Yeast - Hops interaction experiment

[Rubique]

Hello everyone,

My buddy and I are doing an experiment to quantify the amount of interaction between hops and yeast in IPA's. We are doing four batches of beer that we split in two at the time of dry-hopping for a total of eight 3-gallon sub-batches. We will be using 4 different hops crossed with 2 different yeasts, so there will be a batch for each combination of hops and yeast.

Then we will find 10 IPA fans and they will be instructed to rate each beer. Our model (2-way random effect anova in case anybody cares) goes roughly like this:

rating = average + hops contribution + yeast contribution + interaction of both + error

I selected citra, amarillo, centennial and topaz for hops. This where I seek advice: One of my yeast is denny's favorite 50, and my sister made a point that I should select an ipa-capable yeast that is quite different from it for the second yeast. I was thinking US-05, S-04, maybe something else. Anybody has an opinion on that?

Thanks

 

[mchrispen]

There is a great chart on the BYO site... https://byo.com/resources/yeast, drop down and select IPA

The challenge will be finding something with similar attenuation and ester profile, but maybe much more flocculant. You might drop Denny Conn a note and see if he has a suggestion of a comparable yeast. Google his name - you should find a way to contact him.

 

[Rubique]

Thank you for the answer. I think I will select S-04 or WLP-007 because it is different enough, but still my kind of taste. I find that the problem with these charts is that they are of limited use for pairwise comparisons. Anyways I will post my results in like 3 months.

 

[jpakstis]

Sorry to resurrect an old thread, but did you ever post your results? I'm asking because I'm trying to build a Trillium pale ale/IPA clone and I've read they advocate for yeast/hops interaction for the dry hop (I'm thinking of dry hopping 3-4 days after pitching) and when I googled the topic, this thread popped up.