Tynt Meadow Yeast

[jceg316]

Has anyone cultured up Tynt Meadow yeast and used it in a brew? I've been wanting to try this for a while now and have 3 bottles I'm gonna have on Saturday. Is the yeast English or Belgian style?

 

[marshbrewer]

I *think* I read the yeast is one of the things the Belgian monks brought over to help with their venture, so you would like to think it was Belgian.

 

[jceg316]

According to their website:

Tynt Meadow is brewed with English barley and hops, using an English strain of yeast.

If anyone has cultured this up and use it in a brew I'd be interested to hear more about it.

 

[IainM]

The yeast character tastes pretty Belgian to me. Perhaps they ramp up the temps.

 

[jceg316]

The yeast character tastes pretty Belgian to me. Perhaps they ramp up the temps.

Have you used the yeast in a brew or is this just from drinking a bottle of the stuff?

 

[IainM]

Have you used the yeast in a brew or is this just from drinking a bottle of the stuff?

Just from drinking the beer.

 

[jceg316]

I tried this beer and it was excellent. To me was an interesting cross between English and Belgian beer, but I was very drunk by the time I got round to it. I saved the yeast from 3 bottles and today I'm brewing a bitter which I'm gonna pitch the yeast into. Will keep you all updated with how it goes

 

[Clint]

I've just got a bottle...

 

[jceg316]

I've just got a bottle...

Enjoy! Let me know what you think.

 

[jceg316]

The yeast has got stuck at 1.020. last week I turned up the heat from 19-21°c but made no difference, yesterday I roused the yeast and increased to 23°c. I'm wondering if this yeast is supposedto finish high.

 

[Zephyr259]

The yeast has got stuck at 1.020. last week I turned up the heat from 19-21°c but made no difference, yesterday I roused the yeast and increased to 23°c. I'm wondering if this yeast is supposedto finish high.

What did it start at?

 

[jceg316]

What did it start at?

It started at 1.043. I turned the heat up to 23C and it's started fermenting again. There is airlock activity and I took a sample last night where it was at ~1.013.

 

[Zephyr259]

It started at 1.043. I turned the heat up to 23C and it's started fermenting again. There is airlock activity and I took a sample last night where it was at ~1.013.

That's good to hear, 53% attenuation wasn't very reassuring, 70% is getting there.

 

[Sadfield]

The website says the yeast is an English strain. Given that they're new and just starting up, I wonder if they use a dry strain as a start point, for consistency. Windsor? Would fit with attenuation being experienced. Or, they could just get it from a local brewery. I notice they are using conical FVs, so probably crop yeast from the bottom as opposed to top cropping. This might have an impact on choice of yeast.

 

[jceg316]

The website says the yeast is an English strain. Given that they're new and just starting up, I wonder if they use a dry strain as a start point, for consistency. Windsor? Would fit with attenuation being experienced. Or, they could just get it from a local brewery. I notice they are using conical FVs, so probably crop yeast from the bottom as opposed to top cropping. This might have an impact on choice of yeast.

The Belgian Trappist breweries take their yeast very seriously. After reading Brew Like a Monk it seems it's the most important ingredient they spend the most time on. I don't know how similar this brewery would be? I've not used Windsor before, it would be interesting if a Trappist brewery is using it.

The beer itself definitely had a 'Belgian flavour' to it, but I wouldn't be surprised if that came from use of something like special B as opposed to yeast. I was pretty drunk at the time when I came round to trying it so I couldn't properly analyse it.

 

[Sadfield]

I was approaching this issue from the opposite direction, and had a brief conversation with brewers on twitter about using a Belgian yeast in a Best Bitter, based on something I read. Apparently, some British strains are Phenolic Off-Flavours Positive (POF+), and as an aside, the aeration of Yorkshire squares was a way of possibly reducing phenolic off flavours. So, I guess by selecting the right British Strain and having a process that promotes, rather than inhibits phenols could work to replicate a Belgian beer. I was pointed to Brewlabs yeasts, many of which state they can produce phenolic off flavours.

There's definitely more to Belgian beers than the yeast though, certainly Special B and the sugars add something unique.

 

[jceg316]

Bottled this yesterday, was tasting great. Recipe:

3kg Chevalier malt
1kg munich
0.15kg black malt

5g Herkules @ 60 min
15g Bramling X @ 15min
30g Bramling X @ 5 min
20g @ FO
35g DH

Tynt MEadow yeast

 

[Nottsbeer]

Bottled this yesterday, was tasting great. Recipe:

3kg Chevalier malt
1kg munich
0.15kg black malt

5g Herkules @ 60 min
15g Bramling X @ 15min
30g Bramling X @ 5 min
20g @ FO
35g DH

Tynt MEadow yeast

Hi Josh, stumbled upon this thread you started a while ago. I'm currently thinking about some changes to make to my Trappist style brew. Coincidentally I sent you a bottle of my V1 for the secret Santa recently! I used Nottingham yeast in my brew, but am now curious about your experiment using the yeast from Tynt Meadow bottles (especially as I have a couple waiting to be drunk!).

Did you make a starter when you saved the yeast, or just pitch it straight onto your wort? I know it's a few years ago, but did you make a note of how your beer was once conditioned?

I'm currently pondering using Nottingham again, trying to use the bottle yeast, or going for a Belgium yeast....tho I may split my batch and use two yeasts to see differences they produce.

Cheers..

 

[jceg316]

Hi Josh, stumbled upon this thread you started a while ago. I'm currently thinking about some changes to make to my Trappist style brew. Coincidentally I sent you a bottle of my V1 for the secret Santa recently! I used Nottingham yeast in my brew, but am now curious about your experiment using the yeast from Tynt Meadow bottles (especially as I have a couple waiting to be drunk!).

Did you make a starter when you saved the yeast, or just pitch it straight onto your wort? I know it's a few years ago, but did you make a note of how your beer was once conditioned?

I'm currently pondering using Nottingham again, trying to use the bottle yeast, or going for a Belgium yeast....tho I may split my batch and use two yeasts to see differences they produce.

Cheers..

I don't remember this beer too well, but if I said it tasted good I probably cultured the yeast "properly", meaning I put the dregs in a small 1.020 starter and grew from there. I can let you know the steps I took if you want more information on making a starter?

Definitely experiment around with yeast selection when making a Trappist style beer. A lot of those beers get most their unique flavour from the yeast and if you're looking to recreate then definitely have a look at some Belgian type yeasts. If you do a split batch between Nottingham and Tynt Meadow I'd be interested to hear the difference between the two.

 

[Nottsbeer]

I don't remember this beer too well, but if I said it tasted good I probably cultured the yeast "properly", meaning I put the dregs in a small 1.020 starter and grew from there. I can let you know the steps I took if you want more information on making a starter?

Definitely experiment around with yeast selection when making a Trappist style beer. A lot of those beers get most their unique flavour from the yeast and if you're looking to recreate then definitely have a look at some Belgian type yeasts. If you do a split batch between Nottingham and Tynt Meadow I'd be interested to hear the difference between the two.

Great, thanks for that. I'll make a starter on weds and see if I get any life before pitching on Sunday...if things go to plan!

Yes, yeast is important for this one. If all goes well I may pop a couple in the post for you to try.