A Good Day to Die PA with S-05, S-33 and Nottingham

JohnQ · March 18, 2012, 10:24:49 PM

So RB insisted I try three different yeasts in my AGDT DIPA that I made at the Mash Occur...

3 Kegs with 4.5 gallons each, all spunding.

After 24 hours...

OG, 1.084

S-05 1.081, it was slower than the others to start
S-33 1.058
Nottingham 1.061

Flavour wise, the Naughty is winning out over the 05, but the 33 is tops, but it's also fermented out further, so who knows once they've all finished their things.

We shall see.

JQ

JohnQ · March 19, 2012, 11:25:11 AM

After 40 hours...

OG, 1.084

S-05 1.058, it was slower than the others to start
S-33 1.039
Nottingham 1.039 Naughty caught up in a hurry this morning...it was going nuts this morning!

Flavour profile is noticeably different on all 3, not sure which one I like best now.

JQ

fakr · March 19, 2012, 11:32:02 AM

Great experiment Senior!

Richard · March 19, 2012, 11:36:14 AM

Looking forward to this... the S-33 is a bit of an underdog - pretty hard to find good flavor profile information on it other than "Neutral", so it should be somewhat similar to S-05.

JohnQ · March 19, 2012, 08:26:50 PM

After 48 hours...

OG, 1.084

S-05 1.049, still the slowest of the 3, I'll have to wait till morning to shut this down for carbonation, or leave it until I get back from the Halifax trip and force carb.

S-33 1.034, Beersmith expects it to finish at 23, so it will get shut down to carbonate soon.

Nottingham 1.024 Naughty is done as fast as 04 would have been...had to know this was coming as the capture keg was going absolutely nuts a few times during the day, interesting flavour too. I like it a lot. Beersmith expects it to be done at 22, I'm thinking it has room to go lower, but I'm shutting it down to try and capture some Carbonation now, a bit later than I would normally though, so I might need to top it off with some bottled stuff if it doesn't get up to 24 psi (or reverse some of the captured CO2 from the other 2, that might be an interesting experiment.

Flavour profile is still distinctly different on all 3.

JQ

JohnQ · March 20, 2012, 08:29:06 AM

After 60 hours...

OG, 1.084

S-05 1.040, still the slowest of the 3, still to high to shut this down for carbonation, so I'll have to leave it until I get back from the Halifax trip and force carb.

S-33 1.034, No change from last night, hmmm...neutral would definitely be an appropriate flavour descriptor. Gonna give it another good shake and hopefully rouse the little buggers.

Nottingham 1.019...So when I shut off the spunding valve last night, figured I might get just enough co2 to carb this, but was prepared to force carb if required since Beersmith suggested an FG of 1.022.
Got up this morning to a keg with 50....yup FIVE ZERO pounds of pressure in it...oops.
Slowly reduced the valve pressure to 24 psi and it's still vigorously fermenting.
Can't believe that kind of pressure was good for all my little friends at work in there, but there was no noticible off flavours from the sample, so hopefully I dodged a bullet there.

JQ

Kyle · March 20, 2012, 08:31:56 AM

I did a stout with nottingham that was pressure fermented along the same lines you did there. It went up to 40 psi before I noticed it, but I gradually let the pressure go down to about 10, over the course of several hours and it was fine.

JohnQ · March 28, 2012, 06:21:50 PM

OG, 1.085

12 days later...

S-05 1.027, Has passed S-33 but nowhere near what the naughty did.

S-33 1.034, No change since before I left a week ago.

Nottingham 1.015...Since Beer smith expected 1.022, I'm ok with the 9.2%.
It's on tap and will be at the meeting Saturday, possibly with a sample of the other two as well.

JQ