New Lalbrew IPA yeast.

[prog99]

never got soap from coriander and have made saisons with coriander myself several times not to mention many curries over the years laden with the stuff. Haven't touched it for over 20 years though. Maybe time to revisit.

The leaves I can see but the seeds have an orangey taste.

 

[dad_of_jon]

Always tasted soapy to me...assumed at the time that was a wheat beer thing until I tried others. Not touched it again for probably 25 years or so. But it was back in the day where they were pushing Hoegaarden in the pubs so I have no idea if it was imported or brewed and ruined in the UK.

https://www.news-medical.net/health...ro) leaves are used,taste and a pungent smell.

you're not alone there's an explanation for this!

 

[Hoppy]

Lallemand will be doing 11g for you guys. I wouldn't trust yeast repacking!

 

[Julien-Hamburg]

Hi, I finally could get my hand on this yeast, Lallemand Pomona -11g. I did planned two brews with it so I did started to harvest it.
Everything went fine, but to my big surprise, I have a very strong banana smell. Let's see later during the fermentation ...

 

[Northern_Brewer]

Everything went fine, but to my big surprise, I have a very strong banana smell.

Usually a sign of stress or fermenting too warm.

 

[Julien-Hamburg]

Usually a sign of stress or fermenting too warm.

No at just 20 degree C ...

 

[Julien-Hamburg]

No at just 20 degree C ...

But strange cause I did put it in the fridge, just checked now, and I have a quite/ very nice Goyave smell ...

 

[Julien-Hamburg]

Usually a sign of stress or fermenting too warm.

@Northern_Brewer ... To avoid any stress, if I used a pack of dry yeast - 11 g - What is the max volume, concentration of starter that I should used? Max 200 g DME in 1.5L Water?

 

[Northern_Brewer]

@Northern_Brewer ... To avoid any stress, if I used a pack of dry yeast - 11 g - What is the max volume, concentration of starter that I should used? Max 200 g DME in 1.5L Water?

To avoid stress - don't do a starter, it just consumes the sterols which means that the yeast needs oxygen for your main brew, and if it doesn't get that oxygen then it will be stressed. Depends a bit on how strong your main brew is of course.

And generally 200g in 1.5l is a bit on the high side, for most starters I use 10% w/v (ie 100g/l) DME, but 5% w/v or less if I'm rescuing old yeast or harvesting from bottles.