technicoloraudio
Well-Known Member
I went to pick up some cultures from my LHBS and I snagged a pack of Wyeast Lambic Blend and and Roesalare. I just grabbed them and headed for the register and it wasn't until I got there that I noticed the dates were quite old. The Roesalare was nearly 12 months and the Lambic Blend was about 7 months old.
I got them both for free and figured I'd at least try and start them up. I did a 1 L starter at 1.020 and pitched both packs, let it hang for 12 hours and shook it up a bit, let it roll for another day.
There was no krausen, nor sign of real activity, but after the second shake, the yeast stayed suspended and I noticed a sour smell coming from under the foil.
Had to head to the other LHBS today and picked up a packet of Wyeast Pediococcus. My starter smelled sour and had a bit of a fizz to it. I added the pedio and dumped it into the carboy of beer that had previously tasted strongly of almonds.
I felt good about the whole thing, then wondered if I screwed the whole thing with all sorts of bacteria and that the fizziness was caused by acetobacteria and have been silently wondering since.
Any thoughts?
Sent from my iPhone using Home Brew
I got them both for free and figured I'd at least try and start them up. I did a 1 L starter at 1.020 and pitched both packs, let it hang for 12 hours and shook it up a bit, let it roll for another day.
There was no krausen, nor sign of real activity, but after the second shake, the yeast stayed suspended and I noticed a sour smell coming from under the foil.
Had to head to the other LHBS today and picked up a packet of Wyeast Pediococcus. My starter smelled sour and had a bit of a fizz to it. I added the pedio and dumped it into the carboy of beer that had previously tasted strongly of almonds.
I felt good about the whole thing, then wondered if I screwed the whole thing with all sorts of bacteria and that the fizziness was caused by acetobacteria and have been silently wondering since.
Any thoughts?
Sent from my iPhone using Home Brew