New Brunswick Craft Brewers Association
Brewing => Yeast => Topic started by: Kyle on March 07, 2011, 11:21:28 AM
-
Hi Thomas, just to let you know, the Abbey yeast I gave you was actually #1214.
-
Corrected
-
So I thought I would post the Wyeast Labs Style info from their website for the strains that Thomas has:
1056 American Ale (http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=5)
Very clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character. This strain makes a wonderful “House” strain. Mild citrus notes develop with cooler 60-66°F (15-19ºC) fermentations. Normally requires filtration for bright beers.
Origin:
Flocculation: Medium-Low
Attenuation: 73-77%
Temperature Range: 60-72F, 15-22C
Alcohol Tolerance: 11% ABV
1187 Ringwood (http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=9)
A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete.
Origin:
Flocculation: High
Attenuation: 68-72%
Temperature Range: 64-74F, 18-23C
Alcohol Tolerance: 10% ABV
1214 Belgian Abbey (http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=127)
A widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes. It can be slow to start; however, it attenuates well.
Origin:
Flocculation: medium-low
Attenuation: 74-78%
Temperature Range: 68-78° F (20-24° C)
Alcohol Tolerance: approximately 12% ABV
1968 London ESB (http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=22)
A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F (21-23° C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration.
Origin:
Flocculation: Very High
Attenuation: 67-71%
Temperature Range: 64-72F, 18-22C
Alcohol Tolerance: 9% ABV
2565 Kolsch Ale (http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=144)
This strain is a classic, true top cropping yeast strain from a traditional brewery in Cologne, Germany. Beers will exhibit some of the fruity character of an ale, with a clean lager like profile. It produces low or no detectable levels of diacetyl. This yeast may also be used to produce quick-conditioning pseudo-lager beers and ferments well at cold 55-60°F (13-16°C) range. This powdery strain results in yeast that remain in suspension post fermentation. It requires filtration or additional settling time to produce bright beers.
Origin:
Flocculation: low
Attenuation: 73-77%
Temperature Range: 56-70° F (13-21° C)
Alcohol Tolerance: approximately 10% ABV
Chimay
Got no links or clues on this...
-
Think the Chimay has often been cited as the Belgian Abbey yeast, i forget which company does it.
-
I've got some 1056 and some 3068 (wiezen) I keep in mason jars. I can wash off and set a jar of each aside for you guys if you want to add it to the library next batch I make with each.
-
Thomas already has 1056 in the library, but it would be nice to add some 3068 - perhaps you could drop it off to me or directly to Thomas next time you're around?
-
How could I get some 1187 and some 1968 from the library?
Thanks
-
I believe Thomas is returning from the UK on Oct. 4th...
-
He went to the UK? :-o
Things I was out of the loop on.
-
Not the UK, Australia! Nice place, bad beer. Just got back to the real world today, and I'm trying to farmiliarize myself with the forum after 2 months of being out of the loop. Tonight I will take stock of the yeast library and send private messages to everyone wanting something. It might be a good idea for anyone wanting yeast slants to send me another message anyway, I'll try to sort thing out in the next day or two.
-
Any chance we could do a demo here soon on how to do the slants? Maybe not at this meeting, but possibly the next? I know a couple members were interested in seeing how to do a starter correctly.
-
I would like to have a demo also. :-)
-
A demo would be no problem. I can do one at the next meeting if people are interested. It would take mabey 45 minutes to an hour
-
Thomas: pretty sure they mean a demo on making a starter from the slant, in case it's not clear.
I still have one of your lamps for streaking slants, fwiw.
-
Yep, a demo of making a starter from a slant would be no problem. Its pretty easy and im sure several of the members here have already tried their hand at it.
Also, I have updated the contents of the yeast library, I will need to streak out some more ringwood slants since were pretty much out. And finally, if anyone has empty slants, please remember to bring them to the next meeting after using them. They are reusable indefinitely and without them we can only have so many slants available for members. Thanks yo.
-
I got three slants atm, but I'm going to streak out the two fresh ones (one is a used Ringwood) with the Saison yeast I got coming from hopdawgs.
-
There's no more WY1968 in the library?
-
Im not sure what ever happened to the 1968 yeast, I thought is was streaked out but I could never find the slants. I dont even have a streak plate left over, its a mystery. Im not sure what I did with that yeast.
-
Id be interested in some 1084 if there is any planning a stout as my next brew
-
Just curious, does anyone have any Wyeast1968 kicking around?
Thanks!
-
Allright then, I'll get some 1968 from up the hill(gasp). I'll get some WY2206 Bavarian Lager Yeast as well. mmm. Dunkel.
-
Thomas - What should we do with the slant tubes? I assume we should clean out the agar. Heat it, scrape it... ? Did you need tubes back right away, or is next meeting ok?
I started the Wyeast 1214 tonight... my first slant starter... fingers crossed.
-
Glad you are using the library. Just rinse it out with soap and water, and return the tube and lid when convenient, preferably either at a meeting or when you go to pick up another slant.
-
OK, will do, thanks.
-
K I don't have a flask what should I use to make a starter with
A growler
-
FWIW, in the past I've used one of those glass bottle of Apple Juice.
-
I've used arbitrary glassware sanitised with iodophor before; seemed to work.
-
I'm using a large mason jar.
-
tinfoil over the top?
-
Yep tinfoil over the top (sterilized tinfoil no less ;-)
-
Good job :)
-
A growler is fine, and likely the best thing to use in place of a E-flask since it is large and will let you easily rouse the yeast with a good shake. And yes, please return the slants at the next meeting or whenever is convenient. They are reusable indefinitely and we only have a limited supply at the moment. This week I hope to propagate some more yeast and make up some fresh slants. We should also have wyeast 1084 added to the collection soon.
-
I decided to transfer starter to Growler when I stepped it up. Growlers are a great size, but I don't really like it because I can't see what's going on inside. Maybe it's because I'm new at starters and not confident about it, but I like to see the activity and yeast slurry build up. Next time, using clear glass.
-
Hello, are there any updates to the yeast library?
Any new yeasts added recently?
Thanks
-
I still have a 3711 French Saison to contribute.
-
I have some Allagash Dubbel to constribute.
-
After I get brewing again, I will be contributing the Forbidden Fruit yeast, and I also have cultured some Ringwood in a Best Bitter bottle to contribute.
-
I can get clear growler bottles from work let me know
-
3711 and 3787 are beibg added to the culture collectipn as we speak. im trying some new media types, and geowth temperatures
-
Good man.
-
We are running low on yeast slants, so if you have borrowed from the library, please return them soon so we can replenish the supply. Also, since the membership numbers and available yeast varieties have grown, we will soon be increasing our library capacity from 125 slants to 250. Happy brewing.
-
Need a sign out form so that we know where the vials are for future so we dont have to keep buying them
-
Yes, a signout sheet, limits on number of slants borrowed at once, and other measures are being considered.
-
It would be nice to know what yeasts are in the library. I really dont think the first post of this thread is accurate. Thanks.
-
sorry, my bad. I'll update tomorrow when i sober up.
-
The library contents are now updated in the first post. There are currently 28 used/empty slants taken our by club members. As a reminder, the quicker these used slants come back to me, the faster I can add more tubes to the collection. I think we may need to write some policy on the usage of yeast slants, possibly set up a spreadsheet to keep track of who has what.
-
We definately will be tracking who has slants and set a limit on how many one may have at once. I suggest 2-3, but will confer.
-
I say 3.
-
Maybe a form like the DND638 will work. (Dean knows what I'm talking about)
http://www.2vandenbos.org/Documents/DND638.pdf
-
Hi do we have any WY1728 Scottish Ale yeast in the yeast library?
Thanks
-
Hi do we have any WY1728 Scottish Ale yeast in the yeast library?
Thanks
Your best bet is to PM Thomas about this.