Jettanbass9
Member
Does anyone else get a strong apple (not acetaldehyde but a nondescript apple character) or berry aroma from this yeast?
After hearing how clean and versatile this yeast is, I attempted a Helles with it. Brewed a really straightforward recipe with Pils, Munich, and Hersbrucker. 2000ml starter. Fermented at 50F, lagered at 35F for 6 weeks. I was really surprised to find an estery, Kolsch-like quality from the yeast.
Not sure this is the character I had in mind when employing it. If you have experienced the same character or typically use this yeast, are you pitching at a higher rate, giving extra O2, or controlling it in some other way to keep that character in check?
After hearing how clean and versatile this yeast is, I attempted a Helles with it. Brewed a really straightforward recipe with Pils, Munich, and Hersbrucker. 2000ml starter. Fermented at 50F, lagered at 35F for 6 weeks. I was really surprised to find an estery, Kolsch-like quality from the yeast.
Not sure this is the character I had in mind when employing it. If you have experienced the same character or typically use this yeast, are you pitching at a higher rate, giving extra O2, or controlling it in some other way to keep that character in check?