I've decided I'm a big fan of this yeast. It ferments quickly and vigorously. It seems to impart some fruity flavors to beers, though esters are something that have always been hard for me to distinguish from hop flavor. In my opinion, it ferments pretty clean. I certainly don't detect any estery flavors in the stout I brewed, though I suppose the chocolate and roast malts might cover them up. Someone who tried my Northern English Brown Ale described it as fruity though.
It flocculates well if you give it time. I have a bitter on tap right now that I've not fined with gelatin and it's cleared up nicely, though not crystal clear. And the aforementioned brown ale was extremely clear going into the keg, probably owing to sitting in the fermenter for over five weeks (longer than usual for my process).
It also attenuates pretty well, beyond Wyeast's specs, so plan for that. However, if you mash high, it will attenuate low, like any other yeast.
Overall, this is a fantastic yeast for all sorts of ales, regardless of continent. Cheers!
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