cowboys703
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- Joined
- Apr 3, 2014
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And it actually came out really well. I have some questions about what this means going forward.
It started life as Wyeast 3711. Just been getting into saisons recently and this is a killer yeast. I harvest yeast from my starters and until now I haven't had any issues in almost a year. I figure at some point in the harvesting/making a new starter it got infected.
I was told that it seemed to be a very clean infection so I figured what the hell and went ahead and used it again (harvested from the previous starter) in a small batch of a saison braggot I was planning out.
Questions
1.) How much of my original yeast is left? I really didn't pick up on any saison characteristics so I think this one is obvious but I'm more worried about things such as alcohol limits.
2.) I noticed after this last time of harvesting the yeast that the sample that I harvested didn't separate out as cleanly as I remember it did before infection. Where my other stored vials of yeast get pretty clear with a small yeast cake this one almost looks like it's still sitting on a stir plate.
3.) Like I said before, it seems to be a very clean infection. Good taste and all that. One guy did say he thought he picked up some slight off taste (band aids, I think?) so I'm wondering if there are any signs I should be looking for going forward that may indicate it's time to abandon this experiment.
4.) And lastly, since I now have a fermentation bucket that I probably won't be using for any non sour beers anyone have any good recommendations as far as recipe guidelines and/or reading material relating to this?
It started life as Wyeast 3711. Just been getting into saisons recently and this is a killer yeast. I harvest yeast from my starters and until now I haven't had any issues in almost a year. I figure at some point in the harvesting/making a new starter it got infected.
I was told that it seemed to be a very clean infection so I figured what the hell and went ahead and used it again (harvested from the previous starter) in a small batch of a saison braggot I was planning out.
Questions
1.) How much of my original yeast is left? I really didn't pick up on any saison characteristics so I think this one is obvious but I'm more worried about things such as alcohol limits.
2.) I noticed after this last time of harvesting the yeast that the sample that I harvested didn't separate out as cleanly as I remember it did before infection. Where my other stored vials of yeast get pretty clear with a small yeast cake this one almost looks like it's still sitting on a stir plate.
3.) Like I said before, it seems to be a very clean infection. Good taste and all that. One guy did say he thought he picked up some slight off taste (band aids, I think?) so I'm wondering if there are any signs I should be looking for going forward that may indicate it's time to abandon this experiment.
4.) And lastly, since I now have a fermentation bucket that I probably won't be using for any non sour beers anyone have any good recommendations as far as recipe guidelines and/or reading material relating to this?
