I was listening to this week's BBR podcast which had the APA experiement. Long story short, the experiement was as follows:
2 brewers.
Same APA recipe.
One guy used WLP001 and the other WY1056.
Same ferment temp (62F i believe).
Each brewer split 5gal into two batches: one control left alone & one dryhopped w/ cascade vs centennial.
The major qualm i had with the 1056 vs 001 portion of the experiment was that because the guy with the sweet brew-setup COULDN'T MAKE A STARTER (don't get me started on that), they "normalized" the yeast pitch process by pitching right from the package - smack pack after smacked and directly from the White Labs tube.
Did anyone else find that part of the equation to be a major contributor to the differences they found in the controls? One guy found the 1056 had less lag time and a "cleaner" and "crisper" profile, while the 001 had a "maltier" flavor.
I emailed James to display my concern, trying not to be a d!ck about it, but i feel this portion of the experiment was invalidated due to the drastic difference in controls. Also, they mentioned they're going to continue this type of experiment with lagers & 3 strains of yeast. And to compensate for working with lagers, they plan on only what they called "overpitching" to compensate for the fact they weren't using starters.
Any thoughts?
2 brewers.
Same APA recipe.
One guy used WLP001 and the other WY1056.
Same ferment temp (62F i believe).
Each brewer split 5gal into two batches: one control left alone & one dryhopped w/ cascade vs centennial.
The major qualm i had with the 1056 vs 001 portion of the experiment was that because the guy with the sweet brew-setup COULDN'T MAKE A STARTER (don't get me started on that), they "normalized" the yeast pitch process by pitching right from the package - smack pack after smacked and directly from the White Labs tube.
Did anyone else find that part of the equation to be a major contributor to the differences they found in the controls? One guy found the 1056 had less lag time and a "cleaner" and "crisper" profile, while the 001 had a "maltier" flavor.
I emailed James to display my concern, trying not to be a d!ck about it, but i feel this portion of the experiment was invalidated due to the drastic difference in controls. Also, they mentioned they're going to continue this type of experiment with lagers & 3 strains of yeast. And to compensate for working with lagers, they plan on only what they called "overpitching" to compensate for the fact they weren't using starters.
Any thoughts?