New crossmyloof 'Haze' yeast.

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I have red Irish type ale just boiling I will be using the crossmyloof Beoir yeast. I will let you know how it goesclapa

I've got that in stock, and am really looking forward to trying it, so really interested to see how you get on. If its any good, I've got ton of historic Scottish recipes to brew with it!
 
I've got a pack of the Kiwi/Pia in the fridge to try - wasn't completely sold on the CML pale-ale yeast I used on a previous IPA so will be interesting to see how this compares acheers.
 
Still can't get over how hazy the Haze yeast is. This is a single malt beer, no oats or haze inducing adjuncts, after almost a month in the bottle.
 

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Still can't get over how hazy the Haze yeast is. This is a single malt beer, no oats or haze inducing adjuncts, after almost a month in the bottle.
Crazy isn’t it!?! Got my 4th brew finishing up in the fermenter with this yeast. It’s brilliant.
 
Hi, new member here.
Just want to report that pia is excellent yeast. My IPA turned out pretty juicy and not so dry - 1.056 to 1.014, so I think of it as a NEIPA (NEPA?).
Heavily dry hopped in fermenter at the end of fermentation (150 gr. new world hops - enigma, vic secret, ella), which caused the juiciness I guess.
I confirm it's a great yest.

ps a friend of mine used it and it attenuated better - it reached 1.010 mark with similar OG.

67166539_349519802382362_3802742414423097344_n.jpg
 
Hi, new member here.
Just want to report that pia is excellent yeast. My IPA turned out pretty juicy and not so dry - 1.056 to 1.014, so I think of it as a NEIPA (NEPA?).
Heavily dry hopped in fermenter at the end of fermentation (150 gr. new world hops - enigma, vic secret, ella), which caused the juiciness I guess.
I confirm it's a great yest.

ps a friend of mine used it and it attenuated better - it reached 1.010 mark with similar OG.

67166539_349519802382362_3802742414423097344_n.jpg

Looks great! Will be using this for my next brew in a similar style.
 
Just looked on the CML website and a few more new Berlin yeasts have appeared. Looks like they're turning into the new Mangrove Jack's with the sheer number they've got now.

FOUR. English Ale Yeast. Suitable for a large range of ales inc. Bitter, IPA, Brown Ale, Stouts, etc..
Attenuation: 72-75%

Flocculation: Good
Fermentation:ideally 15-22°C (59-72°F)
Max ABV 9% in 20 litres- Pitching Rate: 50g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491


FIVE. US Ale Yeast. Suitable to brew low ester ales with a clean palate
Attenuation: 76-80%
Fermentation:ideally 17-28°C (63-82°F)

Flocculation: High
Max ABV 9% in 20 litres- Pitching Rate: 50g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491

KENTUCKY. Common Ale Yeast. Suitable for a large range of ales ranging from Commons, Kölsch, Cream Ales and pale ales with a clean edge.
Attenuation: 74-77%
Flocculation: High
Fermentation:ideally 13-22°C (55-72°F)
Max ABV 9% in 20 litres- Pitching Rate: 60g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491



MIDLAND. Trent Ale Yeast. Suitable for a large range of ales ranging from Nottingham type Ales, Pales, Porters and Bitters
Attenuation: 73-77%
Flocculation: High
Fermentation:ideally 14-22°C (55-72°F)
Max ABV 10% in 20 litres- Pitching Rate: 60g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491

https://www.crossmyloofbrew.co.uk/yeast-specs
 
Put a brew on today with crossmyloof høg-norsk. I'll let you know how I get on.

Possibly a stupid question: Do you know if this is a kviek strain?

The description says low ester production but suggests a fairly high temp range (albeit not as high as other kviek strains).
 
Just had a sample of my høg-norsk brewed ale. Appears to be a good neutral yeast, with perhaps a very very slight pepper taste, although the ale is 100% EKG so it might be the hops slight spiciness I'm picking up. So far, seems like a cracking warm weather yeast.
 
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