New CML yeasts

[Cheshire Cat]

If you're in Scotland then down under is England:-)

 

[Northern_Brewer]

Nah, China is never referred to as down under here. Generally just NZ and Oz, might be South Africa at a pinch, which certainly does plenty of dry wine yeasts. How much of Mauri is still based in Oz for instance?

 

[foxy]

Nah, China is never referred to as down under here. Generally just NZ and Oz, might be South Africa at a pinch, which certainly does plenty of dry wine yeasts. How much of Mauri is still based in Oz for instance?

As I said, a red herring. Mauri is a bread yeast. CN-36 analysis.

 

[HarryFlatters]

Just picked up 3 packets of the Hell yeast. I'm going to do two back to back identical brews to compare with the Kolsch yeast

 

[marshbrewer]

Did a brew today with the BEòIR yeast. I'll keep you all informed.

 

[Cheshire Cat]

I made a stout with Beoir very good yeast.

 

[pottsworth]

I did an ESB with the CML four.

It was only a 10l batch, and I did pitch the whole pouch (directly into the fermenter after about half an hour with an air pump / stone), but 36 hours from pitch to full attenuation was pretty impressive!

 

[Ajhutch]

Cool graph, that’s pretty incredible, I’d have expected at least some horizontal before it started but apparently not!

 

[Ajhutch]

I’m bottling a pale ale made with the Hog Norsk tonight. I haven’t actually done a gravity reading (and therefore no taste test yet) but it’s had three weeks and I’m happy that there’s been no activity for about two and a half weeks. It went off quickly and seems like it finished quickly too

 

[pottsworth]

Cool graph, that’s pretty incredible, I’d have expected at least some horizontal before it started but apparently not!

Yeah, I put a sachet of haze into a flask of wort a while ago to try and get it going before dumping into a batch that had stalled, and there was krausen on the top within a couple of hours.

 

[Ajhutch]

At bottling, I’m pleased with the Hog Norsk yeast. The recipe was 20% flaked grains and it’s still down to 1.008. Seems very clean, and after a 2 day cold crash I’d call it medium to high flocculation.

 

[MyQul]

Bottling a stout made with beoir yeast today. Attenuation was only 72%. Are forumites finding this typical? (I think it says 75% attenuation on the pack)

 

[the_quick]

Well you said, according to my gravity (1.048 to 1.008) I have achieved attenuation of 83%. So not sure why such big differences.

 

[Cheshire Cat]

My attenuation was 71%.

 

[Covrich]

Whats teh verdict I am still very stand offish about CML yeasts I want to try the Kolsh but the US and Real Ale have been sub par I personally find.

 

[MyQul]

Whats teh verdict I am still very stand offish about CML yeasts I want to try the Kolsh but the US and Real Ale have been sub par I personally find.

Kolsh is good. Havent tried the US. The Real Ale would be good in a shilling beer as it is very malty but not much esters. So I didnt like it in a Bitter (as I prefer my Bitters with lots of esters - highly recommed MJ Liberty Bell for Bitters). As I mentioned in the other thread, very impressed with the CaliCommon (at low temps).

 

[MyQul]

My attenuation was 71%.

Cool! So my 72% probably wasn't just an anomaly then. Think I might have a crack at using Beoir for a winter bitter as my next beer

 

[HarryFlatters]

Kolsh is good

Agreed

 

[Hanglow]

I've only used Kolsch, US Pale and the Real Ale and won't be using the latter two again. The beers were ok but I prefer gervin/notty/bry 97 and us05 for the beers I made with them.

The Kolsch though was excellent, I pitched two packs straight into the beers I made with it and they produced very good beers.

Here's one, a brown/bitter hybrid thing. This was 9 days after brewing it, 3 days after bottling. You can see it drops quick :)

recipe if you want

OG 1.044
weyerman Pils - 82.3%
Crystal dark - 5.5%
invert no2/3 - 4.1%
Crystal medium - 3.8%
torrified wheat - 3.4%
roasted barley - 0.8%

Hops
Magnum 20g 60mins
wet hallertau mittelfruh 250g 15mins
wet hm 250g 5 mins

ibus about 35 I reckon


crossmyloof kolsch yeast 20g

step mash, 62C 45mins 71C 45 mins

 

[MrRook]

Well you said, according to my gravity (1.048 to 1.008) I have achieved attenuation of 83%. So not sure why such big differences.

A difference can be from how the grains are mashed.