Has anyone used this WLP 070 Bourbon yeast to make beer or mead or cider? 80% attenuation.
I thought it would give some interesting characteristics to a cider. Any comments?
I am considering using it in a Kentucky Common, but have yet to do it.
It might, though in my experience the characteristics listed for a wine/beer/cider yeast don’t necessarily show up in another category. I think the flavor precursors just aren’t there. Won’t hurt to try though!
I panicked, couldn’t get the bourbon yeast to start fast enough, there was no action within the first 36 hours.
Famous last words," I should have made a starter’'…I ended up ALSO using 4 packages of Lavlin 71B- 1122.
Now this should be interesting.
Not sure if this topic is dead or not, but thought I’d throw something in. We were very curious about this yeast after tasting at White Labs last year. They had a flight with the same beer fermented with four different yeasts, one being the bourbon yeast. That got us started thinking. We brewed an extra large batch of milk stout yesterday. After transferring the main batch to the boil we had enough wort for a second 5 gallon batch, no lactose. I pitched the bourbon yeast last night and about two hours later it had already started. This morning it was flying.
I’ll keep my eye in this post in case there is interest and report back the results.
Cheers.
I’ve got a Baltic Porter with a 1.104 original gravity fermenting away with WLP070 Bourbon yeast. I will report back later, very excited about this though…
How did it turn out?
If anyone is curious my Baltic Porter I fermented with WLP 070 finished at 10.5%abv, and you would have no idea how strong it is by tasting it. Strong residual sweet malty backbone with this yeast…I will keep the slurry around and get a few more batches out of it…
The recipe is straight out of brewing classic styles if anyone wants to buy the book and give it a go…I have not had a bad tasting beer when I use those recipes…I use the all grain recipes btw