A question for the Yeast Cognoscenti...

[fastricky]

I want to try an experiment so I can better understand the influence of a specific yeast strain to the flavor of an ale.

I'm going to brew a typical 'London' style ale - something straight-ahead. I'd like to split the 6 gallon batch into (3) 2 gallon fermentations. Each will be fermented with a different yeast.

At the moment I have 3 yeast slurries in the fridge I'm considering using:

- Safale S-04

- Safale S-05

- Wyeast Ringwood #1187

I think these should each be different enough to provide some interesting results when A/B/C'ing the finished beers.

I love Nottingham, but thought S-05 is close enough to cover off that 'flavor'.

I also have some Wyeast 'London' yeast and 'ESB' yeast... any reason to substitute one of these for the above 3? I thought the Ringwood would be a good enough English yeast strain to offer that perspective...

All thoughts welcome!

 

[fastricky]

No one on this...? I reckon I can just try it...

 

[carnevoodoo]

You should just try it. There are distinct characteristics to all three of those you have listed. Wyeast London and S-04 should be damn near the same thing, and I like the idea of using S-05 as sort of a neutral strain.

I would keep the fermentation temps around 64 for all three to really get the best out of the English strains, while keeping the S-05 neutral.

 

[fastricky]

Nice, thanks!