2 BEERS FROM 1 BREW | WHC YEAST TRIALS | THE MALT MILLER HOME BREWING CHANNEL
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- Опубліковано 6 кві 2024
- We've been amazed at how the yeasts from WHC Lab have been performing in our home brew beer recently. With a wide range of styles that offer versatility and ease of use, there really is something for everyone. So when they launched two new thermotolerant strains recently, we had to put them to the test and brew some all grain beer with them!
The two yeasts we used are High Voltage, a super clean yeast strain which allows for the ingredients to really shine through and then the other is called Mango Madness, and as the name suggests, this yeast offers tons of fruity, juicy tropical notes from the fermentation.
You can try brewing with these yeasts here:-
High Voltage - tinyurl.com/2m8ns78c
Mango Madness - tinyurl.com/2wasufyv
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Rakey looked thrilled to have that camera jammed in his face while sorting those brewing issues! ;) I brewed a beer similar to the Focal Spectrum recipe with Mango madness and it just won a local competition! I will be rebrewing it with Brewpoint in Bedford to go on the bar at their Beer and Beyond festival next month. It definitely amps up the soft tropical fruit flavour and although not quite done as fast as some experienced was still kegged and drinking well in just over a week, I also saw a slightly higher FG than expected, it seems more responsive to mash temp that some other 'thermo tolerant' strains.
Ha! He had no idea what we were doing and then Stiffo's rookie error made it a rather fun brew day... 🤣
Could, You please do a split batch with High Voltage and Lutra?
Is your recipe available Stiffo?
WHC are really great yeasts. It's great to see such innovation in dry yeast. Saturated and Bond are now my go to yeasts.
Totally agree! Saturated is my personal favourite, used to brew a traditional best bitter or ESB too... Not just juice bombs!
Excellent experiment, really starting to like these WHC yeasts 😊
Another great video Team . Thank you.
Glad you enjoyed it
Been doing a few splits recently with dry yeast such as us05 v s04 the differences are much more than you would think.
Ps us05 in my tests is far superior to s04
Fantastic and highly interesting video👍
Just brewed a west coast pale on my G40 and split into two batches. One was dry hopped the other wasn’t. Just waiting to see if there is much difference in colour and flavour. The dry hopped one did come out at 5.5% ABV while the one that wasn’t dry hopped came out at 5.8%. Both batches had a packet of us05 and a shared packet of verdant ipa yeast in..
Cheers lads you doing a brilliant job👍👍👍
Thanks! Glad you’re enjoying our content! The one you dry hopped was probably down to some hop creep activity 🍻
Any more detials on the full recipe, I would quite like to replicate and try the experiment? Thanks
Sure! 85% Pilsner Malt - 10% Munich Malt (Light) - 5% Chit Malt. Then we hopped to the following IBU's - Flex @60min for 11IBU's - Mosaic and Starta at 10mins for around 13 IBU's combined then 50g each of Strata and Mosaic in the WP for 30mins and then 50g each of Mosaic, Strata and Centennial dry hop at the end of fermentation for 2 days. This was all for a 40L batch but should be easy enough to scale for your system or batch size.
I also spoke to a commercial brewer that used mango madness and it was fermented out in 36 hours! Maybe the same brewer?! 😊
Hi guys. Very interesting stuff thank you. Did you also pressure ferment or was it just vented. Thanks
These yeasts were both vented, you could use pressure with High Voltage but Mango Madness produces fruity esters which the pressure would suppress.
@@themaltmiller8438 great thanks. I’ve ordered some Mango madness and I’m looking forward to trying it 👍
Interested in both of these yeasts 👍🏻
Why did you put your water additions in with the grains? I’ve always thrown them in as the strike water is heating and into the sparge water heater.
Just Rakey’s personal preference. We both do it in different ways though. No right or wrong I think!
Awesome split batch comparison. Would love to have heard a bit more about these strains (is there a reason "kviek" is not mentioned?). What are your thoughts on bumping up the chloride levels in the juicy pale by CaCl2 additions once in the FV?
Hey! Glad you liked it! WHC haven’t named these as Kviek yeast, hence the label of thermo tolerant. Hadn’t thought of adding more additions to the FV of for the water. Could be worth an experiment though!
I'm going to brew my Black Lager and then split the batch using my normal yeast, Omega Kveik Lutra, and the WHC High Voltage. Using Lutra from brew day to drinking a very decent lager is around 2 weeks so it will be interesting to compare how the WHC strain stacks up against kveik.
Please tell us what you find out ❤
How'd it go?
Another great video guys thanks. My own personal findings are that attenuation also effects the head retention. The higher the final gravity the better head retention. Not sure if that is supposed to be the case scientifically
Perhaps but we’ve also tried low attenuated beer such as some lagers and had great head retention?! Might have to do some digging around to find out more! 🍻
@@themaltmiller8438 the grist also makes a difference. A little bit of wheat but then that negatively effects a beers clarity. Obvs not a problem when making a neipa
Hello! Very interesting experient, thanks for doing this. Did you measure the finish pH of those beers? With kveik strains I've always ended up with lower pH than classic strains, and was wondering if these new high temperature strains will exhibit the same pH drop when compared to classic yeasts.
No we didn't but will see if we can grab that info
High voltage and flex in my next brew day (Westie). Can’t wait to use both for the first time and cheers again for the yeasts 😘🍻
No worries!!! Hope the brew goes well!
So these are isolates of Ebbegarden and Hornindal yeah?
WHC haven't released any information about the heritage of these strains.