I made a beer with an OG of 1.12. When I was finished I had way more wort than I needed, so I did a little experiment. I intended to ferment the whole batch on WLP099 so I made an appropriate starter for 5 gallons. I ended up with and extra 2.5 gallons. Not wanting to be wasteful, I pitched some 1056 on the extra and put it in another carboy. I let both of these beers sit for about 4 months. The results are somewhat interesting.
ATTENUATION
WLP099:
1.12 - 1.010 (14.8%). I couldn't believe it brought it down that low.
1056:
1.12 - 1.028 (12.4). A smack pack tossed in a batch, thats pretty impressive.
Both of them took off, producing a nice Krausen within 24 hrs.
TASTE
Here's where it gets interesting.
*this is tasting off the hydrometer before it was kegged and carbed
WLP099: Very dry but with a little bit of alcohol bite. Also, a weird caramel apple taste that was not good.
1056: Sweet, like you would expect from a beer that finished at 1.028 but no "off flavors". I could easily taste all of the malts. No alcohol bite, very clean.
I like how the WLP099 worked. I wish I knew what the apple flavor was and how to make this yeast work for me better as far as flavor.
Here is the recipe:
19 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 82.6 %
1 lbs Black (Patent) Malt (500.0 SRM) Grain 3 4.3 %
1 lbs Roasted Barley (300.0 SRM) Grain 4 4.3 %
2 lbs Amber Dry Extract (12.5 SRM) Dry Extract 5 8.7 %
2.00 oz Magnum [14.00 %] - Boil 60.0 min Hop 6 49.8 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 10.0 Hop 7 3.2 IBUs
ATTENUATION
WLP099:
1.12 - 1.010 (14.8%). I couldn't believe it brought it down that low.
1056:
1.12 - 1.028 (12.4). A smack pack tossed in a batch, thats pretty impressive.
Both of them took off, producing a nice Krausen within 24 hrs.
TASTE
Here's where it gets interesting.
*this is tasting off the hydrometer before it was kegged and carbed
WLP099: Very dry but with a little bit of alcohol bite. Also, a weird caramel apple taste that was not good.
1056: Sweet, like you would expect from a beer that finished at 1.028 but no "off flavors". I could easily taste all of the malts. No alcohol bite, very clean.
I like how the WLP099 worked. I wish I knew what the apple flavor was and how to make this yeast work for me better as far as flavor.
Here is the recipe:
19 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 82.6 %
1 lbs Black (Patent) Malt (500.0 SRM) Grain 3 4.3 %
1 lbs Roasted Barley (300.0 SRM) Grain 4 4.3 %
2 lbs Amber Dry Extract (12.5 SRM) Dry Extract 5 8.7 %
2.00 oz Magnum [14.00 %] - Boil 60.0 min Hop 6 49.8 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 10.0 Hop 7 3.2 IBUs
