From the HBD Archive
From: CASEY%MIT.MFENET@CCC.NMFECC.GOV
Subject: CASEY@MIT.MFENET
Date: 1989-09-11 04:07:46 GMT

subject: amateur yeast experiment:

I started brewing only four months ago, and am still in the wild experimentation
stage. I quickly became confused about different brands of yeast available,
and was able to get almost no reliable information, so I tried an experiment.
The results are posted below. I just joined this bboard, so I have no idea if
this sort of thing is common. I'd love to hear of other experience or comments
along the same line. If this is an old subject, just flame to me directly
instead of clogging up the board.

First: I already realize that I used a pretty bad recipe for the test. It
had far too much bittering hops for balance. The idea was to look for
differences in yeasts, however, so I tried to look through it. I was also
experimenting on yeasts suitable for my conditions (Boston in summertime),
where the temperatures are ungodly hot, and mold runs rampant. I also realize
the problem with my lack of gravity measurements and exact temperatures, sorry.
Don't chew me out for these, but I would be interested to hear if one of the
"bad" yeasts might be perfectly good under other circumstances.

7 gallon recipe:
2x 3.3# can M&F light unhopped
75# M&F light unhopped spray
75# crystal (steeped while coming to boil)
1 tsp gypsum
2oz clusters boiling
5 oz cascades finishing
Divided evenly into seven 1 gal bottles, different yeast in each bottle.
Fermented at about 75-85 F.

Results were:
1st: Edme ale - best overall. rounded, slightly sweet. some diacetyl.
nice balance. fermented rather slowly (3-4 days).
2nd/3rd: Whitbread ale - lighter, crisp. poorer head. some esters.
very fast fermentation.
2nd/3rd: CWE ale - slight yeasty bite. very dry (attenuative). good head.
no esters. extremely fast fermentation (frighteningly).

.. these three were all quite good, and I have been using them successfully
since then. they all rated fairly close together. the remaining four were
all quite a bit worse (a very big gap in quality), and I haven't touched them
since. none seemed to have spoiled, they just had unforgiveable ester
content and/or carbonation qualities. (this could be due to temperature).

4th: M&F ale - heavy yeast bite. flat head. very little ester taste.
5th: Kitzengen lager - (fermented warm) this had the best head and
carbonation quality. very dry (attenuative). extremely
bad ester content.
6th: Doric ale - yeast bite. very estery. bad head. overall horrible.
7th: Red Star ale - same as Doric, but a little worse.

these were the results of two different double blind tests, with only minor
variations between the two events. I might try this sort of thing again
with a better recipe after it cools down, and include some liquid cultures
that I've tried since (with luck); unless somebody else out there has
done it for me and can post the results. I have heard that the next issue of
Zymurgy will cover yeasts - perhaps all this will be superceeded soon.
Jeff Casey CASEY%MIT.MFENET@CCC.NMFECC.GOV

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