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New research on dry yeast

Discussion in 'Yeast' started by nosco, 13/5/18.

 

  1. MHB

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    Posted 7/5/19
    Hope it works out better than the Chinese hops did!
    Mark
     
  2. wide eyed and legless

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    Posted 7/5/19
    Yes that was a complete disaster, can't lose anything giving this one a go though I am not raising my expectations that it is going to turn out better than SO4 just hoping.
     
    Barry likes this.
  3. wide eyed and legless

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    Posted 11/6/19
    So the Chinese yeast has gone into an English Pale ale, instructions were re hydrate the yeast but do not aerate / oxygenate the wort, re hydrated on the stir plate for 1 hour, strong bready aroma, never smelt other yeasts as strong as this one. Hoping for some good esters coming off this. fingers crossed.
     
  4. wide eyed and legless

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    Posted 13/6/19
    Doesn't really mean much but the ferment is going well this was the following morning after pitching, today the krausen is in decline, will give a couple more days before taking a reading.
    001.JPG
     
    razz likes this.
  5. wide eyed and legless

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    Posted 19/6/19
    I have done a second brew using the Chinese Ale yeast, first one was finished in three days, but there was a long lag time due to the temperature differential. Second one was brewed Friday pitched yeast Friday arvo, Monday all but finished flocculation is good, all resting now on the taste test 2 or 3 weeks time.
     

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  6. wide eyed and legless

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    Posted 22/6/19
    1st brew using the Chinese yeast is out of fermenter, transferred to to cube/cask inline pressure regulator factory set at 8psi, dry hoped and primed, smelling good will give it a taste in a few days.
    001.JPG 002.JPG
     

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