I’ll be reviewing and comparing three different Lalvin yeasts using this kit. The goal is to compare the taste and aromatic differences between Lalvin BM 4×4 vs RC-212 vs EC-1118. Fermentation Temperature: 70F
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Inside the box ($140 CDN):
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Pitch Date: October 24, 2015
Lalvin BM 4×4 |
Lalvin RC-212 |
Lalvin EC-1118 |
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Day 2 |
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Day 3 |
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Day 4 |
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Day 8
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Aroma:
Flavours:
Notes:
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Aroma:
Notes:
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Aroma:
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Day 14
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Day 21 |
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oak the leftover gallon with 10g medium french oak cubes
This was racked off the oak after 3 weeks into a fresh 3g carboy for the rest of the bulk age. (Should have left them in) |
combine leftover rc-212 with the ec-1118.
French Oak Cubes (rate 10g/gallon): 2 grams light |
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Tasting Notes for the un-oaked bottles 1 month after bottling |
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This yeast certainly takes over and imposes it’s own flabour profile. Currently overwhelming and I wouldn’t use it again. |
Preferred the rc-212 & ec-1118 blend |
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Bulk Aging Timeline4 Months – Feb 24, 2016 – Add 1/8 tsp kmeta to 3 gallon carboy. 7 Months – May 24, 2016 – Add 1/8 tsp kmeta to 3 gallon carboy. 8 Months – June 24, 2016 – Bottled and added 1/8 tsp kmeta. (needed the carboy, should have really bottled at last addition) 12 Months – Oct 24, 2016 – Drink. Tasting Notes from the BM4x4: -Aroma: berry, oak -Taste: berry, cherry, concentrate juice Personal Rating: 2/5 |