Accidental yeast delivery - Apex Hazy (same as London Ale III)

[J A]

I ordered yeast from Label Peelers because Apex was on sale. I'd been wanting to try the San Diego and needed a lager yeast so I ordered the Berlin Lager. Shipping was fast - just a few days - and it showed up yesterday. I'd been planning to put on a Cream Ale and wanted to brew with the Berlin today. All good except that they managed to bungle the order and shipped Hazy instead of the Berlin. I called up and they shipped out a replacement Berlin right away along with a return label for sending the Hazy back.

I got to thinking that they might be willing to just let me buy the Hazy at a discount since they'll be out extra shipping to get it back. It's already here and if I get a bit of a bargain, it might be a good yeast to experiment with. I know that @Bigbre04 uses it quite a bit and I'm wondering if others have had experience with it. I can take or leave the Hazy style per se but, depending on several factors, this yeast will drop clear according to a number of comments on various brewing forums. Since it's a British yeast (Boddington strain), it would be useful for English pub styles and reportedly has a great juicy/tropical flavor profile when used in Pales and IPAs.

So keep or return? It's a whole brick so it's more than I need, especially since I have the San Diego but if I get any sort of break on the price, it'll be cheap enough even if I never use it for more than a few batches. I could use it for IPA/NEIPA/Hazy Pale styles but I'd hope to get some mileage out of it for pub styles. For those, though I might be better off eventually getting some of their London or Sherwood as those are Notty and S-04 that I'm more accustomed to using.

 

[Josh Hughes]

Great yeast for anything English and used for a lot of NEIPA and hazies. Makes a great English pub ale; I used it for bitter, mild, and a lower hopped Boddingtons style.

 

[Donoroto]

And if you brew the darker stiles, you won’t easily see the haze (if any). In my experience, haze itself doesn’t have any taste either.

 

[Sandy Feet]

I would put that bitch in a Pale Ale

 

[J A]

And if you brew the darker stiles, you won’t easily see the haze (if any). In my experience, haze itself doesn’t have any taste either.

Seems that the London Ale III has been adapted to the NEIPA styles because it accomodates the style's mouthfeel and flavor as much as anything. Yeast haze shouldn't be the main feature of an NEIPA but lower attenuating, lower floccing helps the proteins and hop juice stay in suspension. For pub ales it should be possible to get clear fairly quickly using whirl-floc and Bio-Fine. I've always been satisfied with S-04 and Nottingham for the British and Irish styles that I do but since the Hazy/LAIII is in hand it's tempting to give it a try. It really all depends on whether Label Peelers is willing to discount the brick further than their sale price in order to cut their losses on extra shipping.

 

[Bigbre04]

Seems that the London Ale III has been adapted to the NEIPA styles because it accomodates the style's mouthfeel and flavor as much as anything. Yeast haze shouldn't be the main feature of an NEIPA but lower attenuating, lower floccing helps the proteins and hop juice stay in suspension. For pub ales it should be possible to get clear fairly quickly using whirl-floc and Bio-Fine. I've always been satisfied with S-04 and Nottingham for the British and Irish styles that I do but since the Hazy/LAIII is in hand it's tempting to give it a try. It really all depends on whether Label Peelers is willing to discount the brick further than their sale price in order to cut their losses on extra shipping.

I have only used that hazy in one batch of IPA and was not impressed with it compared to the Voss that i normally use. As i recall it cleared up fairly quickly on me and didnt have the same flavor profile i wanted from the Voss. I think i still have half a brick in the fridge, maybe i will brew a pub ale or a low abv bitter at some point in the future.

I mostly use thier Voss, San Diego, and Munich lager. Recently i have used the Belgian Abbey and Kolsch yeasts to great success. the Tripel i brewed on friday is down to 83%(8.9%abv) attenuation this morning! tasting great and super happy at the speed!

 

[J A]

I have only used that hazy in one batch of IPA and was not impressed with it compared to the Voss that i normally use. As i recall it cleared up fairly quickly on me and didnt have the same flavor profile i wanted from the Voss. I think i still have half a brick in the fridge, maybe i will brew a pub ale or a low abv bitter at some point in the future.

I mostly use thier Voss, San Diego, and Munich lager. Recently i have used the Belgian Abbey and Kolsch yeasts to great success. the Tripel i brewed on friday is down to 83%(8.9%abv) attenuation this morning! tasting great and super happy at the speed!

That's right, it's the Voss you use a lot of. I'd read other comments about the Hazy being too quick to clear for NEIPAs but that wouldn't be a deal-breaker if using for pub styles. I sent a note to Label Peelers asking about a discount but unless they're willing to offer it pretty cheap, I'll just use the return label and send it back.

 

[Bigbre04]

That's right, it's the Voss you use a lot of. I'd read other comments about the Hazy being too quick to clear for NEIPAs but that wouldn't be a deal-breaker if using for pub styles. I sent a note to Label Peelers asking about a discount but unless they're willing to offer it pretty cheap, I'll just use the return label and send it back.

agreed.

I want to order some of the newer yeasts from them(hefe and the other english one). The mexican lager yeast is annoying to me since its temp range is actually down in lager teritorry (50-57F) and my equipement struggles to get that low without running the glycol wide open which i try not todo. Also it is moving SLOW. 12.5>5.9 on day 6 where the munich is generally down in the 3s close to terminal on day 6. Its gonna mean that my line is going to sit empty for a few days which annoys me.

 

[J A]

agreed.

I want to order some of the newer yeasts from them(hefe and the other english one). The mexican lager yeast is annoying to me since its temp range is actually down in lager teritorry (50-57F) and my equipement struggles to get that low without running the glycol wide open which i try not todo. Also it is moving SLOW. 12.5>5.9 on day 6 where the munich is generally down in the 3s close to terminal on day 6. Its gonna mean that my line is going to sit empty for a few days which annoys me.

I'd like to try some of the other Apex strains but the main reason for getting them is cheap brick prices. I can only brew so much at the homebrew level and if I'm not using a lot yeast, it makes more sense to get packets and Fermentis or Lallemand are a known quantity. With any luck, the Berlin lager will suit my brewing style and the San Diego will do a good job. That'll take care of the bulk of my brewing. I can cover a few batches of bitters/red ales/stouts with S-04 or Notty. Since it stays warm so much here in Texas, there's not a lot of time during the year when dark, malty beers are appealing. Most of the time, lagers and pales are the go-to and malty lagers like O'fest and Bock work well during fall and "winter".

 

[Bigbre04]

I'd like to try some of the other Apex strains but the main reason for getting them is cheap brick prices. I can only brew so much at the homebrew level and if I'm not using a lot yeast, it makes more sense to get packets and Fermentis or Lallemand are a known quantity. With any luck, the Berlin lager will suit my brewing style and the San Diego will do a good job. That'll take care of the bulk of my brewing. I can cover a few batches of bitters/red ales/stouts with S-04 or Notty. Since it stays warm so much here in Texas, there's not a lot of time during the year when dark, malty beers are appealing. Most of the time, lagers and pales are the go-to and malty lagers like O'fest and Bock work well during fall and "winter".

I keep a black lager on draft for most of the summer and it is very well received. skirts the line between dark beer and light. Its warming up here and people have actually started asking me when they can get it back! Also a candidate for doing a contract brew(30bbl batch for distro).

https://www.brewersfriend.com/homebrew/recipe/embed/1459018

I totally get the volume thing. i have had really good luck with the apex yeasts especially for the money, but im not really a homebrewer....i brew generally 2-3 times a week...

 

[Dave Y]

agreed.

I want to order some of the newer yeasts from them(hefe and the other english one). The mexican lager yeast is annoying to me since its temp range is actually down in lager teritorry (50-57F) and my equipement struggles to get that low without running the glycol wide open which i try not todo. Also it is moving SLOW. 12.5>5.9 on day 6 where the munich is generally down in the 3s close to terminal on day 6. Its gonna mean that my line is going to sit empty for a few days which annoys me.

hmm... I’ve only used the WLP940 strain once, but I did harvest. To me it worked faster than Bavarian lager but not by a lot - 1/2 - 3/4 day faster. Ish.
I do starter cultures, pitch about room temp and bring the temp down to lager range. If it’s hot I will start ramping down that way gradually right away but not all at once. TBF, looking at my last ‘first pitch’ of BL, it took 9 days all in but was starting about .014 higher. So ML finished faster but wasn’t working as hard either... it took 8 days, so maybe it’s closer than I thought...

 

[Bigbre04]

hmm... I’ve only used the WLP940 strain once, but I did harvest. To me it worked faster than Bavarian lager but not by a lot - 1/2 - 3/4 day faster. Ish.
I do starter cultures, pitch about room temp and bring the temp down to lager range. If it’s hot I will start ramping down that way gradually right away but not all at once. TBF, looking at my last ‘first pitch’ of BL, it took 9 days all in but was starting about .014 higher. So ML finished faster but wasn’t working as hard either... it took 8 days, so maybe it’s closer than I thought...

i have a bunch of brews of my golden lager. On day 6 it is consistently(across the 5 fermentation logs that l just looked at) down in the mid 3s, BUT it is also fermenting much warmer(SP 18C) and generally my golden lager is between 11.7 and 12.2P. Vs the mexican lager on the same day is at 5.9p. it is 12.5p and Set point is 14.5C...

Now my question mark is do i need to do a diacetyl rest with this yeast....questions questions questions.

also im actively avoiding doing inventory lol.

 

[J A]

I keep a black lager on draft for most of the summer and it is very well received. skirts the line between dark beer and light. Its warming up here and people have actually started asking me when they can get it back! Also a candidate for doing a contract brew(30bbl batch for distro).

https://www.brewersfriend.com/homebrew/recipe/embed/1459018

I totally get the volume thing. i have had really good luck with the apex yeasts especially for the money, but im not really a homebrewer....i brew generally 2-3 times a week...

There are one or two breweries that keep a Schwartzbier on tap most of the time. It's definitely the dark beer of choice around here. The Texas "bock" styles tend to be relatively light and malty rather than roasty, closer to an Amber Lager in flavor. Yours looks like it would be close in flavor to an American Porter with that hop schedule. I bet it's good.
When I lived in the Midwest back in the 80s, I drank Michelob Classic Dark year round. I miss that beer...it wasn't great beer but it was relatively light bodied with a richer flavor than standard American lagers. It was nothing compared to a decent German Bock but it was available most everywhere and was about the only non-import dark beer. Imports and craft beers were just starting to be a substantial part of the market. There was always Guinness, the go-to beer, along with Harp, in all the Irish pubs and bars in Chicago. For standard lagers, there was Stroh's and Old Style on tap in every neighborhood tavern.

 

[Bigbre04]

There are one or two breweries that keep a Schwartzbier on tap most of the time. It's definitely the dark beer of choice around here. The Texas "bock" styles tend to be relatively light and malty rather than roasty, closer to an Amber Lager in flavor. Yours looks like it would be close in flavor to an American Porter with that hop schedule. I bet it's good.
When I lived in the Midwest back in the 80s, I drank Michelob Classic Dark year round. I miss that beer...it wasn't great beer but it was relatively light bodied with a richer flavor than standard American lagers. It was nothing compared to a decent German Bock but it was available most everywhere and was about the only non-import dark beer. Imports and craft beers were just starting to be a substantial part of the market. There was always Guinness, the go-to beer, along with Harp, in all the Irish pubs and bars in Chicago. For standard lagers, there was Stroh's and Old Style on tap in every neighborhood tavern.

it is a pretty good beer honestly(3.84 on untappd if that is a metric that actually matters(fuck untapped)). gonna have to rework the hops again since i am out of Perle. might try to simplify it with just loral additions.

I just put on a 4.8 stout that is pretty tasty.

I drink dark beers year around. Negro Modelo and Vienna lagers are some of my favorites when i can get them on draft.

this beer is somewhere between an altbeir, schwartz, and a light porter.

 

[Sandy Feet]

Yup, I had a 4.8% Irish Stout, well 2 of them on Friday. I could drink that beer after doing yard work in Florida during the summer. They are deceptively light.
A Vienna Lager with just enough chocolate malt to darken it up? A Schwarzbier? Hell, yes on both of those too.

 

[Dave Y]

I just did a Schwarzbier ; I was inspired by Weeping Radish. I got it at 4.8%abv, nice subtle amount of roast, chocolate, malty and not overpowering in any aspect. Very happy with how that turned out.