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Old 01-10-2013, 01:39 PM   #11
tagz
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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!



 
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Old 01-10-2013, 02:27 PM   #12
Aa760
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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.



 
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Old 01-10-2013, 02:35 PM   #13
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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.
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Old 01-10-2013, 04:18 PM   #14
najel
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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.

 
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Old 07-10-2013, 05:14 PM   #15
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**Bump**

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

 
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Old 07-10-2013, 05:29 PM   #16
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Yeah, I missed this thread the first time around. I'd be interested in hearing how that Belgian yeast worked out.
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Old 07-12-2013, 04:51 PM   #17
Aa760
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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.

 
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Old 07-12-2013, 09:01 PM   #18
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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!


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