Crossmyloof

[Weatherman]

Fantastic company and great selection. I ordered a load of the hops over the weekend and replied to the follow up with “just got to work out what to make with them now”. I then received a further reply with suggestions!

Been brewing with their KVIEK lately , both the Voss and the Hornidal, both great yeasts. The Hornidal took an NEIPA over the weekend from 1050 to 1004 in under 24 hours.

The prices are great and the free delivery means if I need “bits” or I forget to add something it doesn’t matter to much.

Will certainly struggle to find a replacement.

 

[Benfleet Brewery]

Fantastic company and great selection. I ordered a load of the hops over the weekend and replied to the follow up with “just got to work out what to make with them now”. I then received a further reply with suggestions!

Been brewing with their KVIEK lately , both the Voss and the Hornidal, both great yeasts. The Hornidal took an NEIPA over the weekend from 1050 to 1004 in under 24 hours.

The prices are great and the free delivery means if I need “bits” or I forget to add something it doesn’t matter to much.

Will certainly struggle to find a replacement.

I see that the guys at CML recommend using a yeast nutrient when fermenting with their Kviek yeasts. Have you found this necessary and, if so, what do you use?

 

[Northern_Brewer]

I see that the guys at CML recommend using a yeast nutrient when fermenting with their Kviek yeasts. Have you found this necessary and, if so, what do you use?

General advice with kveiks (ei not ie) is to add nutrient below 1.060 or so eg :

https://escarpmentlabs.com/blogs/resources/crispy-brewing-with-kveik-mind-the-ph-gap

In general, we find that kveik require at least 180ppm of FAN, compared to lager yeasts which routinely use about 30% less FAN. This means that a low gravity, all-Pilsner malt wort may be insufficient in FAN and result in sulfury off flavours or stalled ferment in the hands of kveik. If you are brewing wort below 1.060/15ºP, we recommend adding a yeast nutrient.

 

[Weatherman]

I see that the guys at CML recommend using a yeast nutrient when fermenting with their Kviek yeasts. Have you found this necessary and, if so, what do you use?

I just use the CML yeast nutrient. I’ve never not used it so can’t really advise if it’s required or not.

It’s always started fermenting within 3-4 hours at 35 degrees with nutrient and is done in 3 days easily.

I brewed Friday, dry hopped Sunday and am now cold crashing (Tuesday)

I really like the tropical flavours they create, particularly the hornidal and as it’s fermented at 35 degrees, the cooling time is reduced once the boil has finished as getting from 40 degrees to 20 degrees takes the longest.

Works well for me

 

[Agentgonzo]

Lots of us are buying in bulk for future years. I've just put in an order for about a 2-3 year supply of yeast.
In case the website is taken offline with their yeast specs between now and me (or anyone else) using my last sachet, here is a copy of their yeast specs for posterity.

CROSSMYLOOF BREW YEAST





BELGIAN STRAIN CLASSIFICATION: Suitable for anything Belgian – i.e. a strong & phenol rich blonde, a spicy golden ale, or light or dark abbey ales. Beers fermented with our Belgian have that classic Belgian ale flavour - i.e. hints of clove with distinctive fruity esters and banana character. For a more intense flavour ferment at its higher end.
Saccharomyces cerevisiae. RECOMMENDED TEMPERATURE RANGE: 59 - 82°F (15 - 28°C); ATTENUATION: (77-83%); FLOCCULATION RATE: 70-72%; VIABLE YEAST CELLS: >20 x 109 cells; GMO STATUS: GMO Free; Max brew strength per sachet in a 23 l brew - 9.5% ABV (Double pitch if a higher abv is required)



KöLSCH STRAIN CLASSIFICATION: Kölsch lager ale yeast is a top fermenting lager clone yeast and produces a clean lager aroma without the associated sulphur. This yeast is perfect for most kinds of lager. Ferment at lower temps for a cleaner taste and extended lagering time will produce a cleaner brew. 2 packs may be required if fermenting below the recommended temperatures. Can’t ferment at 15c? Room temp will do just fine… COLD AGE FOR 8 WEEKS for best results.
Saccharomyces cerevisiae. RECOMMENDED TEMPERATURE RANGE: 15 - 22°c; ATTENUATION: (75-82%); FLOCCULATION RATE: 76-80%; VIABLE YEAST CELLS: >20 x 109 cells; GMO STATUS: GMO Free; Max brew strength per sachet in a 23 l brew - 9% ABV



KRISTALLWEIZEN STRAIN CLASSIFICATION: A top-fermenting wheat beer yeast that ferments clear and imparts hints of banana and clove esters, balanced with spiced aromas. Ferment at the higher end for a more robust flavour. This yeast produces a silky mouthfeel and rich body.
Saccharomyces cerevisiae. RECOMMENDED TEMPERATURE RANGE: 59 - 95°F (15 - 35°C); ATTENUATION: (73-79%); FLOCCULATION RATE: 70-73%; VIABLE YEAST CELLS: >20 x 109 cells; GMO STATUS: GMO Free; Max brew strength per sachet in a 23 l brew - 9% ABV (Double pitch if a higher abv is required)



ALE (CASK) STRAIN CLASSIFICATION: A top-fermenting ale yeast suitable for a variety of ales. It's primarily a strain that prefers cask conditioning, but it's suitable for all types of ale. For a cleaner finish ferment at the lower temperature end
Saccharomyces cerevisiae. RECOMMENDED TEMPERATURE RANGE: 16 - 25°C; ATTENUATION: (73-82%); FLOCCULATION RATE: 75-78%; VIABLE YEAST CELLS: >20 x 109 cells per gram; GMO STATUS: GMO Free; Max brew strength 9.5%ABV





INSTRUCTIONS: Although Crossmyloof Yeasts don’t require rehydration, cleaner, quicker and more professional results will be produced if rehydrated before use. For all strains add the sachet contents to 100ml of water previously boiled and adjusted to a temperature between 21-25°c. If fermenting at a lower temp (i.e. using Kolsch at a lower temp), rehydrate using 100 ml of 17-20°C water. Stir gently into a yeast cream, let stand for 15-20 minutes then add yeast cream directly to wort. Alternatively the dry yeast can be added directly to the wort by sprinkling onto the surface and leaving to stand for 10-15 minutes before stirring. Aerate your wort once the yeast has been pitched for 5 minutes


STORAGE: Store in original packaging at below 50°F (10°C) for optimum 29 month life. At 68°F (20°C) storage temperature viability will remain high for 12 months. At 86°F (30°C) storage temperature viability will remain high for 4 months. Above 86°F (30°C) viability and yeast condition will become seriously compromised within 6 weeks



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SOUR3.5 - A LACTIC ACID PRODUCING DRY ACTIVE YEAST FOR ANY SOUR BEER

This yeast strain (Lachancea termotolerans) produces lactic acid while initiating alcoholic fermentation, so perfect for sour beers. SOUR3.5 makes a consistent “crispy” SOUR beer & is compatible with any conventional yeast, making it ideal for any sour-style beer production.

No need for the addition of lactic acid, or kettle souring shortening the brewing processing

How to use: Simply pitch, wait 1 to 4 days until ph reaches 3-3.5 then pitch another standard yeast of your choice to stop the souring process and to continue fermentation.



Dosage: 30g per 23l @ 18 to 25c Tolerance: 7.2% ABV





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KVEIK ALE YEAST - No.1 (Voss) & HORN (Hornindial)

Every 10g pack has enough viable yeast to brew up to 23L (5 Gallons) of your beer and can achieve 12.5% abv. The yeast is a dried yeast.



Kveik means yeast in Norwegian and ferments between 25°C & 40°C (77-104°F) with an optimal range of 35-40°C (95-104°F). A fast fermentation is achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavour is consistent across the entire temperature range. VOSS is semi-neutral with notes of orange & HORN is more tropical in flavour.



Fermentation times: - 2-4 days at 40°C (104°F), 3-4 days at 30°C (86°F), 5-7 days at 25°C (77°F)

Medium to high attenuation and high flocculation.



Tip. Kveik needs a good dose of yeast nutrient to be added to the wort, more so than regular yeast. If the wort has a low amount of nutrients the Kveik will stress which will in turn produce a level of esters.



Tip. If dry hopping bring the temperature down to around 21c to dry hop once the gravity is stable.

 

[Agentgonzo]

CROSSMYLOOF BEIRM YEAST





ATLANTIC. Suitable to brew subtle ester ales with a round palate.
Attenuation: 74-78%

Flocculation: Medium
Fermentation: ideally 19-22°C
Max ABV 9% in 20 litres - Pitching Rate: 50g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491

What to expect? Similar US-05 but with a rounder palate



BEòIR. Scottish & Irish Ale Yeast.

Suitable for a large range of ales inc. cask conditioned ale
Attenuation: 73-75%

Flocculation: Good
Fermentation: ideally 15-22°C (59-72°F)
Max ABV 9% in 20 litres - Pitching Rate: 50g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491



CLIPPER. New England Ale Yeast.

Suitable for a hoppy beer requiring tropical aromas
Attenuation: 75% +/- 5%

Flocculation: Medium
Fermentation: ideally 15-22°C (59-72°F)
Max ABV 9% in 20 litres - Pitching Rate: 50g to 90g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491

What to expect? Similar to London ale III



FOUR. English Ale Yeast. Suitable for a large range of ales inc. Bitter, IPA, Brown Ale, Stouts, etc..
Attenuation: 72-75%

Flocculation: Good
Fermentation: ideally 15-22°C (59-72°F)
Max ABV 9% in 20 litres- Pitching Rate: 50g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491

What to expect? Similar to S-04



FLUSHED NUN. Abbey Ale Yeast. A phenolic, spicy and fruity one for Belgian, Trappist & Abbey Ales
Attenuation: 73-79%
Fermentation: ideally 18-28°C (64-82°F)

Flocculation: Med/High
Max ABV 13% in 20 litres- Pitching Rate: 40g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491



FIVE. US Ale Yeast. Suitable to brew low ester ales with a clean palate
Attenuation: 76-80%
Fermentation: ideally 17-28°C (63-82°F)

Flocculation: High
Max ABV 9% in 20 litres- Pitching Rate: 50g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491

What to expect? Similar to US-05



GRETEL. Hefeweizen Yeast.

Suitable to brew wheat beers. A diastatic yeast with loads of clove and banana
Attenuation: 85-90%

Flocculation: Low
Fermentation: Ideally 18-30°C (64-86°F)
Max ABV 11% in 20 litres- Pitching Rate: 60g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae var. Diastaticus), emulsifier E491

What to expect? Similar WB-06 in profile


HAZE. US Ale Yeast.

Suitable to brew ales with low esters, leaving a slight haze.
Attenuation: 75%
Fermentation: ideally 15-20°C (59-68°F)

Flocculation: Low
Max ABV 9% in 20 litres- Pitching Rate: 50g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491

What to expect? Similar US-05 but leaves a slight haze


HELL. Bottom Fermenting Berlin Pilsner Yeast.

Suitable for rounded German lagers
Attenuation: 76-82%

Flocculation: High
Fermentation: ideally 12-21°C (54-70°F)
Max ABV 9% in 20 litres @ 21°C- Pitching Rate: 75g/100 litres
(It’s preferable to double pitch @ 12°C)

INGREDIENTS:Yeast (Saccharomyces pastorianus), emulsifier E491

What to expect? Similar to s-23


HøG-NORSK. Northern European Ale Yeast.

Suitable to brew low ester ales with a clean palate
Attenuation: 75-80%

Flocculation: High
Fermentation: ideally 18-27°C (64-80°F)
Max ABV 9% in 20 litres - Pitching Rate: 50g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491

What to expect? Similar to K-97


HOUSE. Table Ale Yeast with a Mellow Ester.

Suitable for a wide range of beers i.e. English Ales, Continentals to IPAs
Attenuation: 68-72%

Flocculation: Medium
Fermentation: ideally 18-22°C (64-72°F)
Max ABV 11% in 20 litres - Pitching Rate: 50g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491

What to expect? Similar to S-33



KENTUCKY. Common Ale Yeast. Suitable for a large range of ales ranging from Commons, Kölsch, Cream Ales and pale ales with a clean edge.
Attenuation: 77-83%
Flocculation: High
Fermentation: ideally 13-22°C (55-72°F)
Max ABV 9% in 20 litres- Pitching Rate: 60g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491



MIDLAND. Trent Ale Yeast. Suitable for a large range of ales ranging from Nottingham type Ales, Pales, Porters and Bitters
Attenuation: 76-82%
Flocculation: High
Fermentation: ideally 14-22°C (55-72°F)
Max ABV 10% in 20 litres- Pitching Rate: 60g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491

What to expect? Similar to Nottingham

MONK. Monastery Ale Yeast.

Suitable to brew ales with a medium ester profile.
Attenuation: 68-77%

Flocculation: Medium
Fermentation: Ideally 15-20°C (59-68°F)
Max ABV 9% in 20 litres - Pitching Rate: 50g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491


PIA. Kiwi Pale Ale Yeast.

Suitable to brew pale ales with a good hop profile.
Attenuation: 73-75%

Flocculation: Good
Fermentation: ideally 15-22°C (59-72°F)
Max ABV 9% in 20 litres - Pitching Rate: 50g/100 litres
INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491



THE FIRM. A Low Attenuating Yeast.

Suitable for anything that requires a fruitier finish, or perfect for low alcohol pales, etc...

Attenuation: 63-68%

Flocculation: Medium

Fermentation: Ideally 18-22°C (64-72°F)

Max ABV 8 to 9% in 20 litres - Pitching Rate: 50g/100 litres

INGREDIENTS:Yeast (Saccharomyces cerevisiae), emulsifier E491

What to expect? Similar to Windsor but with a slightly different taste



WALLONIA. Saison Yeast.

Suitable for anything that requires an ester finish - Soft fruit, citrus & spice. A diastatic yeast strain.

Attenuation: 85-92%

Flocculation: Medium

Fermentation: Ideally 16-30°C (61-86°F)

Max ABV 11% in 20 litres - Pitching Rate: 50g/100 litres

INGREDIENTS:Yeast (Saccharomyces cerevisiae var. Diastaticus), emulsifier E491

What to expect? Similar to WLP590?





Pitching Directions

Pitch the yeast directly on to the surface of the wort at the fermentation temperature (or at a temperature slightly above). Sprinkle well over the wort surface to avoid clumping. Aerate well with a sterilised spoon in a splashing motion for 5 minutes.



Rehydrating

Alternatively, sprinkle the yeast in 100ml of sterile water or boiled wort at 24 to 29°C (75°F to 84°F)*. Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel. *Hell Pilsner yeast rehydration temp is between 15 to 25°C (59°F to 77°F)



Storage

Transportation: The yeast can be transported at room temperature for up to 3 months without affecting its performance. Once you receive it store in cool (< 10°C/50°F), dry conditions.

Shelf Life: Refer to the best before end date printed on the sachet label. Opened sachets must be sealed and stored at 4°C (39°F) and used within 7 days of opening. Do not use damaged sachets.

 

[Benfleet Brewery]

I’ve copied a lot of the recipes too

 

[DocAnna]

I’ve been reflecting on the positivity on this thread. I’ve never come across such universal praise for a company. I do hope that the guys from CML get to see this thread.