Hello all
Just wasting an hour on Malt Miller website and came across the WHC dried yeasts...anyone tried them?
Just wasting an hour on Malt Miller website and came across the WHC dried yeasts...anyone tried them?
WHC dried yeasts
- Thread starter Clint
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Yep! I've successfully used Old English + some of the club brewers have used Saturated (as a cheap alternative to Verdant).
They sponsored our last homebrew comp, so they do give back as well.
<also available from CML>
They sponsored our last homebrew comp, so they do give back as well.
<also available from CML>
See the recent thread https://www.thehomebrewforum.co.uk/threads/whc-banana-split-yeast-and-other-whc-yeast.105219/
I think I have only used Saturated and normally stick with cml.
I think I have only used Saturated and normally stick with cml.
Not had a good experience with the 2 I have used Clint-sorry
MickDundee
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I’ve had good experiences with Saturated, LAX, Apres Ski, Einstein and Olde English.
A single sachet of Olde English took my impy stout to 11%ABV!
A single sachet of Olde English took my impy stout to 11%ABV!
I’ve used old English a few times very similar to Nottingham yeast in fermentation time and esters
I used them regularly as we get a bulk buy deal direct from them with the local club and never noticed any drop-off compared to the Lallemand or Fermentis equivalents. Mainly use Einstein (34/70), Bond (S-04, I think that name has now changed), Old English (Nottingham), and LAX (US-05). I did prefer Hoppin Pils over Einstein for lagers but they've discontinued it recently and I'm down to my last few packs. Their Kolsch yeast Bier Bitte seemed to disappear around the same time Lallemand Koln did too.
I've just used whc saturated for the first time, sampled a couple of pints last night 12 days after brew day.
Whoops.... It was only supposed to be a taster.
I will definitely use it again.
Whoops.... It was only supposed to be a taster.
I will definitely use it again.
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My last two brews (a Ruby Mild and Milk Stout ) i have used Bond and i am very pleased with it .
Very happy with using Old English in an American Pale ale. Quick, clean, dropped clear quickly.
Sadly, you've just missed their 3 for 2 black friday week deal.
Saturated for me is as good as Verdant. Some of the others, not so much. Prefer Lallemand Nottingham to Old English.
And I wasn't really impressed with any of their "fruity" offerings. Didn't seem to make much difference to the flavour of my NEIPA.
I've got Banana Split which is a specialist Hefeweizen yeast.
Saturated for me is as good as Verdant. Some of the others, not so much. Prefer Lallemand Nottingham to Old English.
And I wasn't really impressed with any of their "fruity" offerings. Didn't seem to make much difference to the flavour of my NEIPA.
I've got Banana Split which is a specialist Hefeweizen yeast.
Appleton Brews
Well-Known Member
I’ve used Saturated and Old English bought from CML. Both were good but not sure they were better than Clipper and Midland.
I'm curious whether the WHC yeast is repacked Lallemand or Fermentis yeast, or whether they're drying their own.
My understanding was that yeast drying is very specialised and expensive to set up.
My understanding was that yeast drying is very specialised and expensive to set up.
Appleton Brews
Well-Known Member
The fact the wet and dry yeasts share the same name suggests they are drying.
MickDundee
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Could they be paying someone like Lallemand to dry their yeast for them, like WLP were doing?
I doubt it. It's less than half the price.
