[babalu87]

Brewed a 1.050 Porter on 7/17/2010

It was a 12 gallon batch that was split into two fermenters, aerated the same and fermented at the same temps (both in a large swamp cooler) only difference was the yeast.

Both got equal amounts 175ml of thick slurry and both were First Gen used just one time in similar gravity beers.

The US-05 batch
FG 1.014

Wyeast 1968 batch
FG 1.014

OK, so what?

Well, I hear that US-05 "dries stuff out too much" etc.
Seems to me that wort production has more to do with the attenuation of a beer than anything else.

New World Porter

70.5    15.50 lbs. Pale Malt(2-row)              Great Britain  1.038      3
  5.7     1.25 lbs. Amber Malt                    France         1.032     35
  2.3     0.50 lbs. Brown Malt                    Great Britain  1.032     70
  6.8     1.50 lbs. Special Roast Malt            Belgium        1.033     40
  9.1     2.00 lbs. Crystal 45L                   Great Britain  1.034     45
  4.5     1.00 lbs. Black Malt                    Great Britain  1.027    525
  1.1     0.25 lbs. Carafa III                    Germany        1.030    600

  1.00 oz.    Columbus  60 min.
  0.50 oz.    Pilgrim  10 min.

[gordonstrong]

Yes, wort composition drives attenuation more than yeast strain.  If you use proper yeast handling techniques, then most yeast will ferment your beer to the limit of its attenuation.  There are exceptions of course, but for normal beers like the one you made, that's certainly true.

And your experience proves it.

[babalu87]

Its just something I've seen a lot of on the web and figured some real numbers would help people.

"Oh US-05 makes my beer too dry"
Does it really?

[dhacker]

Thanks for sharing the experiment.

What are your impressions on flavor differences?

[babalu87]

Thanks for sharing the experiment.

What are your impressions on flavor differences?

Both were very nice going into the kegs. If I had to choose now I like the US-05 version better but beers I brew with 1968 really improve with some aging.