Yeast Experiment

Libation Association Of Northern Maryland Yeast Experiment #1

The purpose of this experiment was to see how using different yeast would change the character of a beer while all other factors remain the same.

The beer recipe used for this experiment was a Pale Ale Style of O.G. 1.047 and estimated IBU of 34.5:

12.35 lb pale malt
2.65 lb crystal 40
.88 lb munich malt
.88 lb wheat malt
.77 oz Chinook 60min 11%
.77 oz Chinook 30 min 11%
1 oz Fuggle 15 min 4%

The wort was split into 14 one gallon fermenters. One vial of White Labs yeast per fermenter was added. The fermentation environment was the same for all beers.

It was noted that one vial per gallon would probably be overpitching. While this could result in some flavor changes from what could be expected from pitching one vial into a five gallon batch, this would probably be minimal.

The following is a list of the yeast used, the White Labs description of the yeast, the Libation Association tasting notes, and Final Gravity of the resulting beer. The tasting was performed at the club meeting on 9/14/2011.


WLP001 California Ale Yeast
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Attenuation: 73-80%
Flocculation: Medium
Optimum Fermentation Temperature: 68-73°F (20-23°C)
Alcohol Tolerance: High

Libation Notes:
Tasted as beer #6
Malty like beer #4 (Bedford) but more fruity.
FG 1.011


WLP004 Irish Ale Yeast
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale.
Attenuation: 69-74%
Flocculation: Medium to High
Optimum Fermentation Temperature: 65-68°F (18-20°C)
Alcohol Tolerance: Medium-High

Libation Notes:
Tasted as beer #2
Hops come through, way more than in beer#1 (Hefeweizen). Also the malt is more evident than beer#1. Good Pale Ale yeast.
FG 1.013


WLP023 Burton Ale Yeast
From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA’s, bitters, and pales. Excellent in porters and stouts.
Attenuation: 69-75%
Flocculation: Medium
Optimum Fermentation Temperature: 68-73°F (20-23°C)
Alcohol Tolerance: Medium

Libation Notes:
Tasted as beer #8
More malty than beer#2 (Irish) but the bitterness does come through well. Not fruity.
FG 1.011


WLP029 German Ale/ Kölsch Yeast
From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale.
Attenuation: 72-78%
Flocculation: Medium
Optimum Fermentation Temperature: 65-69°F (18-21°C)
Does not ferment well less than 62°F(17°C), unless during active fermentation.
Alcohol Tolerance: Medium

Libation Notes:
Tasted as beer #10
Malt was the dominant flavor, however it was a low malt (if that makes sense!). Not too bitter but some bitterness was evident. Some fruit.
FG 1.012


WLP060 American Ale Yeast Blend
Our most popular yeast strain is WLP001, California Ale Yeast. This blend celebrates the strengths of California- clean, neutral fermentation, versatile usage, and adds two other strains that belong to the same ‘clean/neutral’ flavor category. The additional strains create complexity to the finished beer. This blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of California. Slight sulfur will be produced during fermentation.
Attenuation: 72-80%
Flocculation: Medium
Optimum Fermentation Temperature: 68-72°F (20-22°C)
Alcohol Tolerance: Medium High

Libation Notes:
Tasted as beer #5
Sherry aroma. Flavors include Strawberry & “fruit”. Weird sour (Belgian?) note.
We wondered if this one had been infected since it seemed way off what we expected.
FG 1.017


WLP300 Hefeweizen Ale Yeast
This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers. Attenuation: 72-76%
Flocculation: Low
Optimum Fermentation Temperature: 68-72°F (20-22°C)
Alcohol Tolerance: Medium

Libation Notes:
Tasted as beer #1
Wheat beer notes in flavor, not overpowering though. Citrus.
FG 1.011


* WLP006 Bedford British
Ferments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale.
Attenuation: 72-80%
Flocculation: High
Optimum Fermentation Temperature: 65-70°F (18-21°C)
Alcohol Tolerance: Medium

Libation Notes:
Tasted as beer #4
Malt dominates, no hops coming through, some residual sweetness.
FG 1.011


WLP775 English Cider Yeast
Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers.
Attenuation: >80%
Flocculation: Medium
Optimum Fermentation Temperature: 68-75°F (20-24°C)
Alcohol Tolerance: Medium-High

Libation Notes:
Tasted as beer #11
Huge aroma evident, sulphur was suggested. Had vinegar notes. Makes the beer taste like Cider.
FG 1.017


WLP400 Belgian Wit Ale Yeast
Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.
Attenuation: 74-78%
Flocculation: Low to Medium
Optimum Fermentation Temperature: 67-74°F (19-23°C)
Alcohol Tolerance: Medium

Libation Notes:
Tasted as beer #7
Less malty than beer#4 (Bedford) and beer#6 (California Ale), more fruity. Tart.
FG 1.011


WLP500 Trappist Ale Yeast
From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Attenuation: 75-80%
Flocculation: Medium to low
Optimum Fermentation Temperature: 65-72°F (18-22°C)
Lower temperatures (under 65°F(18°C) will result in less fruity and more earthy beers.
Alcohol Tolerance: High

Libation Notes:
Tasted as beer #3
Saison taste, definitely Belgian. Hops seem to be lost to the “Belgian flavor”.
FG 1.011


WLP565 Belgian Saison I Yeast
Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity Saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.
Attenuation: 65-75%
Flocculation: Medium
Optimum Fermentation Temperature: 68-75°F (20-24°C)
Alcohol Tolerance: Medium

Libation Notes:
Tasted as beer #12
Faint aroma of drains/diapers? Dry on the tongue. Almond/Marzipan flavor. Dry finish.
FG 1.011


WLP810 San Francisco Lager Yeast
This yeast is used to produce the “California Common” style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.
Attenuation: 65-70%
Flocculation: High
Optimum Fermentation Temperature: 58-65°F (14-18°C)
Alcohol Tolerance: Medium-High

Libation Notes:
Tasted as beer #9
Has slight aroma of something? Clove flavor evident, some wheat beer flavors.
FG 1.011


WLP862 Cry Havoc
Licensed from Charlie Papazian, this strain can ferment at ale and lager temperatures, allowing brewers to produce diverse beer styles. The recipes in both Papazian’s books, The Complete Joy of Homebrewing and The Homebrewers Companion, were originally developed and brewed with this yeast.

Ales:
Attenuation: 66-70
Flocculation: M-L
Optimum Fermentation Temperature: 68-74°F (20-23°C)
Optimum Cellaring Temperature: 50-55°F (10-13°C)
Alt beers can be cellared at lagering temperatures

Lagers:
Attenuation: 66-70
Flocculation: L
Optimum Fermentation Temperature: 55-58°F (13-14°C)
Optimum Lagering Temperature: 32-37°F (0-3°C)

Libation Notes:
Tasted as beer #14
Faint fruit aroma. Fruit taste, moderate malt. Not bad even keel yeast.
FG 1.013


WLP715 Champagne Yeast
Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Neutral.
Alcohol Tolerance: 17%
Attenuation: >75%
Flocculation: Low
Optimum Fermentation Temperature: 70-75°F (21-24°C)

Libation Notes:
Tasted as beer #13
Slight fruit/sweet aroma. Sweet flavor, dry, clean, nice beer.
FG 1.017

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