RyanN
Well-Known Member
Last week I cultured some yeast from 3 bottles of Bell's, 2 were Oberon and 1 bottle was Two Hearted. The culture was small and it was stepped up one time before I refrigerated and stored in a jar. This past weekend I decided I would use this yeast on a Two Hearted clone I was making. I made a starter (1.5L) and within 24 hours it had taken off pretty well, by the time my wort was chilled it was at high krausen (30 hours). I smelled the starter before pitching it and it smelled a little hot and a little buttery. I didn't think this was a huge deal since it was fermented pretty warm and I assumed that when the wort was fermented at a cooler temperature this smell would go away. The wort started fermenting within 12 hours and within 24 hours it was going pretty good. Now the entire room this beer is fermenting in smells buttery/almondy, you cannot smell hops at all (4 oz. in wort)? So here's what I'm thinking the possible problems could be.
Started was infected by wild yeast... .although I was pretty good with sanitizing.
Starter was stepped up too quickly causing stressed yeast which produced a lot of diacetyl
Phenols possibly created by too warm a starter ferment (80 max)
I'm worrying for no reason
I'd really like some opinions on what's happening here and what the possible outcomes might be.
Thank you.
Started was infected by wild yeast... .although I was pretty good with sanitizing.
Starter was stepped up too quickly causing stressed yeast which produced a lot of diacetyl
Phenols possibly created by too warm a starter ferment (80 max)
I'm worrying for no reason
I'd really like some opinions on what's happening here and what the possible outcomes might be.
Thank you.