Anyone yet?
Temps, attenuation, fermentation time, flavors, flocculation, haziness??
Any info would be greatly appreciated. This weekend I’ll be using a pack of Pomona for the first time.
I’ve seen some initial impressions on YouTube but no personal experience.
Incredibly vigorous ferment at 68F. Without exaggerating, it was basically done with primary fermentation at 24 hours and there was stratification, clearing at 48 hours. Dry hopped and kegged at 2 weeks. The flavor was more neutral than marketed, but it is hard to tell yeast fruitiness after a load of dry hopped citra. This was a straightforward IPA recipe with no adjuncts for haziness, yet it did finish with some persistent haze. A bit lower FG than desired. Likely mash temps rather than the yeast, but those are my notes.
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Thanks for that. Appreciate the notes on the speed of fermentation…will certainly help guide my dry hop addition.
@tunnel rush Your drink looks so delicious, I want to enjoy it right away.
1.056 —-> 1.010
82%
Pitched at 65. Fermentation went ballistic in 24 hours, though krausen was modest. Temp got as high as 71 before falling back to 66. Dry hopped on day 7 when fermentation was clearly over. Kegged on day 9. This is day 13.
Very happy with this. Looks like a hazy, drinks like a hazy. Any faults with the beer can’t be attributed to the yeast, as far as I can tell. I’d happily use Pomona again.
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