Experiments in Yeast - last update

This past week I brewed up a batch of Sam’s Red Ale, an Irish Red ale, and a batch of Uncommon Ale, a California Steam ale. In both instances I split the batches into half and used style specific yeast in one fermenter and a standard yeast in another. Very early on there were noticeable differences. Here are the specifics;

Batch 1: Uncommon Ale
Brew Date: 12/27/2011
OG into primary: 1.052
Strike Temp: 69.5f
Ferm temp: 67.5f plus/minus 1.5f
Volume: 2.5 gallons into each fermenter
Fermenter 1: Fermentis US-05 America Ale Dry Yeast; FG 1.012
Fermenter 2: White Labs WLP051 California Ale V, FG 1.015

Results: US-05 started fermentation sooner (4 hours versus 7 hours) and was consistently more vigorous through out the first several days and completed fermentation sooner. Upon racking to secondary the US-05 SG was 1.012 and had less esters, but was noticeable cloudy (lower flocculation than the WLP051). Conversely WLP051 was much more clear (very clear in fact) and reached a SG of 1.016 which aligns with its documented attenuation range. I did notice more sulfur like odors from the WLP051 batch. Tasting results will be posted at 4 weeks and final results at 6 weeks.

Batch 2: Sam’s Red Ale
Brew Date: 12/30/2011
OG into primary: 1.054
Strike Temp: 70f
Ferm temp: 67.5f plus/minus 1.5f
Volume: 2.5 gallons into each fermenter
Fermenter 1: Danstar Nottingham Dry Yeast (re-pitched first generation) FG 1.017
Fermenter 2: Wyeast 1046 Irish Ale FG 1.015

Initial Results: Wyeast started fermentation sooner (6 hours versus 18 hours) and was consistently more vigorous through out the first several days. The Wyeast batch completed active fermentation on 1/3/12 as was moved to secondary at a SG of 1.016; estimated FG is 1.013. Danstar batch still showing some activity in the ferm lock. Additional results will be posted at transfer to secondary and 4 weeks and final results at 6 weeks.

Update 1/9/11:  Bottled uncommon ale.    US05 1.012, Cali V 1.015.   Both were very clear.  Cali slightly more clear.  The lower attenuation gave more malt flavor leaving the malt and caramel notes that US05 mostly wiped out.  US 05 with the higher attenuation really accentuated the hops with a bit of warmth. Cali V has more balance also noticed it was more carbonated out of the fermenter

Update 1/23/11: Bottled Irish Ale last week and took final readings.  The Wyeast Irish Ale finished at 1.015, 2 points more than the Nottingham.  The Wyeast was less clear than Nottinghan and more grainy with less malt flavor.  Medium-light body feel and a bit dryer.  Nottingham at 1.017 was more clear, balanced, little hop bitterness or dryness.  Medium body feel.  While there was a difference in clarity, it was barely noticable.

Below are side by side images of the two versions on Uncommon Ale.  For my purposes I prefer the WLP051 and Nottingham varieties.  I can see the US-05 used for American Pale Ale where a higher attenuation is preferred

WLP051 - US-05