Styrian Stunner

[Garth]

Thanks for the comments lads,

Vossy, yes, I reckon it gives a slightly peppery taste, definately different to S-04. Very white sediment, I have been using S-04 in all my brews up to now and it makes a welcome change.

Flocculation, sorry for sounding thick, does this mean how much it leaves at the bottom of the fermenter then the bottles?

[danielski]

This one's on my 'to brew' list now - looks right up my street as I like my beers pretty darn hoppy.

[Garth]

Here's the Stunner beside Champion, unbelievably the Champion is suffering from chill-haze after being in the frigo too long.

To be honest you'd think the homebrew version was on the right, but that really is how the Youngs came out the bottle.

Good colour match though



and the taste? well, even to my uneducated palate they ain't a million miles away from each other, the dry peppery zing is there in both. Not bad at all.

[tubby_shaw]

That looks the mutts nuts
Just wish I could taste it

[Andy]

Have you tried licking the screen ?

[tubby_shaw]

Have you tried licking the screen ?

If it wasn't for the sticky finger marks that my kids sometimes leave on the screen I would be tempted

[Vossy1]

Flocculation, sorry for sounding thick, does this mean how much it leaves at the bottom of the fermenter then the bottles?

Does the yeast clump like S-04 does

That's a fine looking couple of pints G

I trust you'll have to finnish both, for quality control puposes, you understand

What would you say the Champion has that the Styrian doesn't and visa versa

[Garth]

Cheers Vossy, pardon my thickness,

Right then, clumping, dosen't seem to be as much sediment, and what there is is a lot finer particles. It's still in the 'leave in the warm for a fortnight stage' and already is staying on the bottom quite well.

The wife has had a try and thinks my effort has more bitterness, I think the Champion has more of a crispy bite, the bitterness in mine seems to be there just a bit smoother.

And of course, two pints of Golden ale down the hatch before 7pm, couldn't chance them oxidising.....

but hey, in the name of science and all that......................

[Vossy1]

couldn't chance them oxidising.....

In my last brew the clumps were 1/2 inch across once the issinglass had got a hold of them

Didn't stop them from rising from the depths of the fermentor though and settling like a bunch of grapes

Luckily they collapsed as the beer neared the bottom of the fv on transfering to corny

[Matt]

I used the T-58 in the Stunner, and fermented around 19/20 degrees. Mine came out on the fruity side and flocculation isn't looking that heavy - 24 days after bottling and there are still whisps of it in suspension for the bottom quarter inch or so.

Next up on my schedule is the other recipe you posted in this thread Vossy - the grapefruity one!

Cheers,
Matt

[SteveD]

There's an article in Brewer's Contact Vol 6 issue 2. (June 2006) written by Ron Allison, Winner of the CBA 10th Anniversary Beer Festival, where he experimented with his winning recipe by brewing it with T-58.

He said it did give spicy notes..ginger & coriander possibly. It attenuated strongly 1045 to 1004, without the beer tasting thin. However, the brew never really cleared properly and the sediment was not firm at all, contrary to description. Also he had problems with head retention, but was unsure wether that was to do with the yeast, He never normally has problems with it.

Another CBA brewer David Edge said that he got similar attenuation to Saf-04, unlike Ron, and that it gave the brew a 'Belgian' character compared to the same brew with Saf-04 ( I know exactly what he means having drunk a fair bit of Flem Spiciness for sure. This yeast gives quite a dominating flavour so the recipe needs to be balanced with that in mind.

[mysterio]

Interesting Steve. I'm drinking a Wit bier made with T-58 and the head retention is pretty poor, which is unusual for so much wheat. Certainly this yeast doesn't flocculate well, there is still some yeast in suspension. I really like this yeast, though.

[Andy]

Another CBA brewer David Edge said that he got similar attenuation to Saf-04, unlike Ron, and that it gave the brew a 'Belgian' character compared to the same brew with Saf-04 ( I know exactly what he means having drunk a fair bit of Flem Spiciness for sure. This yeast gives quite a dominating flavour so the recipe needs to be balanced with that in mind.

David is coming along to the Winchester brewclub meet next Tues!

Do you think you'll be able to make it Steve ?

[Calum]

My word, David gets about. He was in Edinburgh on Sunday for the SCB meeting. The last I saw of him was when he was leaving Edina Homebrew with a bargain priced cornie under his arm.

[Andy]

Gosh he does get about doesn't he! I believe he lives in Derby but works in Laaaarnden so I guess popping to Winchester for an evening isn't too much of an problem! Looking forward to meeting him......