Author Topic: Re: Yeast Library (Read 13173 times)

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.

Thomas · « **Reply #1 on:** March 07, 2011, 12:35:03 PM »

Corrected

brew · « **Reply #2 on:** August 31, 2011, 07:30:45 PM »

So I thought I would post the Wyeast Labs Style info from their website for the strains that Thomas has:

1056 American Ale

Quote

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

Quote

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

Quote

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

Quote

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

Quote

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...

Richard · « **Reply #3 on:** August 31, 2011, 08:01:42 PM »

Think the Chimay has often been cited as the Belgian Abbey yeast, i forget which company does it.

Gil Breau · « **Reply #4 on:** September 02, 2011, 12:16:30 PM »

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.

brew · « **Reply #5 on:** September 02, 2011, 01:33:01 PM »

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?

pliny · « **Reply #6 on:** September 26, 2011, 04:47:36 PM »

How could I get some 1187 and some 1968 from the library?
Thanks

brew · « **Reply #7 on:** September 26, 2011, 04:58:26 PM »

I believe Thomas is returning from the UK on Oct. 4th...

Richard · « **Reply #8 on:** September 26, 2011, 05:02:16 PM »

He went to the UK? :-o

Things I was out of the loop on.

Thomas · « **Reply #9 on:** October 11, 2011, 05:57:10 PM »

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.

Jake · « **Reply #10 on:** October 11, 2011, 08:18:03 PM »

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.

sdixon · « **Reply #11 on:** October 11, 2011, 10:07:15 PM »

I would like to have a demo also. :-)

Thomas · « **Reply #12 on:** October 12, 2011, 01:28:25 PM »

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

Richard · « **Reply #13 on:** October 12, 2011, 01:54:37 PM »

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.

Thomas · « **Reply #14 on:** October 12, 2011, 02:01:43 PM »

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.