Cheshire Cat
Landlord.
If you're in Scotland then down under is England:-)
New CML yeasts
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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?
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As I said, a red herring. Mauri is a bread yeast. CN-36 analysis.
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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
Did a brew today with the BEòIR yeast. I'll keep you all informed.
Cheshire Cat
Landlord.
I made a stout with Beoir very good yeast.
pottsworth
Regular.
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
pottsworth
Regular.
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.
MyQul
Chairman of the Bored
Bottling a stout made with beoir yeast today. Attenuation was only 72%. Are forumites finding this typical? (I think it says 75% attenuation on the pack)
the_quick
Landlord.
Well you said, according to my gravity (1.048 to 1.008) I have achieved attenuation of 83%. So not sure why such big differences.
Cheshire Cat
Landlord.
My attenuation was 71%.
Whats teh verdict I am still very stand offish about CML yeasts I want to try the Kolsh but the US and Real Ale have been sub par I personally find.
MyQul
Chairman of the Bored
Kolsh is good. Havent tried the US. The Real Ale would be good in a shilling beer as it is very malty but not much esters. So I didnt like it in a Bitter (as I prefer my Bitters with lots of esters - highly recommed MJ Liberty Bell for Bitters). As I mentioned in the other thread, very impressed with the CaliCommon (at low temps).
MyQul
Chairman of the Bored
Cool! So my 72% probably wasn't just an anomaly then. Think I might have a crack at using Beoir for a winter bitter as my next beer
Agreed
Hanglow
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I've only used Kolsch, US Pale and the Real Ale and won't be using the latter two again. The beers were ok but I prefer gervin/notty/bry 97 and us05 for the beers I made with them.
The Kolsch though was excellent, I pitched two packs straight into the beers I made with it and they produced very good beers.
Here's one, a brown/bitter hybrid thing. This was 9 days after brewing it, 3 days after bottling. You can see it drops quick :)
recipe if you want
OG 1.044
weyerman Pils - 82.3%
Crystal dark - 5.5%
invert no2/3 - 4.1%
Crystal medium - 3.8%
torrified wheat - 3.4%
roasted barley - 0.8%
Hops
Magnum 20g 60mins
wet hallertau mittelfruh 250g 15mins
wet hm 250g 5 mins
ibus about 35 I reckon
crossmyloof kolsch yeast 20g
step mash, 62C 45mins 71C 45 mins
The Kolsch though was excellent, I pitched two packs straight into the beers I made with it and they produced very good beers.
Here's one, a brown/bitter hybrid thing. This was 9 days after brewing it, 3 days after bottling. You can see it drops quick :)
recipe if you want
OG 1.044
weyerman Pils - 82.3%
Crystal dark - 5.5%
invert no2/3 - 4.1%
Crystal medium - 3.8%
torrified wheat - 3.4%
roasted barley - 0.8%
Hops
Magnum 20g 60mins
wet hallertau mittelfruh 250g 15mins
wet hm 250g 5 mins
ibus about 35 I reckon
crossmyloof kolsch yeast 20g
step mash, 62C 45mins 71C 45 mins
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MrRook
Landlord.
A difference can be from how the grains are mashed.
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