Imperial Organic Yeast

[Picobrew]

made a starter with Barbarian last night. production date was 20 days ago - hurrah for fresh yeast! lightly shook the can, top opened without issue. i had a slug of yeast at the bottom of the can that i rinsed out with a little previously boiled water. pitched around 11 pm, it was raging by 7 AM.

so far i'm a fan. high cell count, fresh yeast, easy to use container, good selection. but the real test will be performance... will report back in a few weeks.

Just curious... how big was your batch and what was the OG? I think for smaller gravity 5.5G batches I'm going to stop making starters and just use these. I'm worried about overpitching if I make a starter.

 

[sweetcell]

Just curious... how big was your batch and what was the OG?

i will be fermenting 5.75 gals @ 1.065.

per mrmalty.com (or www.yeastcalculator.com), i need 259 B cells. at 20 days old, the 200 B in the can had fallen to 168. that's too big of an underpitch for me, i like my IPAs to be really dry and i have most success achieving that with a slight over-pitch.

I think for smaller gravity 5.5G batches I'm going to stop making starters and just use these.

depending on the OG and the freshness of the can, that could definitely work. in my case, if i was doing a 5.5 gal batch of 1.044 wort, my can would have been fine (171 B recommended, which is close enough to the 168 that i have).

I'm worried about overpitching if I make a starter.

i am much more worried about under-pitching. it's much more common prob for homebrewers, and causes worse problems.

unless you massively overpitch - like 3 or 4 times the suggested amount - overpitching shouldn't be a concern.

 

[brettwasbtd]

A bit frustrating that there is no conversion chart for these yeast so you can tell which Wyeast/White Lab strains are their equivalents. I get it that the yeast comes in cool looking cans and has a higher cell count, but I honestly wouldn't go out of my way to buy these unless they have unique yeast strains that I want to try out.

I found this on another forum and according to that they are not the same but it's unofficial so I don't know whether to believe it or not.

I have been working on a large table to incorporate all this info. I utilized Morebeer.com's comparison data to fill out the table, but this chart could be useful. Check out the link below

http://www.shegoguebrew.com/p/yeast-strains.html

 

[sweetcell]

Imperial Organic Yeast - Flagship is morebeer's BEERDEAL of the day!

 

[sweetcell]

i will be fermenting 5.75 gals @ 1.065.

checked gravity yesterday after activity had died down, day 11 or 12: 1.020. that's disappointing but Conan did exactly this to me the last time i've used it (from GigaYeast) so it's probably me. pitched at 64-63, hit 68 on day 3, 72 on day 6, 76 on day 8. i mashed low and kicked activity up with a sugar addition on day 5, usually this regime gets my beers really low. maybe i just don't get Conan...

i'll be firing up a starter of belgian yeast tonight to finish this off.

 

[m00ps]

that's weird. Ive used omega and giga yeast versions of it and both times it was in the low %70 attenuation but went up to 80% after the next generation. I kept it in the 60s the entire time too

 

[sweetcell]

that's weird. Ive used omega and giga yeast versions of it and both times it was in the low %70 attenuation but went up to 80% after the next generation. I kept it in the 60s the entire time too

maybe that's the secret: gen 1 sucks, subsequent gens rawk. i've never repitched. the attenuation on this batch is 72%, so seems to be in line with your experience. unfortunately i don't see myself brewing any time soon so I won't be able to repitch this cake.

maybe next time i'll add some hops to the starter, to get the yeast acclimated to a resinous environment. my theory is that i only use conan in massively hopped beers and while yeast is more tolerant of hops, the hops are not without effect. maybe the transition for hop-less starter to 5 gallons of hop soup is hard on the little guys. subsequent generations do better because they're used to all the hops.

 

[Dixon9717]

Got this from LHBSView attachment ImageUploadedByHome Brew1446741077.143366.jpg

 

[RedlegEd]

Sorry for the necro-post, but I recently made a Bock with the L17 Harvest, and it was spectacular! Deep, rich, and malty...everything you'd expect a Bock to be. I harvested the yeast since they don't carry Imperial locally (I had a buddy who lives in Portland pick me up a few cans.) I made a viability starter about 4 hours before pitching and it was going crazy 12 hours later. I highly recommend this yeast.

 

[thomas2357]

Recently used the A07 Flagship for a 7% Galaxy/Amarillo IPA. It went from 70 to 13, so just over a 80% AA in 14 days. Was still fermenting but didn't want it going much further. I have to say this made the best IPA I've made. It's a real juice bomb. Should also say I split the batch to test out WL San Diego Super yeast and this had similar numbers, went to 1.012, but in 6 days. Taste is good but not nearly the juiciness of the A07 nor the aroma. Will be using the A07 again soon!

 

[VT_jlee]

I've used Imperial Barbarian once, and had a good experience.

I pitched a 2 month old can directly into 4.25 gal of 1.071 wort that I mashed at 150F. Fermented in my basement at around 63/64 ambient, bumped it to 70F 5 days into fermentation and hit 1.010 at 7 days.

Made a really nice IPA. I harvested the yeast and will be using it again.

 

[kingmatt]

Warning: zombie thread!!

I used the Imperial Flagship (A07) in a HopSlam clone I recently brewed and it took it down from 1.080 to 1.010! I was a little worried it wouldn't finish dry enough because Imperial lists the strain attenuation at 70-77% but it came through like a champ!