Rob (The Malt Miller) is distributing the Yeast Bay range and shipping internationally. So, anyone who wants to nab some fresh Conan (Vermont Ale) or any of the more unusual Bretts or Blends grab some quick!
http://www.themaltmiller.co.uk/index.php?_a=viewCat&catId=47
Mark
Ive got two vials here. Vermont IPA & Funktown pale ale.
(http://i.imgur.com/Xw3B1pql.jpg)
P&P is pricey 7.85 GBP for two vials & 1 cool pack. ParcelMotel isnt an option as they charge flat rate 12 GBP for delivery to NI. Nice to be able to get them though.
I bit the bullet and bought one of each apart from the Brussels Brett and the Abbey, so, the 7.85 shipping was all right by me. Looking forward to brewing with them, particularly the Saisons...
+1 for these. I pitched a vial of each of the above yeasts in the pic. No starter, 1 vial in each carboy & had signs of life in 6 hours. OG 1046 / 20 LTR of wort.
just ordered two vials of vermont ale yeast, really excited been wanting this yeast for a long time, gonna do a heady clone i think
Deadly! Very inspiring interview with JK below. He goes into a bit of detail on Heady (grain bill, yeast) & also mash PH.
http://youtu.be/LdfySDN2mF0
Iv had a watch of that before it's very interesting, no hops in the boil is an interesting thought I plan to use some of his thoughts in my own brewing
Anyone else wanna get together and split the shipping? (best kept Dublin only)
My pale is just finishing up. Can post enough for a 20l batch to ya if you want.
Hop bomb wat do u do to store your yeast for long periods of time? I'd like to save some of this yeast!
I thought this advice was interesting on the malt miller:
"
Due to significant variation in growth rates among Saccharomyces, Brettanomyces, Lactobacillus and Pediococcus, starter cultures are still not recommended for complex blends containing multiple types of organisms due to the risk of significantly altering the proportions of the blend which may produce significantly different character than intended."
Quote from: shiny on August 01, 2014, 07:02:54 PM
I thought this advice was interesting on the malt miller:
"
Due to significant variation in growth rates among Saccharomyces, Brettanomyces, Lactobacillus and Pediococcus, starter cultures are still not recommended for complex blends containing multiple types of organisms due to the risk of significantly altering the proportions of the blend which may produce significantly different character than intended."
Im only offering the vermont ale yeast for a 2nd gen pitch. Thats 100% sacch.
Quote from: irishrover32 on August 01, 2014, 03:45:02 PM
Hop bomb wat do u do to store your yeast for long periods of time? I'd like to save some of this yeast!
I kept a bit of this fresh vial. From that Il inoculate some slants. These can be stored in the fridge. Then you can step up from a single slant & make a starter. There is a how to article in the brew wiki I think. Pretty easy to do. Takes a few hours but worthwhile homebrew tinkering.
Any chance I could get some off you Tom?
Il post two vials up with a cool pack after I wash it next week. One for Ferg & yerself. Pm me an address.
Sound! Thanks. PM sent.
I've gigayeast conan here so want to compare. If you want some let me know.
Cool it was the funk town I was after but I have 100% Brett strain so ill make my own! Thanks tom I'll mail you later
Is this Bug Farm Al's stuff? Would be seriously interested to hear how everyone gets on.
Bug farm is east coast yeast and only available in the states. It only gets released every so often and sells out within minutes.
So what's this stuff if it's not ECY?
Its by the Yeast Bay in California & the lab & packaging side of things is done by white labs. I guess its like contracting brewing but with yeast strains.
Quote from: Hop Bomb on July 23, 2014, 10:48:11 AM
P&P is pricey 7.85 GBP for two vials & 1 cool pack. ParcelMotel isnt an option as they charge flat rate 12 GBP for delivery to NI. Nice to be able to get them though.
Hi HB,
What I was talking about today was the £12 postage to PM(NI)
Vermont Ale you moody b!tch! Thought it was all done - good vigorous ferm for a few days. Gave it another few to drop out naturally at ambient temp (dropped very clear - well impressed - smell is amazing) Checked gravity & its at 1.019 from 1.046. Gutted. Should have read the instructions on yeast bay site. John Kimmich did say "you just have to know how to treat it right" or something. Gona rouse the yeast & whack temp up to 22c as per yeast bay instructions. Gen 2 & up is supposed to attenuate better. Starting to think this strain isnt worth the effort but will give it another 1 or 2 goes before calling it a day.
Wat do u think happened?? Wat temp did u use and wat kinda smell ya gettin??
Smells very fruity. Ferment at 18c. No reason for it to stall as all my other yeasts/beers were chugging away. Bumped to 22c, other beers still going steady & not a fart out of this two days later. Will give it a few more days then check gravity.
Fruity sounds about right. Are you sure there's nothing happening?
@HB it sounds like my experience with the gigayeast batch - http://www.nationalhomebrewclub.com/forum/index.php/topic,4337.msg53498.html#msg53498 (http://www.nationalhomebrewclub.com/forum/index.php/topic,4337.msg53498.html#msg53498). Second gen and beyond had higher attenuation and flocculation.
Kimmich even says that himself in that chop & brew talk. Gen 2-10 is perfect according to himself.
The funktown strain is still chugging away nice & steady.
pitched mine last night at about 11pm,not much goin on this mornin i gave it a shake and its starting to make a good bit of CO2 and its got a wierd blotchy krausen forming under the surface, its sitting between 20-22, should i wait till i see a good krausen then put it in a water bath at 18C?? or should i just put it in the bath now??
Happy to report that both the vermont ale & funktown pale ales are both down to 1.010 now. The temperature bump helped it attenuate. The conan beer smells fantastic! Loads of peach, tinned fruit cocktail. Its a little cloudy but should drop clear.
@Irishrover - 18c will be perfect for the first few days but the minute you see the fermentation ease off Id bump it to 22c to finish out strong.
Quote from: Hop Bomb on August 12, 2014, 10:20:57 PM
Its a little cloudy but should drop clear.
I wouldn't hold my breath....
It was crystal clear on the last hydro sample (when I realised it stalled/hadnt finished out). Bit cloudy now as yeast are still in suspension. The funktown is crystal clear.
I think most people got cloudy (ish) beer from the last batch of conan, but it was to be expected
i decided to hold it at 18C, its well on its way, its down to 1.016 after 3 days from 1.048, not getting any fruityness at all its just very sweet malty, its really clear tho, i gave it a rouse just to make sure it keeps going. i split the batch with us-05 aswell that was down to 1.010 after 3 days and really cloudy and also very malty, i experimented with just a whirlpool addition, i steeped nearly 90g of hops for 20 minutes and it doesn seem to have given much flavour or aroma im gonna add a hop tea and a load of dry hops
Lots or variables. I think the faster you chill the better chance you have of retaining the aroma. Keeping the lid on helps, as does whirlpool chilling/ recirc. My 0 min hops sit for 30 mins in the hot wort before chilling. I can get from 90c to 30c in 7-10 mins (double or triple batches take longer obviously). 30c to 20c seems to take an age with the water temps this weather.
Surely leaving the lid on while chilling means it takes longer to chill?
You leave the lid on when whirlpool chilling. I didnt pioneer the method so cant answer why, you just do. Maybe it prevents aromatics from escaping?
http://www.mrmalty.com/chiller.php