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Old 06-21-2010, 03:31 PM   #21
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I did taste for diacytl and while I detected none, I noticed a slight fruity taste I haven't encountered with this yeast in the past. I hope that dissipates over time. Not at any point from starter step-up to pitching to fermentation did I go over the recommended fermentation temp range.

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Old 06-21-2010, 04:00 PM   #22
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What tolorance were you able to hold the temp to? Even if your in the correct range (say 45-55) and have big swings inside of that range it is possible to get flavors you dont want.

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Old 06-21-2010, 04:18 PM   #23
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Underpitching will lead to more yeast growth, including more metabolic byproducts. These can include fruity flavors.

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Old 06-21-2010, 04:20 PM   #24
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I didn't under pitch. I was at 21.98 million cells / mL.

Tolerances +- 2°F.

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Old 06-21-2010, 04:49 PM   #25
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Quote:
Originally Posted by petep1980 View Post
So I went .25L on stir plate @ room temp, chilled and decanted.
Stepped up another .75L
Is that liters, or gallons?
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Old 06-21-2010, 06:18 PM   #26
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Quote:
Originally Posted by a10t2 View Post
Is that liters, or gallons?
I apologize. Them's were gallons.
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