New crossmyloof 'Haze' yeast.

[samale]

Bit of a balls up. Just checked my brew and the dry hop bag has opened letting stuff out. I had 175g in the bag for the second dry hop. Hopefully the floaters drop out before bottling at the weekend. I don't have the luxury of cold crashing. The beer itself smells great

 

[samale]

The haze yeast had a really thick cream krausen for nearly 10 days before starting to drop out

 

[Hoddy]

The haze yeast had a really thick cream krausen for nearly 10 days before starting to drop out

I found it held a really thick and retentive Krausen while fermenting. To be honest I’ve been a bit disappointed with the haze yeast so far. While being a hazy, low floc yeast, and attenuating to its target. It doesn’t really add anything. It’s kinda a bit bland and actually creates a thin beer. Not one I will go back to again as you can create hazy beers using other yeasts.

 

[pms67]

I found it held a really thick and retentive Krausen while fermenting. To be honest I’ve been a bit disappointed with the haze yeast so far. While being a hazy, low floc yeast, and attenuating to its target. It doesn’t really add anything. It’s kinda a bit bland and actually creates a thin beer. Not one I will go back to again as you can create hazy beers using other yeasts.

I agree, the second brew I did with it ended up almost clear?
The only yeast I really like from CML is their Kolsch

 

[Brew_DD2]

I found it held a really thick and retentive Krausen while fermenting. To be honest I’ve been a bit disappointed with the haze yeast so far. While being a hazy, low floc yeast, and attenuating to its target. It doesn’t really add anything. It’s kinda a bit bland and actually creates a thin beer. Not one I will go back to again as you can create hazy beers using other yeasts.

I always thought that hazy beers were a function of using a load of cold-side hops rather than poorly flocculating yeasts. All the best known NEIPAs use highly flocculant English yeasts for the fruity esters. I hate NEIPAs where you can tell the haze is yeast-derived. They taste muddy and dreadful.

 

[samale]

Has anyone used the Pia yeast yet. It's next up for me. My last brew is in the bottles a week and used the haze yeast. It looks very clear to me

 

[Bowie92]

Has anyone used the Pia yeast yet. It's next up for me. My last brew is in the bottles a week and used the haze yeast. It looks very clear to me

Would be interested to know this too. I'm doing a brew tonight using this yeast.

 

[Keats]

Has anyone used the Pia yeast yet. It's next up for me. My last brew is in the bottles a week and used the haze yeast. It looks very clear to me

I've used it a few times and been pretty happy with it. I can't really give much more of a review as I was starting to mess about with water chemistry and larger amounts of hops so not sure how much the yeast influenced the beers. The beers have all turned out good.

 

[Northern_Brewer]

Has anybody used the new 'haze' yeast from crossmyloof?

Given the timing, the obvious assumption would be that it's a rebadged Lallemand New England, which is a dry Conan.

 

[JonBrew]

Given the timing, the obvious assumption would be that it's a rebadged Lallemand New England, which is a dry Conan.

I had emailed they to ask about their newly added range of yeasts and the reply I got was "They’re from a small lab down under who deal with breweries around the world, and we don’t know how long we’ll get them for. Hopefully a while yet."

I've tried googling to find out what lab this might be but haven't had any luck. I'm a bit sceptical to be honest. I read something recently that made me think that almost every dried brewing strain will be either fermentis or lamelland repacked.

 

[Hoddy]

Given the timing, the obvious assumption would be that it's a rebadged Lallemand New England, which is a dry Conan.

Nope it really isn’t anything like Lal New England. It is a very clean water yeast but it stays in suspension well and seems to accentuate any haze you create through dry hopping or in your grist from oats/wheat.

 

[Brew_DD2]

Nope it really isn’t anything like Lal New England. It is a very clean water yeast but it stays in suspension well and seems to accentuate any haze you create through dry hopping or in your grist from oats/wheat.

Gross. Who wants their NEIPA haze caused by yeast in suspension. It tastes terrible.

 

[samale]

My effort is almost clear to be honest. I had 225g dry hops in it. 325g in total including the hop stand at 80 degrees. The recipe was 5kg of Minch plus 500g of wheat and some very light crystal. I have sent a bottle away to the September competition to get a review

 

[Ronnie23]

Has anyone used the Pia yeast yet. It's next up for me. My last brew is in the bottles a week and used the haze yeast. It looks very clear to me

I have mate. It's good. I did a session neipa style with it. No complaints

 

[Eight Ace]

Another one who can vouch for Pia, though admittedly I don't have a huge amount of experience. But seemed to come out very well

Would use again!

 

[samale]

Just tried my first beer using the cml haze yeast. Nice beer the yeast itself added nothing. You couldn't tell the difference if I used the normal cml American ale yeast. Would not be rushing back to use it again. Pia is up next then I am back to using S05

 

[JonBrew]

I've got a Scottish ale that's not long finished fermenting having used the CML celtic yeast. Have to say I'm not that impressed. It's clean enough but it's left the beer with a solid haze. This is a strain that's supposed to have good flocculation. Wyeast 1728 would have dropped bright by now without cold crashing or fining. Considering using gelatin to get it cleared up.

 

[Telemaster18]

Just tried my first beer using the cml haze yeast. Nice beer the yeast itself added nothing. You couldn't tell the difference if I used the normal cml American ale yeast. Would not be rushing back to use it again. Pia is up next then I am back to using S05

I'm afraid I have to disagree with you massively here - the two yeasts are not remotely similar!

 

[samale]

I'm afraid I have to disagree with you massively here - the two yeasts are not remotely similar!

Educate me. What do you get from the haze yeast that you don't from others. The point I made was that you couldn't tell the difference in appearance. My beer tastes nice it's got 325g of hops in it but it is nearly clear. Maybe I was expecting too much but from previous people's descriptions I was expecting close to a niepa without having to add kg's of oats and wheat to achieve this.

 

[Telemaster18]

I've used the haze yeast maybe 5 times now? Even with the simplest malt bill - 100% pale malts - the beer has been VERY hazy! Are you using anything to clear your beer - maybe it's that?