New crossmyloof 'Haze' yeast.

[Telemaster18]

Just tried my second batch with the haze yeast, a Simcoe Maris Otter Smash. Super juicy and hazy.

Nice work bud! I’ve done a third brew looking and tasting great....

 

[marshbrewer]

Put a brew on today with crossmyloof høg-norsk. I'll let you know how I get on.

 

[samale]

I have red Irish type ale just boiling I will be using the crossmyloof Beoir yeast. I will let you know how it goes

 

[marshbrewer]

I have red Irish type ale just boiling I will be using the crossmyloof Beoir yeast. I will let you know how it goes

I've got that in stock, and am really looking forward to trying it, so really interested to see how you get on. If its any good, I've got ton of historic Scottish recipes to brew with it!

 

[Brew_DD2]

Put a brew on today with crossmyloof høg-norsk. I'll let you know how I get on.

Had a West Coast IPA in the fermenter a week with the Høg-Norsk yeast. Took off pretty quickly. I'll feed back when I have kegged it.

 

[marshbrewer]

Had a West Coast IPA in the fermenter a week with the Høg-Norsk yeast. Took off pretty quickly. I'll feed back when I have kegged it.

What temp have you set yours at? I've let mine go at 22, which seems about in the middle of its recommended range.

 

[Brew_DD2]

What temp have you set yours at? I've let mine go at 22, which seems about in the middle of its recommended range.

Exactly the same.

 

[SteveH]

I've got a pack of the Kiwi/Pia in the fridge to try - wasn't completely sold on the CML pale-ale yeast I used on a previous IPA so will be interesting to see how this compares

 

[Bowie92]

Still can't get over how hazy the Haze yeast is. This is a single malt beer, no oats or haze inducing adjuncts, after almost a month in the bottle.

 

[Telemaster18]

Still can't get over how hazy the Haze yeast is. This is a single malt beer, no oats or haze inducing adjuncts, after almost a month in the bottle.

Crazy isn’t it!?! Got my 4th brew finishing up in the fermenter with this yeast. It’s brilliant.

 

[alvinator]

Hi, new member here.
Just want to report that pia is excellent yeast. My IPA turned out pretty juicy and not so dry - 1.056 to 1.014, so I think of it as a NEIPA (NEPA?).
Heavily dry hopped in fermenter at the end of fermentation (150 gr. new world hops - enigma, vic secret, ella), which caused the juiciness I guess.
I confirm it's a great yest.

ps a friend of mine used it and it attenuated better - it reached 1.010 mark with similar OG.

 

[Bowie92]

Hi, new member here.
Just want to report that pia is excellent yeast. My IPA turned out pretty juicy and not so dry - 1.056 to 1.014, so I think of it as a NEIPA (NEPA?).
Heavily dry hopped in fermenter at the end of fermentation (150 gr. new world hops - enigma, vic secret, ella), which caused the juiciness I guess.
I confirm it's a great yest.

ps a friend of mine used it and it attenuated better - it reached 1.010 mark with similar OG.

Looks great! Will be using this for my next brew in a similar style.

 

[Bowie92]

Just looked on the CML website and a few more new Berlin yeasts have appeared. Looks like they're turning into the new Mangrove Jack's with the sheer number they've got now.

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


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

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: 74-77%
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: 73-77%
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

https://www.crossmyloofbrew.co.uk/yeast-specs

 

[marshbrewer]

Midland sounds very much like Notty, obviously. Don't know about the rest, but it's always good to have a choice of yeasts at great prices.

 

[marshbrewer]

Doh! If course, five and four are SO5 and SO4!

 

[Bowie92]

Doh! If course, five and four are SO5 and SO4!

Of course! I didn't realise that either!

 

[JonBrew]

Put a brew on today with crossmyloof høg-norsk. I'll let you know how I get on.

Possibly a stupid question: Do you know if this is a kviek strain?

The description says low ester production but suggests a fairly high temp range (albeit not as high as other kviek strains).

 

[marshbrewer]

No idea, I'm afraid - I had thought that myself. It's quite quick, mine appears done after a week.

 

[GerritT]

I have a kilo of diverse hops waiting in the crisper, can't afford buying exciting new ones

 

[marshbrewer]

Just had a sample of my høg-norsk brewed ale. Appears to be a good neutral yeast, with perhaps a very very slight pepper taste, although the ale is 100% EKG so it might be the hops slight spiciness I'm picking up. So far, seems like a cracking warm weather yeast.