The crossmyloof brewery yeast

[Ciaran12s]

I used one pack of us pale ale yeast, harvested and reused across two brews. Its clean and fermented well but I wasn't impressed with flocculation. It has been a bit powdery and I'm always getting yeast through to the glass. For hoppy pale ales this is undesirable, for me anyway.

I don't want to put you off it. That was one packet and I can't control temperature. Everything was fine apart from flocculation, which isn't terrible but I've had good flocculaters recently and I suppose I've got used to them and being able to pour almost the whole bottle.

 

[Oneflewover]

I used one pack of us pale ale yeast, harvested and reused across two brews. Its clean and fermented well but I wasn't impressed with flocculation. It has been a bit powdery and I'm always getting yeast through to the glass. For hoppy pale ales this is undesirable, for me anyway.

I don't want to put you off it. That was one packet and I can't control temperature. Everything was fine apart from flocculation, which isn't terrible but I've had good flocculaters recently and I suppose I've got used to them and being able to pour almost the whole bottle.

I agree. Flocculation has been an issue with the CML yeast I have used - kolsch and pale. Otherwise very happy with them

 

[AdeDunn]

Have to say it makes me laugh people saying its cheap so therefore its no good. I must have made over 30 beers with it and its consistent every time. I have 1056 in the fridge but i cant be bothered to make a starter. Personally i prefer to use liquid but the pale and kolsch perform so well for me i continue to use them.

That's not what I'm saying. I gave CML yeasts a fair trial, and didn't like them. The Saison De Lille attenuated way too low, the US pale gives an odd slightly sour flavour and I ended up leaving a lot of beer in the bottle to avoid pouring the yeast, the real ale produced too many estery flavours giving the beers an odd flavour that took an absolute age to condition out (all fairness though, it was delicious once it conditioned out, but...), and again it didn't stick to the bottle even after months of conditioning... The Belgian style and the kristallweizen yeasts though aren't too bad at all, the only ones I'd consider using again. Unless I find something much better in fact, I'm almost guaranteed to use the Belgian strain again, as my Patersbier I made with it (Greg Hughes recipe) is absolutely delicious!

My advice was about using a yeast you already know you can trust, and that you know you like, if making an expensive brew, and holding off trying ANY new yeast until you brew a cheaper beer. I SHOULD give the same advice even if it's a yeast I do like really, as it's just good solid advice regardless. I for one would be gutted if I brewed a beer with say £14 of hops in it, then ruined it by trying out a new yeast on it, when I knew of a yeast that would give me the results I wanted for certain but was just a bit more expensive. Where I wouldn't be overly bothered flushing say £3 worth of hops down the toilet, and count it a lesson learned.

I still have a packet of the Kolsch yeast that I will at some point give a try. I won't be putting a lot of expensive hops into the brew for it though. lol

 

[Thorbz]

Another thumbs up for the Kolsch yeast. I brewed a Kolsch/Cream Ale hybrid with a couple of packets of CML Kolsch yeast, and even after a only fortnight in the bottle it's a winner. Maybe the slightly aged Tettnang hops aren't showing up much, but the malt character is really good. I'll be ordering more for sure.

 

[BeerCat]

What is the general consensus on the cali common? How does it compare to the kolsch?

 

[Oneflewover]

What is the general consensus on the cali common? How does it compare to the kolsch?

Used it twice. Ferments out nicely at 18 deg C. Nice and clean. Can't remember the numbers but got pretty good attenuation. Only downside for me is that it doesn't stick to the bottom of the bottle. Less fruity than the kolsch.

 

[BeerCat]

Used it twice. Ferments out nicely at 18 deg C. Nice and clean. Can't remember the numbers but got pretty good attenuation. Only downside for me is that it doesn't stick to the bottom of the bottle. Less fruity than the kolsch.

Thanks for the feedback, i have a batch ready to go and will do half with the kolsch and the other the cali. I am kegging it so hopefully avoid any yeast problems.

 

[Druncan]

I have used CML AM for 12 brews now. Cream blonde and AIPA. 10g split on 23l. I keg and have cold crash facilities. No clarifying agents. In my brews it DWISOTT,, consistent results that are well received. But it needs time,,,

 

[Clint]

Druncan you are very frugal with the yeast! Cornies and force carbing or normal hb practice? Mine drop clear within a few days but require a little care pouring. The cider yeast was very clear on bottling and is totally clear after 24 hours.

 

[brewhaha]

Used the Lille Saison yeast on a Sorachi table saison. OG was 1.031. Fermented at 25C & seemed to get stuck at 1.011 after 14 days. Bumped temperature to 27C & gave it a good shake to rouse it & 5 days later it's sat at 1.004. Tastes quite subtle (in a good way) compared to the raging phenols I got with Belle Saison last summer but that was a bigger beer as well.

Cold crashing & fining over 2 days & it'll get bottled tomorrow.

Thought this might be useful information as there are a lot of posts in this thread regarding low attenuation with this yeast.

Sent from my Nexus 6P using Tapatalk

 

[Gunge]

Having been a CML devotee for some time, I'm almost reluctant to say I'm going off them. My last two brews were done with MJ's New World and Liberty Bell. The New World was used in a stout and is very good. But the Liberty Bell is a revelation. After an event-free fermentation I bottled it yesterday after 14 days and damn it's so clear. I've never had any CML be clear at bottling. But taking a sample whilst bottling revealed an incredibly clean flavour and exactly like the Black Sheep I'd been necking at a boozer the night before. That may or may not be a good thing depending on your pov, but I was taken aback by the speed it had gotten to that point and the impression that it was a commercial brew. I'll give it a week and decide...

 

[chrissyr63]

I just used the kolsch yeast for a brew and ended up at 1.005 does that sound too low? Just kegged it and taste great.

 

[Oneflewover]

Just checked my brewday notes. Last time I used it it finished 1.010 with 80% apparent attenuation.

 

[brewhaha]

I just used the kolsch yeast for a brew and ended up at 1.005 does that sound too low? Just kegged it and taste great.

Mine got down to 1.006 & tasted good.

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[crayfisher]

Bought some champagne yeast off them about 3 weeks ago, for elderflower. Nice quick delivery, fair prices, would definitely use again.

 

[GerritT]

My pale ale yeast did not stick, the last pint in the fv looked like chocolate milk.

 

[marshbrewer]

Just a quick update on this ~ I used my last remaining CML yeast, the California one, and I'm not getting the funny yeasty taste I got with the US Pale and Real Ale, so its looking good. I'll come back with more findings once its fully conditioned.

 

[Pavros]

An update on the US Pale yeast.

I had been having terrible flocculation problems with this yeast resulting in leaving more beer in the bottle than usual when pouring. Over the weekend I was drinking the last 2 bottles from the last batch that I used this yeast in. Both bottles poured well and I left only a very small amount in the bottle. I am not sure why these bottles poured well and earlier ones didn't. The only explanation I have is that this yeast must take a long time to stick to the bottom of the bottle (at least 4 months).

I'm using another packet of this yeast in a Pale Ale that I started on Saturday and it's gone off like a rocket - hitting the lid of the fermenter after 24 hours. Let's see how well it drops out and ultimately pours after bottling

 

[BeerCat]

I am not using their yeast much at the moment but i did well over 20 with the us pale and found it to be a decent yeast. Very clean, no weird flavours and it flocced pretty well. The weird yeasty flavours suggest to me an unhealthy fermentation from too little yeast, didn't clean up properly or wasn't finished. Accidentally kegged a batch after a week recently and had the same problems. Cloudy, yeasty and very bitter. I used to leave the US 3 weeks. Same with the kolsch.

 

[Clint]

I've had consistent results...fermentation,clarity and still the annoying flocculation... I've a few to use at the moment...