any info on what to expect out of the Flanders Golden ale?
They either got the number wrong or changed it on my yeast....it's 2450, not 1450.
They either got the number wrong or changed it on my yeast....it's 2450, not 1450.
Has anyone ever excercised the 2487 Hella-Bock strain? I've been on a helles AND bock kick and want to see what i can do with that later this year.
Gotcha covered on that, too:
I emailed Brian Perkey about that strain in particular, and he described it as being a monster attenuator. Nice and dry, big fruit ester with apple/pear notes and a pronounced phenol to balance. He's unsure of the specific brewery/brand but says the probable city of origin is Ertwelde.
Sounds like this strain is going to be a winner, for sure.
So is the Flanders Golden Ale a Brett mix?
So is the Flanders Golden Ale a Brett mix?
What's the characteristics of your yeast?
CL50 is a brewtek yeast as previously mentioned:
CL50 California Pub Ale
74-76% apparent attenuation medium flocculation 60-70°F fermentation range
Classic American small-brewery flavor.
Leaves big, soft, well-rounded malt flavor.
Threshold diacetyl and ester support the silky profile, even in well-hopped beers.
Good for American red and pale ales.
What's the characteristics of your yeast?
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