Use some peated/black/chocolate malts to get the black/dark colors. If you infuse a little bit of nitro-brew style, you can get the creamy picture-perfect Instagram click. It has a medium attenuation (~80%) which makes it ideal for hazy wheat beers (wit or white beer) and malty stouts.
High alcohol tolerance yeast suitable for most English style & strong beer. It has a fermentation rate that rivals Kveik strains. Hence it is recommended to cool down the fermenter to prevent it from heating up too much.
For a detailed spec sheet and instructions manual please refer to this document. Arishtam Sells dry yeast which are better suited for the Indian climate and safe storage/transportation. Unlike wet yeast, there is no need for buying ice packs or risking the packet bursting. The packs contain ≥6.0*10^9 cfu/g.
The ideal dosage is: 0.50 to 1 g/l. The more yeast helps achieve higher alcohol content faster. However, don’t forget to hydrate the yeast and make a starter culture for a healthy yeast colony. For detailed steps on the stout beer brewing process, do review our free video tutorials.
Perfect strain to ferment:
- English Milds
- Stouts & Porters
- English Brown Ales
- NEIPA – New England IPAs
- Barley Wine & extra strong beers
- Almost any malt-forward beer style
- You can also brew a variety of neutral beer styles like IPA, Pale Ale, Kölsch
Really good product
best in high alcohol content
Do what it have to do…
First of all Kudos to the Arishtam team especially Mr. Ankur, he’s a genuine guy and ready to help whenever I call him, this review is strictly for CN36 yeast and not Arishtam. I receive all my packages on time every time so full 5 stars for Arishtam.
Coming to the yeast, I had a lot of hopes from this one, in my first batch I used Mangrove Jack’s yeast which was good but took around 14 days to complete fermentation so I wanted a fast-acting yeast this time. Went with this one and to my surprise, the bubbling in the airlock stopped in just 3-4 days like promised on the yeast specs I was only getting 1 bubble in like 50 seconds or so. I decided to bottle this on the 7th day. And then checked the gravity and took tasting the sample.
To my horror, its final gravity was only 1.031 with the initial gravity of wort being 1.053, I only got 2.89% ABV, I could still taste the sweetness of the malt from the sample, now I’m not sure if yeast got killed during the process if my temperatures were too high (recommended range was 14-22 degrees, however, where I kept the fermentor temperature was around 24 degrees) or the yeast is just not good, I hydrated the yeast properly and it had a lot of foam when I was pitching it, there was a strong bubbling activity in the airlock on the same day I pitched the yeast in the wort. I had mixed dark malt extract and steeped some crystal caramel malt for this recipe along with 2 additions of cascade hops, and was very excited to taste it but the result is really poor due to the yeast. Nevertheless, I have bottled the beer and primed it for carbonation, going to keep it for 2 weeks and see if carbonation helps (assuming yeast is still alive) otherwise it’s just a bland beer, more like a fruity malt drink.
Would not recommend angel yeast, better to go with other yeast strains.
Utkarsh the Caramel malts adds sweetness and non fermentable sugars to your wort. It could be the reason why final gravity is too high and the wort tastes extra sweet.
Pitched this yesterday and the wort is already excited. Can’t wait to taste the outcome