Yeast comparison technique

[verysupple]

Hi All,
I want to do a comparison between Wyeast 1968 and 1099 for best bitters. I don't want to split a batch as the yeasts have different typical attenuations and I want to compare the two beers with similar body/mouthfeel. For this I want to have both batches end up with FGs as close as possible. Obviously for an objective comparison I need to keep as many of the variables the same for both batches.

So my question is, should I try to get the FGs equal by adjusting the OG up for the more attenuative yeast, or should I do it by adjusting the mash temp (i.e. have the same OGs as well)?

All advice welcome.

 

[nala]

I would like to know the answer also, not necessarily with the yeasts that you are comparing.
I was hoping to hear from a forum member who has the ability to brew say, a 50 litre volume brew which can be split 50/50
and then using two yeasts for comparison and fermented at the same time and temperature.
I wonder at times, how much value is placed in yeasts to obtain something that it is almost impossible to compare, unless a brew
like I have suggested can be achieved.
I believe that we are different in our tastes and what is bitter or malty is difficult to determine just by discussion.

 

[Barry]

I would start with different mash temps, higher for the yeast with higher ADA. A higher OG with same FG will give more alcohol which would certainly impact on flavour, mouthfeel, etc.
The hard part would be to determine the difference in temperature. Maybe 2 oC?
There will still be some difference caused my the mash temps but most will come from the yeasts (from my experience).
Hope this helps.

 

[verysupple]

Good point about the alcohol affecting the mouthfeel, Barry. I didn't think of that. I have my brewing software pretty well dialled in so I should be able to figure out the appropriate mash temps to get near enough to my desired FGs. Thanks, mate.