G'day everyone,
Long time no post, but I'm back into the swing of brewing now that I'm settled in the new house. Thankfully.
I'm putting down a Thomas Coopers Heritage Lager today and would like a little advice on yeast please.
Picked up some Muntons Premium Gold Active Brewing Yeast at the HBS (impulse buy), but don't know how best to use it. The Muntons website has a bit of info about this yeast (http://www.muntons.com/homebeer/other-p ... _yeast.asp). I am intrigued by the promises of clarity of beer due to the "firm yeast sediment".
Either way, is this Muntons Yeast a better option for me than the kit yeast (04408 PS)?? Or should I save it for the Coopers Lager I'm doing next?
Temp of brew will sit between 16 and 20 degrees for the most part.
Cheers,
Throsby
Muntons Premium Gold vs. Cooper's kit yeasts
Re: Common question: Cooper's kit yeasts
Hmm... You could use either. I was somewhat surprised by that yeast description though. All it talked about was its flocculation, not a single mention on its flavour profile, recommended temperatures or anything. I wouldn't choose a yeast based on its flocculation alone. In fact, it's normally the last thing I'd consider!
If I was you I'd go the kit yeast.
If I was you I'd go the kit yeast.
w00t!
Re: Common question: Cooper's kit yeasts
Thanks mate.
I was also surprised by the lack of discussion of temps, flavours etc on the Muntons site.
For a while I saw yeast as little more than the "ignition key", if you will. Just a way to turn over the engine and get things going. But I've seen a lot of people on this forum discuss yeast as one of the more important components of the brew - flavour-wise.
I've never really had a problem with kit yeasts before so I guess I'll use that.
Thanks again.
Throsby
I was also surprised by the lack of discussion of temps, flavours etc on the Muntons site.
For a while I saw yeast as little more than the "ignition key", if you will. Just a way to turn over the engine and get things going. But I've seen a lot of people on this forum discuss yeast as one of the more important components of the brew - flavour-wise.
I've never really had a problem with kit yeasts before so I guess I'll use that.
Thanks again.
Throsby
Re: Common question: Cooper's kit yeasts
Well, today's the day that my Muntons Premium Gold yeast is tested out.
I threw it into a Coopers Lager with some BE1. Super simple K&K - few variables so I can see what Muntons can do.
I must say that it isn't a bad-tasting beer. It may be due to the fact that it is currently 32 degrees here, but this tastes a lot better than I'd expected.
It is, as promised by the Muntons website, a very clear beer. When bottling, I noticed that the yeast had formed a semi-solid cake on the bottom of the fermenter.
What little sediment made it into the bottle has not transferred to the glass. This is interesting.
As far as the flavour profile is concerned - I'm not too sure. The beer has been in the bottle for only three weeks today so still tastes a little "green".
Compared to the last Coopers Lager (using the kit yeast) I made it is quite different. But I can't put all that down to the yeast as the last one had Hallertau hops in it whereas this one has no added hops. Hops would have helped it though.
I pitched the Muntons yeast at 20 degrees and it took about three weeks to get down to 1011. Temp was sitting on about 18 for most of that. Sunk to 1014 in two weeks, but took another week to get two consecutive readings.
In all, if you are concerned about sediment Muntons Premium is a good yeast to use. I'm happy to report on the flavour profile but I don't know all the terms and that. Trying to learn beer-tasting language still. I'll contiue the experiements and let you know.
I threw it into a Coopers Lager with some BE1. Super simple K&K - few variables so I can see what Muntons can do.
I must say that it isn't a bad-tasting beer. It may be due to the fact that it is currently 32 degrees here, but this tastes a lot better than I'd expected.
It is, as promised by the Muntons website, a very clear beer. When bottling, I noticed that the yeast had formed a semi-solid cake on the bottom of the fermenter.
What little sediment made it into the bottle has not transferred to the glass. This is interesting.
As far as the flavour profile is concerned - I'm not too sure. The beer has been in the bottle for only three weeks today so still tastes a little "green".
Compared to the last Coopers Lager (using the kit yeast) I made it is quite different. But I can't put all that down to the yeast as the last one had Hallertau hops in it whereas this one has no added hops. Hops would have helped it though.
I pitched the Muntons yeast at 20 degrees and it took about three weeks to get down to 1011. Temp was sitting on about 18 for most of that. Sunk to 1014 in two weeks, but took another week to get two consecutive readings.
In all, if you are concerned about sediment Muntons Premium is a good yeast to use. I'm happy to report on the flavour profile but I don't know all the terms and that. Trying to learn beer-tasting language still. I'll contiue the experiements and let you know.