Discussion in 'Grain, Hops, Yeast & Water' started by jjsh, Apr 14, 2019.
If you're in Scotland then down under is England:-)
Nah, China is never referred to as down under here. Generally just NZ and Oz, might be South Africa at a pinch, which certainly does plenty of dry wine yeasts. How much of Mauri is still based in Oz for instance?
As I said, a red herring. Mauri is a bread yeast. CN-36 analysis.
Just picked up 3 packets of the Hell yeast. I'm going to do two back to back identical brews to compare with the Kolsch yeast
Did a brew today with the BEòIR yeast. I'll keep you all informed.
I made a stout with Beoir very good yeast.
I did an ESB with the CML four.
It was only a 10l batch, and I did pitch the whole pouch (directly into the fermenter after about half an hour with an air pump / stone), but 36 hours from pitch to full attenuation was pretty impressive!
Cool graph, that’s pretty incredible, I’d have expected at least some horizontal before it started but apparently not!
I’m bottling a pale ale made with the Hog Norsk tonight. I haven’t actually done a gravity reading (and therefore no taste test yet) but it’s had three weeks and I’m happy that there’s been no activity for about two and a half weeks. It went off quickly and seems like it finished quickly too
Yeah, I put a sachet of haze into a flask of wort a while ago to try and get it going before dumping into a batch that had stalled, and there was krausen on the top within a couple of hours.
At bottling, I’m pleased with the Hog Norsk yeast. The recipe was 20% flaked grains and it’s still down to 1.008. Seems very clean, and after a 2 day cold crash I’d call it medium to high flocculation.
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