Subject: Doric Ale Yeast, and CWE
Date: 1989-09-06 21:18:08 GMT
A while back Martin A. Lodahl wrote:
> ... and not content with trying a new recipe and
> unfamiliar hops, I also used a yeast I hadn't tried before: Doric.
> The yeast gave me a bit of a scare, in that it seemed very slow to
> start, and formed a softer-appearing cap than the yeasts I'm
> accustomed to (Edme and Red Star)(yes, I know). Has any kind HBD
> reader used Doric before? Is it as attenuative as Edme? As
> "estery" as Red Star Ale? Is it, for that matter, an ale yeast at
> all? Youth (?) Wants to Know ...
I have brewed a scullion of beers with Doric Ale yeast now, most of them
Amber Ales (Pale Ales in some books, sweet browns in others), and have been
so pleased with the results that I keep a stack of it around for emergency
use in case some new experimental yeast doesn't pan out and a kick start is
needed. Doric is indeed less attenuative than Edme and Red Star, producing
in my Amber ales a nice sweet flavor with no harshness and full body.
I would describe it as a fine, conservative, failsafe yeast which appears
to impart no special flavors of its own.
On a related subject, I have an interesting beer fermenting in my basement
which is beginning to annoy me, as it has been in the secondary fermenter for
nearly 12 weeks now at between 66 and 75 degrees, and shows no signs of
slowing down. The fermentation collar of bubbles is thick and active, and
there are no signs of filth or perversion that would indicate contamination.
The yeast involved is CWE dried ale yeast, from England. I mean, I've heard
of attenuative yeasts, but I really have to wonder what the heck those little
beasties are chewing on by now. It was only a two-can Amber recipe!
Maybe they're working their way through the glass.
Maybe I should start to really worry. Or call the police.
Marc San Soucie
The John Smallbrewers
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