Hello brewers,
Im planning on brewing a beer and ferment it with a sake yeast. Looks like itll be the WLP705 Sake yeast from White Labs (http://www.whitelabs.com/yeast/wlp705-sake-yeast).
Im seeking first hand feedback from people who brewed with such a yeast :
- what kind of beer you brewed
- what temp. you fermented
- how much yeast you pitched
- what was the result (flavors, aromas, esthers, etc.)
- was the result interesting
- etc.
Any detail are helpful. For now, I can find some infos but not much. Pretty convinced that its actually a yeast in the Saccharomyces cerevisiae family and that it will ferment my wort (http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3223075/
).
Although, if you look at sake brewing/fermenting, people usually ferment at low temp (~50F) while White Labs propose that the "optimum fermentation temperature for this strain to be between 70-75F".
Anybody has thoughts to share on that?
Thanks. Cheers!
Im planning on brewing a beer and ferment it with a sake yeast. Looks like itll be the WLP705 Sake yeast from White Labs (http://www.whitelabs.com/yeast/wlp705-sake-yeast).
Im seeking first hand feedback from people who brewed with such a yeast :
- what kind of beer you brewed
- what temp. you fermented
- how much yeast you pitched
- what was the result (flavors, aromas, esthers, etc.)
- was the result interesting
- etc.
Any detail are helpful. For now, I can find some infos but not much. Pretty convinced that its actually a yeast in the Saccharomyces cerevisiae family and that it will ferment my wort (http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3223075/
).
Although, if you look at sake brewing/fermenting, people usually ferment at low temp (~50F) while White Labs propose that the "optimum fermentation temperature for this strain to be between 70-75F".
Anybody has thoughts to share on that?
Thanks. Cheers!
