Hairybiker wrote: ↑
Sun Jun 03, 2018 10:19 am
@guypettigrew that is hat I said before. I don't WANT to have to use finings but this yeast is forcing me to. Which negates the cost saving against so4 etc
My approach to brewing is that the only finings you should need to use are kettle finings in the boil. Gravity and time should do the rest, and if they don't then either your process needs adjusting (which I did, increasing the intensity of my boils, and cooling much faster post boil), or the yeast is at fault.
A packet of M36 Liberty Bell costs me £2.28 to £2.40 per packet (I usually combine my orders, so shipping isn't an issue), I really don't see the point in pinching pennies on a brew, especially if you then have to spend more on things like cold crashing and/or additional finings, negating most if not all of the savings.
So, for me, I can summarise like so:-
CML Real Ale: Nope, there are much better yeasts.
CML US Pale: I need to give it one more try, as only tried it once (but that brew literally NEVER cleared, ever, and had an odd sour flavour to it).
CML Saison De Lille: Again, need to give it a second try. First try tasted ok, but under attenuated, HOWEVER it was my first AG, and I had to adjust the OG from 1.040 to 1.045 using DME, and DME doesn't ever seem to attenuate as well.
CML Belgian: Yup all the way! Delicious beer (Greg Hughes Patersbier) with lovely notes of bubblegum and spice, lovely and clear.
CML Kristallweizen: Yup from me, cleared nicely (not really essential in a wheat beer though... lol), had a lovely banana flavour. Huge nope from my wife, thanks to that lovely banana flavour (she hates banana flavour... lol). Future wheat beers I'll be using either Belgian yeasts, or neutral ones. It's a Bavarian wheat yeast though, so was my mistake trying to use it to make a Belgian Wit (along with coriander and dried bitter orange peel... lmao). In my defence, I hadn't been brewing long when I made it... lol