hey Bandit,
What do you think of the results from that CV yeast?
The brew I made is blooming good - it's the one i started this thread with and it's right up my street. i definitely reckon the CV yeast has brought out the hoppy flavour a great deal but the aroma seems to have taken a step back after a few weeks.
I've done a similar brew with nottingham yeast and the BIG aroma that the CV yeast gave me to start with is absent and i've only just racked it off...
Have a crack at this!
-
bandit
Mine went from 1.040 to 1.007 so 82% I must agree that flocculation is not a phrase that this yeast uses often. I racked to a cornie with Aux finnings and then a day later added isinglass. 1 week later I transferred again by co2 pressure to a new cornie. There was a lot of sediment at the bottom of the cornie. More Isinglass added with 50g of sucrose powder, charged the next day to 13 PSI and I have left it alone. That was a few days ago so I had better go and pull a pint.