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Old 11-08-2010, 06:36 PM   #1
jjones17
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Oct 2009
Nanaimo, BC, Canada
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Hi everyone, I am currently boiling my wort for a doppelbock. I made a 4L starter with Munich yeast, of which I shook quite often during the starter ferment. I tested the liquid after decanting and it tastes kind of nasty... sort of cardboardy/rubberish grossness.. I fermented it at about 63-65

Anyway, I wanted to know if this is typical of a starter given the higher temp, oxidation, etc....

This is pretty much my first time making a starter the right way, using all the procedures I found on this site. Any advice would be greatly appreciated. If this is not typical, I may just pitch notty and be done, as I LOVE doppelbocks and I want this to be drinkable.



 
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Old 11-08-2010, 06:54 PM   #2
manoaction
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Aug 2010
Fort Collins, Colorado
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You tasted the starter? Isn't that akin to taking a big bite of trub off of the bottom?

I would expect it to taste like ass. I've not done a starter yet so I'm interested in hearing what other people have to say.



 
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Old 11-08-2010, 06:56 PM   #3
jjones17
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Oct 2009
Nanaimo, BC, Canada
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I tasted the liquid after decanting off the yeast cake from the starter... I should have said that

I do not disagree though, this may be a normal occurrence I am very curious though given I badly do not want this beer f'ed up.

 
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Old 11-08-2010, 07:16 PM   #4
chapa
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Jul 2010
St Louis, MO
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I've only done a handful of starters but I believe you should have no problem drinking the decanted beer from the yeast(its nothing more than a small batch of un-hopped beer). Its not going to be GREAT, but it shouldn't taste BAD...maybe a little yeasty. I'd be wary of pitching it, if it really tastes that bad. I've read that most people will taste the decanted beer from their starter, to make sure its still good, especially when re-using old yeast.

I don't know for sure, and don't want to scare you out of using perfectly good yeast, but this has been my experience/understanding. Hopefully someone else will chime in with a more definite answer.
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Old 11-08-2010, 07:19 PM   #6
Frodo
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Nov 2009
Reno, NV
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It does taste bad. It's all the aeration and no hops - It's kind of sour and yeasty. You can drink it, it's just not that good.

 
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Old 11-08-2010, 08:18 PM   #7
wyzazz
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Aug 2009
Atwater, OH
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First, don't make a starter with dry yeast. Second, wheat beer yeast in a starter isn't going to taste very good. Pitch it if you're confident about your sanitation.

FWIW I haven't yet tasted a starter that I liked.
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Old 11-08-2010, 08:22 PM   #8
jjones17
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Oct 2009
Nanaimo, BC, Canada
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Hmmmmm... well, I know the taste of 'yeasty' quite well - however this is more rubbery or plasticy.

You know what is weird, is that the last time I used liquid yeast, I made an ESB clone and it tasted similar - only a stronger rubbery taste. The yeast in that smack pack was quite old.

This Munich yeast pack was only 2 months old or so, but I bought it at the same place. I am starting to suspect the liquid yeasts I have been buying are improperly stored. Or a more likely story is I do not handle them properly given my inexperience. I pitched the entire starter on the ESB. It is still in the bottle and I am waiting for it to clear before trying it again to see if the rubbery taste went away.

Now I am really not keen on pitching on this cake. It did take 3 days for activity signs, but this is a lager yeast and I have heard they are typical. The smack pack did not swell much though...

Sheesh I must say 2 rubber tasting beers in a row from liquid yeasts - not sure I want to even bother with liquid yeast anymore I am really frustrated. Maybe I should stick to s-23 from now on.

 
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Old 11-08-2010, 08:23 PM   #9
jjones17
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Oct 2009
Nanaimo, BC, Canada
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Quote:
Originally Posted by wyzazz View Post
First, don't make a starter with dry yeast. Second, wheat beer yeast in a starter isn't going to taste very good. Pitch it if you're confident about your sanitation.

FWIW I haven't yet tasted a starter that I liked.
Gah, sorry man by Munich yeast I did not mean Danstar Munich. I mean the Munich lager strain.

 
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Old 11-09-2010, 08:01 PM   #10
jjones17
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Oct 2009
Nanaimo, BC, Canada
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Well, since I only did a 3 gallon batch - I pitched the wort onto the cake and areated like crazy. I had activity with 2 hours, and full fermentation with krausen after 12 hours.

If the off taste was just the nature of starter wort with that kind of yeast, I should be good. Time will tell



 
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