From the HBD Archive
From: (Dr. Robert Bradley)
Subject: Wyeat datum
Date: 1992-06-01 20:33:09 GMT

Well, I finally got around to trying Wyeast. (You gasp! He's never
used Wyeast until now???????) In my defence: I used MeV liquid yeast
on a number of occasions when I lived in Canada. As well, for all that
Wyeast is _the_ standard for homebrewing today, when I joined this list
a scant 25 months ago is was still quite new. Lil' Ole Winemaking Shoppe,
for instance, only started carrying it sometime last season (Sept-May).
For a shiftless academic sch as myself, it's sometimes hard to keep up
with the latest trends.

My analysis Character: 10, Purity:2

I used Belgian Ale yeast (number has been forgotten). With the exception
of finsishing and dry hopping with a different variety (Fuggles instead
of Hallertau or Cascade), the recipe was essentially the same as my usual
pale ale. Yet the sample I had at racking (day 5) tasted, well, a bit
like Chimay ordinaire or Duvel. It had that slightly thin, slightly hot
estery taste that I associate with Belgian beers. And the only thing that
was different from IPA was the yeast!

The yeast is more attenuative than the Edme, Munton & Fison and
Whitbread. It went from 1.052 to 1.013 in 5 days. With the same
mash technique, a similar OG and one of the above dry yeasts, I
would normally ferment out at 1.018-1.020 (consequently, my Belgian
beer was a little over-hopped, but that kind of suits the style).

The bad news: either I got a bad batch, or this stuff keeps fermenting
for a long, long time, even at 70 degrees. By day 25, the yeast was
still working away, the gravity was down to 1.010 and the aroma of
bananas was unmistakable.

Only one data point, I'll admit, but brewed using a certain degree of
control in that the ingredients, techniques, times and temperatures
are the same ones that used on many an occasion in my 205 batch career.

I'll just wait and see what happens. Not worrying,


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