An Ankoù
Landlord.
Many of you know my views on Taras Boulba and its taste-alikes: https://www.thehomebrewforum.co.uk/...-all-its-cracked-up-to-be.104096/post-1257967
Regardless of all that, I got it into my head that there was reasonable grounds to suspect that Brasserie de la Senne was using Harvey's yeast in this and some others of its beers. To see the logic behind this you'll need to search other UK forums.
So I forced a bottle of TB and one of Zinnebir down my throat and chucked the dregs into a culture medium.
This is the most curious yeast I've ever come across and I'm really pleased with it. My first attempt at a five-litre batch of best English bitter hit the nail on the head: a lovely, fruity smell and good-tasting bitter. It seemed to ferment and clear very, very quickly. I put the yeast dregs n the fridge, where they've festered for a couple of months. Restarted the yeast on Sunday in a 1040 OG culture wort and it had munched through the lot in about 12 hours and started to settle. Pitched it into 20 litres of best bitter yesterday lunchtime and, nothing. And then, nothing. After that, nothing- not even a bubble on the surface. Half an hour later the surface is covered with white suds and the airlock is going like the clappers. This morning there's the familiar yeasty, fruity smell and all is going well. I expect it to be finished some time today.
This isn't like any Belgian yeast I've used before, it isn't obviously phenoolic and it doesn't have that Abbey "twang".
I would recommend anyone who can get hold of a bottle of TB or Z to harvest the yeast and give it a try. It's quite an experience. (What you do with the beer is your business).
Regardless of all that, I got it into my head that there was reasonable grounds to suspect that Brasserie de la Senne was using Harvey's yeast in this and some others of its beers. To see the logic behind this you'll need to search other UK forums.
So I forced a bottle of TB and one of Zinnebir down my throat and chucked the dregs into a culture medium.
This is the most curious yeast I've ever come across and I'm really pleased with it. My first attempt at a five-litre batch of best English bitter hit the nail on the head: a lovely, fruity smell and good-tasting bitter. It seemed to ferment and clear very, very quickly. I put the yeast dregs n the fridge, where they've festered for a couple of months. Restarted the yeast on Sunday in a 1040 OG culture wort and it had munched through the lot in about 12 hours and started to settle. Pitched it into 20 litres of best bitter yesterday lunchtime and, nothing. And then, nothing. After that, nothing- not even a bubble on the surface. Half an hour later the surface is covered with white suds and the airlock is going like the clappers. This morning there's the familiar yeasty, fruity smell and all is going well. I expect it to be finished some time today.
This isn't like any Belgian yeast I've used before, it isn't obviously phenoolic and it doesn't have that Abbey "twang".
I would recommend anyone who can get hold of a bottle of TB or Z to harvest the yeast and give it a try. It's quite an experience. (What you do with the beer is your business).