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I'm going to call this a Cream Ale, though really I refer to this beer as "Mistake #1". I brewed this up on a double brew day, and many things went wrong that day one of which resulted in me not quite knowing what my grain bill was in here. That, and a poor efficiency, left me with a 1.042 beer (I was targeting 1.052) which I pitched this yeast into. Lightest beer I ever made!
I'm using this beer as an opportunity to see what this yeast is all about. It attenuated down to 1.003, so what I'm left with is a very light beer with minimal malt/hop profile.
I fermented with the carboy in a water bath to minimize temperature swings, and the fermentation temperature remained in the 68F range for the full 3.5 weeks of primary. I racked to a keg for "secondary" and let it sit at still roughly 68F for another 4 weeks.
The beer is now cool and carbed. The first thing I notice is that this yeast left a very belgian-like flavour in the beer. What I mean by this is that the flavours are mildly citrusy with a nice, bread-like creaminess to them. Overall very pleasant.
I was originally going to use this beer in a "FrankenMarzen" to try and replicate a lager yeast at ale fermentation temperatures. While I did not have the wort I expected, I have to say that I do not expect that this yeast would have brought forth the malty profile I was targeting. I will be trying this yeast again, however, with the originally intended wort, and will update my comments on here after I have had a chance to evaluate that beer.
posted by wesanyer, 7 months ago.
I made a hefe with this yeast a few months back and it turned out really really well - strong clove and banana flavours, and a nice yeasty zing to it.
With this batch I did two things:
I didn't try to control the temperature, I just let it go to whatever it wanted to - I think at one point I measured it at 28°C (~82°F).
Open fermentation. Once there was a krausen formed (overnight from pitching), I loosened the lid on the fermenter (and left it slightly ajar) so that oxygen could get in and out of the fermenter and left it like that for three days.
posted by dazoakley, 9 months ago.