*Disclaimer - I know the folks at AHS have tested this yeast; so this is nothing more than some independent fun*
Here's the plan, on Sunday I'm going to brew a 11 gallon batch and split it into two 5.5 gallon batches, 1 with AHS' new yeast "Greenbelt" and the other with WLP001.
I know there are tons of variables that I won't be able to control, but I'll do my best to make this as scientific as possible.
Once the beers are bottled, I'll be hoping for some volunteers to provide feedback.
Recipe:
21 lbs 2-row
1.5 lbs 60L
2 oz Magnum @ 60
2 oz Cascade @ 15
1 oz Cascade @ 5
1 oz Summit @ 5
1 oz Cascade @ dry
1 oz Summit @ dry
Mash @ 154*F, ferment at 60*F ambient for three weeks, dry hop for one week.
To try and make sure my pitch rates are pretty close, I'm going to make a starter today with Greenbelt, and 18 hrs later decant into a sterilized jar and put in the fridge. I'll do the same with WLP001, and then bring both back to pitching temperatures on Sunday night.
Any thoughts, suggestions, etc.?
Here's the plan, on Sunday I'm going to brew a 11 gallon batch and split it into two 5.5 gallon batches, 1 with AHS' new yeast "Greenbelt" and the other with WLP001.
I know there are tons of variables that I won't be able to control, but I'll do my best to make this as scientific as possible.
Once the beers are bottled, I'll be hoping for some volunteers to provide feedback.
Recipe:
21 lbs 2-row
1.5 lbs 60L
2 oz Magnum @ 60
2 oz Cascade @ 15
1 oz Cascade @ 5
1 oz Summit @ 5
1 oz Cascade @ dry
1 oz Summit @ dry
Mash @ 154*F, ferment at 60*F ambient for three weeks, dry hop for one week.
To try and make sure my pitch rates are pretty close, I'm going to make a starter today with Greenbelt, and 18 hrs later decant into a sterilized jar and put in the fridge. I'll do the same with WLP001, and then bring both back to pitching temperatures on Sunday night.
Any thoughts, suggestions, etc.?
