New CML yeasts

Discussion in 'Grain, Hops, Yeast & Water' started by jjsh, Apr 14, 2019.

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  1. Nov 3, 2019 #41

    Cheshire Cat

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    If you're in Scotland then down under is England:-)
     
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  2. Nov 6, 2019 #42

    Northern_Brewer

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    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?
     
  3. Nov 6, 2019 #43

    foxy

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    As I said, a red herring. Mauri is a bread yeast. CN-36 analysis.
     

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    Last edited: Nov 6, 2019
  4. Nov 8, 2019 #44

    HarryFlatters

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    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
     
  5. Nov 8, 2019 #45

    jjsh

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    Did a brew today with the BEòIR yeast. I'll keep you all informed.
     
  6. Nov 9, 2019 #46

    Cheshire Cat

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    I made a stout with Beoir very good yeast.
     
  7. Nov 9, 2019 #47

    pottsworth

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    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!
     

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  8. Nov 9, 2019 #48

    Ajhutch

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    Cool graph, that’s pretty incredible, I’d have expected at least some horizontal before it started but apparently not!
     
  9. Nov 9, 2019 #49

    Ajhutch

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    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
     
  10. Nov 10, 2019 #50

    pottsworth

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    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.
     
  11. Nov 10, 2019 #51

    Ajhutch

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    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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