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12 side by side fermentation experiment

Post #1 made 14 years ago
by shibolet
Hi,
I recently participated in an awesome experiment.
One of my homebrew club members went pro last year and opened a nano brewery. He brews on a Braumeister 200L filling 9 240L Speidel fermenters.
Anyway, we had 12 homebrewers get together, he brewed 200L of a relatively simple beer.
We than split the wort into 12 buckets and each brewers pitched a different Ale yeast strain.
the following yeast was used:
WLP-565 White Labs
Nottingham Lallemand
Gold Muntons
WLP-004 White Labs
EC-1118 Lalvin
T-58 Fermentis
WLP-570 White Labs
WB-06 Fermentis
US-05 Fermentis
S-33 Fermentis
S-04 Fermentis
Windsor Lallemand

the beer is fermenting away right now. we will than bottle it and get together again for a side by side tasting.

more on this and photos of the brew day on this blog post. translation courtesy of Google Translate.
Last edited by shibolet on 07 Nov 2011, 20:18, edited 4 times in total.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #2 made 14 years ago
by stux
Interesting selection of yeasts :)
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #3 made 14 years ago
by shibolet
stux wrote:Interesting selection of yeasts :)
we only have dry yeast available at the HB shops here.
so we used all the dry yeast we could get plus some liquid stuff people had around.
Last edited by shibolet on 07 Nov 2011, 21:33, edited 4 times in total.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #5 made 14 years ago
by shibolet
sigurdur wrote:Are they all given the same fermenting circumstances?
not really,
each brewer went home with around 17 liters and fermented it separately .
some with temp control and some without. mine was fermented with Nottingham dry yeast at 21.5C for 8 days.
started at 1046 and ended at 1008.

the side by side tasting is scheduled for December 15th.
the beers will labeled with matching labels. here's one:
Image
Last edited by shibolet on 14 Nov 2011, 03:51, edited 4 times in total.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #6 made 14 years ago
by stux
As a bonus you'll also get bottle slurry of each yeast ;)
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #7 made 14 years ago
by lambert
Shib
Really looking forward to the feedback after the tasting session! I've done 2 batched of bitter - one with Nottingham and one with S04 - the difference between the two was noticeable. But I do acknowledge that loads of other factors could have played a role...

lambert
    • SVA Brewer With Over 100 Brews From Swaziland
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