BeerBorg

Anyone use this yeast? My brother brewed up a Blind Pig clone yesterday and we've not used this yeast before but I've been dying to try a beer with this yeast. I've read that it's super slow to start then when it takes off, it's done fast. In this case, it hasn't taken off yet but its cooler than we wanted at 66 to he's trying to get it a few degrees warmer to crank start it.

But, the Borg knows all and sees all so I wanted to hear of others who've used this yeast.

Yes well, I guess Redbeerd will be the first one here to experiment with this yeast. It did start showing signs after 24 hours......longer than we all would like but it is working itself to death as we speak. Time will tell if the magical 4 days and it's done is true but it's still going to sit a few weeks either way.

I've used it twice... Not worthy of the term 'super', IMHO. I'll stick with my usual Fermentis US-05, Lallemand BRY-57or Wyeast 1056.

It is working very nicely at the moment......gurgling well and the nice aroma of 4 different hops is waffing thru the cooler. If I was smaller, or the cooler larger, I'd climb in tonite, spoon the fermenter and go off to a hoppy sleep.

Temp is holding just about 68 right now. Just trying to keep it steady for a few more days then I'll likely drop it a degree or two.

A friend in japan swears that liquid is the way to go but I'm not sure my hop burned taste buds would really be able to discern much difference between say, US 05 or the WLP 090 in this batch.

Seen it many times at MoreBeer but never tried it. I am a big fan of PacMan, though.

Good luck on your fermentation.

In my quest for trying other yeasts, I'm going to give WLP090 another shot soon. I love 001 but I need a change for a bit.
http://brulosophy.com/2014/10/06/is-san ... omparison/

RedBEERd wrote:It is working very nicely at the moment......gurgling well and the nice aroma of 4 different hops is waffing thru the cooler. If I was smaller, or the cooler larger, I'd climb in tonite, spoon the fermenter and go off to a hoppy sleep.

Temp is holding just about 68 right now. Just trying to keep it steady for a few more days then I'll likely drop it a degree or two.

A friend in japan swears that liquid is the way to go but I'm not sure my hop burned taste buds would really be able to discern much difference between say, US 05 or the WLP 090 in this batch.

@RedBEERd, May I suggest instead of dropping the temperature a few degrees, as the primary fermentation winds down, that you instead raise the temperature half a degree per day for 6 days. The idea being that yeast will not be able to clean up any flavor precursors that they have created at a higher temperature.

Before going dormant, the yeast will convert those precursors into stored energy. This approach has served me well and has proven effective in eliminating any off flavors from my beers. You may want to give this a try.

Vince, I usually ferment at 64-66 then raise to 68 to add the dry hops for 5 days or so and then cold crash.

The post by RedBEERd is old and I just piggybacked my updated post to this one but realize now I should have made a new post. Bad form for a mod.

So far, so good with this yeast. Ferment started pretty fast and has been steady. I took the off the blow off tube this morning and put on the airlock but it's still got a day or so left.
I don't know what I'm expecting except that I am looking for something different enough from 001. Most of what I've read has said they like a bigger malt presence with the hops while 001 pushes some of the malt aside so the hops shine more.
Still others say the hops are more noticeable with this yeast so I'm going to try it in this one and in a pale ale and see if it will be used more in the future.