Wheat Ale Yeast experiment

[physast]

I recently conducted an experiment making a Wheat ale. I used 50% wheat and 50% base malt. I mashed, boiled and cooled in the same equipment and then split into two different fermentation vessels.

Bucket one contained 2.5 gallons of the beer as did bucket two, both in my kitchen during the whole fermentation process. The only difference was the yeast strain. Both strains were kept at the same temp and pitched at the same temp.

Bucket one I added a full packet of Wyeast 1010 OG: 1.062

Bucket two I added a full packet of Safale US-05 OG: 1.062

I let both ferment for 7 days in the primary and then transferred them to the secondary where they sat for another 7 days.

The outcome was interesting.

The Wyeast strain 1010 was cloudier with a hint of orange and had a FG of 1.007. The aroma had hints of fruity/citrus/banana. The taste was amazing, with hints of citrus/banana and a slight heavy mouth-feel.

The Safale US-05 was much clearer with a FG of 1.005. The aroma was more of a standard ale. The taste was also good, but tasted more like a light ale than a wheat ale. The mouth-feel was drier, and overall just so-so.

Any other Yeast experiment stories? Now I wish I would have just made a full batch with the Wyeast!

 

[HoboBrewery]

that's an awesome idea. i've thought of doing similar experiments- whether it be trying out a different type of malt, or the same malt but a different hops, or just a different strain of yeast altogether. but i never did it.

the only thing i want to say is use weihenstephaner yeast from wyeast for your next hef if you haven't. it's the only yeast i use these days for hefs- very bubblegummy and not all that clovy. making another one on saturday because i went through 5 gallons way too fast. must have a hole in the carboy or something...