2 BEERS FROM 1 BREW | WHC YEAST TRIALS | THE MALT MILLER HOME BREWING CHANNEL

[@DudesBrews]

Rakey looked thrilled to have that camera jammed in his face while sorting those brewing issues! ;) I brewed a beer similar to the Focal Spectrum recipe with Mango madness and it just won a local competition! I will be rebrewing it with Brewpoint in Bedford to go on the bar at their Beer and Beyond festival next month. It definitely amps up the soft tropical fruit flavour and although not quite done as fast as some experienced was still kegged and drinking well in just over a week, I also saw a slightly higher FG than expected, it seems more responsive to mash temp that some other 'thermo tolerant' strains.

[@themaltmiller8438]

Ha! He had no idea what we were doing and then Stiffo's rookie error made it a rather fun brew day... 🤣

[@owencampbell138]

WHC are really great yeasts. It's great to see such innovation in dry yeast. Saturated and Bond are now my go to yeasts.

[@themaltmiller8438]

Totally agree! Saturated is my personal favourite, used to brew a traditional best bitter or ESB too... Not just juice bombs!

[@lutti7238]

Could, You please do a split batch with High Voltage and Lutra?

[@MRW3455]

Excellent experiment, really starting to like these WHC yeasts 😊

[@martinhudson599]

I'm going to brew my Black Lager and then split the batch using my normal yeast, Omega Kveik Lutra, and the WHC High Voltage. Using Lutra from brew day to drinking a very decent lager is around 2 weeks so it will be interesting to compare how the WHC strain stacks up against kveik.

[@lutti7238]

Please tell us what you find out ❤

[@WarfareJournal]

How'd it go?

[@martinhudson599]

@@WarfareJournal Will stick with Kveik Lutra because it is so clean almost immediately whereas with WHC I found it takes a few weeks.

[@garrymcgaw4745]

Another great video Team . Thank you.

[@themaltmiller8438]

Glad you enjoyed it

[@Dts1953]

Fantastic and highly interesting video👍 Just brewed a west coast pale on my G40 and split into two batches. One was dry hopped the other wasn’t. Just waiting to see if there is much difference in colour and flavour. The dry hopped one did come out at 5.5% ABV while the one that wasn’t dry hopped came out at 5.8%. Both batches had a packet of us05 and a shared packet of verdant ipa yeast in.. Cheers lads you doing a brilliant job👍👍👍

[@themaltmiller8438]

Thanks! Glad you’re enjoying our content! The one you dry hopped was probably down to some hop creep activity 🍻

[@chrisnewton9788]

Another great video guys thanks. My own personal findings are that attenuation also effects the head retention. The higher the final gravity the better head retention. Not sure if that is supposed to be the case scientifically

[@themaltmiller8438]

Perhaps but we’ve also tried low attenuated beer such as some lagers and had great head retention?! Might have to do some digging around to find out more! 🍻

[@chrisnewton9788]

@@themaltmiller8438 the grist also makes a difference. A little bit of wheat but then that negatively effects a beers clarity. Obvs not a problem when making a neipa

[@zamamoosh]

I also spoke to a commercial brewer that used mango madness and it was fermented out in 36 hours! Maybe the same brewer?! 😊

[@charlesjohnson5811]

Awesome split batch comparison. Would love to have heard a bit more about these strains (is there a reason "kviek" is not mentioned?). What are your thoughts on bumping up the chloride levels in the juicy pale by CaCl2 additions once in the FV?

[@themaltmiller8438]

Hey! Glad you liked it! WHC haven’t named these as Kviek yeast, hence the label of thermo tolerant. Hadn’t thought of adding more additions to the FV of for the water. Could be worth an experiment though!

[@benweston3579]

Interested in both of these yeasts 👍🏻 Why did you put your water additions in with the grains? I’ve always thrown them in as the strike water is heating and into the sparge water heater.

[@themaltmiller8438]

Just Rakey’s personal preference. We both do it in different ways though. No right or wrong I think!

[@mattrickl06]

Been doing a few splits recently with dry yeast such as us05 v s04 the differences are much more than you would think. Ps us05 in my tests is far superior to s04

[@SeanehKelleh]

So these are isolates of Ebbegarden and Hornindal yeah?

[@themaltmiller8438]

WHC haven't released any information about the heritage of these strains.

[@ronnymuir]

Is your recipe available Stiffo?

[@themaltmiller8438]

Hey Ron! It was 85% Pilsner malt, 10% Light Munich, 5% Chit. - Then Flex for 12.5 IBU's at 60min, 6.8 IBUs of Mosaic & 7.7IBU's of Strata both at 10mins. 1.25 g/l of Mosaic and Strata for whirlpool (30mins at 80c) and the 1.25 g/l of Centennial, Mosaic and Strata on the Dry Hop. We did a 40l batch to split over the two FV's

[@ronnymuir]

Superb, that’s next brew day sorted. Will also get some Flex too!

[@WilliamPenn1]

Any more detials on the full recipe, I would quite like to replicate and try the experiment? Thanks

[@themaltmiller8438]

Sure! 85% Pilsner Malt - 10% Munich Malt (Light) - 5% Chit Malt. Then we hopped to the following IBU's - Flex @60min for 11IBU's - Mosaic and Starta at 10mins for around 13 IBU's combined then 50g each of Strata and Mosaic in the WP for 30mins and then 50g each of Mosaic, Strata and Centennial dry hop at the end of fermentation for 2 days. This was all for a 40L batch but should be easy enough to scale for your system or batch size.

[@roger99139]

Hello! Very interesting experient, thanks for doing this. Did you measure the finish pH of those beers? With kveik strains I've always ended up with lower pH than classic strains, and was wondering if these new high temperature strains will exhibit the same pH drop when compared to classic yeasts.

[@themaltmiller8438]

No we didn't but will see if we can grab that info

[@harmanbrewing7517]

High voltage and flex in my next brew day (Westie). Can’t wait to use both for the first time and cheers again for the yeasts 😘🍻

[@themaltmiller8438]

No worries!!! Hope the brew goes well!

[@heathenbrewer7205]

Excellent video guys, did you ferment under pressure and if so what pressure did you ferment at?

[@themaltmiller8438]

Hey Steve! Hope you're well? No we didn't ferment these under pressure for this experiment, other than maybe 1 or 2 PSI just to maintain the low oxygen environment. High Voltage would be a good candidate for fermenting under pressure for cleaner beers but the limitations on the esters produced would mean that you might loose much of the yeast profile for Mango Madness.

[@heathenbrewer7205]

@@themaltmiller8438 cheers, I’ll start off open ferment and then close it up when it’s 5 points off when I dry hop to keep of any oxygen and to carbonate naturally.👍🏻

[@DinkyDoos]

Hi guys. Very interesting stuff thank you. Did you also pressure ferment or was it just vented. Thanks

[@themaltmiller8438]

These yeasts were both vented, you could use pressure with High Voltage but Mango Madness produces fruity esters which the pressure would suppress.

[@DinkyDoos]

@@themaltmiller8438 great thanks. I’ve ordered some Mango madness and I’m looking forward to trying it 👍