I have one for the more experienced brewers out there. I have been brewing all grain for about two years. Early on I used either dry yeast such as Safale or nottingham. With kits from Midwest supplies I would sometimes get the Wyeast smack packs and had wonderful results. Most homebrew stores in the areas that I have lived only stock white labs. I tried several batches just pitching the vial directly into the wort. First batch, undrinkably nasty. It had a rotten flavor like dead yeast and over intense sulfur flavors. Dumped it out (yeah, it was that bad...I'm pretty cheap and won't dump it unless its absolutely undrinkable). I figured it was temperature (too hot as I live in the south and am too cheap to get a fermentation chiller) so we're talking ale yeast temperatures in the low 70's. I tried all kinds of things to cool it and got two more dumped batches. Went back to the dry yeast....just fine. Even at high temps. Then I got brave and made an 800 ml starter with the WL abbey ale yeast and made a thick dubbel. Best beer I've made to date. Repeated that recipe two weeks ago and its disgusting again (not dump it out disgusting but not far from it). I did have a splosion that put beer on my ceiling but didn't think that would ruin the batch.
Is there some special trick to making white labs yeast work well or should I just special order the Wyeast? Any insight would be wonderful.
Is there some special trick to making white labs yeast work well or should I just special order the Wyeast? Any insight would be wonderful.