Sorry, no, this is NOT a Brulosophy exbeeriment.
I would however love to share with you my yeast pitching and ferm temp experiment results, based on my own taste buds alone. A little background for my theories is explained in a previous thread:
I split a 2-gallon batch four different ways, for 1/2 gallon each. I used Wyeast 3638 in two portions, and WB-06 in the other two. Confusing matters somewhat is that I wanted to test multiple variables, which I couldn't do very well in just 1/2 gallon each. I wanted to test both pitch rate, and fermentation temperature. So what I ended up doing was severely underpitching both of the 3638 batches, but fermenting one at about 60 F, and the other at 70 F. Then for the WB-06 batches, I fermented both at 70 F but pitched one per mrmalty.com recommendations, and for the other I used just 1/4 as much as he recommends for the underpitch. I actually weighed the amounts of yeast for this one, which was 1 gram for the standard pitch and just 0.25 gram for the underpitch (in 1/2 gallon each). Needless to say, I still have almost an entire pack of WB-06 leftover for future experiments if I desire!
All batches took off fermentation within 34 hours, with the cold underpitched one taking the longest, and the biggest pitch of WB-06 taking just like 8 hours or something, not exactly sure because it occurred while I was asleep, but by 12 hours it had a nice big creamy krausen. The others started in between 16-20-some hours.
The cold ferment was the last one to clear. I actually brought it up to 70 F two days ago to help it finish, which it did right away.
This morning I tasted samples from each, twice and in different orders to make sure I understand all that's going on and didn't suffer from palate fatigue. So now, without further adieu, here are my minimally edited personal tasting notes:
Final Brix=5.5 across the board, which for my gauge equates to FG=1.008 if my calculations are correct (OG was 1.046). All taste fairly watery, with the warm fermented ones also tasting hotter. The watery character makes sense because I used zero crystal malts, and most folks do. None have a prominent clove character (unfortunately), but all have some banana as anticipated. The cold fermented one (3638) is the most lovely. The warm fermented 3636 is nearly identical but hotter and more watery. The WB-06 ones, I am not as impressed with. They are both more tart and yeasty, and are also more hazy than 3638. The bigger pitch WB-06 also tastes appley with "that house flavor" (a recurring problem of mine), whereas the others don't have that. I've a mind to dump the big pitch one, it is the worst of all, but I think I'll just blend the WB-06s and make that a bigger sub-batch, and do the same with both halves of the 3638, combining those as well, as the differences are not as distinct as I'd anticipated. I'm going to taste all in the reverse order before bottling to make sure this is all accurate.
I'm also contemplating an experiment adding a tincture of allspice (not clove, which is more harsh and more woody -- allspice is a milder character), just to the WB-06 half to see if that improves it at all. Tincture will have just 1/128 tsp allspice for the ~0.8 gallons WB-06 (which yes, I am able to accurately measure -- I have a spoon for it!). But I'll taste again before deciding.
Later... Yup, I was right. The only real good version out of the 4 sub-batches is the cold fermented 3638. Warm fermented 3638 is okay but not as smooth. And the WB-06 ones both are downright not very good, with the big pitch one having the additional red apple ester that I think does not belong in there.
All are too dry and watery to my palate. So I'm going to add lactose, believe it or not! 1.5 oz in 2 gallons should be enough just to add the slightest body without anyone noticing. I'll add it with the priming sugar and bottle all later today.
And yes, I will attempt to "fix" the WB-06 version with the allspice. I'm a wild and crazy guy!!
Hope you all find these results interesting. It was really fun to do this. Next time I'd like to ferment the WB-06 cold AND underpitched to see if it brings out the clove more! Fermented hot and overpitched, it tastes like banana AND red apple -- kind of gross in my opinion. But it might turn out alright fermented cold. I'm not throwing it in the trash quite yet. Although it does seem quite tart indeed.
This is consistent with my theory that all weizen beers and Belgian ales should be purposely underpitched. See much more detail here:
Fermentation temperature, I think cool in the low 60s F is better than warm at 70 F or more, and others will beg to differ with me on this and that's fine, but it seems to make the most sense to me based on all my experience.
Further experiments are planned for Danstar Abbaye vs. dregs from La Fin du Monde in the next 3-4 months. Stay tuned if interested.