Crossmyloof Brewery Dry Yeast

Share your experiences of using brewing yeast.
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alexlark
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Re: Crossmyloof Brewery Dry Yeast

Post by alexlark » Thu Jun 08, 2017 11:07 am

Dave & Phil, are you both brewing pseudo lagers with the kolsch yeast?

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Re: Crossmyloof Brewery Dry Yeast

Post by DaveGillespie » Thu Jun 08, 2017 11:51 am

Just a house Lager to have on. 100% UK Lager malt, 20 litres @ 1.050 SG. 20g Saaz at 5 minutes with the rest of 30 IBU made up by a Warrior addition at 60 minutes. I've made my house Lagers in the past with W34/70 but it's expensive for a dry yeast for a simple Pilsner and if I don't notice a whole lot of difference I'll be going with the CML Kolsch.

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alexlark
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Re: Crossmyloof Brewery Dry Yeast

Post by alexlark » Thu Jun 08, 2017 12:22 pm

Good to know, I've also just been using W34/70 for lagers. I've never used Warrior in a lager either, noted. I'll order some once I've used the last of the W34/70.

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PhilB
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Re: Crossmyloof Brewery Dry Yeast

Post by PhilB » Thu Jun 08, 2017 1:49 pm

Hi Alex

No, I'm brewing a Red Ale that, when I put my recipe up on the BrewUK forum (there(link)), it was suggested might work well fermented with a Bock Yeast :? ... I was considering using some Wy2124 I have in the fridge, but never got around to growing a starter. So decided on going for a lager-ish ale, rather than an ale-ish lager, and used the Kolsch yeast instead :? ... and the ferment seemed to be dying down and was looking like it might be close to finished this morning, after 4 days at 16C :wink:

Cheers, PhilB

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Re: Crossmyloof Brewery Dry Yeast

Post by alexlark » Fri Jun 09, 2017 10:45 am

Thanks Phil. I ordered some after, keen to try it out. I'll check out your recipe over there.

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Re: Crossmyloof Brewery Dry Yeast

Post by brewpete » Wed Nov 01, 2017 7:16 pm

hi has any used the california common yeast yet from crossmyloof gonna use it in a pilsner type and not sure what temps to use

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Re: Crossmyloof Brewery Dry Yeast

Post by MyQul » Fri Nov 03, 2017 9:37 pm

brewpete wrote:
Wed Nov 01, 2017 7:16 pm
hi has any used the california common yeast yet from crossmyloof gonna use it in a pilsner type and not sure what temps to use
I haven't used it yet but it's been reported elswhere that it's clean, crisp and very malty. So perhaps not the best for a pilsner. The CML kolsch yeast might be better suited. I've got good results with this fermenting at 15C

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Re: Crossmyloof Brewery Dry Yeast

Post by Hanglow » Sun Nov 12, 2017 5:55 pm

Anyone use the saison yeast yet?
Planned: Green Hop ale
Fermenting: Nothing
Bottled: Home grown Halletau Mittelfruh golden ale, centennial golden ale, Brown Kolsch, Strong Burton with Brett C

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Re: Crossmyloof Brewery Dry Yeast

Post by wolfenrook » Mon Nov 13, 2017 12:42 pm

Hanglow wrote:
Sun Nov 12, 2017 5:55 pm
Anyone use the saison yeast yet?
I have, and to be honest it's the only one I wouldn't recommend. It seems to finish far too high, for a style that is supposed to finish very dry. It's not just me either, a few folks have said the same on another forum that I use, theirs finished even higher than mine though.

At the moment, I'm looking at:-

Pitched 21/10 with an OG of 1.045
Tested 2/11 with an SG of 1.016
Tested again 12/11 with an SG of 1.015

Mine could be explained as I've fermented a bit cool for the style (around 21 degrees C), however other folks say they fermented at much higher (26 degrees plus) and found it finished high too, with the consensus been that Danstar Belle Saison or Mangrove Jacks French Saison do a much better job of it.

Flavour is nice (trial jar sampling), although not that much in the way of esters that I can taste, but just not dry enough for the style. So it'll produce a nice beer for sure, just not really dry enough.

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Hanglow
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Re: Crossmyloof Brewery Dry Yeast

Post by Hanglow » Mon Nov 13, 2017 2:52 pm

Yeah I noticed the attenuation was fairly low for a saison yeast in their description, thought it might be a miss print.

Cheers for the info, I'll give it a miss
Planned: Green Hop ale
Fermenting: Nothing
Bottled: Home grown Halletau Mittelfruh golden ale, centennial golden ale, Brown Kolsch, Strong Burton with Brett C

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Re: Crossmyloof Brewery Dry Yeast

Post by wolfenrook » Mon Nov 20, 2017 11:25 pm

I need to give an update on the Saison yeast. I decided in the end to slap an airlock in (I'd fermented open using a bit of foil over the hole, to try to avoid a stalled fermentation) and leave it for another 7 days. During this time, I moved the bucket, effectively swirling the beer a bit more, and it's gotten warmer... Lo and behold, fermentation has started up again! The beer is once again bubbling (you can see it fizzing in the trial jar), airlock is bubbling and the SG has dropped from 1.015 taken on the 12/11 down to 1.013 today and still going, so fingers crossed. Seems that it's a yeast that requires a LOT of patience for the best results.

Tasting the sample jar, you can definitely taste some "Belgian" character there, alongside the bitterness and flavour from the hops (Amarillo and Nelson Sauvin). Quite a few particles in suspension that did drop out after a while, it's a lovely golden colour too. Delicious.

So if you do want to try the Saison De Lille, be very very patient with it, keep it warm (it's about 23 degrees Cat the moment) and don't be afraid to give the bucket a gentle swirl to wake it up.

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Re: Crossmyloof Brewery Dry Yeast

Post by brewpete » Tue Nov 21, 2017 1:28 pm

hi what cml yeast would be the most suitable for a stout

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Re: Crossmyloof Brewery Dry Yeast

Post by alix101 » Tue Nov 21, 2017 6:57 pm

The real ale strain ..
"Everybody should belive in something : and I belive I'll have another drink".

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Re: Crossmyloof Brewery Dry Yeast

Post by sbond10 » Fri Nov 24, 2017 9:15 am

Yep either the real ale or tge us pale

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Re: Crossmyloof Brewery Dry Yeast

Post by m_rawdin » Fri Nov 24, 2017 9:58 am

brewpete wrote:
Tue Nov 21, 2017 1:28 pm
hi what cml yeast would be the most suitable for a stout
I used the real ale yeast on my milk stout and was happy with the results.
https://www.facebook.com/groups/341609746264187/

Fermenting: Saison
Conditioning: Kolsch
Drinking: Strawberry beer
Planning: Belgian dubbel, Gamma Ray clone

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