I made an IPA recently and split the batch into two fermenters, one with US-05 and one with Danstar London ESB. The color difference is startling. On the left is the ESB yeast. On the right, the US-05. How? And, fwiw, the US-05 (darker one) tastes hoppier and fresher, but both are fine beers.
umm, wow, that’s almost unbelievable.
There was an article in Zymurgy on this very thing a long time ago.A large batch of wort was split several ways and each container pitched with a different strain. Lots of difference in final beer color. I could be wrong but I believe the conclusion was that the varying yeasts affected color differently because of their effect on pH, some more so than others. pH is known to impact color. Again, IIRC.
Amazing and interesting.
I’ll take a pint of each, please. Oh and can I get a menu?
I will sometimes split a ten gallon batch between 2 yeasts in separate carboys, and have never seen a color difference this drastic.
Fwiw, the malt bill was 81% Canadian pilsner malt, 6% carahell, 6% dextrose, and 1% acid malt. The paler beer looks almost bmc gold (~4 SRM) and the other looks more like a standard IPA (~8 SRM).
Sooooo, this happened to me as well recently. IPA grain bill to achieve 9 SRM, 9 gallons of the same wort dived into two fermentors, with two different yeasts. The lighter one was a Belgium Abbey II WY1762 and the darker one was Irish ale 1084 WY1084… not to style but I was bored and experimenting. I was just as surprised as you. I’ve only tasted it after 6 days and they both taste like green beer so I’ll give it time.
I would guess that in your case (6 days since pitching) it is likely the result of the different flocculation properties of those two yeasts. Not saying they aren’t (won’t turn out to be) a different shade but waiting until you get them in the glass and clear of yeast and protein haze would be a better time for comparison. I think your just seeing a lot of 1762 in suspension.
S-05 produces an SRM that is consistent with the prediction of the recipe for me.
Wow! That is very weird.
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I would guess that in your case (6 days since pitching) it is likely the result of the different flocculation properties of those two yeasts. Not saying they aren’t (won’t turn out to be) a different shade but waiting until you get them in the glass and clear of yeast and protein haze would be a better time for comparison. I think your just seeing a lot of 1762 in suspension.
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Cool, yeah that makes sense. I’ll give it some time and see, thanks!
This is really amazing. Thanks for sharing!
Was one packaged differently than the other? Just wondering if somehow it may have had more oxygen introduced to it leading to a darker finished product?
They were fermented at the same time, in identical fermenters (8 gal buckets) at the same temperature and were kegged one after the other in the same way (co2 purged keg). One thing of note is that the us-05 took longer to start, but they appeared to be finished at the same time.
100% of tasters (4 total) perceived the us-05 to taste fresher and hoppier, so I don’t think oxidation is the culprit this time - though I believe the us-05 may have been mishandled prior to purchase.
It would be interesting to know the pH of the two beers. It reminds me of a violet cordial my wife made awhile back. It was bright blue but when lemon or lime juice was added it turned pink.