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Those Americans seem to like redefining the world in their own terms. Something we have also been guilty of. Now we have them selling our yeast back to us with their own version of what they are and how to use them. "Ferment low or you will get bubblegum". Defining more and more beer styles...

Yes and I doubt they will stop, it's a commercial opportunity. Achel is probably a role model, mentioned in the article.

That would make them Abbey brewers. It's catered for already. https://www.beermyguest.ch/blog/what-is-the-difference-between-an-abbey-beer-and-a-trappist-beer/#:~:text=Trappist%20beers%20are%20abbey%20beers,Trappist%20is%20an%20abbey%20beer.

It's only a 1044 beer but it's 31 litres and the yeast is known to have a low cell count and the date isn't too favourable. I don't think I would have relied on it. I've never used New England but if you had a 1015 FG with two packets before it suggests it may struggle with one pack. I would be...

I don't do the decanting and topping up with water that he does. I take a bit of wort with the yeast as I think yeast is better in beer than water. I may add some water to fill up if necessary. He's an Englishman that can't pronounce wort after all. Ha. I use jam jars and pesto jars. If the...

Yes, it's the best way to take yeast from the fermenter, in my experience. I sometimes do a skim if there's hop/grain material on the krausen and top crop later. I don't top crop as often as i could though.

I'm not sure that CML does re-package. Possibly, but none of the (several) yeasts I have had from them have struck me as matches. 2 or 3 were just not as good as the options from Fermentis and Lallemand. Midland is a bit different from Nottingham. I'm tempted to believe that there is a producer...

I have used S-33 with M44, and with Notty, and munton's Gold for the same effect.

Beautiful looking beer, thank you. I didn't realise you used a blend with House. I've done a few Bodds brews with blend using S-33, London, Notty and others. I'm thinking about getting some K-97 in, or Høg Norsk maybe. Never used either.

From what I have read about Høg Norsk, it seems to have some similartities to K-97 at least.

Hey MB, can you tell me how these last two beers worked out with the Hog Norsk yeast? Especially the pale bitter. Thanks.

Anyone know if CML has a close match for K-97? I mean difficult to tell apart, not vaguely similar.

You should be able to take nice clean Clipper yeast off the top, if it ferments in a similar fashion to Verdant. Top cropping is a luxury that certain yeasts offer, English strains in particular I believe.

Re-pitching soon after harvests provide a the benefit of freshness which much be a big bonus. Dried yeast first use is recovering from the drying process and a period of 'stasis. By the end of fermentation is must have recovered to some extent, by generating new cells that haven't been stressed...

That's the one. Iirc the strain Is derived from oak trees. Father Jack isolated it I think. Or was it Father Theodore? 500/1214/Abbaye are probably different mutations, but then who isn't? Lallemand seem to grab yeast from breweries. Maybe they went direct to Chimay. Or another brewery that...

I read somewhere that someone at Lallaland told someone's cousin on whatsapp that Abbaye is dried Chimay. Or something. Lallemand seems to target key strains, like Conan, London III, Chimay perhaps. For obvious commercial reasons. It can't say so but it can leak it, or wait for someone to...

Thanks. I know they are not identical but not the details. Are there any like for like wet and dry yeasts other than 001? Weihenstephan? Abbaye/Chimay? Munich Classic? New England/Conan? The drying process obviously changes them.

That sounds like a good combination.

Pretty clean I believe? But not like US-05 presumably? Nottingham ish maybe?

I agree with all you say AA. Not all yeasts suit bottling. I avoid some, and leave some in the FV longer. I mostly bottle but I do have one corney and 3 plastic barrels, which I use from time to time. I prefer bottles, probably cos PBs are tricky and can't be fridged, and because I prefer...