I've got cultures of Pacman and Bell's proprietary yeast churning away in the garage and would really like to see how they compare to one another as well as WY1272 (American Ale II) and WY1450 (Denny's Favorite 50), two yeasts that I have on hand from earlier brews. Here is my idea. Any modifications you might suggest before I embark on this experiment?
Fermentables
12 lb 2-Row
1 lb Crystal 60
0.5 lb Flaked Barley
Hops
60 min:
1 oz Columbus
10 min and flameout:
0.5 oz Palisade
0.5 oz Cascade
Yeast
1 - Pacman
2 - Bell's
3 - Denny's Favorite 50
4 - American Ale II
5 - 50/50 Bell's and Denny's Favorite 50
6 - 50/50 Pacman and Bell's
Procedure
Before brew day, prepare 1L starters in identical growlers (1.040 wort at 72F).
Saccharification rest at 153F, 1 hr. Siphon 0.75 gal chilled wort into 6 x 1 gallon jugs. Decant starters and pitch 1 cm of slurry. For mixed batches, pitch 0.5 cm of slurry from each of two starters. Aerate by shaking for 1 min and ferment at 65 degrees. Bottle after 1 month in primary.
Fermentables
12 lb 2-Row
1 lb Crystal 60
0.5 lb Flaked Barley
Hops
60 min:
1 oz Columbus
10 min and flameout:
0.5 oz Palisade
0.5 oz Cascade
Yeast
1 - Pacman
2 - Bell's
3 - Denny's Favorite 50
4 - American Ale II
5 - 50/50 Bell's and Denny's Favorite 50
6 - 50/50 Pacman and Bell's
Procedure
Before brew day, prepare 1L starters in identical growlers (1.040 wort at 72F).
Saccharification rest at 153F, 1 hr. Siphon 0.75 gal chilled wort into 6 x 1 gallon jugs. Decant starters and pitch 1 cm of slurry. For mixed batches, pitch 0.5 cm of slurry from each of two starters. Aerate by shaking for 1 min and ferment at 65 degrees. Bottle after 1 month in primary.