Fermented Culture
Going to try to find this in stores. Apparently it's their house yeast just brewed at a higher temperature to release more esters. "Guinness yeast naturally creates notes of clove and banana / In stouts, we hold those notes back".



So if they are telling the truth and the people who supply irish yeast got it supplied from Guinness then Guinness' yeast should be POF+. Does anyone who has WLP004 or wyeast 1084 willing to try a small 300ml sample with a ferulic acid rest then ferment it in a bottle?
Quote 0 0
GHW
Hbc sent me two packs of 004 when I only wanted one of 400.

They want them back too.

However if I knew what you mean lt by POF+ or ferulic acid rest I'd be well up for it.

Seems highly unlikely that they are using some Bavarian style yeast then restraining it. Why do that?
Quote 0 0
Fermented Culture
I know it sounds like a marketing fib. POF+ = phenolic off flavour positive; ferulic acid is a rest during mashing to promote the compounds needed for the yeast to make these phenols. It's usually around 44°C.
Quote 0 0
Fermented Culture
By the way did you end up getting the wlp400?
Quote 0 0
GHW
Got it today...still no idea what you're on about!
Quote 1 0
GHW
The Guinness rye pale does look nice too
Quote 0 0
Fermented Culture
The rye pale is tasty, I think it was £1.25 which isn't bad, amarillo hops iirc.
Quote 0 0
Pinto
With the exception of the Hop House 13, I've found all of the Guinness special project brews dissapointing.
Beer is like porn - you can buy it easily enough, but its so much more fun to make it [wink]
Quote 0 0
Fermented Culture
In their latest advert they separated them so I guess they were spraffing with the original advert saying that their guinness flagship "stout yeast" is in their wheat beer. I still can't find any of their wheat beer in the UK.

Quote 0 0
Robert
GHW wrote:
Got it today...still no idea what you're on about!

Quote:

Brewing considerations for the enhancement of clove flavors

The phenolic compounds 4VG and 4VP have a pleasant spicy /clove like flavor when present in the right concentrations. At too high concentrations the taste can become medical / hard or rough. The normal 4VG concentration in Weissbier ranges from 0,5 to 3,5 mg/l. The odor threshold for 4VG in Weissbier is about 0,8 to 1mg/l. Concentrations above 2 mg/l are perceived strongly.

The promotion of the clove flavor is achieved through sufficiently long cytolysis at an enzymatic optimum temperature of 45 °C. At this temperature the ferulic acid is released from arabinoxylane (ferulic acid rest). This reaction has a high optimal pH range above a normal mash pH. For this reason, rather than increasing the mash pH, a longer rest is chosen. PH adjustments of the mash are typically undertaken after the ferulic acid rest. Typical rest times that promote glove flavor are in the order of 10 – 25 min. This can lead to 4VG concentrations of 1,5 to 2,5 mg/l. A low mash in temperature combined with a slow heating rate through the ferulic acid rest temperature range can already produce perceptible clove flavours above 1mg/l [Her05].


http://braumagazin.de/article/brewing-bavarian-weissbier-all-you-ever-wanted-to-know/

Does that help?

Edit: Glove flavour. hahaha

Quote 0 0