The crossmyloof brewery yeast

I always leave my beers in the fv for at least 2 weeks. I haven't had any off flavours with the US pale yeast, it just didn't compact very well in the bottles. However it may be that it just needs more time than I was giving it.

I have used their US pale about 5 times and to be honest I am not impressed with it.. I think its worth the extra quid on a batch for US05 much cleaner and crisper flavours..

I may give the Kolsh yeast a go but other than than I have been largely disappointed with the real ale and US pale

I have used CML yeasts for the last 10 or so brews and have been getting perfect results, no issues with flocculation either. I use a fermentation fridge and cold crash all my beers - not sure if this makes any difference with flocculation.

Does anyone know the cell count of the packets? When I make a big ABV beer I put a few packets in but it would be great to be able to use an online calculator to get the amount right.

I have to say I'm not terribly impressed by the CML yeasts either. The kolsch was ok but nowhere near as good as the Wyeast kolsch, I didn't much care for the ester profile of the real ale and I find a slight tang from the US pale. I'd use it in an emergency but I think I'm going to stick to liquid yeasts. Yes it's more expensive and requires a bit more work, but in my experience the results are well worth it.

Covrich said:

I have used their US pale about 5 times and to be honest I am not impressed with it.. I think its worth the extra quid on a batch for US05 much cleaner and crisper flavours..

I may give the Kolsh yeast a go but other than than I have been largely disappointed with the real ale and US pale

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I wasnt impressed with the Real Ale yeast either. Although I do think it might be a good dry yeast for a shilling beer as it's very malty and nowhere near eastery as the English yeasts I've cultured up from bottles. I liked the kolsch yeast for pseudo lagering fermented at 14C

Onto my 20th batch of 10gallon this year. CML all the way! I do cold crash and keg though. I get mimimal trub and do 10gallon on 10g - But 1min shaky shaky to aerate @ <27*C. Sometimes can take up to 2 weeks to finish secondary though. Donated 10 gallon for our Ultra Marathon yesterday, went down really well with the runners!

MyQul said:

I wasnt impressed with the Real Ale yeast either. Although I do think it might be a good dry yeast for a shilling beer as it's very malty and nowhere near eastery as the English yeasts I've cultured up from bottles. I liked the kolsch yeast for pseudo lagering fermented at 14C

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I'll get called a snob for this but my experience for English Ales I get far better results with liquid yeasts and cultures than dry yeast.. I havent tried every dry yeast but the ones I have seem to miss something whereas the liquid ones are bang on.

Covrich said:

I'll get called a snob for this but my experience for English Ales I get far better results with liquid yeasts and cultures than dry yeast.. I havent tried every dry yeast but the ones I have seem to miss something whereas the liquid ones are bang on.

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No. I think you're right. My English beers which I use the Gales yeast in turn out far better any English beers I've made using dried yeast

I guess its abit about convience with dried i can litrally walk 15 minutes and get a pack of notts from wilkos so if im being spontaneous i can brew that day. Liquid as far as i know youve gotta grow it or at the very least order it stopping oooo i feel like brewing today kinda thing.

As for crossmyloof yeast ive not had problems and tbh i tip my hat to um before they came along i wouldnt of thought of doing a kolsch and having to buy a single sachet of wheat yeast from a hb shop was cost prohibitive. I feel theyve cornered a little niche in the market, cause lets face it how hard is it to bang a sachet of yeast into an envelope.

Trying my first cml now, the kolsch.

I prefer liquid but I buy grain and hops for 12 months of brewing, I can't do that with liquid yeasts so ordering a vial at a time is expensive when you include postage

Sbond10 said:

I guess its abit about convience with dried i can litrally walk 15 minutes and get a pack of notts from wilkos so if im being spontaneous i can brew that day. Liquid as far as i know youve gotta grow it or at the very least order it stopping oooo i feel like brewing today kinda thing.

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I totally agree, I wish I could just get and use dry yeast every time, Starters are not something I enjoy .. But I do enjoy teh results..

I have a packet of wilko yeast on stand by in emergencies.. However this is my personal opinion I find it very boring, for simple and cleaner more neutral its okay, anything hop forward I think it falls short by muting them.. All a matter of opinion of course I personally feel if I put a lot of love and energy into a brew I owe it to myself to try and make it the best I can so a lot of the time I would rather make sure the yeast is the right one dry or liquid to get the best results.. I appreciate thats not always the case

Leon103 said:

Trying my first cml now, the kolsch.

I prefer liquid but I buy grain and hops for 12 months of brewing, I can't do that with liquid yeasts so ordering a vial at a time is expensive when you include postage

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I found the kolsch yeast gives much better results (crisper and cleaner) if you ferment it at 14C rather then at regular ale temps

I was about to say, that it would seem wise to have a dried yeast on stand by even using liquid yeasts.

As to boring, my go to most of the time is Mangrove Jack's Liberty Bell. If you use that and find it boring, you're basically fermenting it at too cool a temperature! I got some wonderful dark fruits and Christmas spice esters out of it last time around on my British strong ale, and that's the only possible source of them (some of the spice could have come from the EKG I suppose, but not that much surely?).

I'm not going to comment about CML yeasts again. I have said all I need to about them (apart from to add, I don't like the Belgian now either, as shelf life seem short with it, basically because it gets increasingly phenolic over time to the point that it becomes too darned phenolic for my liking! lol). I still am willing to retry the Saison De Lille though as haven't done so yet, and it didn't taste bad or anything, plus I know better how to control fermentation with Saisons now than I did the last time I used it. I've reached the conclusion that I don't actually really need 98% attenuation anyway, not really.... I'm not in the mood for Saisons right now though, too pale and thin for this time of year.

MyQul said:

I found the kolsch yeast gives much better results (crisper and cleaner) if you ferment it at 14C rather then at regular ale temps

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Started mine off at 16c. Thought of 15c with two packs but didn't want to over pitch. Will drop it down to 15c and leave it another couple of weeks before dropping it down to 3c

Leon103 said:

Started mine off at 16c. Thought of 15c with two packs but didn't want to over pitch. Will drop it down to 15c and leave it another couple of weeks before dropping it down to 3c

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I used only 1 pack when I fermented at 14C last winter. It seemed to cope fine (although the beer wasnt a big OG)

MyQul said:

I used only 1 pack when I fermented at 14C last winter. It seemed to cope fine (although the beer wasnt a big OG)

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Cml said it was borderline at 15c and to keep an eye on it etc. Couldn't be bother so went for 16c

Of the CML yeast I have used I would agree that the Kolsch is pretty good, and the cali common I would use again happily. The others I'm not sure I'll bother with in future

Used a good selection of their hops, also Kolsch and Californian common yeast, all been good so far.
The service is bang on and the guy's a Hoot!

Kinneuchar said:

Used a good selection of their hops, also Kolsch and Californian common yeast, all been good so far.
The service is bang on and the guy's a Hoot!

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Both thumbs up for the hops! Very satisfactory!

Leon103 said:

Cml said it was borderline at 15c and to keep an eye on it etc. Couldn't be bother so went for 16c

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Being a bloke, I of course ignored any guidlines or instructions and just chucked it into 14C wort with the expectation everything would be fine