Discussion in 'Grain, Hops, Yeast & Water' started by Telemaster18, May 14, 2019.
Nice work bud! I’ve done a third brew looking and tasting great....
Put a brew on today with crossmyloof høg-norsk. I'll let you know how I get on.
I have red Irish type ale just boiling I will be using the crossmyloof Beoir yeast. I will let you know how it goes
I've got that in stock, and am really looking forward to trying it, so really interested to see how you get on. If its any good, I've got ton of historic Scottish recipes to brew with it!
Had a West Coast IPA in the fermenter a week with the Høg-Norsk yeast. Took off pretty quickly. I'll feed back when I have kegged it.
What temp have you set yours at? I've let mine go at 22, which seems about in the middle of its recommended range.
Exactly the same.
I've got a pack of the Kiwi/Pia in the fridge to try - wasn't completely sold on the CML pale-ale yeast I used on a previous IPA so will be interesting to see how this compares
Still can't get over how hazy the Haze yeast is. This is a single malt beer, no oats or haze inducing adjuncts, after almost a month in the bottle.
Crazy isn’t it!?! Got my 4th brew finishing up in the fermenter with this yeast. It’s brilliant.
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