I opened one tonight and put it in front of the newspaper. It's really clear. This crazy wild yeast did a nice job.
YES! That is nice clarity, I suspect that whenever (If ever) I do a lighter beer I will be able to see this clarity.
I don't have much new technical info regarding my yeast, The sweet stout is almost conditioned and so far it is what we wanted, quite creamy with a hint of sweet maltiness mixed with the roast, here's a picture:
I have started to "top crop" the ale yeast, I pulled it from the krausen of a Jalapeno beer last week and have already used it on a "Phunkin Wheat". Here's a pic while it was chilling:
So this will be the first time using it in a wheat beer. It was rocking the next morning.
All these tests I've been doing really doesn't compare the yeast to any other known yeast, I want to do this at some point. In the meantime I find we are neglecting all the other washed yeast in the fridge, I'm using this for everything. It is now grape picking time and I will probably try this in my wine also, it has done a fine job on the cherry wine, so far it is down to 1.008, it's still got a little ways to go and the cherry wine tastes as good as previous years batches and tastes exactly the same as the 1118 batch.
I've calculated the average apparent attenuation to be 72.425, this includes the high gravity test batches. The yeast floculates quickly and is very hard and tight, I suspect the top cropped yeast will be even more compact.
That is all for now