Anybody tried F2 yet? Seems designed as a bottling yeast…
http://www.fermentis.com/wp-content/uploads/2012/12/SFB_F2_EN.pdf
Interesting. That’s the first time I’ve seen instructions to rehydrate and not sprinkle directly on the wort. Going to have to try it!
Dave
That’s because it says do not rehydrate in beer, not wort.
Duh, forgot it was for secondary fermenting in bottle or cask… ???
I need a homebrew. It’s been a long week.
This is what Williams Brewing said about it:
[quote]CBC-1 CASK CONDITIONING This yeast is advertised as being for use after beer has fermented in the bottle or cask as a yeast that settles out quickly, and leaves minimal flavors. To be fair, we used this to ferment a light ale with a starting gravity of 1.055. It fermented to 1.025, and the beer produced was a bit fruity, very clear, and we thought slightly off in flavor.
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Not too promising.
Not too promising.
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actually might be exactly what the yeast should do, minus the slight off flavour.
They mention on the site that it is intended to eat as little maltotriose as possible as to not thin out an already finished beer so the low attenuation might be just what they were expecting.
Might be a good yeast to try with something like a Session IPA. Almost every one I have had end up so thin, I’ve always thought a yeast that didn’t attenuate as much would work well
CBC-1 is a Danstar yeast. F-2 is a Fermentis yeast. I guess they saw everyone using T-58 to bottle-condition.
I don’t think I’d use it for the primary fermentation yeast as some of you are suggesting.
Not too promising.
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My first re-yeasting with CBC-1 (not Fermetis) has been a terrific success so far (we’ll see if the NHC judges agree). I used it on a 7% beer which had been aged for about a month in a bourbon barrel after a lengthy fermentation (conical, several yeast dumps over 7 weeks). Finished bottling volume was about 8.75 gallons.
For re-yeasting, I rehydrated a whole pack of dry yeast in .5 cup of warm water, then used 4 tsp. of this slurry for the whole 8.75 gallons, primed with 265g of soft candi sugar (blonde). Most of the batch was bottled in corked Belgian bottles, 'cept for a half a case of 12oz. crown capped bottles for competitions. After bottling, the beers were conditioned for 3 weeks at about 70-72°.
I’ve opened a couple of the corked bottles and the carbonation level is perfect. I can’t say for absolutely certain that the yeast didn’t add any flavor at all because the beer is a big, black, bourbon barrel-aged Belgiany thing with a lot going on. (It’ll be poured at Club Night.) But I’m super happy the results and I’ll use CBC-1 again.
Not too promising.
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Interesting - 1) Descibe intended use of product. 2) Admit you tested product with unintended use. 3) Review poorly.
Interesting - 1) Descibe intended use of product. 2) Admit you tested product with unintended use. 3) Review poorly.
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Nice
That makes sense since the ideal conditioning yeast would eat simple sugars and very little else.
Hey Denny! Shouldn’t this be on the Yeast board? ;D Bad moderator … bad
You’re right! Moving thread…