Craig,
You got me thinking, man that's a scary thing. Who know what I'll come up with when that happens. Anyways I'm getting my ingredients and gear together for another brew this weekend and the Safbrew T58 yeast your using made me think about flocculation and diacetyl production. I believe T58 has a medium flocculation and low diacetyl production and that may aide in the clarity ferms efficiency. The yeast I currently use has a low flocculation and what I would consider to be a high diacetyl producer which is typically what us Brewers try to avoid unless making a high diacetyl type beer.
I have some S-04 and US-05 in the fridge which I am going to use one of them in this weekends brew! Thanks to you. I believe both are med to high flocculation and low diacetyl producers. I have to look up stats on both yeasts and will probably try a medium flocculation yeast next. I do not have a fermentation chamber to ferment at lower temps however I do have the ability to keep my fermentation area between 68-72 degrees. Think I was using the wrong yeast but I wanted to keep things consistent during my testing. I believe this will also aid in Clarity Ferms ability to quickly and more effectively drop out more of the twang proteins. I will report on this in the near future.
If you make subsequent batches using clarity Ferm I would say try s-04 and us-05 yeast strains as well, just a suggestion. I personally don't like a spicey beer and will more than likely avoid T58 but may give it a try once for its medium flocculation characteristics.
Hope you have a good trip to buffalo for the bills game and the weather is snowy as all get up. I'm sorry but football without snow is like wearing jeans backwards.
Good luck,
Labatts
You got me thinking, man that's a scary thing. Who know what I'll come up with when that happens. Anyways I'm getting my ingredients and gear together for another brew this weekend and the Safbrew T58 yeast your using made me think about flocculation and diacetyl production. I believe T58 has a medium flocculation and low diacetyl production and that may aide in the clarity ferms efficiency. The yeast I currently use has a low flocculation and what I would consider to be a high diacetyl producer which is typically what us Brewers try to avoid unless making a high diacetyl type beer.
I have some S-04 and US-05 in the fridge which I am going to use one of them in this weekends brew! Thanks to you. I believe both are med to high flocculation and low diacetyl producers. I have to look up stats on both yeasts and will probably try a medium flocculation yeast next. I do not have a fermentation chamber to ferment at lower temps however I do have the ability to keep my fermentation area between 68-72 degrees. Think I was using the wrong yeast but I wanted to keep things consistent during my testing. I believe this will also aid in Clarity Ferms ability to quickly and more effectively drop out more of the twang proteins. I will report on this in the near future.
If you make subsequent batches using clarity Ferm I would say try s-04 and us-05 yeast strains as well, just a suggestion. I personally don't like a spicey beer and will more than likely avoid T58 but may give it a try once for its medium flocculation characteristics.
Hope you have a good trip to buffalo for the bills game and the weather is snowy as all get up. I'm sorry but football without snow is like wearing jeans backwards.
Good luck,
Labatts
