So I wanted to make aware, and to invite any interested parties, to an exciting event Jim and I will do here in the very near future. We both have the same honey provider so we purchase some honey and decided to make a big test batch. Both of us agree as to the best protocol for great fermentation's so we agreed to do this.
We made enough must to make around 25 different 1 gallon test hits. The must was the same. The protocol was exactly the same. The only variable was we used different yeast. We each made 12-13 gallons at our own place. Ten each were totally different yeast. I think we made 2 or 3 batches that overlapping yeast so we had a baseline comparison.
Now we both have 10 different batches and 2 or 3 that are the same yeast. We ran all of them dry and started with an OG of 1120. ( I think I had 3 that didn't quite run dry, but very close. Within a few points)
The next part is to have at our monthly gathering a panel of judges to compare all the different yeast selections to see how they stack up to each other. I realize because they are all trads we won't exactly be able to see how they could each shine in their specifically designed categories, but at least we can get an idea of what each yeast impart in a controlled environment.
At some point we will relay our findings.
Ryan
We made enough must to make around 25 different 1 gallon test hits. The must was the same. The protocol was exactly the same. The only variable was we used different yeast. We each made 12-13 gallons at our own place. Ten each were totally different yeast. I think we made 2 or 3 batches that overlapping yeast so we had a baseline comparison.
Now we both have 10 different batches and 2 or 3 that are the same yeast. We ran all of them dry and started with an OG of 1120. ( I think I had 3 that didn't quite run dry, but very close. Within a few points)
The next part is to have at our monthly gathering a panel of judges to compare all the different yeast selections to see how they stack up to each other. I realize because they are all trads we won't exactly be able to see how they could each shine in their specifically designed categories, but at least we can get an idea of what each yeast impart in a controlled environment.
At some point we will relay our findings.
Ryan
