jmccraney
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- Mar 26, 2013
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I will be brewing a split batch of sculpin clone this Sunday to compare these two yeasts. When I started brewing, my friend and mentor recommended starting w Chico to get consistent results while I nailed down my process before experimenting too much. 1056 has since been my "house" strain, but the time has come to try a little something new. I figured this would be a good way to document my experience for my own use and hopefully some of you will find this interesting as well.
From my reading, I've gathered that the super yeast should produce an extremely similar beer: crisp, clean, and fairly dry. I'm primarily interested in its fermentation characteristics; White Labs claims it ferments quicker and flocculates more than Chico (while maintaining high attenuation), though it requires tighter temperature control. If I can produce a similar beer with these benefits, I will be sold on the super yeast. I imagine it would be ideally suited to a dipa, but could see using it in just about anything that requires a good clean yeast, depending on how this little experiment goes.
After reading a lot on the forums (especially this thread) it seems that people have either described the flavor as "slightly more English" than Chico, "too clean," or pretty much identical. However, probably the biggest topic of discussion is stuck fermentations. Many people have had the yeast burn though the first half of the fermentation only to slow to a crawl to drop the last 10-20 gravity points. While I have not seen it confirmed anywhere, it seems the most likely culprits are probably fermentation temperatures or a lack of oxygen. This could be a very picky beast indeed. For more info, see the link above, the split batch write-up here, and if I remember correctly this thread had some interesting info.
My plan is to brew 6 gallons of a sculpin clone on Sunday and split it into two carboys for fermentation. I'll be posting updates at each step of the way with specifics on procedure and results. Hopefully I can contribute a little to these forums after all the good lessons I've learned here!
From my reading, I've gathered that the super yeast should produce an extremely similar beer: crisp, clean, and fairly dry. I'm primarily interested in its fermentation characteristics; White Labs claims it ferments quicker and flocculates more than Chico (while maintaining high attenuation), though it requires tighter temperature control. If I can produce a similar beer with these benefits, I will be sold on the super yeast. I imagine it would be ideally suited to a dipa, but could see using it in just about anything that requires a good clean yeast, depending on how this little experiment goes.
After reading a lot on the forums (especially this thread) it seems that people have either described the flavor as "slightly more English" than Chico, "too clean," or pretty much identical. However, probably the biggest topic of discussion is stuck fermentations. Many people have had the yeast burn though the first half of the fermentation only to slow to a crawl to drop the last 10-20 gravity points. While I have not seen it confirmed anywhere, it seems the most likely culprits are probably fermentation temperatures or a lack of oxygen. This could be a very picky beast indeed. For more info, see the link above, the split batch write-up here, and if I remember correctly this thread had some interesting info.
My plan is to brew 6 gallons of a sculpin clone on Sunday and split it into two carboys for fermentation. I'll be posting updates at each step of the way with specifics on procedure and results. Hopefully I can contribute a little to these forums after all the good lessons I've learned here!