Has anyone used CML Belgian ale yeast and if so what was your experience? I’ve just done a Belgian tripel with a SG of 1084. I used a single packet of the above yeast with a second in reserve. As it’s a big beer I fully expected a 2-3 week fermentation at 22deg C but six days later and it’s at 1014. Did an iodine test and it appears to have fermented out. I’m going to leave it a few more days but I really wasn’t expecting such a quick fermentation.
Cross My Loof Belgian ale yeast
- Thread starter Chiparawe
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Flat out like a lizard drinking
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Iodine is used to test for starch isn’t it? It’s used to determine if all of the starch in the mash has been converted. Not sure you can use it to determine if a beer has fermented out, but I might be corrected
I’ve not used it but interested to hear how it turns out!
You are absolutely right. I usually use it after mashing. No idea why I did it today apart from being half asleep. I’m going to leave it another week and see what happens.Iodine is used to test for starch isn’t it? It’s used to determine if all of the starch in the mash has been converted. Not sure you can use it to determine if a beer has fermented out, but I might be corrected
I’ve not used it but interested to hear how it turns out!
Subtle Duck
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I used it over the summer for an orange blossom tripel and a quad, they both turned out amazingly. Think it might have fermented a little hot as i've got no way to control temps so they came out estery with massive notes of banana and a hint of bubblegum. With both beers the yeast stomped through the fermentation within 3 days. Not having tried any other belgium yeasts, unfortunately I don't have any thing to compare it to.
JonBrew
Landlord.
I used CML Belgian in a Belgian Porter a few months ago. Post fermentation I felt that other then being quite dry, it wasn't very Belgian-y. However, after bottling, reaching proper carbonation level, and left to condition for about 8 weeks it turned out really nicely. The esters and phenols are harder to pick out in the porter but i'd definitely use it again in a more conventional abbey style Belgian brew.
I’ve left it in the fermentation fridge and it’s down to 1012. I’m going to leave it a while longer but very pleased so far. I was a bit worried it wouldn’t handle such a big beer but I needn’t have worried about that. Time to try their new yeasts
