New CML yeasts

[Clint]

So far I've only used CML 5 and have to say it doesn't seem anything like US-05. Much more flocculant than the latter, sticks to the bottle like glue - in fact I've had trouble getting it out it's so sticky! Seems to get down to an FG similar to US-05 though.

Interesting...I like US05 except for the powdery flocculation. I might have to order some CML when my stocks run out.

 

[Cwrw666]

I'd definitely use it again, especially at the price. Just put an order in the other week but accidentally ordered the wrong one - got American pale ale yeast instead, so we'll have to see how that goes. Be a while before I order more 'cos I got ten packets for £9, and even with covid I'm not drinking that much!

 

[Clint]

I used loads of the American pale and found it just like US05.

 

[terrym]

Just to record that I had a query about CML red wine yeast which I am using in a fermenting wine at the present time, so sent them an email, and just 20 minutes later got a reply which answered everything!
Brilliant

 

[Brewnaldo]

Folks, have posted about Ubbe a bit recently and wasnt sure whether to put this in here or the kveik thread, but since what I am about to post involves lauding yet more praise on the helpfulness of the CML lads I went for here. I emailed them re my Ubbe lager. Specifically that I felt it to be quite estery tasting and whilst it's still pretty good, it's probably smack bang between ale and lager. Anyway, they chased this up with WHC labs who said the following, which hopefully is of use to someone else too.....

Hi Guys,

Temp profile looks good, you can reduce the temp down to try and make it cleaner. We have made a good few lagers with commercial breweries at 35 degrees and they have been really clean.

One thing you can look at is your nutrients, kveik yeast need a lot more dosed nutrients then regular yeasts. If the wort had a lower amount of nutrients it might have inadvertently stressed the yeast. A small bit of stress could produce a low level of esters which you are describing. Regarding faux lagers in general with this yeast, you can look at increasing the mash pH which will increase the final pH and make the beer a bit more crispier and lager like.

Hopefully some of those tips might help.

 

[cheeseyfeet]

Shouldn't that be decrease the mash PH?

 

[Northern_Brewer]

General rule of thumb with kveiks is that they benefit from extra nutrients for beers below 1.060 - to a large extent it's not because they're particularly special biochemically, it's more that *any* yeast that was fermenting that fast, struggles for nutrients.

I have a feeling that Escarpment's blog has posted something about it.

 

[Brewnaldo]

General rule of thumb with kveiks is that they benefit from extra nutrients for beers below 1.060 - to a large extent it's not because they're particularly special biochemically, it's more that *any* yeast that was fermenting that fast, struggles for nutrients.

I have a feeling that Escarpment's blog has posted something about it.

Its something I will try, but as a wee aside, and this is what I came on to post just now.... Tonight I have tried the same beer, from the keg carved with CO2, but also from a bottle primed with sugar. Only the bottle condotiomed one tastes ale like to me.

How would we account for this? Perhaps just not long enough conditioned in the bottle? The keg tasted very much like a lager apart from being a touch under carbed.

 

[matt76]

Quick question for those of you who've used CML "Pia" - what temperature do you ferment it at?

The packet says 15-22degC so I tend to aim in the middle (18.5degC) but it always seems rather sluggish. Just contemplating upping the temperature a bit.

 

[marshbrewer]

I've just brewed an English IPA with PIA at 19/20°. It isn't conditioned yet but there is a sort of bready aroma to it. I'll keep you updated.

 

[Zephyr259]

I fermented PiA at 18c, seems it was left for 15 days before cold crash, pretty sure I was fermenting while offshore on this batch so I didn't noticed anything with regards to when fermentation actually finished up.

 

[marshbrewer]

My English IPA fermented with PIA @ 19°c was kegged today after a couple of days cold crashing. The bready smell has gone. It's naturally carbing up now so I'll report back in a couple of weeks.

 

[Brewnaldo]

No input on flavour yet but just pitched a CML Kentucky into a Cali Common the other day, and my first observation is that with only 20 litres in a standard sized fermented bucket, it has effortlessly found it's way out of the airlock.

 

[Brewnaldo]

No input on flavour yet but just pitched a CML Kentucky into a Cali Common the other day, and my first observation is that with only 20 litres in a standard sized fermented bucket, it has effortlessly found it's way out of the airlock.

Update to this.... This is now 3 days old and is down to about 1.012

Potent stuff.

 

[Clint]

I've just received a beior (Irish ale) for an up coming Guinness clone. Looking forward to getting this going!

 

[marshbrewer]

I've just received a beior

It's a good yeast, that one. Benefits from a bit of conditioning, IMHO.

 

[Gerryjo]

Just to record that I had a query about CML red wine yeast which I am using in a fermenting wine at the present time, so sent them an email, and just 20 minutes later got a reply which answered everything!
Brilliant

Must say that Steve is great at the customer service and no issues with deliveries or discount for that matter. AIA

 

[Gerryjo]

My English IPA fermented with PIA @ 19°c was kegged today after a couple of days cold crashing. The bready smell has gone. It's naturally carbing up now so I'll report back in a couple of weeks.

I've brewed with that and found it enhances the hops as I done a similar brew with hop schedule using MJ36 and enjoyed them both but preferred PIA.

 

[Benfleet Brewery]

I haven’t used anything other than CML for my yeasts for some time now. They seem to have one for each of the styles I usually brew.

 

[marshbrewer]

I think they are only really missing an estery English ale yeast along the lines of Windsor.