The Double-Blind Taste Test

One month ago I posted about our "Experimental" Brewing Session; we recently dry hopped and kegged the two different IPAs. As you may recall one used the 1450 "Denny's Favorite" yeast strain that is known for low flocculation and not being very sweet. The other used was 1968 "London ESB Ale" yeast, which has a high flocculation and tends to have a fair amount of fruitiness.

We encountered a little trouble with these brews during the fermentation process, both of them stuck at ~ 68% attenuation. We wanted to get to about 70% for both of the IPAs, we needed some yeast, stat. Luckily our friend Johnny O' from the downtown Rock Bottom Brewery was able to hook us up with a big slurry from his propagation tank. We pitched it that afternoon and we finished out at 1017 and 1018. Right where we wanted them to be.

TASTING NOTES

1450: 7.20%
Aroma: Surprisingly light. Muted, esp compared to 1968.
Appearance: Dark & Cloudy Orange Amber. Light Beige Head.
Flavor: Tart. Crisp. Hoppy. Grapefruit.
Palate: Silky. Smooth & Light Carbonation.
Overall: This one has a bit of a bite. The tartness really stands out.

1968: 7.00%
Aroma: Strong scents of pine and citrus.
Appearance: Dark & Cloudy Orange Amber, clearer than 1450. Light Beige Head.
Flavor: Earthy. Full. Hoppy. Pine. Bitter.
Palate: Dry. Light Carbonation.
Overall: Mellower than the 1450, a fuller flavor. Not as sour.

It is pretty cool how much of a difference two strains of yeast will make on the exact same wort. The 1450 is quite a bit more sour than the 1968, which has more earthy mellow flavors. The difference in aroma is probably even more pronounced than the flavor. The 1968 has a strong scent while the 1450 is barely detectable.

The experiments and the taste tests continue! We'll be doing a much larger sample tasting on the 24th of this month at an event with about 30 volunteer tasters.

Experimental Brewing Session #1

This is our first of many "Experimental Brewing Sessions."
Saturday brewing started at the crack of dawn today. 5:30AM and we had plans to brew an IPA split it into two batches and test two different yeast strands on it. In about three weeks we will be able to have a blind tasting of the two and see how they hold up against each other. We also wanted to brew a very BIG beer, we decided on a Rye Imperial Stout.
Pictued Above: IPA split in two batches, one with 1450 & the other 1968. Our second batch was a Rye Imperial Ale. This is going to be a heavy beer. Starting gravity of 1086, it should ferment down to about 10% ABV.
Pictured Above: The Mash Tun full of TONS of malts. 7 Different types!Mike trying an erlenmeyer flask full of the Rye Imperial Stout.

I can tell you that it is going to be a very full flavored beer. It has seven types of grains from Chocolate to Pale. This will be a beer that we are going to want to age. We'll likely put away 10 gallons and save it for our one or two year anniversary.

I'll be sure to update you on their progress.