You guys are the best information for home brewers out there. Thanks for this ! It would be great if you could do an in depth episode on different methods to clear beer, eg yeast selection, finings, enzymes, whirlpool, flock tablets, cold crash etc. As another commenter pointed out, it can be hard finding decent information on some of that, especially finings. Now if all of that was in one video that would be a great help for many, I think.
Silafine and similar products... Do they need to be added to cold beer? Or can I pour some in my keg prior to filling the keg? I can't find any instructions on these products.
@@GenusBrewing He had it and I will purchace some next visit. They had a brew class today. If anyone reading this is near Riverside Ca. please check this place out as well as Pacific Brewing supplies in San Dimas Ca.
Just used 'Hazy' (aka AEB FermoAle New-E) in a Hazy IPA. It's young and hop burn-y but seems good so far. I thought this was a London Ale III version? Whaa, Sacc Trios is mentioned? That's very interesting. I thought that Sacc Trios was STA1 and POF positive? My Hazy finished at 1.021 and no POF tasted. From what I can tell, Cellar Science yeasts are repacked AEB yeasts. ie Made in Sweden. Apex yeast is also 'made in Sweden' and likely repacked AEB yeast.
I would love to hear how The cellarscience german lager strain preforms against fermentis 34/70. Looking at the spec sheet for cellarscience german, they call it a saccharomyces cerevisiae strain. Im new to home brewing and what ive been told is that "true" lagers come from Saccharomyces uvarum or pastorianus. Not cerevisiae. So do you have any information on whether this is a mislabeling by cellarscience? or have I been misinformed. Always happy to learn more, Thanks!
Assuming all of these are repackaged dry yeast strains, with German being 34/70, Cali being 05, etc. But it leaves some questions out there, such as the saison yeast. There is no dry version of the French Saison yeast as far as I know. I assume it is not BE-134. I am kind of assuming that Saison is T-58, which would be rather disappointing. I'd really love some verification on whether these are repackaged or actually different, unique strains. Also hoping we'll see 11g packs of the Kolsch soon so I can experiment with it.
Would love to do a side by side of all the different yeasts that are supposedly the same across the different companies
Prove it
Awesome video, we love CellarScience 🍻🙌
You guys are the best information for home brewers out there. Thanks for this ! It would be great if you could do an in depth episode on different methods to clear beer, eg yeast selection, finings, enzymes, whirlpool, flock tablets, cold crash etc. As another commenter pointed out, it can be hard finding decent information on some of that, especially finings. Now if all of that was in one video that would be a great help for many, I think.
Great Idea! I can prolly make that happen soon :)
What’s with the black nails?
Haven’t seen or heard much about Tropic Thunder. Any recommendations.
I use Glucabuster in every beer I do in an All in One system.
7m2s in, absolutely made my day. Great video. ;)
Thanks teach !!
I'm here for ya ;)
Silafine and similar products... Do they need to be added to cold beer? Or can I pour some in my keg prior to filling the keg? I can't find any instructions on these products.
They don't need to be cold before added! I've fined beer warm with them plenty before briting
I'm heading out to Beer, Beer and more Beer to get supplies and will look and see if they carry Cellar Science.
Riverside? I'm pretty sure they will have it :p
@@GenusBrewing He had it and I will purchace some next visit.
They had a brew class today.
If anyone reading this is near Riverside Ca. please check this place out as well as Pacific Brewing supplies in San Dimas Ca.
Noice! Love this series of yeast review!
Just used 'Hazy' (aka AEB FermoAle New-E) in a Hazy IPA. It's young and hop burn-y but seems good so far. I thought this was a London Ale III version? Whaa, Sacc Trios is mentioned? That's very interesting. I thought that Sacc Trios was STA1 and POF positive? My Hazy finished at 1.021 and no POF tasted. From what I can tell, Cellar Science yeasts are repacked AEB yeasts. ie Made in Sweden. Apex yeast is also 'made in Sweden' and likely repacked AEB yeast.
I would love to hear how The cellarscience german lager strain preforms against fermentis 34/70. Looking at the spec sheet for cellarscience german, they call it a saccharomyces cerevisiae strain. Im new to home brewing and what ive been told is that "true" lagers come from Saccharomyces uvarum or pastorianus. Not cerevisiae. So do you have any information on whether this is a mislabeling by cellarscience? or have I been misinformed. Always happy to learn more, Thanks!
Foam axe?
That's a great one too! I still have a giant bottle of Five-Star's DEFOAMER but after that's gone I'm using Foam Axe all the way
Assuming all of these are repackaged dry yeast strains, with German being 34/70, Cali being 05, etc. But it leaves some questions out there, such as the saison yeast. There is no dry version of the French Saison yeast as far as I know. I assume it is not BE-134. I am kind of assuming that Saison is T-58, which would be rather disappointing. I'd really love some verification on whether these are repackaged or actually different, unique strains. Also hoping we'll see 11g packs of the Kolsch soon so I can experiment with it.
Recommendation for Weizenbock and Schwarzbier
Berlin for swarz and German for weizenbock - if you have access to liquid i might say Global for the weizenbock just cuz of the higher ABV
nice nail polish
Quike qwiiiiike 🦆
Very odd. 'German' is Saccharomyces cerevisiae? On the Cellar Science spec sheet. Must be an error.
ill start the meltdown countdown 22/01/23