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Imperial A37 POG

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Beer-lord

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Anyone care to share their opinions on the A37 POG yeast? Grabbed a pack just because it sounds good and will probably make a big pale ale with it. I see it likes lots more aeration and I assume, extra nutrient as well. I've only use Hornindal (with great results) and thought I would try this and Kveiking too.
 

pvpeacock

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I picked up two packs and just made an IPA on Sunday with it. Pitched it at 92 degrees (crazy). My son made an IPA with it a few weeks ago and, while I was not able to taste it, he said it was very "fruity." His college roommates raved about it, but he thought it was too juicy.

My batch started bubbling the airlock within a few hours, but has not gone crazy. Just a steady glug, glug, glug for the last two days which surprised me. The only reason I chose to use it was because I have a spare conical with no temperature control and we are going through a heat wave. I am looking forward to see how it turns out.

Recipe:

9 lbs. Maris Otter
1 lb. Munich malt
1 lb. Pilsen malt
8 oz. Crystal 60
8 oz. Flaked Oats

1 oz. Amarillo FWH
.5 oz. Amarillo @ 15 min.
.5 oz. Azacca @ 15 min.
.5 oz. Cascade @ 10 min.
.5 oz. Citra @ 10 min.
.5 oz. Amarillo @ 5 min.
.5 oz. Waimea @ 5 min.
1 oz. Mosaic cryo-hops whirlpool for 10 minutes

Still debating my drop hops.
 
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Beer-lord

Beer-lord

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That looks like a good recipe to me! I just used a bunch of Azacca with Bru-1 and HBC-586 but Azacca was prominent. I never seem to get much out of that hop and often wondered if it would do better with a yeast like POG.
 

day_trippr

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From Imperial's site: imperialyeast.com

" This strain has demonstrated the need for higher wort dissolved oxygen (DO) levels than most ale strains. Target 20 ppm DO or set the oxygen regulator flow to ~50% higher than normal"

I've never seen that before - frankly I don't recall seeing target DO recommendations, ever, but here they're asking for a massive 20 ppm!
Good luck with that :)

Cheers!
 

AzOr

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Thanks for info everyone. Please keep us posted. I have a packet of POG in the fridge and will be brewing in a week or so.

I’ll probably be fermenting on the lower side of temp scale but do not have a way of oxygenating, besides the shake method.

I have a wine degasser stick that I can hook up to drill if necessary.
 

lasultana

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Are
I emailed them about this when it was released, it's isolated from the Ebbegarden culture.
Are you sure? On their website (look at the tags on the bottom) it seems like it's from the framgarden, not ebbegarden?

Very interested in more reviews.
 

tbaldwin000

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Are you sure? On their website (look at the tags on the bottom) it seems like it's from the framgarden, not ebbegarden?
Yep, I spotted that tag too, so I specifically asked whether it was from the Framgarden culture, and if not whether they could share which culture it was from. Liz from Imperial responded to say it was from the Ebbegarden culture. I agree the tag is odd, but I see mistakes like that quite often.
 

yeastseeker

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Makes sense, I've brewed with the original Ebbegarden culture and it is very fruity.
 

lasultana

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Did a co-sour gose with this yeast and Lallemand Sour pitch. Attenuated only around 72%.
 

pvpeacock

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I kegged my batch on Saturday and added priming sugar to naturally ferment for few weeks. FG 1.010. The hydrometer sample tasted fruity, but not juicy if that makes sense. So far so good. My biggest surprise so far other than fermenting at 95 F was the amount of thick yeast that came out of the bottom of the conical fermenter. I did a yeast dump after 2 weeks and had at least a half a pitcher of thick yeast/trub. Then, one week later when I kegged, I dumped another half pitcher's worth. I normally would not do a second dump, but there was so much yeast in the bottom of the fermenter that it covered the racking arm and no beer would come out of the racking port. I kept one full mason jar of yeast for another batch given that this is a seasonal yeast.
 
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Beer-lord

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I'm actually glad to hear this because I'm not making a hazy beer.......more like a WCIPA I guess. I'd really like to try this yeast at 95 and at 80 in 2 different batches to see how the temp affects it but I can't do that time. And I'm hoping for 6 days in the fermenter and 3 on gas and the rest in my belly!
Thanks for the update.
 

pvpeacock

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I'm not a big NEIPA fan. I liked it at first, but am much more of a WCIPA person myself. And no, my sample did not look like or taste like a NEIPA.
 

pshankstar

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I’m building up my starter to harvest some yeast before my brew day this Saturday. I started it a little after 11am, by 5pm you can see it growing and by 11pm it had already spilled over the top some! I’m excited to see how it performs in the near future.
 
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