White Labs Cry Havoc
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That's Charlie Papazian's yeast. He hasn't said where he got it, but hints that it was a major macrobrewery. It's almost certainly descended from a lager (bottom-fermenting) yeast. As with many yeasts, you get lager-like or ale-like characters depending on fermentation temperature.
Actually it is descended from Budweiser yeast. It has an apple-like flavor to it. I have used it for both ales and lagers and like it, but that is just my opinion. 
It is in his book "Microbrewed Adventures"
Montanaandy
Well-Known Member
I used this yeast once and had terrible results. The problem is that this is advertised as a hybrid ale/lager yeast. I fermented at the high end of the suggested range for ales for this yeast (the 70's) but ended up with a beer that was cloyingly sweet and undrinkable. I have used Wyeast 2112 many times and have brewed steam beer with great results. If I were ever to use this yeast again I would treat it as a traditional lager yeast and not an ale yeast.
Sorry, I couldn't find a newer thread on this topic (is there an easy way to do that?).
Something I don't understand about Cry Havoc is just how versatile its "hybridity" (?) makes it.
I've got something made from Cry Havoc in secondary (all the while at about 70-72º), so we'll see how it goes. (The beer, though, was a "hmmm, let's use my leftover malts and stuff and see what happens" 3-gallon batch, so it may not speak well to the quality of the yeast...)
Thank you, as always, O wise zymurgists and drunkards.
Cheers,
P.
Something I don't understand about Cry Havoc is just how versatile its "hybridity" (?) makes it.
- How's it act when it's in the gulf between typical ale and lager temps?
- I live in San Diego and don't have any means of temp control -- so, I wonder, will Cry Havoc let me "cheat" and lager something even though I'm not able to keep it at preferred lagering temps?
- Slightly unrelated to this post, but, stemming from the above point: suppose I had a beer fermented with CH that was otherwise an ale--I wonder if I couldn't add a touch more CH and then bottle condition in the fridge to simulate lagering?
I've got something made from Cry Havoc in secondary (all the while at about 70-72º), so we'll see how it goes. (The beer, though, was a "hmmm, let's use my leftover malts and stuff and see what happens" 3-gallon batch, so it may not speak well to the quality of the yeast...)
Thank you, as always, O wise zymurgists and drunkards.
Cheers,
P.
