I have used this yeast for two batches of an Oatmeal Stout. The first batch had yeast pitched from a starter made using yeast from the smackpack. My most recent batch had yeast pitched from a starter that was composed of washed yeast from the previous batch.
I am noticing an off-flavor that is worrying me. I want to say that it is kind of sulphuric, but maybe just because I read that a lot on these forums. It is a flavor that seems to fall off of other brews I have made with completely different yeast strains after a few weeks.
The brew has been in the keg for around 3 weeks now. The good thing is that it is still drinkable (whew!), but I am worried about using the yeast I washed from that batch again.
Is that off-flavor a result of bacteria? I fermented at around 70 degrees F, so it is within the suggested range. I realize that this is tough to tackle without knowing all of the details. I just don't want to lose a strain of yeast if the issue is clearly something else.
I should also point out that whatever is attributed to the taste also has an impact on the odor. Maybe it is a trait relative to the strain.
I am noticing an off-flavor that is worrying me. I want to say that it is kind of sulphuric, but maybe just because I read that a lot on these forums. It is a flavor that seems to fall off of other brews I have made with completely different yeast strains after a few weeks.
The brew has been in the keg for around 3 weeks now. The good thing is that it is still drinkable (whew!), but I am worried about using the yeast I washed from that batch again.
Is that off-flavor a result of bacteria? I fermented at around 70 degrees F, so it is within the suggested range. I realize that this is tough to tackle without knowing all of the details. I just don't want to lose a strain of yeast if the issue is clearly something else.
I should also point out that whatever is attributed to the taste also has an impact on the odor. Maybe it is a trait relative to the strain.
