Crossmyloof Brewery Dry Yeast

[Digby]

I am just finishing my keg of Patersbier brewed with this CML yeast and I am most impressed. Fermented quite warm and the yeast has really shone through.

Matt

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[dbambrick996]

I am just finishing my keg of Patersbier brewed with this CML yeast and I am most impressed. Fermented quite warm and the yeast has really shone through.

Matt

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What was the og on this. I am getting good results with high og beers and one pack of yeast, really believe that Belgian dry yeast benefits from under pitching

[Digby]

I am just finishing my keg of Patersbier brewed with this CML yeast and I am most impressed. Fermented quite warm and the yeast has really shone through.

Matt

Sent from my SM-G955F using Tapatalk

What was the og on this. I am getting good results with high og beers and one pack of yeast, really believe that Belgian dry yeast benefits from under pitching

Hi,

I just had a quick look and it was a gentle 1.052 and headed down to 1.008. I agree that making the yeast work a bit harder seems to throw out some nice character.

I have a Tripel in the kegerator chilling down ready to get on tap by the end of the weekend using the same yeast and I am intrigued as to how that has come out. The bottled portion of the batch seems mighty tasty.

Matt

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[wolfenrook]

Will pick up a few packs and give it a go.
Enjoying a Belgian single at the moment with lellemand abbey, best dry yeast I have tried so far.

If it's as good as their Belle Saison then I can imagine it's a good one. I'll have to give it a try, as to be honest I've been moving away from CML yeasts. Seems to me that no matter how good they are, there is always one better for a little bit more cash... I'm in this hobby to make the best beer that I can, rather than to get my drink on on the cheap, so trying out different yeasts is a big part of it for me. lol Heck, I have a magnetic stir plate, along with 2l and 3l conical flasks, waiting on the day I have a fermentation fridge so I can give liquid yeasts a try...

[dbambrick996]

Yeah, I am getting good results will lellemand yeasts, I use Munich classic for my heffewizens, abbey for Belgian and I just used their diamond lager in a German pills, it’s still fermenting but the samples are really good.
Again, if u like banana in you heffes under pitch with Munich classic

[m_rawdin]

I've been using their yeast for a year or so now and pretty much only use their yeast now. I did find their Saison yeast didn't attenuate as much as I was hoping though. I get my hops from them too and they are going to branching out into grain soon too.

[dbambrick996]

[wolfenrook]

Yeah, I am getting good results will lellemand yeasts, I use Munich classic for my heffewizens, abbey for Belgian and I just used their diamond lager in a German pills, it’s still fermenting but the samples are really good.
Again, if u like banana in you heffes under pitch with Munich classic

I do, my wife doesn't. Hence I've drawn up a recipe for a wit using a Saison yeast instead to push citrus (so probably MJ M29 French Saison, as that stuff really brings the citrus!) and spice, rather than banana and clove. She was not impressed when the wheat beer I made with CML Kristallweizen went banana after 3 weeks conditioning... I loved it though, didn't last very long at all. Problem was, I was supposed to be making a Witbier and ended up making a German Kristallweizen (it was really clear for a wheat beer!) thanks to the yeast...

I've been using their yeast for a year or so now and pretty much only use their yeast now. I did find their Saison yeast didn't attenuate as much as I was hoping though. I get my hops from them too and they are going to branching out into grain soon too.

They've been saying they're going to sell grain for absolutely ages now.

[simpleton]

Belle saison is a French saison like 3711, I find i get more citrus notes. For Belgian saison try safbrew be134, nice Belgian character with spice notes

I took your advice on thia and pitched 2 packets of be134 into 33litres @ 1059. Pitched at 23c and let it warm to 26c. It's at 1005 after just 48hours and still has a thick Krausen albeit a fair bit less than the peak. Actually thought my ispindel was being weird and not reporting the gravity correctly so pulled a sample and it's bang on! Reckon it’s heading for 1001 as it’s still very active. Tastes considerably better than the other dry saison yeast i have tried. Think it will be a goodun this one.

Good, let me know how it finishes out.

I forgot to follow up on this. In a nutshell, it was superb. I brewed 33 litres and split it. It finished at 1.000 but did not taste thin at all. Half was kegged as is and defo had the flavour of Dupont. This yeast is surely quite similar? I'd defo use it over the liquid saison yeast as it was so easy to deal with. Absolutely blitzed through the wort.
The other half of the batch was blended with a previous saison that was a bit thin and primed with a homemade elderflower cordial. That was really nice. Blended it as it finished a bit strong for a nice refreshing beer so didn't really need 33 litres of a imperial strength beer.

[simpleton]

Belle saison is a French saison like 3711, I find i get more citrus notes. For Belgian saison try safbrew be134, nice Belgian character with spice notes

I took your advice on thia and pitched 2 packets of be134 into 33litres @ 1059. Pitched at 23c and let it warm to 26c. It's at 1005 after just 48hours and still has a thick Krausen albeit a fair bit less than the peak. Actually thought my ispindel was being weird and not reporting the gravity correctly so pulled a sample and it's bang on! Reckon it’s heading for 1001 as it’s still very active. Tastes considerably better than the other dry saison yeast i have tried. Think it will be a goodun this one.

Good, let me know how it finishes out.

I forgot to follow up on this. In a nutshell, it was superb. I brewed 33 litres and split it. It finished at 1.000 but did not taste thin at all. Half was kegged as is and defo had the flavour of Dupont. This yeast is surely quite similar? I'd defo use it over the liquid saison yeast as it was so easy to deal with. Absolutely blitzed through the wort.
The other half of the batch was blended with a previous saison that was a bit thin and primed with a homemade elderflower cordial. That was really nice. Blended it as it finished a bit strong for a nice refreshing beer so didn't really need 33 litres of a imperial strength beer.

[simpleton]

Belle saison is a French saison like 3711, I find i get more citrus notes. For Belgian saison try safbrew be134, nice Belgian character with spice notes

I took your advice on thia and pitched 2 packets of be134 into 33litres @ 1059. Pitched at 23c and let it warm to 26c. It's at 1005 after just 48hours and still has a thick Krausen albeit a fair bit less than the peak. Actually thought my ispindel was being weird and not reporting the gravity correctly so pulled a sample and it's bang on! Reckon it’s heading for 1001 as it’s still very active. Tastes considerably better than the other dry saison yeast i have tried. Think it will be a goodun this one.

Good, let me know how it finishes out.

I forgot to follow up on this. In a nutshell, it was superb. I brewed 33 litres and split it. It finished at 1.000 but did not taste thin at all. Half was kegged as is and defo had the flavour of Dupont. This yeast is surely quite similar? I'd defo use it over the liquid saison yeast as it was so easy to deal with. Absolutely blitzed through the wort.
The other half of the batch was blended with a previous saison that was a bit thin and primed with a homemade elderflower cordial. That was really nice. Blended it as it finished a bit strong for a nice refreshing beer so didn't really need 33 litres of a imperial strength beer.

[domejunky]

I've done a couple of brews with the US Pale, I bought one of their 125g bags. I'm not convinced yet, seems a lot less flocculant than US-05

[Mashman]

Brewed this morning, pitched the yeast at 12-00hrs, about 20 litres of wort at 1045 sg

Took this pic at about 20-00hrs tonight, about 8 hours after pitching 2 sachets of Crossmyloof Real Ale yeast in a well aerated wort. I like this yeast but have not had the snowdrift look before. I think the brown bit in the middle is some of the trub that slipped through. Open fermenter with a loose lid laid on the top.

[Kev888]

An interestingly regular pattern, certainly looks to have started off working as it should.

TBH I found the results of their ale yeast a bit average and so haven't re-visited it, but probably should try it again under different conditions. I'll be interested to hear how you and others get on with it for flavour and flocculation in particular.

[domejunky]

I'm just sampling a beer made with US05, after 6 or 7 brews made with Crossmyloof Ale yeast. It's like meeting up with an old friend. The previous brew, an APA, I managed to tame the Crossmyloof. I used gelatin, and cold crashing, and after 3 weeks, in the keg it finally lost that yeast bite. The US05, I'm drinking 72 hours after I kegged it and it's glorious...