Yeast Time Stamps : 0:50 Nottingham 1:45 Windsor 2:46 London 3:56 Verdant 4:32 New England 5:22 Koln 6:17 Diamond 7:07 BRY 97 8:05 Voss Kveik 9:12 Munich Classic 9:46 Wit 10:31 Abbey 11:16 Belle Saison 12:39 Farm House Youre doing a great job man! (theres youre positive reinforcement) Really appreciate all the tips and quirks youve experienced with the yeast!!
@TheApartmentBrewer
Жыл бұрын
Awesome breakdown! Lallemand have been doing great things recently. I'm a huge fan of their English strains and the abbaye as well as the munich classic. Great strains! Can't go wrong with the diamond lager either!
@katlegobooysen7547
Жыл бұрын
I'd love to see Nova lager strain.
@bartdegroof4783
Жыл бұрын
Good job
@forlifeyoda
Жыл бұрын
Great job! you need to do one on Philly sour!
@alvaradobrewhouse6387
Жыл бұрын
Mi Likey! keep'em coming...
@melkyriakou1555
Жыл бұрын
Good job!
@DFDSArt
Жыл бұрын
Du bist nen geiler Typ ;) Weiter so! Danke!
@crushedrighthand3090
Жыл бұрын
Have you heard about Lal's new NovaLager? It's a hybrid lager and ale yeast, they say ale speed.
@Mikkogram
Жыл бұрын
Every lager strain is a hybrid ;) it is a eubayanus/ cerevisiae Hybrid. But this one is a lab grown hybrid
@nivek204
Жыл бұрын
Good overview. I have used the Belle Saison on a one and done and it has never stalled on me. Start at 78* and then ramp 2* a day until 90* Can you do a video on Cellar Science next? Just saw 3 or 4 new ones from them.
@TheBruSho
Жыл бұрын
Been trying to use as many of these as I can recently, big fan of Diamond. Do I still get the 15% off?
@GenusBrewing
Жыл бұрын
Heck yea! If you're doing experiments I can always send you some free stuff too.
@scottgoebel4671
Жыл бұрын
I'm glad your hair didn't catch on fire. A buddy of mine wants me to brew a beer to replicate the banana bread beer. What are your recommendations?
@BobZed
Жыл бұрын
Gotta say that I disagree about the Belle Saison. In my experience, it has been a nonstop beast. No stalling, ever. And it chews through anything that is even vaguely fermentable. Typically finishes between 0.998 and 1.004. But based on what you're saying, I'm intrigued about the idea of harvesting some Belle Saison yeast and doing a couple more batches. I entered a 1.002 Belle Saison in a competition, even though it was theoretically too dry for the style. One of the judges sill said it was too sweet, probably because that's his go-to comment about any homebrew saison? Good vid, but also missed out on Philly Sour, Sourvisiae, Novalager and CBC-1.
@OttoStrawanzinger
Жыл бұрын
I actually used their Hybrid Farm House yeast in a Tripel. It still produced an ester and phenol profile appropriate for the style, though maybe a bit on the spicier side, and fermented my 1.077 wort down to 1.010, which I thought was perfect for a Tripel.
@ElementaryBrewingCo
Жыл бұрын
You did a good job!!! I’ve used Verdant and Voss a bunch but really want to try Köln next! Sounds great for a crispy summer sipper, cheers!
@Chad20109
Жыл бұрын
can you do a yeast blending technique, what works well together, what doesn't. when to add yeast at specific times, and why it is important.
@TheAlchemistsBrewery
Жыл бұрын
What nail polish do you use and why?
@jacobfrost2843
10 ай бұрын
This is a very important question which deserves an answer.
@96FiRE96
Жыл бұрын
One of your most informative yeast videos, keep these going it's awesome information! I have been pigeonholing Nottingham for years apparently lol.
@GenusBrewing
Жыл бұрын
Notty is a baller! It's definitely more versatile than it gets credit for :)
@mustyditch4703
Жыл бұрын
Very good job Peter ... here is your participation badge. Hahaha!!!
@1TheLord1
Жыл бұрын
Thanks for the vid. Bry97 really a chico? I thought it was a bit more like A15 or American Ale. Feels a bit rounder than us05 to me. Are you going to play around with their new Novalager (i think it's called?)?
@chrisjarvis1822
Жыл бұрын
From what I understand, BRY97 was Ballantines, so a bit different from Chico. Personally, I'd take it over a US-05 because it gives be a little more character while still remaining neutral. I do tend to ferment it a bit cooler, around 62-65°F, though!
@dustinlight4716
Жыл бұрын
Lol. I love these educational videos where you just let me download some knowledge in a distilled fashion. Thanks to this one, I solved the problem of what yeast I want to ise on the Irish Red I'll brew on MLKJ day. I don't have temp control but the garage is hovering in upper 50s to low 60s so I'm thinking of using Nottingham, now.
@GenusBrewing
Жыл бұрын
Nice - let me know how it turns out!
@dustinlight4716
Жыл бұрын
@@GenusBrewing will do. Just kegged it recently
@hc8714
Жыл бұрын
actually nottingham is not english at all. Its a generic yeast, probably as tasteless as kviek but at least it is good for malt forward style
@vijayramachandran3559
Жыл бұрын
I love abbaye for "low" alcohol Belgian golden ale like a leffe blonde. Very nice subtle esters
@jeonghyeok
Жыл бұрын
Positive reinforcement and encouragement :) :thumbs up:
@robviola9588
Жыл бұрын
Very good job covering all their strains. I really like the Verdant yeast as its now my go to for Hazys. But question for BRY97. If it if tends to"over brighten" some beers would it be a good option in a black ipa where you cold steep your dark grains and add them in towards the end of the boil while using a higher sulfate to chloride ratio with your water profile?
@GenusBrewing
Жыл бұрын
Good Question! I won't claim to know exactly but I think that a black IPA would be a great candidate for the BRY97. Personally (just the way I brew) I would probably still try Nottingham or Verdant first but admittedly that's just because my first choice when brewing is usually to be atypical.
@robviola9588
Жыл бұрын
@@GenusBrewing sounds like an experiment lurking for me as I have been really impressed with verdant strain. 10 gallon split batch with 5 gallons using BRY97 and the other 5 using Verdant. The verdant apricot esters could be a good compliment to the Simcoe, Cascade and Amarillo I normally use for my flavor /dry hop in my black ipa
@Hey_Its_MrSteve
Жыл бұрын
Hey, really nice job. This was a good video. 👍
@coffeedrinker1996
Жыл бұрын
Good job Peter. I used farmhouse 50wheat 50pale cranberries in the secondary turned out great.
@kevindavis8199
Жыл бұрын
Dude, I always enjoy your vids! Not overly long and packed with firsthand experience. As an FNG homebrewer, I wish I had time to employ many of your tips. Keep the content rolling out! Can't wait until my next trip to Spokane. Plan on hitting as many craft brewhouses as possible.
@robviola9588
Жыл бұрын
I love your guys yeast videos as I keep finding myself coming back to them over and over. Any dry yeast suggestions for an oatmeal stout? Am I crazy to think Verdant IPA could be a good choice? Just afraid it may be "too fruity" for the style, but feel it could compliment the dark malts and sweetness very well.
@SchwarbageTruck
9 ай бұрын
Verdant IPA works pretty good in an oatmeal stout if you ferment it colder. I've done it before and it helps add more to the mouthfeel and giving a fuller body. Just keep it below 64-65F and you should be good. Even if it gets warm it honestly doesn't turn into too much of a fruit bomb without a lot of hops to biotransform
@johnmisrahi9922
Жыл бұрын
Philly Sour is a fun one! Hope you try that next!
@SoundzCool
10 ай бұрын
I'm here to say you did a great job.
@TheWinkingPigBarBQ
Жыл бұрын
You did a good job. However, you put this video out practically on the eve of their launch of "NovaLager" which should be pretty interesting.
@Dayman.
Жыл бұрын
You did a good job, Peter. *pat on head*
@Dayman.
Жыл бұрын
On a more serious not, this was very informative and gave me an idea for a modification on one of my beers. I've made a belgian style cherry kettle sour twice, which has turned out great. The second version was done with a saison yeast in the hopes of getting more of a peppery character out of the beer which didn't work, it's great as is but it tastes too cider-y for what I intended. After this I'll probably try a wit yeast for it, something I wouldn't really have thought ouf before.
@achowe9313
Жыл бұрын
I used Farmhouse in a cider and it was fantastic
@superiordirk
Жыл бұрын
I used Belle Saison in a cider and it was wicked good! I should give the Farmhouse a go too.
@JoeWatts1
Жыл бұрын
GOOOOD JOB *POSITIVE ENCOURAGEMENT* WAY TO GOOOOO!! but seriously thanks
@coolbreeze4117
7 ай бұрын
Good work!!
@ajoyce
Жыл бұрын
I am glad people are now making Kveik ferments better. 2x nutrient, o2 and stable temps. I have had a lot of crap beers from kveiks b/c everyone was under pitching and abusing it. Normalizing good yeast health for those strains is a good thing. Also, shoot for a higher mash pH as those strains tend to drop the final pH a bit low. It'll avoid that "twang" some get.
@rivrivrivera2916
Жыл бұрын
I’d like you to do , the same type of video but with all the adjunct malts in detail . Would be nice . Maybe hops too , where to use , what’s too much , oils and hash !😊
@clouxles
Жыл бұрын
I'll save this one for future ref could have used a copy of your cheat sheet ;) - GOOD JOB!
@matthewkaiser310
Жыл бұрын
Great job! 👍 Cheers!!!
@Hacky2447
Жыл бұрын
Great job sir. Thank you for your knowledge. Can you do this for imperial yeast and perhaps other dry yeast companies?
@GenusBrewing
Жыл бұрын
Will do! I think Imperial and Cellar Science would both be goo options!
@DenkerNZ
Жыл бұрын
@@GenusBrewing Mangrove Jacks is a big dry-yeast supplier lately
@marttihuuskonen8674
Жыл бұрын
Good Job!
@aorakiboydog
Жыл бұрын
You da Man !
@Bareego
Жыл бұрын
Good boy !
@nork24
Жыл бұрын
Boss level has been reached
@drp2007
Жыл бұрын
Really appreciate the deep dive, you guys produce excellent content that is very informative and entertaining.
@rivrivrivera2916
Жыл бұрын
Hey boss !!!great information with detail . I learn every time ….
@Aknototoads
Жыл бұрын
You have done a very good job! Good boy! Keep going, you're doing great! You've got this! Good job!!!
@shnapp1
Жыл бұрын
You did a great job! Can you do a solara project video??
@dudestewbrews
Жыл бұрын
Hey! Hey Peter! YOU DID A GOOD JOB! 😃
@bilboswaggins2323
Жыл бұрын
you did a good job
@GenusBrewing
Жыл бұрын
I appreciate you!
@MrHayden123982
Жыл бұрын
Big fan of the Munich Hefe yeast they make
@stevenplass3139
Жыл бұрын
Awesome Positively Awesomeness-ness!!!
@sambloke1327
Жыл бұрын
Positive reinforcement.
@doertedev
Жыл бұрын
Everyone loves you peter.
@will5430
Жыл бұрын
adding some of these to my cart right now
@GenusBrewing
Жыл бұрын
w00t!
@HopsANDgnarly
Жыл бұрын
Handsome AND smart ❤️ thanks Peter!
@GenusBrewing
Жыл бұрын
Awww. I appreciate you ;)
@PatrickSandy78
Жыл бұрын
Had to look through my yeast. You did not include the sour yeast from the City of Brotherly Love. Speaking of love....We all love you Peter. You are a rose in a field of daisies. You are the salt to our vinegar. The sweet to our sour. You are special and you should never change.
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