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Old 15-08-2017, 07:10 PM   #431
chub1
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Just recieved some more yeast's.US Pale which i have used before a few times
Some English Ale yeast as yet untried and cider yeast which has gone off like a rocket on two turbo's.Have stock now of Kolsch,US Pale,Common,Belgian and English
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Old Yesterday, 11:46 AM   #432
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Originally Posted by MyQul View Post
Yes and no (Helpful as ever, me ) Depends what you want it for. There not an exact sub for each other. The CML ale is loads more malty than the gervin ad the gervin is very clean for an ale yeast, but they both can be used for a bitter for example, they'll just have different flavour profiles
This may have contributed to the overly malty newkie brown I made using CML real ale yeast.

Will try Wilko Gervin next time on a ale.
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Old Yesterday, 01:21 PM   #433
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85% attenuation with US pale and Belgium yeast. 1040 to1006.
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Conditioning Dry Irish Stout with CML US yeast

Drinking American Stout, Punk IPA, Kolsch x2, German Lager x2, Mild, Brown Porter, Mead, Melomel
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Old Yesterday, 08:33 PM   #434
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This may have contributed to the overly malty newkie brown I made using CML real ale yeast.

Will try Wilko Gervin next time on a ale.
I'd suggest mashing quite high as Gervin will attenuate quite high and may be to dry for your tastes, especially if you plan on doing something particularly low OG
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