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

Watch on YouTube

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 ♥♥

 

 

 

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! 

 

 

Make Your Own Hard Cider

In a nutshell: making decent homemade hard cider is very possible!!!

Here’s the story:

 

When going to restaurants and pubs, I occasionally find myself ordering hard cider. BlackThorn and Strongbow are personal favourites as I find Perrys too mild for my tastes.

It doesn’t take a wine connoisseur’s palette to quickly realize that Hard Cider is 99.9999% apple juice (or fresh pressed sweet apple cider)

Me being the guy who can’t leave well enough alone, I decide to make some and share the experience with everyone here … good or bad result.

First begin by sanitizing everything that will come into contact with the juice. I used boiling water but you can also use a home brewing sanitizer.

Begin with 1 gallon of Preservative Free sweet apple cider or juice. The only additive allowed here is ascorbic acid (vitamin c). I used 70% cider and topped off with canned apple juice.

cider-cans.jpg

 


 

Using a hydrometer, take a Specific Gravity reading (SG) so you can tell the amount of sugar in your juice and thus the alcohol potential in your final product. My reading was 1.043 which should yield a final product of around 4.5%. Add sugar if you need to, I went without.

cider-hydro.jpg

Re-hydrate 1/2 pkg of wine champagne yeast (Lalvin EC-1118) in 3 oz of lukewarm water for 10 minutes.

cider-yeast.jpg

Pitch the yeast into your 1 Gallon primary fermentation vessel (glass carboy in my case). Plug with a bung/stopper and install the airlock which allows gasses out but not in. Put it in a cool corner of your basement and add time.
cider-fermenter.jpg

Day 0 – 3 Hours after adding yeast: 1 bubble through the airlock every 60 seconds
Day 1 – 1 bubble through the airlock every 5 seconds
Day 2 – 1 bubble through the airlock every 3 seconds
Day 3 – 1 bubble through the airlock every 3 seconds
Day 4 – 1 bubble through the airlock every 3 seconds
Day 5 – 1 bubble through the airlock every 5 seconds
Day 6 – 1 bubble through the airlock every 11 seconds
Day 7 – 1 bubble through the airlock every 22 seconds
Day 8 – 1 bubble through the airlock every 30 seconds
Day 9 – 1 bubble through the airlock every 40 seconds
Specific Gravity is now 1.001 ( Very Dry )

Add 1/2 tsp. of sugar per 500ml bottle and fill with your cider (at this point it’s called still cider and can be bottled as-is without the sugar which will induce bottle carbonation) and store at room temperature for 2.5 weeks. After that, put it in the fridge for a few days. Enjoy.

Final Notes:

–Next time I would use Ale Yeast for beer and hope it doesn’t turn out as dry.

–When pouring, I first add 2 tsp of white sugar to the pint glass to back sweeten.

–From juice to pint glass takes 5 weeks (conditioning time included)