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"Temperature control is unnecessary with this strain"


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#1 Poptop

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Posted 04 April 2018 - 05:48 AM

Any users? Any believers? Looks interesting. At first read I'm thinking some type of Farmhouse design.

http://www.omegayeas...tfolio/14158-2/
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#2 drez77

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Posted 04 April 2018 - 05:49 AM

I think this is a Norwegian strain?  I have read many people saying they have used it with good results.  One of these days I want to give it a try.


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#3 ER Pemberton

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Posted 04 April 2018 - 05:58 AM

LOL, "Temperature range 62 - 98°". :o I would probably just use it like I use any ale yeast (in a tub of cool water in the 60s) since the yeast itself sounds pretty nice.

#4 Poptop

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Posted 04 April 2018 - 06:16 AM

LOL, "Temperature range 62 - 98°". :o I would probably just use it like I use any ale yeast (in a tub of cool water in the 60s) since the yeast itself sounds pretty nice.


That was my initial thought. Why skydive right away. Start off cool and let it rise similar to your fav's; Belgian strains :)


The description aside from the temperature talk is very intriguing
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#5 drez77

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Posted 04 April 2018 - 06:18 AM

http://scottjanish.c...-oyl-057-yeast/


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#6 Buscotucky

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Posted 01 September 2018 - 02:45 PM

bump...has anyone tried this yet?  Got the Koss & the Hornindal to try, going off the cliff & fermenting at the higher end.


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#7 Buscotucky

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Posted 01 September 2018 - 02:58 PM

bump...has anyone tried this yet?  Got the Koss & the Hornindal to try, going off the cliff & fermenting at the higher end.

Voss not Koss


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#8 Buscotucky

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Posted 03 September 2018 - 06:46 AM

A couple of notes...chilled to 65 (well water, plate chiller) left out in the garage & left to rise; ambient temp 78 to 80. The Hornindal really took off - was starting to bubble in the airlock within an hour. The Voss showed pressure, but wasn't bubbling when I went to bed.

 

This morning, both were cranking. Not a huge amount of foam, but the wort in both was practically boiling. Ambient temp 80, temp strip on the one carboy tapped out at 96, so it's got a lot of temp gain.

 

Now that I've (re)figured out my process again, I think I could brew again next weekend & pitch on the yeast cakes. Both of these beers are on the low end of the IPA style 1.054 & 1.060 respectively. One would be a big ass double IPA, probably again in the NE style.

 

Not sure what to make with the other...it would be a parti gyle 2nd runnings after the biggun. Something that would really allow the yeast character to show, so not overloaded with hops. Basic pale ale? Maybe a no boil approach? I'm not doing the traditional Nordic farmhouse with juniper...not a fan.

 

Thoughts?


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#9 Bklmt2000

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Posted 03 September 2018 - 07:52 AM

Busco, if you plan on brewing again next week, I'd suggest not re-pitching onto the entire yeast cake.  Even tho the beers themselves aren't that high OG-wise, you'd still be pitching onto a ton of yeast.  I'd suggest using closer to half the yeast and saving the rest.

 

To your second point: a basic pale/blonde ale would be good to show off the yeast w/o overloading on hops.  I'd suggest including a boil, even if it's a short 30-min boil, to make everything sanitary.


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#10 jayb151

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Posted 04 September 2018 - 06:00 AM

Busco, if you plan on brewing again next week, I'd suggest not re-pitching onto the entire yeast cake.  Even tho the beers themselves aren't that high OG-wise, you'd still be pitching onto a ton of yeast.  I'd suggest using closer to half the yeast and saving the rest.

 

To your second point: a basic pale/blonde ale would be good to show off the yeast w/o overloading on hops.  I'd suggest including a boil, even if it's a short 30-min boil, to make everything sanitary.

 

This is what I've been doing lately. I'll brew a small batch, kind of wash the yeast and decant. I'll pitch that decanted yeast, then on the next batch I'll start splitting the yeast. So the split yeast is 3rd gen already.

It's managed to work pretty well and I'm still getting pretty good yeast character.

 

As far as what to brew? I'd say a nice blonde. And use a light hand of hops you're super familiar with.


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