Dale
12-05-2011, 12:31 AM
I love, love, LOVE this yeast. It's the White Labs equivalent of Ringwood. I brewed an ESB last Saturday, aerated the hell out of the wort, and pitched a 1.25 quart starter of this sumbitch. It wanted more oxygen, within a few hours it practically sucked the lid of the bucket into the beer, I had never seen a bucket lid so concave. Within 12 hours it was off and running, and running HOT, I had to move the fermenter into my uninsulated store room over night to keep the beer at 68F, even though my normal ale spot has an ambient temperature of 62F.
Fermentation was finished within 3 days, with 73% attenuation. I took a hydro sample Friday and today to make sure it was finished, and then kegged. The beer was crystal clear and the yeast was packed tight to the bottom of the bucket, I had to use hot water under high pressure to unstick it and clean the bucket. I've never seen a yeast so flocculent.
The hydro sample was damned delicious. I've been trying to make a beer as malty and with strong caramel flavor like Fuller's for a while with no luck. This yeast did the trick. I know a lot of folks complain about the diacetyl levels this yeast produces but it was just what I was looking for. The caramel flavor (but not sweet) balanced out by the earthy WGV flavor/aroma hops is perfect.
I'm going to use this yeast in a lot more beers, English and American. I'm curious to see what it will do in an American IPA (with a diacetyl rest, of course). I think this is going to be my new go to yeast.
Fermentation was finished within 3 days, with 73% attenuation. I took a hydro sample Friday and today to make sure it was finished, and then kegged. The beer was crystal clear and the yeast was packed tight to the bottom of the bucket, I had to use hot water under high pressure to unstick it and clean the bucket. I've never seen a yeast so flocculent.
The hydro sample was damned delicious. I've been trying to make a beer as malty and with strong caramel flavor like Fuller's for a while with no luck. This yeast did the trick. I know a lot of folks complain about the diacetyl levels this yeast produces but it was just what I was looking for. The caramel flavor (but not sweet) balanced out by the earthy WGV flavor/aroma hops is perfect.
I'm going to use this yeast in a lot more beers, English and American. I'm curious to see what it will do in an American IPA (with a diacetyl rest, of course). I think this is going to be my new go to yeast.