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New CML yeasts

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Markk

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I think they are only really missing an estery English ale yeast along the lines of Windsor.
I used the Midland for the first time in an English Ale recently. I think it is more of a notty. I only kegged it at the weekend so too early to report back on that.
 

matt76

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I've just received a beior (Irish ale) for an up coming Guinness clone. Looking forward to getting this going!
I did a split batch ESB recently with Midland vs. Beoir. The latter has definitely agree much better and is now crystal clear - very unusual for me as I always have problems with chill haze.

On the strength of that I then brewed an English Porter with Beoir which has turned out really well too.

I've brewed with that and found it enhances the hops as I done a similar brew with hop schedule using MJ36 and enjoyed them both but preferred PIA.
Much as I hate to say it, I've become increasingly underwhelmed with Pia in particular and CML yeasts in general.

Without question, their customer service is top notch and I'm still getting hops from them 👍

But I find Pia always takes ages to finish those last few points which is really frustrating. And then in the finished beer, while it's certainly "very okay" I find the hops don't really pop like I think they should compared to other yeasts I've used in the past.

I've also had a couple of issues with Hell - one may be down to poor temperature management on my part, but the other, a Munich Dunkel, seems to be left with yeast still in suspension which leaves a rather intrusive taste and I don't have any explanation for that regarding process.

I really would like to do more split batches so I can really compare and know for sure. But for the time being I'm giving some other yeasts a whirl, such as BRY-97, Diamond and Verdant from Lallemand, and also MJ M36.

And in the meantime, if it turns out the yeast isn't the issue then CML will still be there as an option to come back to 👍🍻
 

Brewnaldo

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Any of those who have used Beoir notice how long it took to get going? I have anew hydrometer and a foamy stout, with the X factor of a fairly loose fitting airlock, so it could be a combination of those issues, but I am unconvinced my stout has started properly after 30 hours. Will check again tonight but just wondered if ther were any observations on this
 

Drunkula

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n the strength of that I then brewed an English Porter with Beoir which has turned out really well too.
Ahhh, that's good to hear. I did a beer yeasterday where I was just guessing at a recipe because I wanted to try out the crystal 400 I've got. Later I was flicking through Greg Hughes and the English Porter in there is the thing it's closest to.

With the beoir 12 hours after pitching the airlock's bubbling away. I did a vitality starter for 10 hours, one litre with 75g of spraymalt starting at 38c using 4g of yeast.
 
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obscure

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Any of those who have used Beoir notice how long it took to get going? I have anew hydrometer and a foamy stout, with the X factor of a fairly loose fitting airlock, so it could be a combination of those issues, but I am unconvinced my stout has started properly after 30 hours. Will check again tonight but just wondered if ther were any observations on this
I’m not sure if it’s the lower temperatures at the moment or the yeast but yes it was slow,to,start and slow to finish, that said the beer itself I made with it was excellent.
 

matt76

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Any of those who have used Beoir notice how long it took to get going? I have anew hydrometer and a foamy stout, with the X factor of a fairly loose fitting airlock, so it could be a combination of those issues, but I am unconvinced my stout has started properly after 30 hours. Will check again tonight but just wondered if ther were any observations on this
For the aforementioned Porter fermented at 18.5degC I noted the airlock was starting to tick over 24 hours after pitching, and 72 hours after pitching the yeast was climbing out through the airlock.

The yeast dropped out and it was pretty much done after about 5 days though I gave it more like 12 days before bottling to make sure it was fully done (plus I wasn't really in a rush).
 

Brewnaldo

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Bit more on the Kentucky having racked to bottling bucket today.... I've never seen anything floc like this. Beer was clear as a bell and the mat of yeast at the bottom slid out of the FV almost in one big piece! Hoping theres enough left over for carbing tbh.
 

Brewnaldo

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And the final update on the performance of the Kentucky. Despite being crystal clear into the bottle, it has carbed up to 2.6 in less than 7 days, and is once again crystal clear.

Tasted it lastnight and really happy with it, some time in the cold now but has the making of a yeast/beer that I am very pleased with. Will definitely use this yeast again, probably for another go at a Kolsch
 

Brewnaldo

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What temp did you ferment it at @Brewnaldo ? I'm thinking of giving it a go at the bottom end of its temp range (13 degrees).
IIRC I went with 18.5, but for some reason havent written that down. It absolute tore through, cant recall if I already mentioned but it came flying out the airlock and the entire bottom of the FV lid was caked in yeast. I think it would be really clean at that temp.
 

jjsh

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That's good news. I'm hoping to find a yeast that can make use of the spare room in my Kegorator, which is kept at a constant temp of 13°c (which is about my ideal cellar temp) for sort of Kolsch-a-like ales.
 

Cheshire Cat

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I see that CML are only selling 4 of their Original yeasts
Ale yeast
Belgium
Kolsch
Kristallweizen
The range of Beirm yeast offering has expanded and I assume these are WHC dry yeasts.
 

blackBeer66

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I see that CML are only selling 4 of their Original yeasts
Ale yeast
Belgium
Kolsch
Kristallweizen
The range of Beirm yeast offering has expanded and I assume these are WHC dry yeasts.
I suspect their previous US Pale Ale (of which I used my last packet 3 weeks ago) has been replaced by 'Ale Yeast' and they are now selling US as No. 5 (US 05 and all that) for more money.

I wonder if their 'Ale Yeast' is the same as the one they used to call 'US Pale Ale'?
20200623_121206.jpg
 

blackBeer66

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And the final update on the performance of the Kentucky. Despite being crystal clear into the bottle, it has carbed up to 2.6 in less than 7 days, and is once again crystal clear.

Tasted it lastnight and really happy with it, some time in the cold now but has the making of a yeast/beer that I am very pleased with. Will definitely use this yeast again, probably for another go at a Kolsch
Brewnaldo why use Kentucky for a Kolsch. Just asking cause I really love CML Kolsch yeast for hybrid lagers. Do you think its better then Kolsch yeast for what you want to do?

Also they no longer sell California Common (I still have 1 pack left) but the 'Kentucky Common' is now available... is it the same strain?
20201022_195645.jpg
 

Northern_Brewer

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The range of Beirm yeast offering has expanded and I assume these are WHC dry yeasts.
Well the WHC dry yeasts are clearly a selection of Fermentis and Lallemand yeasts, repackaged (as does everyone because bringing a dry yeast to market is Complicated.) - the novelty of CML was that they seem to be getting some of their dry yeasts from a source that was not one of the two Usual Suspects, presumably in Europe somewhere.

Which may be a bit more difficult from 1 January...
 

Hanglow

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Theres also the chinese made Angel yeasts who Brouwland sell in the EU, they might have been repacking that too
 

Brewnaldo

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Brewnaldo why use Kentucky for a Kolsch. Just asking cause I really love CML Kolsch yeast for hybrid lagers. Do you think its better then Kolsch yeast for what you want to do?

Also they no longer sell California Common (I still have 1 pack left) but the 'Kentucky Common' is now available... is it the same strain?View attachment 38559
To be honest I just thought the yeast performed so well that id like to use it again and fancied another Kolsch as the one I have made before had room for improvement. More than happy to take a recommendation for thi Kolsch yeat instead. Was just that the description of Kenticky mentioned being good for Kolsch too.
 
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