOD
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Oh cool I'll do that. Cheers
My next up is looking like the Greg Hughes irish dry stout...recommended yeast is Irish ale or on the alternative page lists us 05 so I will use one of my CML us pale.
shepp
Regular.
I have that grain kit here waiting to be brewed, shall give CML US Pale yeast a try. I will have to wait three weeks for my fermentation fridge to be empty as I did Greg Hughes American IPA yesterday using US05. Wish I had got 4 packets from CML in the first place, would have saved a few quid.
...I got 10 pkts!
BeerCat
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I also have. Works really well. Much prefer it to WLP004 now as you can be sure it will attenuate. Rally enjoying USA style stouts.
BeerCat
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So what do you think my IPA will get down to from 1095? Pale ale yeast. I was going to dilute it with a hop tea but for experiments sake i left it. Not gonna DH as only have 4l.
I've used two packs of CML Belgian yeast and unable to get below 6Brix/1.024 from 12Brix/1.048.
In fermenter for 5 weeks and just so annoying.
Was thinking of rousing a CML Pale ale and adding to secondary which I have just transferred.Any thoughts?
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In fermenter for 5 weeks and just so annoying.
Was thinking of rousing a CML Pale ale and adding to secondary which I have just transferred.Any thoughts?
Sent from my ALE-L21 using Tapatalk
Ajhutch
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That's a big shame. I was considering using the CML Belgian yeast soon as although I've got some T-58 I'm not now so sure about it after some comments I've read about it. But now I'm in two minds about the CML Belgian too!
In terms of your stuck fermentation, if you've got your Belgian yeast character out of it already and use the US pale to finish the ferment that sounds sensible enough to me.
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chub1
Junior Member
Not as yet used my CML Belgian yeasts.Will be interested to see how it performs when i get around to brewing with it!
Badseed1974
Member
I don't have the numbers in front of me, but I brewed a 9.5% Tripel with the CML Belgian yeast, 1 pack got 10 litres down to around 1.012 no problem and it tasted great.
That Belgian yeast was not hydrated as recommended but I've used the pale ale yeast just added dry.
Shall pitch pale ale yeast into secondary and rehydrate this time to see.
Have a CML pale ale, Liberty Bell M36 and Gervin 12 all rehydrating for three other brews.
By the time I'm finished there will be 72 litres fermenting between 4 brews.I have to start work at 7am.
Shall pitch pale ale yeast into secondary and rehydrate this time to see.
Have a CML pale ale, Liberty Bell M36 and Gervin 12 all rehydrating for three other brews.
By the time I'm finished there will be 72 litres fermenting between 4 brews.I have to start work at 7am.
Literally just kegged a mild I brewed using the British ale yeast and my first thought was, "Boy is that malty!"
So spot on as usual mate.Similar threads
