Yeast Experiments

<editor's note>
Other clubs are performing yeast experiments, similar to our Monster Mash II. 
This one, put on by a Georgia club, the Chicken City Ale Raisers, evaluates 
five lager yeasts. The results were reported in the HBD. 
</editor's note>

Date: Mon, 07 Oct 2002 15:43:49 -0400
From: Richard Foote 
Subject: Yeast Experiment

Yeast Experiment

Have you ever wondered if that favorite yeast you use is really the best?
Have you ever wondered how "they" come up with those yeast descriptions?
Have you ever wondered whether there really are discernable differences
among closely related yeasts?  Our club did a yeast "experiment" to get
some answers.  

DISCLAIMER: The standards used and the results obtained are in no way meant
to hold up to scientific scrutiny so RDWHAHB.

Five gallons of Helles wort were divided into five separate one-gallon
jugs, each pitched with a different lager yeast strain.  They were all
fermented at the same temperature, bottled, aged, chilled and taste tested.
 A simple, sensory (aroma/taste)  
1 - 5 point system was used, with 5 being highest (most preferred).  NOTE:
Although appearance notes appear in the descriptions, it was given no
bearing on the ratings.  It is provided for informational purposes only.  

Letters were arbitrarily assigned (why those letters?-dunno it was done by
several SWMBO's) to corresponding yeasts by non-tasters.  Letters were
chosen so there would be no confusion between numerical rankings and
identifiers.  Only non-tasters (SWMBO's) knew which beers were produced by
which yeast.  There were five judges, one of which is BJCP National.

Yeast descriptions from yeast producers:
Pilsner Lager
(WLP800)

Classic pilsner strain from the premier pilsner producer in the Czech
Republic. Somewhat dry with a malty finish, this yeast is best suited for
European pilsner production.   Attenuation: 72-77; Flocculation: medium to
high; Optimum Ferm. Temp: 50-55
German Lager
(WLP830)

This yeast is one of the most widely used lager yeasts in the world. Very
malty and clean, great for all German lagers, pilsner, oktoberfest, and
marzen.   Attenuation: 74-79; Flocculation: Medium; Optimum Ferm. Temp: 50-55



Southern German Lager
(WLP838)

This yeast is characterized by a malty finish and balanced aroma. It is a
strong fermentor, produces slight sulfur, and low diacetyl.   Attenuation:
68-76; Flocculation: medium to high; Optimum Ferm. Temp: 50-55

YCKC Ayinger Lager (provided courtesy of Jeff Renner--edited)

It was hand carried to Ann Arbor from Germany by Herr Durst maybe five
years ago or more for Dan McConnell, owner of YCKC.  Durst was here for a
tour of US breweries and trade shows to drum up business with GW Kent's
owner Randy Reichwage.  

The yeast came from a brewery in Aying in Bavaria, but I can't say that it
is THE Ayinger brewery or not.  There are several in that town, I believe.

It is a great lager yeast.  It has typical lager yeast physical
fermentation characteristics, and seems to me to produce a balance between
malt and hops.

I participated in a blind taste test of five or six one gallon pilsner
batches that Arbor Brewing Co (an Ann Arbor brewpub, and my "local")
produced.  They wanted to choose a better lager yeast than the one they
were using.

Five or six one gallon pilsner worts were fermented with different yeasts
at 50F, including probably 34/70, Anchor, A/B, Ayinger, and not sure what
else, then lagered at 50F.  ABC's two owners, the brewer, Dan and I were on
the panel.  The Ayinger was the unanimous first choice.  I thought it blew
the others out of the water.  It was clean but not sterile tasting, and
allowed the malt and hops to come thru.

Saflager (no description available)

Results:

I = WLP838               20 Crisp, second cloudiest, somewhat spicey hop
aroma, clean, most hop aroma
B = Ayinger             18 Seems darkest of the entries (disturbed yeast
sediment), very neutral, very clean aroma, a little malt aroma
A = WLP800    13 Disturbing harshness
F = Saflager dry lager  13 No notes 
M = WLP830    11 Malty, cooked veg., DMS, best clarity


Conclusions:  

Readers are left to draw their own conclusions, if any can be drawn with
but one trial.  However, I would not hesitate to use either of the two top
ranked yeasts.  They were rated so close together in the scoring, and there
was a noticeable gap between them and the rest of the pack.  WLP830 may
have picked up a "bug"*.  The fact that comments were lacking on the
Saflager, indicates it was not objectionable and could be a lifesaver in a
pinch. 

*Post from J. Renner 10/7/02: "Rolling Rock is very high in DMS (dimethyl
sulfate) and is an excellent example for palate education.  DMS is a
product of the malt, not of brewers yeast, although bacterial infections
can also produce it."

Thanks to anyone who provided yeast info., especially Jeff Renner.

Hope this helps.


Rick Foote
Chicken City Ale Raisers
Murrayville, Georgia

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