There's a long thread on this yeast at Homebrewtalk.:http://http://www.homebrewtalk.com/showthread.php?s=ff838f061755ef194969bd5452a1b26c&t=588922&page=15dammag said:I've used it twice.
Both times it finished at 1020. Even after swirling the fermenter, raising temp etc.
One of these beers was an APA mashed at 62C so should have been plenty fermentable. The other was a FWK.
Clears well. Not particularly estery. But is a low attenuator in my experience.
As of a short while ago the site was unavailable. The Russians? Fermentis? Mangrove Jack?RobH said:All reference to this yeast seems to have been removed from the Lallemand / Danstar website. Seems a bit strange.
Bribie G said:Seeing as this thread has been revived, does anyone know of a retailer with a good range of dry yeasts who will actually post in an envelope instead of an expensive Fastway satchel etc?
Well. This yeast gave up at 1.016 at 66C and fermented at 20Cmckenry said:Making an ESB with this yeast today. 66°C mashin, 72 (10) 78 (10). Will let you know what I find.
Note that I am a 1g/L or thereabouts pitcher, rehydrated.
Reading the above, some say they have trouble getting SO4 down. I always get 1.010 if main rest is at 64C.
Aiming for 1.012 - 1.013.
Beersmith thinks I'll hit 1.011
What was your OG?Well. This yeast gave up at 1.016 at 66C and fermented at 20C
I read somewhere that it doesn't ferment out malto-triose (which results in a higher FG). I should have mashed lower. Still at 4% it's a great malty beer. At a touch over 5% caraaroma the malt balance is bang on. The fuggles is noticeable as is the Styrian. Very easy drinking.
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