Yeast and Enzyme Experiment Results

[doctee]

I did this experiment 5 years ago. Thought I would repost the results here for ya'll. Each jar was 425 ml of 1.059 corn mash wort. 0.2 g of dry yeast used in each except for 3/4 tsp of WLP 028 slurry. Forced ferment ~75 to 80F.

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Fermentation Test Results: was Corn Mash Pilot Test Results

The results of the fermentation test are in. If you recall, I made a
batch of cormeal mash. OG 1059. Split in six jars.

1. Yeast-EC1118, Enzyme-none, TG 1014, taste/aroma-fruity

2. Yeast-EC1118, Enzyme-1/2 tsp/gal amylase powder, TG 1012,
taste/aroma-fruity.

3. Yeast-EC1118, Enzyme-1 tsp/gal amylase powder, TG 1010,
taste/aroma-fruity.

4. Yeast-EC1118, Enzyme-3 tabs/5 gal Beano, TG 1010, taste/aroma-fruity.

5. Yeast-Bread yeast, Enzyme-3 tabs/5 gal Beano, TG 1003,
taste/aroma-banana

6. Yeast-WLP028, Enzyme-3 tabs/5 gal Beano, TG 1003, taste/aroma-neutral

Conclusions:
1) EC1118 (S. bayanus) does not ferment heavier malt sugars well.
Only works well on sucrose/glucose.
2) Bread and ale yeast (S. cerevisiae) works better on malt sugars.
3) Enzyme additions improved fermentability
4) 1tsp/gal of amylase has same effect as 3 tabs/5 gal Beano.
5) Need to use ale yeast for proper neutral flavor profile

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At the time I had a slurry of WLP 028 left over from a scotch ale fermentation. I now use Nottingham Dry almost exclusively in the brewery and for "corn beer". I find it fast, reliable, clean and one of the most attenuative strains out there...plus the simplicity of dry!

Cheers,

Todd K.

[jake_leg]

Thanks, that's useful information.

Nottingham ale also forms extremely compact lees so it is dead easy to rack off.

[doctee]

Note the edit from "1tsp/gal" to "1 tsp/5 gal" for amylase. To the best of my knowledge and results of subsequent experiments, the original "1 tsp/gal" was a a typo.

Todd K.

----------------------------------------------------------

Fermentation Test Results: was Corn Mash Pilot Test Results

The results of the fermentation test are in. If you recall, I made a
batch of cormeal mash. OG 1059. Split in six jars.

1. Yeast-EC1118, Enzyme-none, TG 1014, taste/aroma-fruity

2. Yeast-EC1118, Enzyme-1/2 tsp/5 gal amylase powder, TG 1012,
taste/aroma-fruity.

3. Yeast-EC1118, Enzyme-1 tsp/5 gal amylase powder, TG 1010,
taste/aroma-fruity.

4. Yeast-EC1118, Enzyme-3 tabs/5 gal Beano, TG 1010, taste/aroma-fruity.

5. Yeast-Bread yeast, Enzyme-3 tabs/5 gal Beano, TG 1003,
taste/aroma-banana

6. Yeast-WLP028, Enzyme-3 tabs/5 gal Beano, TG 1003, taste/aroma-neutral

Conclusions:
1) EC1118 (S. bayanus) does not ferment heavier malt sugars well.
Only works well on sucrose/glucose.
2) Bread and ale yeast (S. cerevisiae) works better on malt sugars.
3) Enzyme additions improved fermentability
4) 1tsp/gal of amylase has same effect as 3 tabs/5 gal Beano.
5) Need to use ale yeast for proper neutral flavor profile

----------------------------------
At the time I had a slurry of WLP 028 left over from a scotch ale fermentation. I now use Nottingham Dry almost exclusively in the brewery and for "corn beer". I find it fast, reliable, clean and one of the most attenuative strains out there...plus the simplicity of dry!

Cheers,

Todd K.

[Pikey]

Thanks for that - I use 1118 a lot and it's good to know about that limitation