I know there are several threads related to this yeast but couldn't find one that's a straightforward review so I thought I'd fill the void.
1st pitch/first pitch was 1 dry pack into 5.5 gallons of 1.039 original gravity wort. 1st mini-mash I'd done in almost a decade, enjoyably easy!
20% light Munich German
16% Pilsner malt German
56% pale DME
2% special roast
1% acid malt
5% red wheat malt
.75 oz Pearle 8.1aau @60 minutes
1 oz Comet 9aau @1 minute.
SG 1.039
FG 1.008
4% abv
Cooled wort to 69, pitched dry yeast.
Fermented at 71F for 3 days, activity ceased at 48-56 hours post pitch. Raised temp to 74, then to 77. After 10 days, dropped by 5 degrees per day down to 40F. Kegged 27 days after brew day, was ready much sooner.
Sensory: the comet hops were a bit assertive, would back off or change hop type next time.
Appearance is just shy of brilliant, yeast flocs nicely. Thin white head.
Mouthfeel is medium, with a strong lingering finish. Yeast allows hops to come through.
Aroma of sweet grain, clove/spice, plum, with a little apple and pear.
Flavor is quite tart and heavily phenolic with a unique not so clean clove, grass, lemongrass, some green apple(not acetaldehyde).
Overall I give this beer a 28-32 points on a 50 or bjcp scale. There are no flaws per se but it's far more Saisonthan Belgian single. Id go 36 points as a saison. Much more Saison than it is Belgian in character.
Thoughts/notes: When the yeast is in suspension it tastes awful. I liked it enough to reuse in an imperial stout which I'll chronicle in the next post. Yes I was hoping for more fruitiness as it is not fruity at all! If brewing something similar I'd probably keep at 75+ for full ferment. A phenolic dominant beer despite the fruity hints on the nose.
1st pitch/first pitch was 1 dry pack into 5.5 gallons of 1.039 original gravity wort. 1st mini-mash I'd done in almost a decade, enjoyably easy!
20% light Munich German
16% Pilsner malt German
56% pale DME
2% special roast
1% acid malt
5% red wheat malt
.75 oz Pearle 8.1aau @60 minutes
1 oz Comet 9aau @1 minute.
SG 1.039
FG 1.008
4% abv
Cooled wort to 69, pitched dry yeast.
Fermented at 71F for 3 days, activity ceased at 48-56 hours post pitch. Raised temp to 74, then to 77. After 10 days, dropped by 5 degrees per day down to 40F. Kegged 27 days after brew day, was ready much sooner.
Sensory: the comet hops were a bit assertive, would back off or change hop type next time.
Appearance is just shy of brilliant, yeast flocs nicely. Thin white head.
Mouthfeel is medium, with a strong lingering finish. Yeast allows hops to come through.
Aroma of sweet grain, clove/spice, plum, with a little apple and pear.
Flavor is quite tart and heavily phenolic with a unique not so clean clove, grass, lemongrass, some green apple(not acetaldehyde).
Overall I give this beer a 28-32 points on a 50 or bjcp scale. There are no flaws per se but it's far more Saisonthan Belgian single. Id go 36 points as a saison. Much more Saison than it is Belgian in character.
Thoughts/notes: When the yeast is in suspension it tastes awful. I liked it enough to reuse in an imperial stout which I'll chronicle in the next post. Yes I was hoping for more fruitiness as it is not fruity at all! If brewing something similar I'd probably keep at 75+ for full ferment. A phenolic dominant beer despite the fruity hints on the nose.
