maltMonkey

Recipes 

Last night I did something I've been planning for awhile: brewed up a 9 gallon batch of English Pale Ale, split into 6 separate 1.5 gallon batches and pitched 6 different yeasts. These will sit in the primary for 2 weeks, go straight to bottling then when ready I'll do some double blind taste tests to determine which are my favorite yeasts. It was a fun (and long) night.

Next I'll do the same split 6 batches with different types of sugars, then again with different hops (dry-hop).

I'm hoping the end result will be some fabulous beer.

Yeasts:
#1 - Wyeast 1187 Ringwood Ale
#2 - Wyeast 1335 British Ale II
#3 - Wyeast 1099 Whitbread
#4 - Wyeast 1275 Thames Valley
#5 - White Labs WLP005 British Ale
#6 - Nottingham



My first time doing a batch size over 6 gallons, but there was plenty of room for the 16 lb grain bill:




Notetaking while relaxing and having a homebrew:



Sparging went faster than I meant for it to--about 1 hr:

maltMonkey

Recipes 

No problem with 11 gallon rolling boil:



Filling fermenters:



Fermenters all filled:



The wife is really psyched about the current state of the bathroom:

GilaMinumBeer

Recipes 

I have always been amazed how significant a difference pitching alternat yeasts can have on a simple grain bill.

Another thing you could try for your own edification is the same yeast, hops, and grain bill but split the batch into multiple fermenters and hold them at differing fermentation temps. Makes a big difference there too. And can teach volumes about a specific yeast and it's fermentation management needs.

scottfro

Recipes 

awesome, i have been wanting to do this as well so please return with the results!

__________________
Primary:

Secondary:

Bottled:
#30 Chocolate Porter
#27 Smoked Ale
#26 Hard Apple Cider (Champagne Yeast)
#25 Big Als' Blackberry Brew 2008
#15 Hard Apple Cyser

Kegged:
#31 Field Hand Hefeweizen

http://www.deterrabrewing.com/forum <-- Vancouver Homebrewing Network

FishinDave07

Recipes 

Cool. Definately let us know how it turns out.

rbridges01

Recipes 

Are using a full dose of yeast for each 1.5 gallons? Are you concerned at all about over pitching of the yeast?

maltMonkey

Recipes 

That's a good idea. Once I find my favorite yeast for this beer I'll have to give that a shot.

I'll be sure to update this thread with my findings!

In this case I pitched only half of the 2 new smack packs (put the rest into starters for future batches) and only half of the Nottingham as well. The three washed yeasts were probably a bit overpitched, but it's not something I'm worried about.

maltMonkey

Recipes 

Update: just bottled these tonight. What a PITA.

6 different times I had to take a gravity reading, clean & sanitize the equipment, measure and boil the corn sugar, rack to the bottling bucket, bottle, cap, and mark the cap with its number.

Each batch made exactly 12 bottles and it was fun tasting a sample of all 6. Very different results for the most part.

The only weird thing was the the WLP005 had a flavor I've not tasted before. I used this yeast for a brown ale awhile back so it was in its 2nd generation, and it just tasted fairly malty in that beer. In this case the sample tasted like tea mixed with fruity pebbles. I am stumped as to whether it's some type of infection or what. I don't know that it's necessarily an off flavor, but it's definitely not what my brown ale tasted like.

FishinDave07

Recipes 

I'm sure that the results will be worth the work (if you can really call brewing work ). Let the fruitty pebbles tea age

slim chillingsworth

Recipes 

this is something i'm really interested in doing, but i'm even more interested in your cooler's internal fly-sparge manifold. have you posted more info on that anywhere? absolutely beautiful!

__________________
"I don't understand why everybody is focusing only on details. It is impossible to produce a good beer with details."
Jean-Marie Rock, head brewer at Orval

SERIOUS BUSINESS BREWERY
---serious -mod edit- business---

my commercial beer notes • garret oliver on beer and food • josh oakes on beer and food