Bad flavor. Happened again. Advise??

[dokken5]

I have brewed about 50 batches so far, and every time I brew it just keeps getting better, with the exception of two batches.

I have had to totally different batches brewed three months apart come out with a real dry, bad yeast flavor. It smells pretty much like trub. Any idea what is going on with that and/or what causes it? My sanitation practices are pretty spot on, like I said, I have been successful in several batches, so I am just wondering if there is another problem that I am overlooking.

 

[m00ps]

sounds like stressed yeast due to either pitch rate or temperature. Any detailed notes on both recipes? Are they the same style?

 

[dokken5]

sounds like stressed yeast due to either pitch rate or temperature. Any detailed notes on both recipes? Are they the same style?

How does yeast get "stressed?"

Last time I had the issue I used a pack of WB-06, no starter on a 1.052 gravity wort. Kept temp at about 168. Don't remember much about the first time. It was a year ago.

 

[Pantherjon]

Stressed yeast= not enough yeast for desired volume, or wort temp too high when tossing yeast..

 

[m00ps]

Wait, the mash temp at 168? Thats way too hot for good conversion. I mash out at 168

The yeast can get stressed if you dont pitch enough or the temp get too high/low or both. They can produce off flavors as a result

 

[Homercidal]

How does yeast get "stressed?"

Last time I had the issue I used a pack of WB-06, no starter on a 1.052 gravity wort. Kept temp at about 168. Don't remember much about the first time. It was a year ago.

I'm guessing you meant to type 68, not 168.

In any case it's hard to help find a problem with such little to go on. Ideally a recipe and a few particulars about the brew including water source would be provided.

Yeast can be stressed by high or low temperature, over or under pitching, or poor water/wort conditions. I haven't found a reasonable amount of variance in any of those to make a huge difference in the final product. Generally you'd have to screw them up pretty good to get a really bad flavor (except maybe too high temp. Low temp generally means the yeast can't do their thing.)

WB-06 isn't a yeast I'm familiar with, but it looks like Hefe yeast, which can be pretty yeasty unless I'm mistaken (I don't brew hefe's, so this may be the case...)

 

[dokken5]

Yes, I meant 68. That is my pitch/holding temp.