I acquired a mason jar full of yeast off of a fermenting hefeweizen at my favorite brewery. The brewer that helped me steal a sample out of the fermenter advised me to not let the yeast drop below 50 degrees F because, and i quote, (he was kind of a tweaker and not very specific in his explanation) "the yeast just wont be right." The temp outside was about 32 degrees F so he told me, even on the short walk to my truck, to keep the yeast in my jacket pocket.
I was worried that if I didn't keep the yeast somewhere around 60F I would ruin it, but then I thought about when I buy yeast from the store, it's in the fridge. The avg. fridge temp is 40 at most. So i got home and just put the jar in the fridge. It just struck me as odd that the yeast could somehow produce an "off flavor" if it got too cold. I thought i would only need to worry if it got too warm. I thought yeast just went dormant when it got too cold... Does anyone know what this guy could have been talking about?
I just made a starter with the stuff today to keep it fresh and it looked and smelled exactly like it did when i got it. I'm not worried about it, I'm just curious to know why this guy would advise me about the cold and not the warm.
I just kegged and bottled a Bitter Chocolate Oatmeal stout. I had some issues with a stuck fermentation b/c the O.G. was 1.096. I used White Labs Dry english Ale yeast. It stuck at 1.032. I was told by my local brew store to add White Labs High Gravity Ale yeast and just rack it and cold crash it when it got to the gravity I wanted. (F.G. 1.022) I did, then I bottled and kegged it.
My problem is that I went to poor a glass out of my 3 gal keg w/ picnic tap after a 4 week condition it was all foam. The funny part is I hadn't hooked up the CO2 b/c I wanted to see if the carb level was ok where it was at. I went to burp the keg (still with no CO2) and beer spewed out of the blow off valve. I decided to open the lid of the keg and when I did a volcano of foam would not stop erupting. I decided to grab a bottle of the same stuff and again after opening the volcano of foam was back. This was especially odd b/c I only added 1/4 of the priming sugar that I should have when I bottled. The Beer tasted wonderful once the foam settled, and honestly it doesn't taste over carbed.
Any ideas on what happened? I wanna blame the high gravity yeast but I really don't know what the culprit is.