jefnvk
Member
Oh also forgot, there is much less of a yeast cake than I ever see with S04.
If you can discount the latter in your process, sounds like a bacterial infection. You also killed off roughly half your yeast in the process of pitching directly on the wort. I know a lot of brewers pitch dry yeast like this and make good enough beer this way but it's not exactly the best form for pitching a healthy, viable yeast count.
So 35 days after pitching M44 I bottled my 1.089 OG American Honey that FG 1.008. Tasting notes are AWESOME! Very clean complex. It has slight toffee and coffee. Honey is nice a subtle mouth feel is a little dry as you'd expect from the FG. So far I'm very impressed with this yeast in leu of the delayed start. I'll let you know in another month or so how they turn out fully carbed.
Anyone have any experience with this yeast? It sounds pretty awesome, like a better version of s-04 in the ester department, but I'm wondering if that is legit.
No I don't tend to rehydrate, I read an article that said hydrating can wash off FAN. I acquired the yeast from farmhouse and they are usually always sold out so I assume it was quite fresh. Also I'm sure I over pitched with 2 packs @ 1.064 og.
Can you keep us posted please? I have a pack or two of this (and other dry yeast) in the fridge... so curious about dry but too afraid to use it, at least when i have a lhbs with really fresh white labs and imperial liquid down the road a bit.Re-resurrection of a zombie: fermented two identical grain bills of 1.054 wort with M44 in each. The first I pitched one pack dry sprinkled on top no O2. The second I pitched two packs rehydrated and hit it with ~30 sec O2. The first (dry pitch) showed signs of fermentation at ~30 hours. The second (rehydrated) showed sign of fermentation ~ 18 hours. I figure the first wort was slightly underpitched and the second slightly overpitched.
Enter your email address to join: