if that one is the llalemand new england yeast it is a really good yeast for fruity ipas. i was also really happy with it. did you get it recently from cml?
Managed to get some from their ebay shop. I think they might only be open on there in the mornings though
Yeah, they typically open at 9am and close in the afternoon. I remember seeing a note on their shop page.
I've asked this before but I'll ask it again.....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!
- "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.
But on the other hand the samples so far taste great so maybe it's a case that the best things are worth waiting for 
I used this yeast and would love to tell you the answer but I’m too bloody lazy to even check FG, I opened the lid after 5 days and it looked done and I bottled two days later, one thing I will say is that it’s one of their best yeasts.I've asked this before but I'll ask it again.....
Has anyone else experienced "Pia" having a really long tail end of fermentation, e.g. gravity seems to keep creeping down slowly at a rate of about 1 point every 2 days?
I've used this yeast 3 times now - one time it ripped through fermentation in a few days, similar to what other people have already said, but twice now I've had this behavior where even after 2 weeks in the FV you'd swear blind it's done but when you check a couple of days later it's dropped another point or two.
I suppose you could say it's hop creep but it's not like I've never made similarly hoppy IPA's before using 1056, 1272, M44, US-05 which I don't think have had this characteristic.
It's mildly irritating as the sooner it's done then the sooner I can start drinking it
Pia is great. Nice and clean and let's the hops shine. I don't check the gravity until I bottle. Normally after 2 weeks.I've asked this before but I'll ask it again.....
Has anyone else experienced "Pia" having a really long tail end of fermentation, e.g. gravity seems to keep creeping down slowly at a rate of about 1 point every 2 days?
I've used this yeast 3 times now - one time it ripped through fermentation in a few days, similar to what other people have already said, but twice now I've had this behavior where even after 2 weeks in the FV you'd swear blind it's done but when you check a couple of days later it's dropped another point or two.
I suppose you could say it's hop creep but it's not like I've never made similarly hoppy IPA's before using 1056, 1272, M44, US-05 which I don't think have had this characteristic.
It's mildly irritating as the sooner it's done then the sooner I can start drinking it
Depends how hot it get, I brewed at 12c so right at the bottom end of the scale and then its been conditioning at 3c
I went for it cos I couldn't get Ubbe and it says it's ok up to 21. Just need to hope it doesnt get any hotter than that. Cant see it....
I've been seeing loads of people say you can brew 34/70 at room temp at ale pitch rate and it's no different from brewing it at lager temperature with a lager pitch. I'll be giving the same thing a go with the Hell once the one that's doing a trad lager thing is done.
