Thanks Dan! I’ve tried Omega’s 3 thiolized strains and wasn’t happy with the results. My west coast, NEIPA and pale ale all had the same general flavor which was somewhat “unnatural “. I’m hoping Berkeley gets to the point where they’re selling homebrew pitches.
I’m not overly a fan of using yeasts that take away from hop character. To me there are two types of NEIPA on the market, yeast forward and hop forward. I personally prefer hop forward beers that let hops shine. Hops can have such different characteristics between lots too. LAIII is just so great as it imparts some nice bio transformation characteristics but still let the hops shine through. Relying on yeast character can make beers 1 dimensional and boring. I’ve been able to pick out most thiolized yeast beers I’ve had since the profile is just so similar. Great video and cheers.
+1 for any London strain in a IPA. I like that we’ve started looking beyond thiols at things like diacetyl and lactic. Who knows what they’ll come up with next 🍻
I made my first IPA with a thiolized yeast, which was delicious! But I feel like I need to try it again to see if my recipe holds up on its own. Thiols are fun but I’m wondering when it’ll catch on at a larger scale, only seen one or two breweries near me offer them. Interesting to experiment with for sure. Also, cool to learn you’re a designer too!
Give it a shot with a traditional London strain I’d be curious if you notice differences! Here in Denver you definitely see them but they’re also still using classic NEIPA strains. Cheers man!
That beer looks awesome! Surprised omega hasn’t done a thiolized Kviek up to this point. Curious how the fermentation went. Did you ferment it hot or just room temp? Did it ferment super fast like normal Kviek? Also, I’ve noticed with the omega thiolized strains(Star Party especially) that sulfur can be real problem. Sounds like this wasn’t an issue here but curious if you tried doing anything to tame the sulfur. Thanks and glad you’re back!
Yea kveik seems like a no brainer. I let it ferment at room temp also testing those new mini unis and it fermented fast like you’d expect from a kveik. Super clean no sulfur. I think that usually happens when using certain malts but I forget which ones specifically
@@SeanehKelleh Lutra is just an isolate not a GMO. They did not do any gene editing with it. I do know omega does have a few GMO yeasts from their CRISPR program but if lutra were GMO it would not be allowed to be sold here in Norway. The sale of GMO yeasts (and GMO food in general) is illegal in the EU. I had to get some sourvisiae sent to me since its prohibited to be sold in Norway because of the gene editing.
In essence, they're new tools and you have to find the way to use them best. All the OG strains have been used many times over and we know what to do with them to coax certain flavors out of them. I've used thiolized strains in multiple ways and some of the dried yeasts that have been modified. Can't get clean or expected flavors and can't brew traditional lagers with a certain yeast, they all have their own thumbprint and it's our job as consumer/user to make beer from the yeast backward to really hone in on making proper beer.
Honestly, I’d be happy if we made a positive (negative?) impact on the hops market. (I mean a drop in demand). The demand is just insane and the lupulin shift in the market shows no signs of stopping. Less hops, more availability, smaller financial impact on breweries wallets all sound like great things
Absolutely! Change in tastes and preferences creates even more demand and more or less mono cropping of hops. But I also don’t want people to think it’s the only way to make good homebrew
I tried the in europe legal beta lyase yeasts and i am not impressed. Tried 3 parameters at a time. Italian Eraclea Malt + a) just mash hopped (Saaz) b) mash hopped and phantasm c) mash hopped, phantasm, whirlpool hops and dry hop a and b were basically the same. Maybe some wine character in the phantasm sample, which makes sense if you overload the wort with sauvin blanc grape skins. The dry hopped one just tasted like a normal dry hopped pale ale
and yesterday I talked to a brewer in Berlin who worked with Omega Thiolized yeast doing a collab and even he said it is just marketing and not really worth the hassle. But i think the ALDC yeast could be a game changer
no GMO in Europe I tried a non GMO version of these Thiol yeasts and was not impressed it has some sort of unnatural flavour. It did have some fruit character but nothing like expected I even mash hopped with saaz to give even more precursors for the yeast. I think its been a fad which will die off. I have heard mixed things about the Omega ones too
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Miss hop & gnarly videos. Nice to see you back. Tks and cheers from Brazil!🍻
Cheers!
Good to see you back, Dan! Cheers 🍻
Cheers man! 🍻
You're back! Happy brewing and cheers 😁
Cheers! 🍻
He's back ! Missed your videos. Thanks for posting a new one !
You bet! More to come! 🍻
Good to see a new video! Awesome looking and interesting beer! Cheers Dan!
Cheers buddy 🍻
Great to see back Dan! And brewing like a boss 💯
Hey cheers 🍻
What precursors were you hoping to get out of the mash hop?
Thanks Dan!
I’ve tried Omega’s 3 thiolized strains and wasn’t happy with the results. My west coast, NEIPA and pale ale all had the same general flavor which was somewhat “unnatural “.
I’m hoping Berkeley gets to the point where they’re selling homebrew pitches.
I’m hoping for the same! They have some pretty wild offerings
I’m not overly a fan of using yeasts that take away from hop character. To me there are two types of NEIPA on the market, yeast forward and hop forward. I personally prefer hop forward beers that let hops shine. Hops can have such different characteristics between lots too. LAIII is just so great as it imparts some nice bio transformation characteristics but still let the hops shine through.
Relying on yeast character can make beers 1 dimensional and boring. I’ve been able to pick out most thiolized yeast beers I’ve had since the profile is just so similar.
Great video and cheers.
+1 for any London strain in a IPA. I like that we’ve started looking beyond thiols at things like diacetyl and lactic. Who knows what they’ll come up with next 🍻
I wish it would be available in Germany😢 absolutely promising❤🍻 cheers
I made my first IPA with a thiolized yeast, which was delicious! But I feel like I need to try it again to see if my recipe holds up on its own. Thiols are fun but I’m wondering when it’ll catch on at a larger scale, only seen one or two breweries near me offer them. Interesting to experiment with for sure.
Also, cool to learn you’re a designer too!
Give it a shot with a traditional London strain I’d be curious if you notice differences! Here in Denver you definitely see them but they’re also still using classic NEIPA strains. Cheers man!
That beer looks awesome! Surprised omega hasn’t done a thiolized Kviek up to this point.
Curious how the fermentation went. Did you ferment it hot or just room temp? Did it ferment super fast like normal Kviek? Also, I’ve noticed with the omega thiolized strains(Star Party especially) that sulfur can be real problem. Sounds like this wasn’t an issue here but curious if you tried doing anything to tame the sulfur.
Thanks and glad you’re back!
Yea kveik seems like a no brainer. I let it ferment at room temp also testing those new mini unis and it fermented fast like you’d expect from a kveik. Super clean no sulfur. I think that usually happens when using certain malts but I forget which ones specifically
Love Hornindal kveik. Super interesting GMO stuff. Science rules.
If you've used Lutra, you've used a GMO version of Hornindal.
@@SeanehKelleh Lutra is just an isolate not a GMO. They did not do any gene editing with it. I do know omega does have a few GMO yeasts from their CRISPR program but if lutra were GMO it would not be allowed to be sold here in Norway. The sale of GMO yeasts (and GMO food in general) is illegal in the EU. I had to get some sourvisiae sent to me since its prohibited to be sold in Norway because of the gene editing.
In essence, they're new tools and you have to find the way to use them best. All the OG strains have been used many times over and we know what to do with them to coax certain flavors out of them. I've used thiolized strains in multiple ways and some of the dried yeasts that have been modified. Can't get clean or expected flavors and can't brew traditional lagers with a certain yeast, they all have their own thumbprint and it's our job as consumer/user to make beer from the yeast backward to really hone in on making proper beer.
That’s it exactly 🍻
Honestly, I’d be happy if we made a positive (negative?) impact on the hops market. (I mean a drop in demand). The demand is just insane and the lupulin shift in the market shows no signs of stopping. Less hops, more availability, smaller financial impact on breweries wallets all sound like great things
Absolutely! Change in tastes and preferences creates even more demand and more or less mono cropping of hops. But I also don’t want people to think it’s the only way to make good homebrew
I tried the in europe legal beta lyase yeasts and i am not impressed.
Tried 3 parameters at a time. Italian Eraclea Malt +
a) just mash hopped (Saaz)
b) mash hopped and phantasm
c) mash hopped, phantasm, whirlpool hops and dry hop
a and b were basically the same. Maybe some wine character in the phantasm sample, which makes sense if you overload the wort with sauvin blanc grape skins. The dry hopped one just tasted like a normal dry hopped pale ale
and yesterday I talked to a brewer in Berlin who worked with Omega Thiolized yeast doing a collab and even he said it is just marketing and not really worth the hassle.
But i think the ALDC yeast could be a game changer
Welcome back. It’s been too long.
yum!
Cheers man 🍻
no GMO in Europe I tried a non GMO version of these Thiol yeasts and was not impressed it has some sort of unnatural flavour. It did have some fruit character but nothing like expected I even mash hopped with saaz to give even more precursors for the yeast. I think its been a fad which will die off. I have heard mixed things about the Omega ones too
New tanks?!
Yep two mini unis from Brewtools. I have a separate video about them if you’re curious!
Oh man, unobtanium yeast!!!