Thiolized Yeast Adventures

It's not just a different yeast. It's a different beer. I know that sounds dramatic but that's what it is. About 80% of fermentation has completed so it's still fermenting.

With the test batch I mentioned, I've discovered some of the qualities of the thiolized star party yeast versus the same beer with WY1318 London Ale versus the same beer with WY1084 Irish Ale. Although different and enjoyable in their own way, the 2 standard ale yeasts produce, well, what you would expect from the yeasts, and they produce a relatively similar beer. Delicious so far!

The star party, in a sample glass, has a sweet fruit and yes, tropical (overused term IMHO but what can I do) nose. The first taste is a bright burst of nice fruit. It's not vague...it's really there. Then, as it goes down, the beer seems to return to a taste more like the other 2 yeasts, where you get some crisp nuttiness and light malt with a slightly sweet finish.

I don't have any off flavors. I'll monitor this. This yeast was fresh from the pack and I hope it's good after multiple beer generations.

 

New comparison experiment going as the above continue to finish.

I took two identical store-bought 64oz apple juices (ingredients: Apple juice 100% from concentrate with Vitamin C added). Last night I added a little Star Party yeast to each one. This morning, I added sauvignon blanc grape powder in 1 oz water to only one of the brews because of its purported thiol precursor content. The powder itself smells like earl grey tea and tastes like sand! To the other brew, I added only the 1 oz water as a control.

When I added the powder. I saw no activity, but upon shaking both of the bottles I've caused pressure. The yeast is going! Never gets old.

This isn't intended to be a blind test because I think the difference will be obvious, and I'll simply be subjectively judging the effect the grape powder had. With this cider, I'm not sure it will be like comparing apples to apples!

 

Those apple juice experiments need more time. Just going slowly.

I'm now brewing a lager and an ale with the same recipe, a split batch. Using Omega Star Party yeast (fermenting around 66F) and Omega Lunar Crush (Fermenting around 57F...it's in the coldest place I could find. I might place some ice around it if it gets any higher).

OG 1.048
Estimated IBU 35

2-row (82%)
honey malt (8%)
white wheat (8%)
flaked barley (2%) -- probably didn't need this but tossed it in

Willamette (5% AA) 60 mins
Mittelfruh (4% AA) 18 mins
Willamette (5% AA) 10 mins


So far so good

 

After weeks of care and patience, the two apple juice experiments are educational, if not... abject failures. Moreso the latter. The one with the white grape powder...a disaster. Body odor, must sulfur aroma, enough said. The one without the grape powder is much better but is a colossal, pour-down-the drain shame source. It's more because substrate of the filtered apple juice -- or lack thereof -- is non-ideal.

The version of the ale above with Star Party is now bottled! It's delicious at this junction.
The lager is finishing the primary fermentation stage (really a pseudo lager at an avg of 56F) and will start lagering soon -- it also tastes clean and tropical.

At this point, what these yeast are accomplishing can be achieved with diligent hopping with new-age tropical hops.

 

The Ale above brewed with the thiolized yeast strain Omega Star Party conditioned in the bottle for six days. Will give the rest of them at least several more days. Cracked the first beer though. Delicious. Great tropical aroma and flavor.