Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > New Yeast Supplier- anybody heard of "Real Brewer's Yeast"?

Reply
 
LinkBack Thread Tools
Old 01-10-2013, 12:39 PM   #11
tagz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Posts: 1,309
Liked 108 Times on 85 Posts
Likes Given: 14

Default

Nice. I'm excited to hear how this yeast performs. I would simplify your recipe though. Instead of a Belgian pale ale with spices, I would brew a simple blonde. Maybe some pils, wheat, aromatic, and sugar. One bittering addition, no flavor or aroma and no spices. That way you'll get a clear picture of the yeast profile. Either way keep us updated!

__________________
tagz is offline
 
Reply With Quote Quick reply to this message
Old 01-10-2013, 01:27 PM   #12
Aa760
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: San Diego, California
Posts: 90
Liked 5 Times on 5 Posts
Likes Given: 3

Default

I was kind of afraid somebody might say that. I do agree that the spices may make it hard to see what the yeast is actually doing for the beer. With that in mind, I will drop the spices, or perhaps split the batch. For hops, I think I will keep the schedule I have as I just can't resist (hey- being honest here) hopping it up a bit- I do live in San Diego! Thanks for the suggestion- I think I just needed to hear it from somebody else to know that the spices, while interesting, were going to mask my ability to evaluate the yeast.

__________________
Aa760 is offline
 
Reply With Quote Quick reply to this message
Old 01-10-2013, 01:35 PM   #13
passedpawn
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
passedpawn's Avatar
Recipes 
 
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 18,206
Liked 3025 Times on 1908 Posts
Likes Given: 2564

Default

Quote:
Originally Posted by Aa760 View Post
I was kind of afraid somebody might say that. I do agree that the spices may make it hard to see what the yeast is actually doing for the beer. With that in mind, I will drop the spices, or perhaps split the batch. For hops, I think I will keep the schedule I have as I just can't resist (hey- being honest here) hopping it up a bit- I do live in San Diego! Thanks for the suggestion- I think I just needed to hear it from somebody else to know that the spices, while interesting, were going to mask my ability to evaluate the yeast.
Of course, anything you add to the beer is going to further mask the yeast flavor, especially the spices.

One simple test you could do is to split the batch. Use US-05 in one half, your new yeast in the other. US-05 is very clean and does not add much to the flavor.
__________________
try to earn what lovers own
passedpawn is offline
 
Reply With Quote Quick reply to this message
Old 01-10-2013, 03:18 PM   #14
najel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Mankato, MN
Posts: 82
Liked 4 Times on 2 Posts
Likes Given: 7

Default

So from the website of the company that seems associated with this yeast supplier, I read some stuff about genetic modification, DNA cloning, etc. This concerns me a bit, I know that the two big guys both stress very much that they don't do any genetic modifications to their strains, but only select cells with certain properties for to get new strains.
Not saying that these guys do it differently or that it has to be a bad thing, just something I would like to know more about before using their products.

__________________
najel is offline
 
Reply With Quote Quick reply to this message
Old 07-10-2013, 05:14 PM   #15
sikkingj
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
sikkingj's Avatar
Recipes 
 
Join Date: Feb 2012
Location: Washington, DC
Posts: 210
Liked 14 Times on 10 Posts

Default

**Bump**

Any experiences with this new yeast? How did it perform?

__________________
sikkingj is offline
 
Reply With Quote Quick reply to this message
Old 07-10-2013, 05:29 PM   #16
signpost
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Waterford, Michigan
Posts: 859
Liked 68 Times on 60 Posts
Likes Given: 436

Default

Yeah, I missed this thread the first time around. I'd be interested in hearing how that Belgian yeast worked out.

__________________
On deck - a few single hopped pale ales - Cascade, Calypso, and Legacy
Primary/Secondary - a sour mashed Berliner Weisse; Chris' Tall Ale (a Belgian golden ale); Cascade Pale Ale; Northern Brewer's Oud Bruin de Table / nada
Bottled - Imperial India Pilsner Ale; Little Gyle Palesner; Guajillo Ancho Brown Ale; Back To School Porter, an Imperial Robust Porter with vanilla beans added
signpost is offline
 
Reply With Quote Quick reply to this message
Old 07-12-2013, 04:51 PM   #17
Aa760
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: San Diego, California
Posts: 90
Liked 5 Times on 5 Posts
Likes Given: 3

Default

The yeasts from him worked out really well. I used "the monk" in two batches, the belgian pale and a belgian blonde. He gave me a ton of yeast, so I split the batches to maximize the brew I got from the "gift." Both took off relatively quickly- I realize that can be variable, but I take it to mean that the yeast were healthy. I liked the belgian-y funk I got out of the yeasts, and they dropped both batches down to the 1.012 - 1.015 range. I also used his Pacific Northwest yeast- very clean and an aggressively fermenter, similar to pacman or San Diego super, and a lager yeast from him for a Munich-hellesbock. Success on all fronts, plus his vials, at 125 ml, seem like they have a high enough of a cell count to pitch directly sans starter in a 5-6 gallon batch of modest gravity. If you see his stuff on the shelf, give it a go. I would do the monk again for sure.

__________________
Aa760 is offline
 
Reply With Quote Quick reply to this message
Old 07-12-2013, 09:01 PM   #18
daksin
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
daksin's Avatar
Recipes 
 
Join Date: Aug 2011
Location: San Diego, CA
Posts: 4,093
Liked 272 Times on 238 Posts
Likes Given: 323

Default

Just as an aside, I see that they've done some work with Modern Times Brewing on some souring cultures. Hope to see those (or something comparable) for sale soon!

__________________

I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own!

twitter.com/2kidsbrewing .. facebook.com/2kidsbrewing .. 2kidsbrewing.com

daksin is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
So how do "real" breweries keep their yeast fresh? DPBISME Fermentation & Yeast 11 07-25-2012 05:39 PM
Anybody ever heard of "Golden Hops" Humulus lupulus Aureus? heavysteve Hops Growing 21 05-01-2012 06:47 PM
First "Real" All-Grain brew going real well so far [knock on wood] DRoyLenz General Beer Discussion 4 02-15-2010 02:58 AM
"China beer keg supplier" ad Jumbo82 Equipment/Sanitation 12 12-18-2009 05:07 PM
Spring Valley "Brewer's Yeast": yeast nutrient? quaternio Fermentation & Yeast 2 11-29-2009 05:12 AM