AZ_IPA

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*Disclaimer - I know the folks at AHS have tested this yeast; so this is nothing more than some independent fun*

Here's the plan, on Sunday I'm going to brew a 11 gallon batch and split it into two 5.5 gallon batches, 1 with AHS' new yeast "Greenbelt" and the other with WLP001.

I know there are tons of variables that I won't be able to control, but I'll do my best to make this as scientific as possible.

Once the beers are bottled, I'll be hoping for some volunteers to provide feedback.

Recipe:

21 lbs 2-row
1.5 lbs 60L

2 oz Magnum @ 60
2 oz Cascade @ 15
1 oz Cascade @ 5
1 oz Summit @ 5
1 oz Cascade @ dry
1 oz Summit @ dry

Mash @ 154*F, ferment at 60*F ambient for three weeks, dry hop for one week.

To try and make sure my pitch rates are pretty close, I'm going to make a starter today with Greenbelt, and 18 hrs later decant into a sterilized jar and put in the fridge. I'll do the same with WLP001, and then bring both back to pitching temperatures on Sunday night.

Any thoughts, suggestions, etc.?

Hugh_Jass

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Subscribed.....

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Pigs are fantastic creatures. They convert vegetables into bacon.

strat_thru_marshall

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looks great. I have the same experiment going with an amber ale, greenbelt vs my house ale strain wlp007. The 007 has already dropped clear and the greenbelt has not. hopefully these will be kegged in the next week. we can compare results, greenbelt vs an English strain and an American strain.

Yooper

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- Raises hand to volunteer for feedback!

Great experiment- let us all know all the details!

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Broken Leg Brewery
Giving beer a leg to stand on since 2006

AZ_IPA

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I thought about submitting to a BJCP comp under different names; but they usually only allow 1 entrant per subcategory.

I thought about submitting one as a 10A and one as a 14B (as this will likely meet both style guidelines), but I don't think that would accurately reflect, either.

Hmmmm....too bad I don't know anyone who's helping to organize a BJCP contest where I could maybe ship them a few bottles to judge independent of the contest.

Ichthy

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I know some people that sampled the Mikkeller yeast series beers. It was 5 different yeasts same base beer. Their complaint was that the base beer was too hoppy to discern the subtleties of the yeast's.

I'm not saying your beer would be too hoppy to tell the difference, just something to keep in mind.

I'm looking forward to your results!

AZ_IPA

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That's a good comment, however this new yeast strain is supposed to be really hop friendly, so I wanted to let 'er rip!

Ichthy

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Given your screename I'm not surpirsed .

Beehemel

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I'm also interested in the results of this. I'm planning an IPA with the Greenbelt yeast and I'd love to know how it compares to 001. Subscribed...

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i/o Fermentery

Primary:
Secondary:
Bottled: 410 Wheat IIPA, King's Khoice Brown Ale, My Birthday Russian Imperial Stout, Chaka-Laka Monkey CACAO!
On Deck: King's Khoice Part Deux, India Brown, Saison, American Mild, Hefeweizen, Maple Pecan Brown ale, Belgian Tripel or Quad

humann_brewing

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you already know I am interested in the results.

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On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12