NorwegianAle
Well-Known Member
- Joined
- May 6, 2014
- Messages
- 59
- Reaction score
- 0
(Dry) yeast flavor profile vs fermentation temperature:
Here is a thought I've been playing with for a while. I should mention i got this idea by coincidence after making a splendid wheatbeer-ipa-pilsner mix beer with us-05 yeast which I chose to ferment at 14C/57F.
So here is my idea:
We make a big batch of medium bodied beer, only base malt (i.e. pilsner or pale malt), and only bittering hop additions. In other words a quite neutral beer with no special taste. Take out a gallon and add i.e. us-05. Divide this gallon in three equal parts and let one ferment at manufacturers "ideal" temperature (normally 20C/68F). The second below 15C/59F, and the third above 25C/77F. Next we take out another gallon and do the same with S-04, another with S-33, and so on...Lager yeast temperatures can be adjusted the same way according to the manufacturers specifications. When the beer is bottled and ready for tasting, one could arrange the discovered tastes and how they differ from one another neatly in a word document or something similar (using rows and columns to get an overview). This way it could be easier and more interesting to design new recipes. I would like to do it myself, only my current situation doesn't allow me to brew in such quantities, nor ferment with three different temperatures. Time is also a luxury. So....any takers? Happy brewing, and my best to all of you!
Here is a thought I've been playing with for a while. I should mention i got this idea by coincidence after making a splendid wheatbeer-ipa-pilsner mix beer with us-05 yeast which I chose to ferment at 14C/57F.
So here is my idea:
We make a big batch of medium bodied beer, only base malt (i.e. pilsner or pale malt), and only bittering hop additions. In other words a quite neutral beer with no special taste. Take out a gallon and add i.e. us-05. Divide this gallon in three equal parts and let one ferment at manufacturers "ideal" temperature (normally 20C/68F). The second below 15C/59F, and the third above 25C/77F. Next we take out another gallon and do the same with S-04, another with S-33, and so on...Lager yeast temperatures can be adjusted the same way according to the manufacturers specifications. When the beer is bottled and ready for tasting, one could arrange the discovered tastes and how they differ from one another neatly in a word document or something similar (using rows and columns to get an overview). This way it could be easier and more interesting to design new recipes. I would like to do it myself, only my current situation doesn't allow me to brew in such quantities, nor ferment with three different temperatures. Time is also a luxury. So....any takers? Happy brewing, and my best to all of you!