Anyway, I've been really happy with the Cry Havoc yeast. I fermented this beer in my basement where the temp has been around 65 or 66 F and it brought this beer down to 1.020 in 3 or 4 days! I was hoping to get the gravity a little lower but my mash ended up being pretty warm and there are a lot of oats in this beer. Regardless this little guy gave me an apparent attenuation of 74% which is pretty good considering it is only rated to 70%.
This coming weekend the SouthCoast Homebrewers Association is planning a Belgian Partigyle. It's a bit of an experiment for the group. This isn't really a traditional partigyle but a sort of hybrid where we are using to mash tuns. One will produce a wort for a Quad, the second will produce a wort for a Tripell, and the second runnings from both systems will be combined to try and make a Dubell.. On paper it works, we'll see what happens once the yeast is pitched.
I'm breaking out my trusty culture of WLP 550 Belgian Ale for one beer and we have a new addition to the stable, Wyeast 3787 Trappist High Gravity. I'm really excited about this one too! We will be using it in two of the beers.
Well that stir bar is going straight into the trash (as soon as I fish it out of the bottom of the WLP 550 starter)! I have a new magnetized stirbar on the way. Now I just need to fish out the homemade stirplate, re-solder some of the connections that have become broken as I have fiddled with it, and I will be all set to have 2 starters stirring concurrently! YeeeHaaawww!
What flavor profile does the cry havoc yeast have? I have never used this. On the "interwebs" it is reported Charlie obtained this yeast strain from the "king of beers."
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