hi!
I am going to do a bit strange split batch, since I want to try the same yeast on different abv beers.
My idea is to brew a very simple belgian blond (6,5% abv, 100% pils malt), let it ferment for 6/7 days and then split the wort in two carboys.
In one carboy i will leave the wort as it is, in the second carboy i will add table sugar to obtain a belgian tripel at about 8.5/9% abv.
My idea is to test how much beer strenght affects yeast profile.
Which yeast would you use for this experiment?
I'd really like to use TYB belgian dry ale since i've never tried it and it seems complex and very attenuative. Anyone has experience with this yeast?
Any suggestion both about this experiment and about yeast choice are appreciated.
Cheers!
I am going to do a bit strange split batch, since I want to try the same yeast on different abv beers.
My idea is to brew a very simple belgian blond (6,5% abv, 100% pils malt), let it ferment for 6/7 days and then split the wort in two carboys.
In one carboy i will leave the wort as it is, in the second carboy i will add table sugar to obtain a belgian tripel at about 8.5/9% abv.
My idea is to test how much beer strenght affects yeast profile.
Which yeast would you use for this experiment?
I'd really like to use TYB belgian dry ale since i've never tried it and it seems complex and very attenuative. Anyone has experience with this yeast?
Any suggestion both about this experiment and about yeast choice are appreciated.
Cheers!
