Late post. D'oh!
In honor of AHA Mead Day, I started a yeast experiment yesterday. I took an Orange Blossom honey must at 1.120, about 7.5 gallons worth, and split it nine ways. The each one got a different Wyeast yeast:
4184 - Sweet Mead
4632 - Dry Mead
1056 - American Ale
1214 - Belgian Ale
1388 - Belgian Strong
1728 - Scottish Ale
1968 - London ESB Ale
2565 - Kolsch
3056 - Bavarian Wheat Blend
I pitched the yeast late last night. As it stands this morning, all are showing signs of life except the 1214 - Belgian Ale and the 1388 - Belgian Strong. The 1214 didn't really puff in the pouch, but the 1388 did. Very weird. I hit them both with some more oxygen this morning in hopes of reviving them.
I got this idea from Basic Brewing Video where James took a mead must and used different types of Ale yeasts. At the NHBC I met the folks from Wyeast and told them of the experiment, which lead to the idea of doing a Wyeast version of it. In the end they sent me all the yeast I needed for the experiment, which was very cool of them.
Once these are done and somewhat drinkable I'll be sending samples to Wyeast and to Basic Brewing so we can do taste comparisons. It should be quite interesting to see what the differences are.
About BrewDude
Sunday, August 05, 2007
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1 comments:
Hi,
I am very interested in your results,
Especially the 1214 Belgian Ale, 1388 Belgian Strong Ale,
and the 3056 bavarian Wheat Blend in your Meads. Also, if you could post your recipe for the mead that would be awesome, you could respond to the post, I will check back, or contact me via email.
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