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!
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!