New CML yeasts

[Brew_DD2]

Helles made a decent Lager. Good value for money as well. Can't comment much yet but it was malty and clean. Took the usual time to start and finish fermentation.

I really liked the Hell yeast.

 

[Ronnie23]

I really liked the Hell yeast.

+1 to this

 

[the_quick]

Just done Irish Red with CML Boeir - I think this is one of the cleanest beer I have ever done. Yeast settle down to the bottom very nicely, clear beer after 12 days. Fermented from 1.048 to 1.008 temp 20-22 degrees. Really impressed, used S04 before and this is much superior.
Beer tastes great ! 4 more weeks and I really have my hopes up !

 

[JonBrew]

Just done Irish Red with CML Boeir - I think this is one of the cleanest beer I have ever done. Yeast settle down to the bottom very nicely, clear beer after 12 days. Fermented from 1.048 to 1.008 temp 20-22 degrees. Really impressed, used S04 before and this is much superior.
Beer tastes great ! 4 more weeks and I really have my hopes up !

I'm pleased for you but that was not my experience of the Boeir/Celtic yeast from CML. Took bloody ages to clear. I actually cold crashed and fined with gelatine and it was still hazy. Left it cold for a further week and although a little better it was still hazy. At bottling I decided to re-seed with F2 yeast and it cleared up nicely in the bottles. I suspect this was to do with the fact that F2 drops like a brick!

Flavour wise I'd say it's fine but US-05 produces similar results. A good all rounder I suppose (if you can get it to clear) but for my Scottish ales I think I'll be sticking with Wyeast 1728 - although very clean, it lends something intangible to the beer that other clean ale strains don't. Maybe it's my imagination/bias though.

 

[the_quick]

By the way this is the picture of beer that went into bottles today:

 

[BREWERS DROOP]

2 packs of the Pia yeast seems to have more or less ripped through 30L at 1.048 in 3 days.
View attachment 20651

Have you cold crashed with this yeast?

 

[the_quick]

Nope, no cold crashing.
During boil I had hops in a spider, so maybe it was cleaner because of that.
Yeast was very nicely clamped together, I did hydrated it before pitching.

 

[marshbrewer]

Nope, no cold crashing.
During boil I had hops in a spider, so maybe it was cleaner because of that.
Yeast was very nicely clamped together, I did hydrated it before pitching.

Does it contribute any flavour, or is it a very neutral yeast?

 

[BREWERS DROOP]

Nope, no cold crashing.
During boil I had hops in a spider, so maybe it was cleaner because of that.
Yeast was very nicely clamped together, I did hydrated it before pitching.

No fluffy bottom then,i usually use uso5 for a clean finish. so just ordered 10 packs

 

[MyQul]

I'm pleased for you but that was not my experience of the Boeir/Celtic yeast from CML. Took bloody ages to clear. I actually cold crashed and fined with gelatine and it was still hazy. Left it cold for a further week and although a little better it was still hazy. At bottling I decided to re-seed with F2 yeast and it cleared up nicely in the bottles. I suspect this was to do with the fact that F2 drops like a brick!

This can sometimes be to do with water composition. I dont know enough about water to say what but have read posts on forums about beer not clearing and water composition

 

[MyQul]

Just done Irish Red with CML Boeir - I think this is one of the cleanest beer I have ever done. Yeast settle down to the bottom very nicely, clear beer after 12 days. Fermented from 1.048 to 1.008 temp 20-22 degrees. Really impressed, used S04 before and this is much superior.
Beer tastes great ! 4 more weeks and I really have my hopes up !

I have some boir in my freezer ready for when its too cold to brew with other yeasts. I bought it because I was attracted by the supposed 75% attenuation but you seem to have got 83%. I may as well use notty if thats typical for the boir strain and not the advertised 75%

 

[JonBrew]

This can sometimes be to do with water composition. I dont know enough about water to say what but have read posts on forums about beer not clearing and water composition

Interesting. I believe minimum 50ppm calcium is recommended to promote good flocculation and i always mineralise my wort to that level. But I imagine there could well be more to it. Will need to read up on this further.

Also, to your other point above, my apparent attenuation was 72% albeit I mashed quite high. I would not be surprised at all to learn that this Boeir/Celtic yeast was just Nottingham rebranded.

 

[foxy]

Also, to your other point above, my apparent attenuation was 72% albeit I mashed quite high. I would not be surprised at all to learn that this Boeir/Celtic yeast was just Nottingham rebranded.

Or CN-36.

 

[GotOneBrewin]

Interesting. I believe minimum 50ppm calcium is recommended to promote good flocculation and i always mineralise my wort to that level. But I imagine there could well be more to it. Will need to read up on this further.

Also, to your other point above, my apparent attenuation was 72% albeit I mashed quite high. I would not be surprised at all to learn that this Boeir/Celtic yeast was just Nottingham rebranded.

I haven't used any of their new yeasts but I would guess their 'Midland' yeast would be Nottingham rebranded.

 

[MyQul]

Interesting. I believe minimum 50ppm calcium is recommended to promote good flocculation and i always mineralise my wort to that level. But I imagine there could well be more to it. Will need to read up on this further.

Also, to your other point above, my apparent attenuation was 72% albeit I mashed quite high. I would not be surprised at all to learn that this Boeir/Celtic yeast was just Nottingham rebranded.

I only really strip the alkalinity out of my water with acid (for my pale ales. For my dark beers I use the water straight out of the tap and do absolutely nothing to it. Not even a campden tab) and do nothing for the minerals aspect of it.

Theres a lot of stuff (especially on HBT about MJ yeasts) about rebranded dry yeasts. From what I've read the CML yeast is from a lab out of Germany (iirc this was confirmed by CML themselves on another forum) but havent read much else

 

[JonBrew]

I only really strip the alkalinity out of my water with acid (for my pale ales. For my dark beers I use the water straight out of the tap and do absolutely nothing to it. Not even a campden tab) and do nothing for the minerals aspect of it.

Theres a lot of stuff (especially on HBT about MJ yeasts) about rebranded dry yeasts. From what I've read the CML yeast is from a lab out of Germany (iirc this was confirmed by CML themselves on another forum) but havent read much else

I emailed CML to ask about the source of the Boeir/Celtic yeast and they told me that this one and all of the new yeasts they added to their range come from a "small lab down under".

 

[the_quick]

Does it contribute any flavour, or is it a very neutral yeast?

I wouldn't say it does. Maybe very slight of dry fruits. But I will know better after it matures a bit.

Water wise my water is Calcium 80ppm and Alk is 115ppm CaCO3 - tested with a Salifert kit, haven't add anything to it, as just started testing water recently.

 

[MyQul]

I emailed CML to ask about the source of the Boeir/Celtic yeast and they told me that this one and all of the new yeasts they added to their range come from a "small lab down under".

That's interesting to know

 

[marshbrewer]

I wouldn't say it does. Maybe very slight of dry fruits. But I will know better after it matures a bit.

Water wise my water is Calcium 80ppm and Alk is 115ppm CaCO3 - tested with a Salifert kit, haven't add anything to it, as just started testing water recently.

Thanks for the info. I'm hoping to try it out in a ruby mild soon (although I've been saying that for ages, I just don't seem to get the time to brew at the moment!)

 

[foxy]

I emailed CML to ask about the source of the Boeir/Celtic yeast and they told me that this one and all of the new yeasts they added to their range come from a "small lab down under".

I think the 'down under' remark was a bit of a red herring we only have one here in Australia called Bluestone, I know the owner and he can only supply the craft brew market here with brewing yeast, it is only a small company.
The other 'down under' is China and Angel Yeast, who have only recently got into the brewing market, and is very promising yeast, a few of us have tried different types of the Angel brewing yeast all coming back with good feedback. The CN-36 is a ripper.