Imperial Capri

[EstebanPro86]

I haven’t seen anyone talking about this yet. Looks super interesting for NEIPAs


https://www.imperialyeast.com/organic-yeast-strains/yeast-types/imperialis/capri/

 

[PilotAlex17]

I’ve got a pack of it in a starter right now, planning to throw it in a double ipa tomorrow. I’ll report back. Seems like it’s just making it to regular consumers now so most people haven’t tried it yet. The starter smells amazing though.

 

[stealthfixr]

After looking at it on the Imperial website, I am not sure what the selling point is. Less attenuation helps offset hop creep, maybe. My next Hazy is being done with Cosmic Party.

 

[CascadesBrewer]

My next Hazy is being done with Cosmic Party.

Cosmic Punch, right? That yeast is a GMO product designed to release bound thiols. Capri is a genetic cross between a popular NEIPA yeast and a Kveik yeast. They seem very different, and Capri seems quite interesting to me. I would be curious how it combines traits from Juice and Loki. The listed temp range of 72–76F (22–24C) is interesting. That is a pretty common "room temp" range that is higher than most standard ale yeasts. It could be a great choice for those lacking dedicated temperature control.

 

[Gusso]

Cosmic Punch, right? That yeast is a GMO product designed to release bound thiols. Capri is a genetic cross between a popular NEIPA yeast and a Kveik yeast. They seem very different, and Capri seems quite interesting to me. I would be curious how it combines traits from Juice and Loki. The listed temp range of 72–76F (22–24C) is interesting. That is a pretty common "room temp" range that is higher than most standard ale yeasts. It could be a great choice for those lacking dedicated temperature control.

Could be Star Party, too.

 

[seatazzz]

Last time I was at my LHBS the owner said he had some of this on order, and suggested I try it since I've had good results with Loki. Might grab a pack on my next trip.

 

[PilotAlex17]

So far, 3 days in and 79% attenuation. Very strong and quick. There is a ton of flavor in it. I mashed at 152° to ensure I hit around 8% as planned. Also interesting is the clumping that seems to be happening. As advertised, it seems to for a firm cake when it settles out which will be key as I’m trying to dry hop without trub in the unitank. I’ll report more thoroughly soon.