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Old 11-19-2012, 04:32 AM   #11
jtejedor
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I think super stressed yeast can release these flavors. I lost a few batches using super old yeast that I tried to revive. Are you consulting yeast calc? I know sometimes the starter size estimates can be high but I have been having much better luck going by its numbers.


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Old 11-19-2012, 11:53 AM   #12
berley31
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Quote:
Originally Posted by jtejedor View Post
I think super stressed yeast can release these flavors. I lost a few batches using super old yeast that I tried to revive. Are you consulting yeast calc? I know sometimes the starter size estimates can be high but I have been having much better luck going by its numbers.
I rarely re-use yeast, and when I do I make sure to wash it and pitch the proper amount. I always go by the yeast-pitching calculator at mrmalty.com as well.


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Old 11-19-2012, 09:39 PM   #13
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There's no remedy for bad flavors once they are there. If you catch the infection early enough you can try to stop further fermentation. If you kegged the beer I'd look at hitting it with campden but if you bottled you could bottle pasteurize. It won't make it taste better just won't let it get worse.
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Old 11-20-2012, 12:56 AM   #14
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I've been through a similar issue that I'm 100% sure was wild yeast and it hid in my heat exchanger. There are only so many cold-side places to hide. Plastic tubing is cheap, so that is an instant, low-cost way to start: throw it out.
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