Background: I was trying to look up the operational ranges for particular yeast strains from given labs. I have a few homebrew shops in the area so I have plenty of options when it comes to yeast. However there was nothing talking about operational efficiencies at various temperatures and pitching rates. Even on this forum I got an answer of it could and not how it would turn out. I want a more scientific solution and answer to make better beer.
Proposal: to get profiles for each strain of yeast from each major lab and create a speadsheet showing the performance of each yeast strain.
Problem: It would take around a hundred data points for all yeast strains meaning over several thousand batches of beer to test them all. Impossible in just about anyone's lifetime for all strains. I highly doub't that even the labs have been able to do a live test like this.(I sent an e-mail to a lab two nights ago and have yet to hear back)
Solution: have as many homebrewers as possible look back at their brew logs and submit their OG, FG, Pitch temp, Primary High Temp, Primary Low Temp, secondary high/low and any off flavors on a scale from one to ten.
Need: Buy in from you guys to collect enough data points.
How: I would post a yeast and people would look back through their brew sheets to profile each yeast.
Product: I would make the sheet available on this forum.
What do you guys think?
Proposal: to get profiles for each strain of yeast from each major lab and create a speadsheet showing the performance of each yeast strain.
Problem: It would take around a hundred data points for all yeast strains meaning over several thousand batches of beer to test them all. Impossible in just about anyone's lifetime for all strains. I highly doub't that even the labs have been able to do a live test like this.(I sent an e-mail to a lab two nights ago and have yet to hear back)
Solution: have as many homebrewers as possible look back at their brew logs and submit their OG, FG, Pitch temp, Primary High Temp, Primary Low Temp, secondary high/low and any off flavors on a scale from one to ten.
Need: Buy in from you guys to collect enough data points.
How: I would post a yeast and people would look back through their brew sheets to profile each yeast.
Product: I would make the sheet available on this forum.
What do you guys think?