Every Lallemand Yeast and How I would Use Them!
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- Опубліковано 5 лип 2024
- Breakdown of Lallemand Yeasts and what they should be used for.
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Yeast Time Stamps :
0:50 Nottingham
1:45 Windsor
2:46 London
3:56 Verdant
4:32 New England
5:22 Koln
6:17 Diamond
7:07 BRY 97
8:05 Voss Kveik
9:12 Munich Classic
9:46 Wit
10:31 Abbey
11:16 Belle Saison
12:39 Farm House
Youre doing a great job man! (theres youre positive reinforcement) Really appreciate all the tips and quirks youve experienced with the yeast!!
Have you heard about Lal's new NovaLager? It's a hybrid lager and ale yeast, they say ale speed.
Every lager strain is a hybrid ;) it is a eubayanus/ cerevisiae Hybrid. But this one is a lab grown hybrid
Really appreciate the deep dive, you guys produce excellent content that is very informative and entertaining.
I actually used their Hybrid Farm House yeast in a Tripel. It still produced an ester and phenol profile appropriate for the style, though maybe a bit on the spicier side, and fermented my 1.077 wort down to 1.010, which I thought was perfect for a Tripel.
Hey boss !!!great information with detail . I learn every time ….
You did a good job!!! I’ve used Verdant and Voss a bunch but really want to try Köln next! Sounds great for a crispy summer sipper, cheers!
Dude, I always enjoy your vids! Not overly long and packed with firsthand experience. As an FNG homebrewer, I wish I had time to employ many of your tips. Keep the content rolling out! Can't wait until my next trip to Spokane. Plan on hitting as many craft brewhouses as possible.
Good job Peter. I used farmhouse 50wheat 50pale cranberries in the secondary turned out great.
Awesome breakdown! Lallemand have been doing great things recently. I'm a huge fan of their English strains and the abbaye as well as the munich classic. Great strains! Can't go wrong with the diamond lager either!
One of your most informative yeast videos, keep these going it's awesome information! I have been pigeonholing Nottingham for years apparently lol.
Notty is a baller! It's definitely more versatile than it gets credit for :)
Hey, really nice job. This was a good video. 👍
Philly Sour is a fun one! Hope you try that next!
Good work!!
GOOOOD JOB *POSITIVE ENCOURAGEMENT* WAY TO GOOOOO!! but seriously thanks
Good overview. I have used the Belle Saison on a one and done and it has never stalled on me. Start at 78* and then ramp 2* a day until 90*
Can you do a video on Cellar Science next? Just saw 3 or 4 new ones from them.
Great job! you need to do one on Philly sour!
Lol. I love these educational videos where you just let me download some knowledge in a distilled fashion. Thanks to this one, I solved the problem of what yeast I want to ise on the Irish Red I'll brew on MLKJ day. I don't have temp control but the garage is hovering in upper 50s to low 60s so I'm thinking of using Nottingham, now.
Nice - let me know how it turns out!
@@GenusBrewing will do. Just kegged it recently
Very good job Peter ... here is your participation badge. Hahaha!!!
can you do a yeast blending technique, what works well together, what doesn't. when to add yeast at specific times, and why it is important.
I am glad people are now making Kveik ferments better. 2x nutrient, o2 and stable temps. I have had a lot of crap beers from kveiks b/c everyone was under pitching and abusing it. Normalizing good yeast health for those strains is a good thing. Also, shoot for a higher mash pH as those strains tend to drop the final pH a bit low. It'll avoid that "twang" some get.
You did a great job! Can you do a solara project video??
I'm here to say you did a great job.
You have done a very good job! Good boy! Keep going, you're doing great! You've got this! Good job!!!
Positive reinforcement and encouragement :) :thumbs up:
Mi Likey! keep'em coming...
Great job! 👍 Cheers!!!
Gotta say that I disagree about the Belle Saison. In my experience, it has been a nonstop beast. No stalling, ever. And it chews through anything that is even vaguely fermentable. Typically finishes between 0.998 and 1.004. But based on what you're saying, I'm intrigued about the idea of harvesting some Belle Saison yeast and doing a couple more batches. I entered a 1.002 Belle Saison in a competition, even though it was theoretically too dry for the style. One of the judges sill said it was too sweet, probably because that's his go-to comment about any homebrew saison? Good vid, but also missed out on Philly Sour, Sourvisiae, Novalager and CBC-1.
I love your guys yeast videos as I keep finding myself coming back to them over and over. Any dry yeast suggestions for an oatmeal stout? Am I crazy to think Verdant IPA could be a good choice? Just afraid it may be "too fruity" for the style, but feel it could compliment the dark malts and sweetness very well.
Verdant IPA works pretty good in an oatmeal stout if you ferment it colder. I've done it before and it helps add more to the mouthfeel and giving a fuller body. Just keep it below 64-65F and you should be good. Even if it gets warm it honestly doesn't turn into too much of a fruit bomb without a lot of hops to biotransform
I'm glad your hair didn't catch on fire.
A buddy of mine wants me to brew a beer to replicate the banana bread beer. What are your recommendations?
I love abbaye for "low" alcohol Belgian golden ale like a leffe blonde. Very nice subtle esters
Good Job!
adding some of these to my cart right now
w00t!
I used Farmhouse in a cider and it was fantastic
I used Belle Saison in a cider and it was wicked good! I should give the Farmhouse a go too.
I’d like you to do , the same type of video but with all the adjunct malts in detail . Would be nice . Maybe hops too , where to use , what’s too much , oils and hash !😊
Great job sir. Thank you for your knowledge. Can you do this for imperial yeast and perhaps other dry yeast companies?
Will do! I think Imperial and Cellar Science would both be goo options!
@@GenusBrewing Mangrove Jacks is a big dry-yeast supplier lately
Awesome Positively Awesomeness-ness!!!
Good job
Very good job covering all their strains. I really like the Verdant yeast as its now my go to for Hazys. But question for BRY97. If it if tends to"over brighten" some beers would it be a good option in a black ipa where you cold steep your dark grains and add them in towards the end of the boil while using a higher sulfate to chloride ratio with your water profile?
Good Question! I won't claim to know exactly but I think that a black IPA would be a great candidate for the BRY97. Personally (just the way I brew) I would probably still try Nottingham or Verdant first but admittedly that's just because my first choice when brewing is usually to be atypical.
@@GenusBrewing sounds like an experiment lurking for me as I have been really impressed with verdant strain. 10 gallon split batch with 5 gallons using BRY97 and the other 5 using Verdant. The verdant apricot esters could be a good compliment to the Simcoe, Cascade and Amarillo I normally use for my flavor /dry hop in my black ipa
Good job!
you did a good job
I appreciate you!
Hey! Hey Peter!
YOU DID A GOOD JOB!
😃
Thanks for the vid. Bry97 really a chico? I thought it was a bit more like A15 or American Ale. Feels a bit rounder than us05 to me.
Are you going to play around with their new Novalager (i think it's called?)?
From what I understand, BRY97 was Ballantines, so a bit different from Chico. Personally, I'd take it over a US-05 because it gives be a little more character while still remaining neutral. I do tend to ferment it a bit cooler, around 62-65°F, though!
Du bist nen geiler Typ ;) Weiter so! Danke!
You did a good job, Peter.
*pat on head*
On a more serious not, this was very informative and gave me an idea for a modification on one of my beers.
I've made a belgian style cherry kettle sour twice, which has turned out great. The second version was done with a saison yeast in the hopes of getting more of a peppery character out of the beer which didn't work, it's great as is but it tastes too cider-y for what I intended. After this I'll probably try a wit yeast for it, something I wouldn't really have thought ouf before.
I'd love to see Nova lager strain.
You da Man !
I'll save this one for future ref could have used a copy of your cheat sheet ;) - GOOD JOB!
Been trying to use as many of these as I can recently, big fan of Diamond. Do I still get the 15% off?
Heck yea! If you're doing experiments I can always send you some free stuff too.
Big fan of the Munich Hefe yeast they make
Boss level has been reached
What nail polish do you use and why?
This is a very important question which deserves an answer.
You did a good job. However, you put this video out practically on the eve of their launch of "NovaLager" which should be pretty interesting.
Good boy !
Had to look through my yeast. You did not include the sour yeast from the City of Brotherly Love.
Speaking of love....We all love you Peter. You are a rose in a field of daisies. You are the salt to our vinegar. The sweet to our sour. You are special and you should never change.
Everyone loves you peter.
Handsome AND smart ❤️ thanks Peter!
Awww. I appreciate you ;)
Positive reinforcement.
actually nottingham is not english at all. Its a generic yeast, probably as tasteless as kviek but at least it is good for malt forward style