Tom Roeder's Dry Yeast vs Liquid Yeast Experiment

[tomroeder]

Alright, alright.....I am going to make a video and post it on Sunday of which beer is which, regardless of what the third taster is doing. I have waited, and made all of you wait entirely way too long, so it will be coming Sunday night!

 

[jbrookeiv]

Alright, alright.....I am going to make a video and post it on Sunday of which beer is which, regardless of what the third taster is doing. I have waited, and made all of you wait entirely way too long, so it will be coming Sunday night!

Thank god!

 

[Wakadaka]

Alright, alright.....I am going to make a video and post it on Sunday of which beer is which, regardless of what the third taster is doing. I have waited, and made all of you wait entirely way too long, so it will be coming Sunday night!

Sweet. I look forward to hearing the results.

 

[bruin_ale]

Thanks Tom, looking forward to it.

 

[Hang Glider]

I don't have the time to read through 17 pages of posts, ...

...how similar the different batches were PRIOR to adding the yeast. Which batch was siphoned into a carboy first? ... What do you guys think?

Zguy - I think you need to read more - jus' sayin'

there was only one brew, one wort, one batch, not two.

 

[Hang Glider]

i would like the sam experiment done with us05 and notty

go for it!
let us know how it turns out!

 

[4x4jeep74]

I forget, what was this thread about? Lol just kidding , looking foward to it.

 

[bob1852]

fyi, and not to hi-jack, but I just completed a WLP001 v. AHS Greenbelt experiment with an IPA...

The BJCP judge clearly preferred the WLP001...

https://www.homebrewtalk.com/f163/a...-greenbelt-v-wlp001-experiment-begins-203256/

 

[chapa]

Did a quick search but couldn't find anything on this topic and I don't have the time to read through 17 pages of posts, so if this is a repeat question I apologize.

I'm not too worried about the pitching rates and the yeast itself. I'm more interested in other variables that could have played a role in this. More specifically how similar the different batches were PRIOR to adding the yeast. Which batch was siphoned into a carboy first? Did he siphon one entire batch into a carboy and then siphon the second?

To me this would cause lots of sediment and other "stuff" (still consider myself a n00b to brewing) to the second batch. What do you guys think?

I was also wondering about which one was siphoned first. Not sure if you were implying there were physically 2 separate batches, because it was just one batch split, but I was also thinking how one of the carboys might have more sediment as it got down to the bottom of the kettle. Not sure that it would matter too much either way.

 

[bob1852]

I was also wondering about which one was siphoned first. Not sure if you were implying there were physically 2 separate batches, because it was just one batch split, but I was also thinking how one of the carboys might have more sediment as it got down to the bottom of the kettle. Not sure that it would matter too much either way.

That why, in my experiment, I chilled the wort through a CFC into two buckets; then mixed the wort between three total buckets to try and make sure the break material and hop sludge was pretty equal between both batches.

 

[Boru]

subscribed. Look forward to hearing the results.

 

[drac0]

Alright, alright.....I am going to make a video and post it on Sunday of which beer is which, regardless of what the third taster is doing. I have waited, and made all of you wait entirely way too long, so it will be coming Sunday night!

I gotta make sure I don't ascend on Saturday so I can find out which beer was which! Stupid rapture anyway!

 

[rycov]

its saturday and as far as i know no body died yet?

 

[bwomp313]

I think we're supposed to be getting raptured at 6pm. eastern standard time? hell, i dunno.

 

[bruin_ale]

yeah, not til 6pm
Dude that I heard interviewed said 6pm at every locality.. already over in Australia - big surprise.

http://www.smh.com.au/world/rapture-deadline-passes-world-still-here-20110521-1eycn.html

 

[GuldTuborg]

yeah, not til 6pm
Dude that I heard interviewed said 6pm at every locality.. already over in Australia - big surprise.

http://www.smh.com.au/world/rapture-deadline-passes-world-still-here-20110521-1eycn.html

I don't think anybody seriously thought anyone from Australia would be raptured.

 

[bill42]

results should be p osted soon

 

[lschiavo]

Unsubscribed. This is like reality TV. I forgot what the original point was.

 

[dantheman13]

The result video from Tom has been added to the first page. Good work, Tom! Thanks!

 

[lschiavo]

The result video from Tom has been added to the first page. Good work, Tom! Thanks!

Glad I was joking about giving up on this one

 

[lschiavo]

The righteous beer belch about midway makes this whole thing credible.

 

[remilard]

So what was the result? I can't watch the video right now.

 

[Backporchbrewery]

Beer A was US-05
Beer B was Wyeast 1056

Jakecpunut picked A as the better, Bobby_M picked B as the better beer.

 

[dantheman13]

Beer A was US-05
Beer B was Wyeast 1056

Jakecpunut picked A as the better, Bobby_M picked B as the better beer.

But they both described B as being "cleaner". Tom said basically the same thing as Jake did. They just preferred the taste of the A over the B, which Bobby preferred.

It is quite interesting how different taste preferences are.

 

[remilard]

Interesting. I only watched Bobby's video and just last night but watching him I could have been watching myself describe the beers when I did a similar side by side. His descriptions of B as fruitier and yeastier (I get a playdough like note sometimes from US05 which I believe is a yeastiness) and very noticeably so are exactly my experience.

 

[chapa]

Just as I suspected So Bobby, now that you know which is which, do you have any additional thoughts on these yeasts? I use us-05 all the time, wondering if the astringency is typical of that strain.

I'd like to know the recipe of the IPA he was drinking in that last video also.

 

[Bobby_M]

Right after I shot the tasting video, I jotted down a few notes on each.

A: (revealed as US-05) slight solvent note in the nose initially, after acclimating it comes across as a slightly spoiled/autolyzed yeast aroma, if not just yeasty. Esters lean towards pear and bubblegum (very slight). Both malt and hops aroma and flavor rather subdued. Balanced, but neither malt nor hops come across as distinct elements. A little harsh/astringent on the tongue, but it may just be the hop bitterness without the aroma that tells me that "bitter is OK".

B: (revealed as 1056) Malt/Toffee and citrusy hops in the nose. Low esters, pear-like but very subdued. Flavor mimics aroma, pleasantly sweet malt up front but well balanced by hop flavor immediately following. Overall, well balanced and clean with the word "fresh" being the best one-word summary. Would drink multiple in a session.

I'm frankly embarrassed by how much credit Tom gave me in the summary video. I want to be clear that I'm not BJCP certified so I have no basis for thinking my palette is in any way refined. I'm just a guy tasting some beers.

In any case, I really hope the whole thing inspired many more brewers to try the experiment for themselves. If they are inclined to report back, I'm sure we'd all appreciate the further insight even if it's anecdotal and horribly unscientific.

 

[jakecpunut]

Thanks again to Tom for allowing me to be a part of this!

I would LOVE to sit down with a BJCP judge or anyone for that matter that KNOWS the off flavors etc etc and taste some home brew to try and get a better understanding of things.

I really thought this was interesting and now that I'm doing 10 gallon batches I may try this myself sometime.

Btw, the IPA that I sent Tom that he was drinking in the video was Yoopers Dog Fish Head AG Recipe..

https://www.homebrewtalk.com/f69/dogfish-head-60-minute-clone-ag-extract-25709/

 

[brandonhagen1]

I'm frankly embarrassed by how much credit Tom gave me in the summary video. I want to be clear that I'm not BJCP certified so I have no basis for thinking my palette is in any way refined. I'm just a guy tasting some beers.



bobby why dont you get certified

 

[bruin_ale]

I've never detected yeastiness in my pale ales with US05, but I recently did a cream ale and there's just nothing for that yeasty flavor to hide behind. I'm not really interested in doing a 10 gallon side by side US05 to 1056 right now, but I'm going to try 1056 for my next pale ale or IPA and see if I like it better.