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06-19-2012, 12:52 AM
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Crazy Martian Cat
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Join Date: Mar 2011
Location: On one of 7000+ islands in the Pacific
Posts: 491
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Yeast Question
What would usually be the best application for 71B yeast? I have the following on-hand:
D-47 == too warm in the Philippines for that
1118 == my go-to yeast
1116 == ok, but I had a bad experience with this one... had a mango mead go dry on me
71B == no idea what to do with this one...
Bought the 71B when I was looking for different yeasts to try. Never really tried it. Basically, can I use it the same way I use EC-1118?
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"The single biggest threat to our planet is the destruction of habitat and along the way the loss of precious wildlife. We need to reach a balance where people, habitat and wildlife can co-exist -- if we don't, everyone loses...one day...Since when has killing a wild animal, eating it or wearing it, ever saved a species?" - Stephen Robert Irwin (1962 - 2006)
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06-19-2012, 01:49 AM
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General Idiot.....
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Join Date: Feb 2008
Location: UK - South Coast.
Posts: 2,108
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Quote:
Originally Posted by THawk
What would usually be the best application for 71B yeast? I have the following on-hand:
D-47 == too warm in the Philippines for that
1118 == my go-to yeast
1116 == ok, but I had a bad experience with this one... had a mango mead go dry on me
71B == no idea what to do with this one...
Bought the 71B when I was looking for different yeasts to try. Never really tried it. Basically, can I use it the same way I use EC-1118?
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K1V-1116 is vastly superior to 1118, especially for traditionals.
1118 is fine for restarting stuck ferments and if you want a dry, sparkling mead.
71B is good for fruit based meads, especially for cysers and pyments. But you should make sure its racked after the ferment is complete.......
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here's me home brewing blog (if anyones interested....)
and don't forget
What the large print giveth, the small print taketh away! Tom Waits.....
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06-19-2012, 02:31 AM
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Crazy Martian Cat
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Join Date: Mar 2011
Location: On one of 7000+ islands in the Pacific
Posts: 491
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Quote:
Originally Posted by fatbloke
71B is good for fruit based meads, especially for cysers and pyments. But you should make sure its racked after the ferment is complete.......
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Hmmm... maybe I'll try 71B with my next blueberry mel...
__________________
"The single biggest threat to our planet is the destruction of habitat and along the way the loss of precious wildlife. We need to reach a balance where people, habitat and wildlife can co-exist -- if we don't, everyone loses...one day...Since when has killing a wild animal, eating it or wearing it, ever saved a species?" - Stephen Robert Irwin (1962 - 2006)
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06-19-2012, 11:17 AM
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Verbose Intermeadiot
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Join Date: Apr 2010
Location: Ottawa, ON
Posts: 6,260
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71B's a great yeast. It's just not for me, I'm too laissez-faire about leaving stuff on the lees... I'm getting more and more to be a fan of K1V and D-47 (for winter brewing at least).
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"This place is kind of like the most understanding, sympathetic bunch of pushers at a recovery meeting." - xopher425, 2013
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06-19-2012, 01:30 PM
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General Idiot.....
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Join Date: Feb 2008
Location: UK - South Coast.
Posts: 2,108
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Quote:
Originally Posted by Chevette Girl
71B's a great yeast. It's just not for me, I'm too laissez-faire about leaving stuff on the lees... I'm getting more and more to be a fan of K1V and D-47 (for winter brewing at least).
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ah, well, since I found out about what the late Brother Adam used down at Buckfast, all of my traditionals are either D21 or K1V - yes I do have some 71B for "white" or "green" fruit, and RC-212 for reds, but the only time I'd use 1118 is for emergencies.
I'm not gonna go forking out for decent, varietal type honey only to loose all the aromatics to Mr Angry the fermentation monster and his atmospheric demons!
It irritates the hell out of me when I hear of yet another HBS, that obviously know bugger all about meads, recommending EC-1118 because of a little wine making experience and some poorly thought out assumptions.......
Oh, and as an aside from the "rantette", 71B is good for fruit based brews particularly if it's a "malic" fruit as it will metabolise about 1/3rd of any malic acid present. So it's a bit like having a yeast that will do limited MLF....
__________________
here's me home brewing blog (if anyones interested....)
and don't forget
What the large print giveth, the small print taketh away! Tom Waits.....
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06-19-2012, 10:22 PM
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Verbose Intermeadiot
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Join Date: Apr 2010
Location: Ottawa, ON
Posts: 6,260
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Yeast testing is on my to-brew list, haven't gotten there yet.
Perhaps I abuse my fermentations enough that I haven't really noticed this flavour and aroma loss from Mr Angry the Ferment Monster. Or perhaps my taste is not discerning enough... I know all you want to use it for is restarts, but it's the wine yeast that has come with almost every single wine kit I've ever made, so the winemakers must think it's worth using... that, or it's a really idiot-proof yeast and grapes have a more robust flavour and aroma than honey and all the non-grape fruits we keep trying to ferment. And I've never really had access to a good varietal to worry about anyway.
I like the results from RC-212 so far, but boy is it a whiny needy little so-and-so while it's fermenting...
__________________
"This place is kind of like the most understanding, sympathetic bunch of pushers at a recovery meeting." - xopher425, 2013
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06-19-2012, 10:58 PM
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Virgin Queen
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Join Date: Mar 2012
Location: Detroit, MI
Posts: 1,228
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Quote:
Originally Posted by Chevette Girl
I like the results from RC-212 so far, but boy is it a whiny needy little so-and-so while it's fermenting...
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I love the results with RC-212 in my Chocolate Raspberry (can't wait for the aging to be finished, wish I would have went bigger than 3 gallons), but man I don't think I babysat a yeast as much as this one!
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" ...no sense hauling empty carboys around when full ones take up just as much space.  " -TheFlyingBeer (on HomeBrewTalk)
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06-21-2012, 12:08 AM
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Verbose Intermeadiot
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Join Date: Apr 2010
Location: Ottawa, ON
Posts: 6,260
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Quote:
Originally Posted by TAKeyser
I love the results with RC-212 in my Chocolate Raspberry (can't wait for the aging to be finished, wish I would have went bigger than 3 gallons), but man I don't think I babysat a yeast as much as this one!
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Whiny McStinkypants yeast... but if you feed it, it does a damn good job.
__________________
"This place is kind of like the most understanding, sympathetic bunch of pushers at a recovery meeting." - xopher425, 2013
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06-23-2012, 08:54 AM
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Fuselier since 2007
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Join Date: May 2007
Location: Ft. Lauderdale, Florida
Posts: 7,046
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71B is an excellent yeast for traditional meads as well. It adds a lot of esters giving a wondeful aroma. We know it can work well at room temp (& higher) in berry melomels. Some folks have reported it works well in traditional meads @ high temperature, but I'd say that needs more study.
Sent from my DROID RAZR using Tapatalk 2
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