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Old 05-01-2011, 12:58 PM   #11
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Looking forward to the results

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Old 05-01-2011, 04:15 PM   #12
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I did something similar recently... Made 7.5 gallons of "base" ale and then we used different yeasts and dry hops. Tasting party is on the 14th

I can tell you that the different Yeasts performed almost equally as far as how vigorous they were. The s04 dry English ale yeast (actual dry) had the highest attenuation with my wlp007 dry English ale yeast a close second and the s05 in last place (starting gravity was 80 with the fg being 12,14 and 16 respectively). The s04 was the only one in which we made a starter.
Looking forward to the results of both

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Old 05-01-2011, 04:55 PM   #13
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cool, i've been wanting to do this experiment for a long time... glad someone finally did it! looking forward to the results.

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Old 05-01-2011, 05:18 PM   #14
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Looking forward to the results.

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Old 05-01-2011, 07:47 PM   #15
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Quote:
Originally Posted by erockomania View Post
I did something similar recently... Made 7.5 gallons of "base" ale and then we used different yeasts and dry hops. Tasting party is on the 14th

I can tell you that the different Yeasts performed almost equally as far as how vigorous they were. The s04 dry English ale yeast (actual dry) had the highest attenuation with my wlp007 dry English ale yeast a close second and the s05 in last place (starting gravity was 80 with the fg being 12,14 and 16 respectively). The s04 was the only one in which we made a starter.
Looking forward to the results of both
I thought it was pretty crazy that the yeast effected the hop profile in Tom's experiment. Keep that in mind when you sample yours. Let us know what results you get!

I don't think Tom answered if the final gravities were different between the two yeasts tested. I left a comment on one of his videos, so hopefully he will answer that for us.
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Old 05-01-2011, 08:24 PM   #16
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Old 05-02-2011, 07:33 AM   #17
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That little guy is pretty awesome.
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Old 05-02-2011, 08:08 AM   #18
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I'll bite.... Subscribed

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Old 05-02-2011, 09:37 AM   #19
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I'll bet if he went to all these lengths for the experiment, he wouldn't have mixed the samples, unless purposefully to keep things more random. Don't remember reading if beer a was the same for each sampler....? I think he used the malty calc for the liquid, but one full pack of dry. Maybe malty calls for the same. There was quite a bit of starter wort in the 1056, much more than I put in. Oxygen dosing might also have been different... I find it hard to see a lot of visible flow difference out of the stone over a wide range of flow rates. The temp of the 1056 might have been a bit above the dry, owing to the apparent ferm rate differences. Perhaps some fermaid in the dry yeast rehydration would have evened things out too. Curious to see the results now!

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Old 05-02-2011, 12:07 PM   #20
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I was going to subscribe to this thread until i saw the cats.

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