Author Topic: Three yeast examples  (Read 1261 times)

Offline another1

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Three yeast examples
« on: December 04, 2011, 07:46:15 PM »
As part of my recipe development for a KiwiFruit Beer named "Patches MacKiwi" I trialled 3 different yeast strains on the same wort, the following video is the fermenting process that shows the differences, and the beer is soon going to be bottled, and the all important taste test results will follow soon.

http://youtu.be/07EJbR3e5-M

this item was moved from "general home brewing discussion"
Paul Wicksteed
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Offline another1

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Re: Three yeast examples
« Reply #1 on: December 05, 2011, 06:47:37 PM »
Will be taking FG reading for all 3 samples tonight, then bottling.
Paul Wicksteed
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Re: Three yeast examples
« Reply #2 on: December 06, 2011, 03:11:36 PM »
FG results, and tastings
S-04 - 1.018
Clear color, and a crisp taste, the acidulated malt came through well on this batch, quite sharp.

US-05 - 1.016
Clear golden color, least turbidity of them all. sharp taste, clean and fruity

S-23 - 1.018
Cloudy, darkest out of them all, not a lot of flavor coming through, pretty flat

Overall from the first early taste test, the US-05 is the clear winner, as for the beer, it needs more body in it, it is very light, but the kiwifruit notes are present.
Paul Wicksteed
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Offline euge

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Re: Three yeast examples
« Reply #3 on: December 06, 2011, 10:20:20 PM »
That's a pretty good achievement since kiwi is subtle in taste.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

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Re: Three yeast examples
« Reply #4 on: December 08, 2011, 02:29:43 AM »
The acidulated malt helped a lot with the flavor. A previous trial batch was too bitter after the kiwi had fermented. So the sour really helped balance it out. It only needed  3% to the grain bill to balance the flavor. Still needs more body though, not a lot left on the palete.
Paul Wicksteed
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