brendanos
Well-Known Member
- Joined
- 13/8/06
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Among Wyeast's "very special strains" releases is 4366 "Distillers M-Strain", and upon seeing a few lonely packs in my hbs I thought it was an excellent opportunity to brew something imperial rather than see them go into retirement (approx 4 months old). Wyeast says:
"Available for the Months of June, July and August. Origin: Scotland. For malt-based high gravity fermentations. Very clean and smooth profile. Produces enzymes to break down complex sugars for fermentation. Alcohol tolerance: 20% ABV. For producing Scotch Whiskey, Barley Wines, other very strong beers. Try using for finishing out stock fermentations.
Technical Information:
Flocculation - low; apparent attenuation NA. (65-80 F, 18-27 C)"
Two smack packs went into a two litre starter then into 11L of Russian Imperial Stout for 13L of 1.108 OG wort. Fermenting at 18 degrees, and had a blowoff fixed initially, but after 3 days the krausen has remained pretty subdued, with a peak of about 6cm of dense black stuff. This was my first blowoff, but it didn't show any signs of bubbling (I presume the air was escaping through the lid o-ring), so I replaced it with a two piece so I can monitor activity.
Pitched late on christmas eve, temp on the sticker has remained about 18 consistantly, and already the krausen has reduced to a very (very) thin layer, so i'm thinking the heating belt might have to come out. Not sure how quick a strain like this would ferment out, but i'm holding off on a hydrometer reading for now.
Has anyone used this or a similar type of yeast for a brew? I believe user Andyd has used it to finish a stuck ferment, but I'm interested to know if and what sort of behaviour/results others have experienced.
Cheers team.
"Available for the Months of June, July and August. Origin: Scotland. For malt-based high gravity fermentations. Very clean and smooth profile. Produces enzymes to break down complex sugars for fermentation. Alcohol tolerance: 20% ABV. For producing Scotch Whiskey, Barley Wines, other very strong beers. Try using for finishing out stock fermentations.
Technical Information:
Flocculation - low; apparent attenuation NA. (65-80 F, 18-27 C)"
Two smack packs went into a two litre starter then into 11L of Russian Imperial Stout for 13L of 1.108 OG wort. Fermenting at 18 degrees, and had a blowoff fixed initially, but after 3 days the krausen has remained pretty subdued, with a peak of about 6cm of dense black stuff. This was my first blowoff, but it didn't show any signs of bubbling (I presume the air was escaping through the lid o-ring), so I replaced it with a two piece so I can monitor activity.
Pitched late on christmas eve, temp on the sticker has remained about 18 consistantly, and already the krausen has reduced to a very (very) thin layer, so i'm thinking the heating belt might have to come out. Not sure how quick a strain like this would ferment out, but i'm holding off on a hydrometer reading for now.
Has anyone used this or a similar type of yeast for a brew? I believe user Andyd has used it to finish a stuck ferment, but I'm interested to know if and what sort of behaviour/results others have experienced.
Cheers team.