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 Brewtubers 2020 Yeast Experiment!

Registration opens Jan 1st 2020 and closes on Jan 31 2020.  The 1st 12 to sign up will be in the experiment.  If enough interest is generated we will conduct another one directly after this experiment.  The last Yeast Challenge/Experiment we did was the Hokiehomebrew Yeast Challenge. Since then we have seen a huge amount of new yeast strains come out over the last few years, so its that time again. We have decided to change the name to experiments instead of challenge we feel that experiment best reflects what we are doing.

Rules: You must select a strain not already selected (click here to view who has signed up), All participants will brew the same recipe with RO/Distilled water with the same water chemistry provided by the recipe (see below).  The only variable would be adjusting grain amount to meet the desired OG, percentage of grains will not change. I.E. the experiment recipe has on O.G. of 1.066 with a system efficiency of 68%, and your efficiency is 72% you must reduce you grains to meet this number by bringing all your grains down while maintaining each grain percentage.  Hops should be calculated by hops acid content,  I.E. Experiment recipe 2oz of Citra with an alpha acid of 10%, but your hops are 12%, you must reduce the hops amount to match the original recipe.  We are trying to showcase the differences a yeast strain brings to the table while removing as many variables as possible.  The only variable is yeast and fermentation temperatures as these are set by yeast strain.  Please use the recommended yeast strain fermentation temperature range when considering your yeast selection. For the purpose of this experiment do not ferment under pressure, only unpressurized is allowed for this experiment.

Process: Once everyone is signed up and the deadline has past we will have 30 days to brew, pack, and ship to a designated hub. This means brewing early in February is highly recommended and shipped to your hub by Feb 29th. The tightened brew schedule is to ensure that all the beers are relatively the same age.  When your 12 beers have shipped then you will send the same shipping cost amount to the brewtubers paypal account for return shipping cost. Paypal:  treasurer@brewtubers.com.

Recipe:  Click on “More Stuff” in the menu and select recipe share. Scroll to the bottom of the page and look for 2020 yeast experiment recipe, right click and save as. Go to the file on your computer and double click on it, if you have Beersmith 2 installed on your computer it will load the recipe. Please pay close attention to the efficiency and adjust the recipe percentages to match an O.G. of 1.066. The amount of acidified malt in the recipe with a brewing salt ratio of 4g of gypsum and 5g of calcium chloride per 10 gallons will give you both the correct mash PH but also bring you into the range required for this style.  Another important note is that you will only dry hop for 1 day. So 4 days prior to transfer to keg, cold crash in carboy or conical for 3 days, then dry hop for the last 24 hours then, transfer to keg, bottles or cans. This last part is important for two factors, clarity and reduction of resinous aromas and flavors. Do not use any post boil clarify clarifying agents, like gelatin. This allows us to clearly identify yeast flocculation as part of this experiment.

The Review: Once you receive your 11 bottles back, you may begin reviewing and grading these beers online here at Brewtubers, and you can also record the reviews for all to gain an understanding of how the yeast works for this particular style and hop selection. Although the video reviews are not mandatory they are highly encouraged.  You will have 3 weeks to complete you reviews on the website scoring.

Quick Links:

Click here to register for the yeast experiment.

For the PDF version of the recipe click here

For the Beer smith file got to recipe share or click here to take you directly there.