Before I get run off HBT, let me preface this with by saying I have apparently done an experiment and am not advocating blasphemy.
I made a starter 9 days ago using enough extra-light DME to hit 1.050, and pitched in a pack of Belgian Strong Ale yeast. I decanted off most of it and pitched the slurry, then let the decanted wort finish fermenting and saved *that* slurry. For the fun of it, I tried a taste of the final non-slurry (which came to an FG of 1.015).
I was pleasantly surprised how good it was (or how thirsty I am, maybe). I don't think I'd serve this to others (I'm sure the shelf life would be awful) but it *does* remind me of Miller High Life (but with more flavor). It's got a little bit of grain taste to it, and it's a tiny bit tart (like half-strength lemonade), but there's still some maltiness and a pleasant fruitiness (both taste and aroma) to it.
I suppose a series of experiments like this would be a good way to really pick out the flavors developed by a particular yeast, kind of like making hop teas.
Since this is the recipe forum, I'll post this:
Boil volume: 3 qts water
Grain: 12 oz of extra-light DME
Boil time: 5-10 minutes, or until the hot break subsides
Chill and pitch one pack of Belgian Strong Ale yeast. Oxygenate for 30 seconds.
Primary fermentation: 48 hours at 66 F, then cold-crash for 12 hours. Use settled yeast as you see fit; I recommend disposing into a batch of high-gravity wort.
Secondary fermentation: 7 days at 66 F. Dispose of yeast again (perhaps as bottling yeast for the aforementioned beer).
Cold-crash for 24 hours and drink, if you must.
I made a starter 9 days ago using enough extra-light DME to hit 1.050, and pitched in a pack of Belgian Strong Ale yeast. I decanted off most of it and pitched the slurry, then let the decanted wort finish fermenting and saved *that* slurry. For the fun of it, I tried a taste of the final non-slurry (which came to an FG of 1.015).
I was pleasantly surprised how good it was (or how thirsty I am, maybe). I don't think I'd serve this to others (I'm sure the shelf life would be awful) but it *does* remind me of Miller High Life (but with more flavor). It's got a little bit of grain taste to it, and it's a tiny bit tart (like half-strength lemonade), but there's still some maltiness and a pleasant fruitiness (both taste and aroma) to it.
I suppose a series of experiments like this would be a good way to really pick out the flavors developed by a particular yeast, kind of like making hop teas.
Since this is the recipe forum, I'll post this:
Boil volume: 3 qts water
Grain: 12 oz of extra-light DME
Boil time: 5-10 minutes, or until the hot break subsides
Chill and pitch one pack of Belgian Strong Ale yeast. Oxygenate for 30 seconds.
Primary fermentation: 48 hours at 66 F, then cold-crash for 12 hours. Use settled yeast as you see fit; I recommend disposing into a batch of high-gravity wort.
Secondary fermentation: 7 days at 66 F. Dispose of yeast again (perhaps as bottling yeast for the aforementioned beer).
Cold-crash for 24 hours and drink, if you must.