scott1147
Member
Hey all - brewed up a Left Hand Warrior clone 10 gallon all grain batch about five weeks ago and did a bit of an experiment when we pitched the yeast. Separated the batch into two 6.5 gallon carboys (5 gallons in each from the same batch) for primary. Long story short we ended up with two different color beers (maybe related to having things in suspension?) When they came out of the secondary, one was whiskey clear and one was cloudy. Both taste very close to the same, but the cloudy one has a bit more of a stout mouth feel whereas the clear one has a much less pronounced mouth feel. Here are the specifics:
Sinistral Warrior IPA 10 gallons
Grains:
24.00 lbs Rahr pale ale - 60min
2.00 lbs Briess Caramel 40L - 60min
8 oz. Briess Caramel 80L - 60 min
Hops:
2 oz. Magnum - 60 min
2 oz. Centennial - 15min
2 oz. Cascade - 15min
4 oz. Warrior - 0min
OG was 1.065. When racking to secondary, gravity of cloudy beer was 1.020; clear beer was 1.022. FG was 1.018 for the cloudy beer and 1.020 for the clear beer. (missed our target FG by .002 and .004 respectively.)
Yeast: Used 1056 for both. For the clear beer we just pitched from the Wyeast smack pack. For the cloudy beer we reused the 1056 (unwashed) from an earlier batch of spotted cow (yeast was taken off the primary that morning) and dumped it in from a mason jar.
I've attached a pic of the respective beers as well. Left is the unwashed yeast beer that fermented further, right is the clear less fermented beer.
So here we stand wondering why in the world this happened. Is it due to more yeast in the cloudy beer upon bottling? We are totally perplexed. Not to worry though. Both beers taste great so we'll drink them Any help would be appreciated.
Cheers!
scott1147
Sinistral Warrior IPA 10 gallons
Grains:
24.00 lbs Rahr pale ale - 60min
2.00 lbs Briess Caramel 40L - 60min
8 oz. Briess Caramel 80L - 60 min
Hops:
2 oz. Magnum - 60 min
2 oz. Centennial - 15min
2 oz. Cascade - 15min
4 oz. Warrior - 0min
OG was 1.065. When racking to secondary, gravity of cloudy beer was 1.020; clear beer was 1.022. FG was 1.018 for the cloudy beer and 1.020 for the clear beer. (missed our target FG by .002 and .004 respectively.)
Yeast: Used 1056 for both. For the clear beer we just pitched from the Wyeast smack pack. For the cloudy beer we reused the 1056 (unwashed) from an earlier batch of spotted cow (yeast was taken off the primary that morning) and dumped it in from a mason jar.
I've attached a pic of the respective beers as well. Left is the unwashed yeast beer that fermented further, right is the clear less fermented beer.
So here we stand wondering why in the world this happened. Is it due to more yeast in the cloudy beer upon bottling? We are totally perplexed. Not to worry though. Both beers taste great so we'll drink them Any help would be appreciated.
Cheers!
scott1147