The crossmyloof brewery yeast

Discussion in 'Grain, Hops, Yeast & Water' started by Mikey, Oct 15, 2016.

  1. Nov 24, 2017 #641

    Gerryjo

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    Right mine stopped bubbling this morning so might check FG on Sunday to see......

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  2. Nov 26, 2017 #642

    AdeDunn

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    Grrrr.... You know that 1.013? Yeah, that was it, it literally went no lower... All it's done since is to clean up a bit more...:doh: So nope, I am not impressed with the Saison De Lille at all. Not going to waste MJ yeast though, beer tastes good as is so it's getting bottled soon.

    Everybody who has tasted a sample of the beer has really liked it though, even though it's warm and flat! So will 100% be making the recipe up again, might become my go to brew, especially in the summer months. Just not with CML's uninspiring Saison De Lazy yeast.... :lol:
     
  3. Dec 7, 2017 #643

    Pavros

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    Just a quick report on the cml yeasts that I've used so far:

    Kolsch: I used this to ferment a Wilkos cerveza kit. Fermented well but had a slight medicinal smell at bottling. I used Kohatu as a dry hop which didn't work well with the kit. However this is crystal clear and the medicinal smell has conditioned out.

    US pale: Used this in an out of date Wilkos golden ale kit dry hopped with 100g of Azacca. Been bottled for 2 weeks. Fermented well but takes an age to clear in the bottle and hasn't packed solid yet. Pours cloudy but tastes clean with fruity hops. I think this will be good in a month or so if it packs at the bottom of the bottle.

    Belgian: Used half a pack in a Brewferm Christmas ale. Been fermenting at low temps for 10 days as heating only on in evenings and has gone from 1.056 to 1.014. Crystal clear in the fv. Strong phenol smell and taste from a couple of days ago has reduced a lot. I will bottle this to open next Christmas at the earliest but tastes promising.
     
  4. Dec 7, 2017 #644

    Clint

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    My us pales have all cleared within 4-5 days in the bottle and pour clear too.
     
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  5. Dec 7, 2017 #645

    Pavros

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    Hopefully it's just the dry hop and only 2 weeks in the bottle that are affecting it.
     
  6. Dec 7, 2017 #646

    Gunge

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    And mine. In fact, CML yeasts consistently clear faster than any other I've used.
     
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  7. Dec 8, 2017 #647

    AdeDunn

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    Pretty sure it's the kit. I used the US Pale yeast for the same kit, dry hopped with Falconer's Flight, Citra and Amarillo. Bottled in October and still pours with a haze. Tastes amazing though, so who cares? I also used the US Pale yeast in a mosaic SMSH and it was bright going into the bottles, no haze at all just lovely gold/amber coloured beer.

    Oh, and finally used the Kirstallweizen yeast for a wheat beer. Not as insanely vigorous as their real ale yeast, but on a par with other yeasts I've used so far. Pitched on 4/12 it looks like it's nearly done, bubbling slowed right down. Proof of the pudding though will come when it's properly finished and I check the FG.
     
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  8. Dec 8, 2017 #648

    jjsh

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    I've found the CML real ale yeast really vigorous, fermenting quickly even in a garage where the brew temp at one point dropped down to 17 degrees for a bit. Its cleared in the barrel in 2 weeks, but initially has a really strong, almost sour, yeast taste going on. This has now almost totally abated, so quite impressed. Hides the hops a bit, but does allow the malt to shine through. Unfortunately, the brew I've used it on is a bit bland and *meh*, but that's a different story.
     
  9. Dec 9, 2017 #649

    mozza

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    I agree about the sharp taste! My brews still have it but hopefully it will disappear. Very homebrew twang-like at the minute
     
  10. Dec 9, 2017 #650

    Clint

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    Mozza are you doing kits or ag or extract? None of my ag brews with CML have had any weird taste...
     
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  11. Dec 9, 2017 #651

    Martybhoy1980

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    I'm using CML in my next two brews. Haven't used it before. Hope this home brew twang is just green beer, or possibly a kit
     
  12. Dec 9, 2017 #652

    chub1

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    Nor mine!:nono::nono:
     
  13. Dec 9, 2017 #653

    Clint

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    ....in fact mine have been very much the opposite. Had a notoriously fussy beer drinking mate round the other night to which I offered a pint of kegged gh summer ale made with CML real ale yeast....the response was "that" look and the slow nod of the head....you just know you've cracked it when that happens......
     
  14. Dec 9, 2017 #654

    BeerCat

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    Just done an 80 IBU Amarillo/Cascade IPA and no problem with muted hops. Brewed 14th Nov. Almost clear despite a large dry hop and will be gone soon. Such a reliable yeast always gets to 1010/1008.
    The Kolsch yeast is also excellent, performs equally as wlp0029 so far in my tests. Expect 2 leave it to condition for a few months for best results especially if using lots of hops. I have a feeling it also flocs better
     
  15. Dec 9, 2017 #655

    terrym

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    So since there is currently no CML lager yeast, which CML yeast would you use if you wanted to brew a lager at 12/13*C, and is one packet enough if you are brewing 20 ish litres?
    Or would you just use one of their yeasts and ferment at ale temperatures?
    Or would you look elsewhere for a 'proper' lager yeast ?
     
  16. Dec 9, 2017 #656

    BeerCat

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    I have fermented at 14c using 2 packs of kolsch so it works but i use lager yeast for lower temps as i like to experiment. Price wise though 2 packs of that fermented cold will do you proud. Hd the US pale ferment at 16c so that would work lower too.
     
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  17. Dec 9, 2017 #657

    MyQul

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    Use the CML kolsh yeasts and 2 use packets . I've used this yeast down to 15C. If your going to ferment at 12C/13C bring it down to that temp slowly. I've read of people using S-04 at those temps and they said the trick to not having it drop out was to bring it down to temp slowly
     
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  18. Dec 9, 2017 #658

    mozza

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    All Grain, with temp control. It's hard to describe but its a slightly sharp almost fruity taste. Not a bad thing but in a bitter the real ale yeast stands out quite a bit. Still quite young so hopefully will mellow out a little. In a pale or a stout I doubt you'd pick up on it lol. Like I say it's not overpowering but it's there
     
  19. Dec 10, 2017 #659

    Martybhoy1980

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    How long has it been conditioning?
     
  20. Dec 10, 2017 #660

    mozza

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    Only about 3/4 weeks
     

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