Georgio wrote:Hi all,
Wondering if anyone has experience using SafAle BE-134 yeast? I am looking to use it for an all malted barely mash (100% golden promise). I had have had success using US-05 however I have been disappointed with the low yield. Looking for something with higher attenuation. Fermentis describes this yeast as adding a spice flavor, something that I enjoy in my whiskeys.
Cheers.
Not heard of it, perhaps you could put up a comparison table of the 2 yeasts? Let us all know why you are tempted to use it...? Sounds very interesting, tho! Had a beer batch from one of the local home brew enthusiasts where he used a Bavarian yeast - the banana smell was off the charts! Loved it and was looking forward to the flavour, alas it was a low strength beer and only 30L so we got SFA out of it and, after cuts, anded up with less than 0.5L @ 40% so we enjoyed it white!
It has opened up my eyes to the possibilities of the influence yeast has on not just the final ABV but also the flavour! I haven't used bakers since that day and won't again unless I run out of other yeast - I find it makes all the different styles of product have the same underlying taste, and I don't particularly like that taste either. Thats MY issue.
If you really want to find out which gives you the best flavour (for you anyway, and lets face it, thats the person you need to impress the most), keep the same recipe/conditions and only change the yeast. You'll soon discover what is sensational and what isn't! :handgestures-thumbupleft: