Crossmyloof "Hell" Lager Yeast - opinions

Help Support The HomeBrew Forum:

BeerCat

Landlord.
Joined
May 6, 2015
Messages
5,292
Reaction score
1,682
Location
East and West Grimblestbottom under the rye
Most people say you won't notice a difference, but I'm suspicious with a lager. Could be something else entirely of course, but I will change this for my next batch. Will lager for another month to see if it helps.

I find there is always a straw flavour from bottle conditioning. I think its oxidisation and not table sugar. I keg all mine now but occasionally do a test and its always there. You could try adding fresh yeast when you bottle. Use a pippet to dose each bottle.
 

Ben034

Regular.
Joined
Feb 20, 2013
Messages
429
Reaction score
120
Location
London
I find there is always a straw flavour from bottle conditioning. I think its oxidisation and not table sugar. I keg all mine now but occasionally do a test and its always there. You could try adding fresh yeast when you bottle. Use a pippet to dose each bottle.
So your thinking is that, as opposed to an ale, the slower bottle conditioning time for a lager is leading to additional oxidisation, and hence the yeast? Interesting idea. Carbonation does certainly take longer for lagers in my experience. Would love to keg lagers, unfortunately just don't have the space currently.
 

BeerCat

Landlord.
Joined
May 6, 2015
Messages
5,292
Reaction score
1,682
Location
East and West Grimblestbottom under the rye
So your thinking is that, as opposed to an ale, the slower bottle conditioning time for a lager is leading to additional oxidisation, and hence the yeast? Interesting idea. Carbonation does certainly take longer for lagers in my experience. Would love to keg lagers, unfortunately just don't have the space currently.
The idea is to add fresh is to avoid off flavours from secondary fermentation in the bottle. If you lager for a whilecthere may not be enough yeast left to carbonate as fast as normal. You can also carbonate lager at room temperature then put them in the fridge. Hope that makes sense. There is a technique called krausening you might want to look up.
 

Broken Toe

Regular.
Joined
Feb 4, 2020
Messages
476
Reaction score
496
Location
Farnborough
I have a dopplebock with CML hells just bottled up a few days ago. So far so good. I put 1.65 g/l into it for good measure.

But at bottling I didn't perceive any off flavours from it. I went low on the temp 11°C and then ramped up to 18°C before crashing if that is of any help to anyone.
 
Joined
Aug 26, 2019
Messages
4,557
Reaction score
4,287
Location
Warrington
I used 2 packets as suggested in a Munich Helles and fermented initially at 12C. After 5 days I raised this to 15C. Today (after 9 days fermenting) I checked the FG and was amazed that it was 1005. As the OG was1049 the attenuation was a whopping 88%. I way overshot the target ABV and ended at 5.8% but I'll live with that. The floculation was poor but it's now in the 2FV cold ng for 7 days.
 
Top