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Reviews from White Labs:
"Will post results when it is done "
By: Chris Fleisher
Date: May 24, 2011
Beers brewed: Double IPA
Comments: I was pretty disappointed with the yeast's performance. Though it fermented well within the optimum temperature range for ales, the attenuation was low (63%) and the clarity of the final product was terrible. Flavor-wise, I have no complaints apart from that the beer is a little on the sweet side for the style. I made a 800 ml starter, which I thought would help, but the F.G. was only 1.022, down from 1.078. Maybe this was simply the wrong style for this yeast.
"Will post results when it is done "
By: Brett Begani
Date: Sept. 4, 2009
Beers brewed: 7C. Düsseldorf Altbier
Comments: My first attempt at using Cry Havoc for an Alt beer, as my Kolsch using WLP001 California Ale Yeast had a massive pear and apple ester profile to it. so much so that it could have been entered as a cider in competition. I turned to Cry Havoc as it is stated to work at lager and ale fermentation temps. After a 2L starter was pitched to 60 degree fermentation temp wort, two weeks later I kegged and chilled to 38 for bottling/serving. No ester profile to be found in the product even without lagering at these temps, extremely clean. Apparent attenuation was 70% from 1.055 OG, this yeast performed better than expected. I now have a Vienna lager at 40 degrees using this yeast and will post results of that as well when it's done.
"Continuously hopping with ... "
By: Matt
Date: May 12, 2009
Beers brewed: Strong English/alt/dark/American hybrid
Brewery name: Your Mother's Brewing Company
Comments: I'm about to pitch this yeast in a 5gal batch of 8.75# malt extarct with .5#red flaked wheat, .5# each, briess 6 row, biscuit and aromatic...all Belgian. I will ferment at ale temps and let you know. Very excited. Continuously hopping with tradition, vangaurd, and saaz. Wort is about to start boiling now. I started the grains with protein rest to extract everything beneficial.
" ... I had to try it myself"
By: Nathaniel Robinson
Date: April 22, 2009
Beers brewed: Premium American Lager, Schwarzbier
Comments: Shortly after it was released, I asked several fellow brewers how this worked as a lager yeast. Everyone said it worked great and then quoted all the ales that were brewed with it. So, I had to try it myself. This strain starts quickly (for a lager) and finishes clean and moderately dry. It is quickly becoming my house strain.
"One of my absolute favorites ... "
By: Nathan Hall
Date: April 4, 2009
Beers brewed: Porters, Stout
Comments: Strong fermentation, quick starts with O2. Perfect flavor profile for the late harvest ales, porters, and stouts I brew for Fall Season. Goes strong even with primary fermentation temps in the high 50's. One of my absolute favorites, it's a great break from the American/English Ale yeasts typically used for these styles.
"Rye Not?"
By: Jerry Pritchett
Date: Dec. 31, 2008
Beers brewed: Rye Ale
Comments: I recently brewed Charlie Papazian's Rye Not? recipe right out of his book. With the first use of his yeast, I figured to match it with one of his recipes. Wow! What a great beer. This will be a house favorite. I am going to try this same recipe and use lager temps. Could I get any better than this????
" ... would make Charlie proud"
By: Tony V
Date: Feb. 2, 2008
Beers brewed: Double IPA
Comments: With 100% pale malt grist mashed@148f for 90min and lots of fine citrusy American Hops Cry Havoc was able to create an excellent I2pa that achieved 80% apparent attenuation! Hop bitterness and flavor came through well, but was balanced with a pleasant fruitiness. Give this yeast extra time to do its job and you will be rewarded with a beer that would make Charlie proud!!!
FAQ:
Q: I used the new 862 Cry Havoc strain for the first time this week. I pitched it into 5 gallons of 1.062 wort at 75 degrees. It took almost 40 hours to start fermenting. Did I under-pitch originally?
A: Lag times certainly vary, but the Cry Havoc can be a slow starter (based on our trials) and you did not under-pitch. It was starting to ferment..
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This is the yeast to use...
Of course, no single yeast is suitable for everything, but Cry Havoc comes close. About 5 months of the year, my basement is below 60F. I have a little furnace down there, and I raise the temperature to 60F, because it is a practical number. Cry Havoc performs great at 60F. It is a lager yeast, but it works well up to summer temperatures. Charlie Papazian isolated this stuff, and I swear by it. I brew dozens of "everyday" beer styles with it. I use Thames for english ales, and a variety of others for specialties, but I brew 52 batches a year, and at least 40 are Cry Havoc...