36 replies to this topic

[Big Nake]

normally I wouldn't consider it either but if the recommended pitching rate for me is 4 packs of yeast I start to consider it.

Yep. You want to see that yeast active before you pitch it.

[Poptop]

So I'm leaning toward 838 with a Vienna first and maybe a Bock / Dbl-Bock on the cake and some 840 for an American something or other with Mt. Hood's, Crystal, Cascades etc....

[Big Nake]

So I'm leaning toward 838 with a Vienna first and maybe a Bock / Dbl-Bock on the cake and some 840 for an American something or other with Mt. Hood's, Crystal, Cascades etc....

One of those White Labs yeasts was sort of a PITA but I don't think it was 838... maybe 820 or 920 or something. Anyway, I think it would make a nice Vienna, bock, etc. On the 840, I think you would like the character. I should probably make a starter with this pack that I have and make some American-style lagers with it. My untrained nose tells me that it could be Miller's yeast but I have no idea.

On the topic of the possible slow starts of some of these yeasts (like MJ's): I posted about using this Omega West Coast ale yeast earlier in the year. The yeast was not terribly old but the Omega packs do not have a nutrient pack in there so you can't really check viability. I had been used to making 5% ales with smacked packs of Wyeast 1056 without using a starter and those beers have always been good. This Omega West Coast sat in the fermenter for 3-4 days before starting and the resulting beer was dreadful stuff. Dreadful. That was eye-opening because I either need better sanitation (I suppose it could have just been a blip) or I need to use yeast from a starter or Wyeast pack that has swollen solid. The slow-starting MJ yeast is a little troubling to me because I don't want to repeat that bad batch. All of that means making more starters which I hate doing but I suppose it's necessary.

[positiveContact]

Yep. You want to see that yeast active before you pitch it.

 

not just active but if I can grow that one packet up a little we are talking $10 savings just by making a small starter.

[HVB]

I remember asking before about a starter with dry yeast and swore I was told not to. Never understood why though.

[Poptop]

While I have very limited experience with MJ, I'm pretty certain I won't be using it again. Even though I made a starter with one dry pack of M-31, it took a long time to get going. It also took forever to drop out and truthfully I didn't like what it brought to my Belgian Blonde. After hearing about the lag with MJ lager yeast I'm good not trying it. I can't speak for Omega's products at all and can only base opinions what I read here. With that, I've decided to stick to WY, WLP and Fermentis/Safale. My brewing time is always limited. Tried and true makes the most sense. Besides, there's so many of their offerings I have not tried (yet)

[Poptop]

I remember asking before about a starter with dry yeast and swore I was told not to. Never understood why though.

I too have read that here. Because the cell count is already sufficient??? Not sure.

[positiveContact]

I too have read that here. Because the cell count is already sufficient??? Not sure.

 

that's the rational I've always had with stuff like US-05 or S-04.  but with a yeast that needs 4 packs for 10 gals I might use 1 pack and make a starter.  similarly if I was going to try to use 1/2 pack of US-05 for 10 gals of ale I would be making a starter with that half a packet of yeast.

[denny]

S-23 is on my order actually Thanks for the tip.

 

S-23 is one yeast I will never use again.  I know some people have good results with it, but I've made the worst beers I've ever made using it.

[Poptop]

Why?

[Steve Urquell]

Why?

He got fruit salad character from it. I did not but I only pitched new yeast once. The rest were from harvested.

[Big Nake]

I remember making an English Pale Ale one day and when I went to harvest the yeast from the prior batch, it had gone bad (1028 or maybe 1968... something like that). So now I had an English Pale Ale ready to be pitched in and no yeast. The only dry option that I had was S-23 and hell yes I used it. I made a hoppy English Lager and it came out just fine. It wasn't ideal but I didn't get any problematic flavors from the yeast.

[denny]

Why?

 

Massive passion fruit character even after lagering for months.

[shaggaroo]

Massive passion fruit character even after lagering for months.

that sounds tasty

[denny]

that sounds tasty

 

Actually, it was disgusting.

[HVB]

Massive passion fruit character even after lagering for months.

I could see that working in a NEIPA or some beers.  If I could force that I would try it but I have a feeling it would be like peaches and S-05 and I would not get it.

[pkrone]

Actually, it was disgusting.

 

Weird.   I found it very clean and a solid fermentor.   No off flavors in my experience.      Bad batch of yeast maybe?   I had a pack of 3068 earlier this year that was a total dud.  So, it can happen.