American Yeast Comparison: WLP001 vs US-05 vs WLP090 vs Conan

Experiment Date: October 2015

White Labs: WLP090 San Diego Super

Will use in future batches where a more malt forward profile is required.  Rye Pale Ales, RIS, Stouts, Some mellow ales.  Middle of the road, less hop presence than WLP001, maltier, had the most head.

 

White Labs: WLP001 California Ale

Will use in future batches where hops are featured.  IPA, Pales, Blonde.  Needs whirlfloc more that WLP090.  Very clean, no yeast or malt character.  Bright and slightly fruity.

 

Safale US-05

Will not use in future batches if liquid is available.  Not as clean as WLP001 with more malty and more body.  Was overall lacking and much darker than others.

 

The Yeast Bay: Vermont Ale (Conan)

Will not use in future batches.  Overpowering and makes itself a big part of the recipe.  Peachy, malty, full mouthfeel, lingering finish.  The yeast works faster than the others.

 

 

Recipe Used for an American Blonde Ale (4 gallon batch):

100% Pale Malt (2 Row)
Centennial [11.60 %] – Boil 10.0 min for 20 IBU
2oz Centennial [11.60 %] – Hopstand for 45 min
2oz Simcoe [13.00 %] – Hopstand for 45 min

SG 1.043 (~4.4%) 
20 IBU

 

White Labs: WLP090 San Diego Super
The Yeast Bay: Vermont Ale (Conan)
White Labs: WLP001 California Ale
Safale US-05 

 

Video of Fermentation

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Beer Malt Taste Test

After a handful of odd recipes, I’ve decided to taste test a bunch of malted barley in order to get a sense of what each style contributes to a finished recipe.  Below are my results.  More to come!  Have an addition?  Please leave a comment!

 

Method: 

1 oz of crushed grain in 250ml 150 degF water for 10 minutes.

 

Base Malts
Malt (Maltster) Grain Characteristics Rating out of 3
2-Row
( OiO aka Gilbertson & Page )
grassy, hay
Pale Ale Malt
( Weyermann )
light malt, slight nut, touch of grass
Overall: light sweet malt
♥♥.5
Golden Promise
( Thomas Fawcett )

Between 2-Row

&

Pale Ale Malt ( Weyermann )

♥♥♥
Vienna (Weyermann)

straw, light toast

♥♥.5

 

 

Light Malts
Malt (Maltster) Grain Characteristics Rating out of 3
Munich 10 malty, no grass, golden hay ♥♥
Aromatic medium done white toast ♥♥
Melanoidin barley soup, very plain, flat
Honey honey, butterscotch, bit fruity
Victory woody, nutty (hazel/walnut) ♥♥
Carabelge (Weyermann)
11-15.5°L
light leather, malty
CaraHell (Weyermann)
8.1 – 11.8L
malty v.light chocolate, tangy, c15-20 like

 

 

Crystal / Caramel Malts
Malt (Maltster) Grain Characteristics Rating out of 3
Caravienne 20 light-med caramel, slightly sweet ♥♥♥
Caramel 20 darker than Caravienne 20, med-dark caramel, nutty ♥♥♥
Crystal 40 solid medium caramel ♥♥♥
Crystal 60 toffee, sweet dark-med caramel, light tannins ♥♥♥
Caramel Munich 60 (Briess) sweet malty caramel, slight coffee ♥♥
Crystal 90 molasses ♥♥
Crystal 120 burnt raisins, dark toffee, light coffee ♥♥

 

 

Roasted Malts
Malt (Maltster) Grain Characteristics Rating out of 3
Special B weak coffee, slight toffee, raisin ♥♥
Brown mocha ♥♥
Pale Chocolate medium astringency, old coffee, burnt toffee ♥♥
Chocolate bitter dark chocolate, coffee
Roasted Barley tar, ultra roasted coffee, guinness like
Black Patent burnt plastic, ashy .5

 

Other
Malt (Maltster) Grain Characteristics Rating out of 3
Rye (Weyermann) watered down whiskey ♥♥

 

 

 

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How to keep fruit flies out of your airlock

A common issue I’ve seen in homebrew forums is regarding fruit flies getting into the airlock.  Most airlocks have caps with tiny holes to let gas escape but large enough to let fruit flies in (then they drown in the sanitizer)  

 

I’d prefer they not get in at all so here’s my air lock hack:  Simply twist a napkin around the top portion of the cap! 

 

 

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