Hello, my name is Jonathan Hughes and I am a senior at CWU and I am majoring in Craft Brewing. For this Spring practicum, I wanted to experiment with a variety of different ale yeasts to understand the different characteristics each yeast can contribute.

On April 26, 2023 I brewed a large batch of all-barley wort and divided it between five different 1-gallon fermenters. I then pitched five different ale yeast strains. They are currently fermenting right now at 68 degrees F and I plan to bottle them all up on May 10, 2023. Once they are finished, I will measure quantitative differences in the finished beers, and describe sensorial differences caused by the different yeast strains. The wort that I brewed was a medium gravity, simple pale malt barley wort with medium-low bitterness from a single 60-minute hop addition of Cashmere. The yeast strains I used are: American/Chico ale, English Ale, German Ale, Belgian Saison, and Wheat beer/Weissbier yeast.