So I had this idea of taking a normal 5 gallon batch of wort and splitting it into 2 different fermenters to try 2 different yeasts. Is there a good style of beer that this would work with? Like, use 1 batch with lallemand belle saison yeast and 1 batch with Lallemand Abbaye yeast?
I’d just do something with pils malt and sugar. Let the yeast speak.
it’s a great exercise to learn about yeast. Yeast is really important to the flavor of beer.
You can pitch two similar types of yeast and try to pick out the subtle differences, or you can pitch two really different yeasts.
Take Denny’s simple Pils + sugar bill.
what happens if you pitch one with Saison and one with a lager yeast?
thanks. I was just wondering if anyone had experience doing it.
Although using a really simple grain bill like Denny suggested would really allow the yeast to shine, you could also use a recipe you are familiar with and try two different yeasts. I’ve done this a few times and have had very interesting results.
I do it all the time. Brew 11 gallons and split to two fermenters. It’s an awesome way to get more beers in the lineup with minimal effort.
Agreed with all the above. It’s the best way to get a lot of info about yeast first hand. The same goes for dry hopping different varieties, for that matter.
Yes. I’ve done it. I don’t know that there’s a preferred style to try it with. I think that depends on what you want out of the experiment.
If you’re trying to find your preferred yeast for a certain recipe, brew that recipe.
I’ve been very surprised at the difference in the same recipe using two similar yeasts. Yeast impacts flavors in ways I didn’t expect, particularly in the expression of hop character.
yes, much experience
Yes I do it almost every batch. Like when a new style comes along, or I’m figuring out what I like. I generally do 20 gallons and split over 2 or 3 yeasts. It is amazing the differences you can get with same base. Pretty easy to find your favorites when doing this.
what do you normally brew that you do this with?
All sorts of stuff. Kolsch base split with kolsch and saison. Slightly hoppy pales split with 001 and saison or light Belgian strains. IPA with 002 and 001. One wort, two beers. It’s great.
ETA - I’ve also done it to test which of two strains I like best, but my usual goal is to get two different beers on tap quickly.
Thats what I was thinking, to get more beers on tap. Because, itll be easier to drink/share with friends beers that won’t move as quick as other styles.
It seems like you’re really asking what styles this might work best with, rather than going after seeing the differences between something like two English yeasts.
IMO, there is no real preferred style for splitting a batch this way but the darker/roastier you go your options become more limited. If your base wort is a stout, you’re really going to wind up with two stouts even if you pitch one with a Belgian yeast. If your base wort is very light, you could do a saison and a pilsner. Amber beer you could do a brown ale and a dubble. Options are pretty much endless. Last time I planned to do this route, my two beers were a pils and a tripel. The tripel would have had sugar additions to the fermenter, but other than that the base wort would have been the same.
Now that I’m thinking about it, a split batch quad and dopplebock could be fun.
you can also maximize the difference by adding an additional adjunct to one portion. Belgian or British syrups can add a lot of character and can be added right to the fermenter. as does molasses
Honey and Maple syrup can also be added to the fermenter. they lend a much more subtle character that is easily lost in stronger flavored beers.
That is more of what I was asking. I wasn’t clear. Is there another option to go with tripel?
Good idea thanks
American Wheat and German Hefeweizen can be done with the same wort and a Kolsch and Hefeweizen yeast.
Plus, you can do things with hop extracts, sinnamar, and dry hops to make the American wheat a bit more complex if you are so inclined.