New CML yeasts

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the baron

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I have just used the Midland CML alleged to be like Nottingham and it was very good, the slurry at the bottom was as solid as I have ever seen on any yeast I have previously used flavour inline with Wilko Gervin etc but so impressed with the clear beer and solid yeastcake. Ps it fermented down to 1.010 so where it should be athumb..
 

matt76

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Hi I moved onto kegs a while ago so I can’t really say but it seems like it’s US05 to me.
In for a penny, in for a pound... I pitched a pack of CML "Five" the other day so I'll be finding out for myself soon enough.

I noticed the CML pack says fermentation ideally 17-28degC...

Whereas a packet of US-05 says 12-25 and ideally 15-22degC...

But if you check the US-05 datasheet on the Fermentis website it says ideally 18-28degC (i.e. very close to CML Five)...

Weird... (though I very much suspect they are one and the same)
 

HarryFlatters

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Anyone noticed lag with the US Pale yeast? I pitched on Sunday and I'm not seeing any activity yet. No bubbles through the airlock, but more concerningly, no krausen. Temperature was a bit low maybe, but I've just raised it from 18 to 20 degrees, so I'll just wait and hope that all is ok.
 

Keruso

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I
Anyone noticed lag with the US Pale yeast? I pitched on Sunday and I'm not seeing any activity yet. No bubbles through the airlock, but more concerningly, no krausen. Temperature was a bit low maybe, but I've just raised it from 18 to 20 degrees, so I'll just wait and hope that all is ok.
I've used the US Pale a few times, it always goes off like a rocket at 18c in less than 24 hours if you rehydrate before pitch. Your's sounds like there maybe a problem. I always rehydrate in water with half a teaspoon of dextrose, the yeast froths up massively within 30mins so I know it's active before I pitch.
 

HarryFlatters

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Thanks @Keruso , I didn't rehydrate, just pitched straight in and so far there's nothing. It smells funky in my fridge too, not sure if something has spoiled or if I'm just getting CO2 venting from somewhere other than the bubbler.
 

Scottyburto

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I rehydrated the haze and it still was a slow ferment at 20°c seem to take exactly 2 weeks .
 

Keruso

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Thanks @Keruso , I didn't rehydrate, just pitched straight in and so far there's nothing. It smells funky in my fridge too, not sure if something has spoiled or if I'm just getting CO2 venting from somewhere other than the bubbler.
I suppose lifting the lid and having a look isnt going to hurt early on in the ferment, you could probably give it a stir, at least you will know if its fermenting visually. I've never had a stuck fermentation so i'm not certain. I'd be tempted to pitch more if no activity within 3 days and rehydrate beforehand, and if the wort doesnt smell off !
 

HarryFlatters

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I think I'm out of USPA, so I might have to throw in some US05 and see what happens.

Edit - the lid was slightly off, so I popped it back on and it's actually going like the clappers :laugh8:
 
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Scottyburto

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I'm sure someone is gonna tell me that this is a terrible thing to do and I'll hold my hands up if it is. With clean sanitised hands I took the top part of the airlock off and gave the fermenter a vigorous shake with my finger over the hole. This was only after the first few days as there was very little airlock activity. This appeared to work and the airlock activity plodded on for another 12 days.
 

cushyno

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I'm sure someone is gonna tell me that this is a terrible thing to do and I'll hold my hands up if it is. With clean sanitised hands I took the top part of the airlock off and gave the fermenter a vigorous shake with my finger over the hole. This was only after the first few days as there was very little airlock activity. This appeared to work and the airlock activity plodded on for another 12 days.
Nothing wrong with that method if it gets fermentation going again. I couldn't fancy lifting and shaking a full FV, I'd out my back out!
 

AXW123

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I have just used the WHC liquid Ubbe Kveik for a pale ale/lager type beer. It went off like a train in 2 hours at 26 degrees and was finished in 2 days. 10 days from start it is completely clear. I have just kegged.Tasted a sample and it was totally clean and very pleasant no off flavours and tasted much more ‘finished‘ than normal at this stage. Very impressed.
 

samale

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Has anyone used the Hog norsk yeast and for what style. I have a pack in the fridge
 

Rodcx500z

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I have used it 3 times, 2 good results 1 not so good but that was my fault, it was slow to get going but once it did it was very vigorouse
 

jjsh

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I used it, was very vigorous, attenuates well, and is fairly neutral with perhaps a slight spicy note, although it was very slight and seemed to condition out. I did a fairly heavily hopped East Kent Golding sort of bitter with it. More info I my brewday thread here. To summarise - I would use it again, but only for it's ability to ferment at high temps, as I prefer their Celtic and Pia yeasts for normal temps.
 

samale

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I used it, was very vigorous, attenuates well, and is fairly neutral with perhaps a slight spicy note, although it was very slight and seemed to condition out. I did a fairly heavily hopped East Kent Golding sort of bitter with it. More info I my brewday thread here. To summarise - I would use it again, but only for it's ability to ferment at high temps, as I prefer their Celtic and Pia yeasts for normal temps.
I have used both the Pia and the Celtic. I was on trying to order some more yeast but the shop is down with high demand.
 

matt76

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Couple of comments from me - I'll be interested to hear if anyone else has similar observations;

As I noted in my brew day thread:

- "Pia" seems to keep chugging away and is taking a while to reach FG. I've checked a couple of times when I was certain it was done and each time it's dropped another point or two! :laugh8:

- "Five" on the other hand is down to the predicted FG within 7 days of pitching. Particularly surprising as it started really quite nonchalantly. I'll give it a few days more obviously though. I haven't used US-05 enough to know if this is all typical.
 

dan125

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Couple of comments from me - I'll be interested to hear if anyone else has similar observations;

As I noted in my brew day thread:

- "Pia" seems to keep chugging away and is taking a while to reach FG. I've checked a couple of times when I was certain it was done and each time it's dropped another point or two! :laugh8:

- "Five" on the other hand is down to the predicted FG within 7 days of pitching. Particularly surprising as it started really quite nonchalantly. I'll give it a few days more obviously though. I haven't used US-05 enough to know if this is all typical.
The Pia has always been really quick when I've used it. Usually done in 3-4 days pitching 2 packs in 30L
acheers.
 
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