Anybody tried it and what is your opinion? I see it is derived from the famous Conan yeast that made Heady Topper famous. I would like to try it with my IIPA.
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LALBREW NEW ENGLAND yeast
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I've tied it in the past, and liked it so much that I have another 60L pale ale split batch into 4 ~15L portions with different yeasts (Lalbrew New England, Lalbrew Verdant and US05). The fourth fermenter received a equal mix of the 3 yeasts.
Recipe (62L batch):
OG : 1.046
IBU: 45
Pale Ale Malt : 9.85kg
Wheat Malt: 3.3kg
Mosaic (FWH) ) : 35g
Mosaic (Whirlpool, 85deg, 15min) : 150g
Summit (Whirlpool, 85deg, 15min) : 50g
Mosaic (Dry hop) : 300g
It was delicious even before the large dry hop.. the additional fruity flavours of the New England yeast really make a good contribution to the flavour profile. This being said, I'm not a huge fan of SO4, but generally I've ended up with beers with too high an FG for my liking.
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Originally posted by GregMo View PostI've tied it in the past, and liked it so much that I have another 60L pale ale split batch into 4 ~15L portions with different yeasts (Lalbrew New England, Lalbrew Verdant and US05). The fourth fermenter received a equal mix of the 3 yeasts.
Recipe (62L batch):
OG : 1.046
IBU: 45
Pale Ale Malt : 9.85kg
Wheat Malt: 3.3kg
Mosaic (FWH) ) : 35g
Mosaic (Whirlpool, 85deg, 15min) : 150g
Summit (Whirlpool, 85deg, 15min) : 50g
Mosaic (Dry hop) : 300g
It was delicious even before the large dry hop.. the additional fruity flavours of the New England yeast really make a good contribution to the flavour profile. This being said, I'm not a huge fan of SO4, but generally I've ended up with beers with too high an FG for my liking.The Problem With The World Is That Everyone Is A Few Drinks Behind.!
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Originally posted by JIGSAW View PostIt's like that last sentance have nothing to do with your experiment and need its own thread, or is it just me ?
Haha, yeah, likely.
I have yet to keg the beer, but have it fermenting as of now. I'll report back in a few days.
On Wednesday (4.5 days after pitching), gravity was:
US05: 1.015
Verdant: 1.019
New England: 1.019
Mix: 1.019
I do know the New England yeast has a bit of a lag period in the beginning, so could just be that. I didn't have an issue with it in the past with finishing. Fermentation was at 18degC, ramped to 21degC at the above gravity, and wen I dry hopped.
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S04 isn't the best yeast, but I've kinda been making everything with it lately. Mostly because I bought like 6kg of it a while back and I have some left, but also because it works OK for me. For my "nice" beers I use more style-appropriate yeasts. I find S04 being not the best attenuation yeast out there, often leaving a "too rich" mouthfeel for me. It works for the recommended styles and even recommended for blonde ales, but I like my blondes being drier. To compensate I tend to mash really low when I know I'll be using S04.
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The yeast it self is awesome...lovely peach aroma.
As for the rest of the brew. I screwed up the colour. Way to dark. The beer has a sweet taste in the beginning and the hops take over and you can taste the 85 IBU's. Not carbonated enough yet but I'm happy with it.
Lesson learned:
When brewing a DIPA or a NEIPA make sure that oxygen don't touch your beer....
Sent from my SM-G988B using TapatalkBusy rebuilding ....
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Originally posted by FaanP View PostThe beer has a sweet taste in the beginning and the hops take over and you can taste the 85 IBU's. Not carbonated enough yet but I'm happy with it.
Personally I would not go higher than 45 - 50 IBU.Everyone must beleive in something, I beleive I'll have another beer
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