yeast strain comparison

[Polyphaeon]

Can anyone recommend 2 ale yeasts for a little experiment I would like to do? As a skeptic of all things I have yet to be convinced of the impact that a yeast strain can have on a beer. So my plan is to make an 8 gallon batch of a simple ale and split it into two primaries and then pitch 2 different yeast strains into them. In order to maximize the chances of being able to pick up the differences I'd like to use the most differentiated yeasts possible. This proved difficult to google and, although many of the yeast companies have very colourful language describing their stains characteristics, I remain skeptical without quantitative data. I'd welcome any yeast info resources.

Thank you all

 

[Rambleon]

What is the grain bill? If you want to note differences try a neutral strain like Wyeast 1056 and another one with character like Wyeast 3787. American ale vs Belgian. I can't think of two vastly different yeasts.

 

[stpug]

My vote is wyeast 1968 in one and wyeast 3711 in the other. Everything else being equal, you'll end up with two starkly different beers

 

[Polyphaeon]

Thanks for the recommendations. Based on the descriptions both these pairs would be pretty different.
This brew plan is in early stages but I could imagine the grain bill looking something simple like:
90% 2-row
6% munich
4% crystal 20L
But I would certainly welcome recipes that would lend themselves to this idea...

 

[GotPushrods]

Wait till you see the beers are a different COLOR! You might just have your mind blown if this is your first split batch for yeast. It can be pretty profound.

 

[Polyphaeon]

Yeah, the more examples of this I find the more excited I am about it! Now... Just have to figure out an appropriate recipe.

 

[mblanks2]

If you would like to consider dry yeasts, split between US-05 and T58. I currently have a split lager going with Mangrove Jack M84 and Saflager 34/70. Amazing differences just in the first two weeks in lag and just the way each react. The final products should be interesting.

 

[Polyphaeon]

Hi All, thanks for your responses. Thought I could post an update.

Tomorrow I will be doing this 9 Gallon batch which should be somewhere between a ESB and a belgian pale - to match they yeasts I have selected.

18# 2-row
2# Crystal 40L
1# Biscuit
1/5# Aromatic malt

30 IBU with Goldings and at 30 and 5
OG ~ 1.06

It will be split and I will pitch wyeast 1968 and 3787.

 

[stpug]

Those choices will make significantly different final products - good choices. I'm eager to hear your feedback after sampling the hydrometer samples

 

[beergolf]

Yep. Those yeasts will give you two totally different brew.

Keep us posted with tasting note when they are done. The 3787 may take some time for the flavor to fully develop, so put some away to taste after about 4 months in the bottle.

 

[Polyphaeon]

Post brewing update.

Just about to pitch, few more degrees of chilling...

Biggest grain bill for me so far, happy that it all fit in my mashtun.
Mash temp = 65c
I don't have enough notches on my measuring stick for my keggle but it was over 10 gallons pre-boil.
OG = 1.057
Split into 2 what look like just under 4.5 gallon batches (just eye balling on the primaries).

Colour is nice. The biscuit does not come through as much as I had thought it might. Overall successful brew day. Made for very decent hot scotchies at least.

As for the yeast the trappist (3787) slap pack has gotten off to a better start then the ESB. I have pictures if there is interest but not sure yet how to post them... Not super interesting at this point anyways.

Also added some gypsum, irish moss and a little yeast nutrient.

 

[brew_ny]

wyeast 1968 and 3787

good choices, I think I will try those two in a Vienna SMaSH with Saaz hops to see the difference

thanks for the idea

all the best with your brew

S_M

 

[ny101]

I just did an s-04 and s-05 split batch and they came out 3 points apart. I suspect a substantially different beer from each. I'll update you in 2 weeks once they are carbed up.

 

[GrogNerd]

do this kind of stuff in the name of SCIENCE!

 

[Polyphaeon]

So these are both being served up out of my keggorator. I was planning on putting up some pictures but they look the exact same (will if requested). Taste is a different story. The 3787 you can smell as soon as you start to pour. Classic belgian aroma, very crisp and refreshing. The 1968 on the other hand lacks any aroma or fruity characters but the malt flavours comes through much more strongly. About a half dozen people have tried it so far and the results are mixed - preference can go either way and a few people couldn't pick out differences (aside from aroma) even after being prompted. Very educational experience. I am at work now but can get the FG when I get home for those interested.

 

[stpug]

As a skeptic of all things I have yet to be convinced of the impact that a yeast strain can have on a beer.

Are you still skeptical of the impact that a yeast strain can have on a beer?

Other things to think about when sampling the beers side-by-side is mouthfeel, dryness/crispness, residual sweetness, bitterness, later addition hop characteristics, subtle nuances, etc. Yeast has a huge impact on all of these things that you should notice some differences.

For the sake of science, I think a nice picture of the two side-by-side in good lighting is in order :fro:

 

[Polyphaeon]

Certainly less skeptical. I think a bit component for me is still developing my palette and vocabulary to describe things (to myself as well as others). I will get a picture tonight and shucks I guess I can probably fit in some more tasting.

 

[stpug]

...shucks I guess I can probably fit in some more tasting.

What a drag, man. Sorry to make you do it

Yeah, vocabulary for describing beer flavors is hard. This link might give you some ideas of words to use when sampling.

http://www.beerflavorwheel.com/

 

[Polyphaeon]

1968 on the left, more bitter and sweeter. Tastes like the wort.
On the right 3787 I enjoy much more. Can't put my finger on it but certainly in the fruity/floral spectrum.

www.imgur.com/vmjR1vm

Edit: trying to get photo to work...

 

[stpug]

The image seems to be working. It's hard to tell but from the pic they look very close in color, if not identical. Looks like a tad more head on 3787. The 1968 looks a tad more clear. Good job and thanks for sharing!

 

[GrogNerd]

I guess I can probably fit in some more tasting.

What a drag, man. Sorry to make you do it

it's the price we pay for the advancement of SCIENCE!™

I'm gonna go ahead and slap a trademark on that

 

[beergolf]

1968 on the left, more bitter and sweeter. Tastes like the wort.
On the right 3787 I enjoy much more. Can't put my finger on it but certainly in the fruity/floral spectrum.

www.imgur.com/vmjR1vm

Edit: trying to get photo to work...

Great experiment.

I love 3787 so I can see how you like that one. Set a few aside to age. You will be surprised how well a brew using 3787 ages.

 

[Polyphaeon]

Alright, I brewed take 2 last night.
Basically the same recipe as last time scaled up to a full 11Gallon batch and using pils not 2-row to be more belgian.
I used only wyeast 1214 one primary will live in my south facing un airconditioned summer kitchen (probably stays in the mid to high twenties) the other will be in my ferm chamber at 20c.
So: how important is a ferm chamber? We will find out in a few weeks.