I have used loads of cml yeast, i never rehydrate just chuck in
New CML yeasts announced!
- Thread starter marshbrewer
- Start date
Help Support The Homebrew Forum:
Zorro
Active Member
- Joined
- May 4, 2021
- Messages
- 55
- Reaction score
- 47
Thanks, just thought I should check
Same. Never rehydrated CML yeast.
From the Crossmyloof website, for Brew Yeast:
"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"
For Beirm Yeast:
"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)"
"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"
For Beirm Yeast:
"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)"
Cheshire Cat
Landlord.
Never rehydrated any of CML yeasts, never had a lag in them getting going.
Cheshire Cat
Landlord.
Has anyone bought the liquid yeasts that CML sell? If so what’s your opinion?
Last edited:
- Joined
- Oct 5, 2019
- Messages
- 2,492
- Reaction score
- 2,380
They're WHC ones, so they're fairly shameless knockoffs of the usual Wyeast and White Lab offerings, for instance their Bond is suspiciously similar to WLP007 (nudge, nudge, geddit?). So they shouldn't be too different to the Wyeast/White Lab equivalents, all other things being equal (such as handling temperatures, logistic chains etc) which they won't be.
- Joined
- Jun 7, 2020
- Messages
- 2,293
- Reaction score
- 2,850
Didn't like their Saison yeast much, I have only used M29 before and thought it gave better results.
(This is probably where I end up looking silly after someone tells me CML Saison is repackaged MJ)
(This is probably where I end up looking silly after someone tells me CML Saison is repackaged MJ)
Cheshire Cat
Landlord.
Which one? Saison or Wallonia?
- Joined
- Jun 7, 2020
- Messages
- 2,293
- Reaction score
- 2,850
Must have been the Lille Saison (sounds suspiciously like Belle Saison heh)
I’ve tried both and thought Lille was far better than Wallonia
They have updated their website recently so you can go through their yeasts and many of them tell you what to expect. Ie, Atlantic - Similar to SO5 but with a rounder palate, Clipper - Similar to London Ale 3 etc.
