Allegedly these are the same strains of yeast (burton). So I decided to find out. Same wort, same fermentation temperature. A 10 gallon batch of a simple pale ale:
19 pounds pale malt
6 ounces C80
.50 ounce columbus at 60
1 oz liberty at 30
.50 oz chinook at 30
1 oz liberty at 2
.50 oz chinook at 2
1 oz columbia dry hop (not columbus)
mashed at 154 for 60
pitched at 60 degrees
fermented at 68 degrees
OG = 1.052
FG = 1.010 for the 1275
FG = 1.012 for the WLP023
I split between two five gallon fermenters and pitched two starters that were made of the same starter wort and of the same volume. One got a vial of 023 and one got a pack of 1275.
The verdict. The yeasts are clearly different. The 023 blew out a ton of yeast and foam while the 1275 was more subdued.
Flavor wise the 1275 is clean, neutral with only a mild fruitiness and yielded a lighter bodied, almost lifeless from a malt perspective ale. Accentuated the finishing hops better.
The 023 is amazing. A clearly noticable bready, biscuity malt flavor with firm fruitiness in the nose and on the pallete. Makes a fantastically complex ale from a simple recipe. The consensus from the folks who regularly drink my beer is that this was one of the best I have produced. I agree
Neither yeasted floculatted particularly well and needed to some cold crashing to clear out.
I will keep both yeasts on hand. I am thinking 1275 on a big barley wine and 023 for all kinds of ales, particularly IPA..fruity hops, fruity yeast...mmm..mmm. If anybody needs any, i have 7 washed samples of each...
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