Crossmyloof Brewery Dry Yeast

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

Post by wolfenrook » Sun Dec 03, 2017 12:27 am

Saison yeast gave up at 1.013... So meh, but luckily delicious.

Used the Real Ale yeast in my latest brew. Pitched on the 25th at 1.040 SG, down to 1.010 yesterday (1/12) and seems to have finished. The stuff is a monster! I had to video the bubbling in the bottle from my blow of tube, as it was that bonkers, it has to be seen to be believed...
https://www.youtube.com/watch?v=JcTYffudWe8

wolfenrook
Piss Artist
Posts: 135
Joined: Thu Sep 07, 2017 1:00 am

Re: Crossmyloof Brewery Dry Yeast

Post by wolfenrook » Mon Dec 18, 2017 12:11 pm

Just a quick "the story so far" update.

The saison is absolutely delicious! It definitely has that "Belgian" flavour to it (I've only ever had Leffe blond and brown to compare to though, and they had that same under flavour). However at an FG of 1.013 it definitely finished high, so probably not true to style. Tastes delicious though, so far probably the nicest beer I've tasted (not bragging, never tasted anybody else's homebrew just commercial stuff, so odds are there are people out there making beer a LOT nicer than mine. I've also not tasted many Belgian beers, my wife always sees the price and vetoes them....lol).

I made a cascade/citra summer ale (as previously mentioned) using the real ale yeast. It had finished fermenting in 4 days and was crystal clear by 14 days. Racked it yesterday. 74.3% attenuation according to Beersmith 2, going from 1.040 down to 1.010. Should be ready in the new year, sadly not in time for Christmas.

Made a Greg Hughes Witbier with the Kristallweizen yeast, pitched on the 4/12/2017. Hit final gravity on 8/12/2017 and is now resting before I rack and bottle it. OG was 1.043, FG 1.010 once again, so 76% attenuation according to Beersmith 2. Taste of the sample jar, it's a touch on the clean side for a witbier, just a hint of any flavour beyond the hops and wheat malt. However, the Saison was clean tasting before it was bottled and conditioned, developing much more flavour after the diacetyl rest. So I've not given up hope just yet. Either way, it's quite tasty, I love that malty flavour. If it doesn't develop more ester flavour though, it may be one for the purists to avoid, it certainly isn't walloping me with banana and cloves (I fermented at 22 degrees C, so it should be...). For everybody else though, it's very cheap and makes nice drinkable wheat beer. :wink: Purists would probably prefer a liquid yeast anyway over a dried.

I'll be using the real ale yeast again in my next brew (another for my wife), then I should either be making a Patersbier with their Belgian yeast, or another Saison but with Mangrove Jacks French Saison yeast for comparison.

wolfenrook
Piss Artist
Posts: 135
Joined: Thu Sep 07, 2017 1:00 am

Re: Crossmyloof Brewery Dry Yeast

Post by wolfenrook » Tue Jan 02, 2018 6:58 pm

Update on the Witbier made with Kristallweizen. Bang on 2 weeks in the bottle and NOW you can taste banana.... My wife is not at all impressed. lol

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