We did a quick and dirty kit+dry malt+hops around 5 weeks ago at a club meeting. Can't be sure of whether it was the part of the yeast, but the brew (which we got stuck into on Tuesday) was without the "extract" flavour which you normally see from the kits.
1.7kg lager kit
0.5kg dark dry malt
Some fuggles flowers, can't recall how much (around 15g I think)
We did a 60 min boil of a few litres of water with the malt and hop.
Fermented 18-20, took a couple of weeks, then it was kegged.
Possibly the best kit beer I have ever tried, including kit + minimash brews..... and it was so easy!
I've been a bit pressed for time lately and have not been able to plan for a brew, so when I get the chance I've gone back to dry yeast. I've used the US-56 on a number of occasions and found it pretty good. Ferments nice and clean for American style ales. It seems to ferment fairly quickly at the start, but then in the later half of the fermentation it really slows down and takes quite a few days to drop the final few points. My aeration has been just splashing, but this shouldn't be too much of a problem with dry yeast.
1st one I made up a starter with a double dose (25g) from a freshly opened bulk pack and the second I just rehydrated one of the new single foil pkts.
They were both fermented for 2 wks in primary @ 18C then racked to 2ndary for a further week for dry hopping. FG was similar for both.
They were both tasted when racking and the 2nd batch (foil pkt) was a lot sweeter. It had a cloying crystal malt flavour and heavier mouthfeel.
It took a good 3-4 wks maturing then a further 2wks CC to reach it's peak.
Don't know how the first batch turned out as it ended up being my 1st and hopefully last infection (mould) and I ditched it before bottling. :angry:
i just did a quick tin & malt brew and was hoping to use a captured Belgian yeast but it didn't grow so I tried the 56.
I've just put it the fridge to lager for a week but when i did final FG and tasted it, it wasn't as dry as I expected. Hopefully it won't detract from the malty sweetness.
Can anyone give me some examples of an American Ale? I think the only one I've tried was a Sam Adams Boston Ale, which from memory was pretty darn tootin good, but that's the only one.
I'm in the process of brewing an ESB fresh wort (APA) with it. Tooka little while to get going but fermented strongly for five days and seems ok. Proof is in the pudding though so may post something in a couple of months
after i went to AG, i tipped one brew out (nothing "wrong" with it but i tasted it and it was way too bland to bother bottling) and the others conditioning, i bottled but kept no records, just wrote an L on all the caps for Last extract brew i ever make.
so i don't know which one, if any has the 56.
i've done a recent pilsner+simcoe+cascade with the 56 but it's not even ready for racking yet