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I have been following reviews of these yeasts on US and UK forums as well. I have seen comparisons made of the Bavarian Wheat to 3638 and the Burton Union to 1275 (Thames Valley, reputedly a Brakspear yeast). It would be great if these dry yeasts were in those respective ballparks. Has anyone...

Thanks P&C. Dr Google was much more helpful once I added "trehalose" to my search parameters. From here: http://www.bioaliment.ugal.ro/revista/2/Paper1pfit.pdf "More recent studies have established a stronger correlation between the trehalose content of yeast cells and their resistance to...

Plenty of good replies, but I think the answer is more likely to do with the yeast rather than with the economics. Adding the extra step of dehydration, plus whatever is required to get the yeast ready for this harsh treatment, will certainly add cost. However, I can buy 220 billion cells in...

I have had a look through Chris White's "Yeast" and scoured this new fangled interweb thingy, but I can't find why some strains of yeast are able to be dried while others can't. Is their a single governing characteristic which indicates that a yeast is able to survive the drying process? I've...

I use an urn without a pick-up, which tends to leave three or four litres behind, but I have quick and dirty method of retrieving every last drop. I run the wort into the cube until the level drops to the tap level, which is also when the trub cone starts to disintegrate, muddying the remaining...

Very much in line with my impressions. Having fermented at over thirty degrees, I can also add that the esters remain subtle at higher temps.

Closer to the French than to the Dupont, but I couldn't say whether it's a dry version or something altogether new to the market. I'm not great at putting names to flavours, so I have just listed the obvious ones in pear and pepper. There is a bit more going on in there. I'm always the one...

OK, it's carbed and chilled now. There are some nice Belgian flavours coming through and it's turned out to be a pretty decent beer. A couple of surprises - it doesn't feel anywhere near as dry as I was expecting it to, although I did use 10% rolled oats in the grist. There is also a sweetness...

We did 200kg last weekend between a bunch of friends. My wife has blogged about it here: http://thecookspyjamas.com/backyard-tomato-passata/#more-454 The brew gear got a workout - stock pots for simmering the tomatoes, burners for heating the drums and an old fermenter for bottling. We have...

A little under two weeks and it's down to 1.001. For a yeast which is not meant to be very flocculant, the sample was pretty bright and the flavours are now a bit easier to define - pears and pepper. There was also a pleasant aroma which I can't describe as anything other than yeasty; a bit like...

1.043 to 1.005 after five days, and I suspect it actually got there a day or two ago. The fermentation temperature got as high as 32 degrees and I am pleased to say that there was nothing hot or solventy about the sample. The sample was very milky and opaque, so not a lot of flocculation just...

Ok, I pitched a bit warmer than expected - about 27 degrees. It was 29 after about eight hours and is now sitting at 30. I feel a bit naughty...........but I won't die wondering what this yeast can handle. Krausen has come and gone within a day and a half! Despite the air lock going at a mile a...

Picked up a sachet this morning and I have thirty minutes to go on the boil. Can't wait. I'm going to push the temps on this one. I'll probably pitch in the low to mid twenties and then just let it run. I'm hoping to get it into the low thirties. My OG will only be around 1.042, but that...

Finally made it back to Albany after three decades and I had a couple of Tanglehead's beers last night. Both the kristalweizen and oatmeal stout were very good. Their pilsner is the beer which has attracted the most criticism, but this had blown dry, so someone must be enjoying it! The White...

I'm just starting to see the first reviews of this yeast from the northern hemisphere, where it seems to have had an earlier release. This sounds promising: review on Jim's This was slightly less enthusiastic, although he didn't push the temperature: review on BB Either way, it would appear...

What temperature did you ferment at? I don't mind WB06, but I get cloves and lemon without any banana or bubblegum. I get lovely banana bread aromas during fermentation, but they don't seem to make it to the final product.

Not another bloody "air in my beer line" thread.......... I'm hoping someone can help steer me towards my CO2 leak. I don't force carb. I carbonate and serve at my desired pressure. I have short beer lines with in-line flow controllers which have served me well for many brews. My taps and...

I'm not sure what I just cubed. It's either a too hoppy American wheat, or a too wheaty APA. And just to remove any chance of it fitting a style, I'm going to ferment it with a lager yeast. 50/50 pils and wheat with Wai-iti all the way. It's my "get to know Wai-iti" beer. I thought I was quite...

This could go either way. This is the mob that promised a weizen yeast and then delivered "Munich". Fingers crossed.

We have one of the Schnitzer mills from Skippy and even on the coarsest crush, I wouldn't use it for BIAB (and I'm a BIAB'er). It's not a fine crush, it's coarse flour. Your brand is different, so maybe your results will be as well. I will say, however, that freshly crushed flour in your bread...