Wernerherzog
Well-Known Member
I've been raising several different species up to 10 gallon pitches and am a bit concerned about some of the flavors I've tasted along the way to get the high cell-counts. I was curious if someone with more experience could advise me.
At the moment I have
ECY Naardenensis that smells and tastes a little vinegary. I haven't given an extreme amount of aeration to the starter, no stir plate for it. Could it still be acid from aerobic brett fermentation (cover was just foil, no airlock), or is it likely an acetobacter infection? The ECY Brux did the same thing for what it's worth, so I stopped growing that one up.
WLP Brux- has that harsh burnt rubber phenolic off flavor component. It's a pretty overpowering aroma. Will this continue on or do the flavor compounds change with time? I don't want a 10 gallon barrel of smoky rubber.
WLP Drie- Along with the beautiful typical tropical fruit aroma there is a distinct "dirty flower water" scent that is a bit off-putting. There is a slight acidity to this one, but not distinctly vinegary. This one sat on a stir plate for a week or so. Maybe just acid natural to the aerobic fermentation condition? Has anyone else experienced that dirty flower taste?
The WLP Brux cells were out of date (by a couple of months) when bought, I grew them up to 12 ounces, to 500 ml, to a half gallon, and am about to step up to a full gallon starter. I was hoping this would be enough to revitalize healthy remaining cells. Could the burnt rubber phenolic be caused by age?
Thankfully the WLP Clausenii and WLP Lambicus are tasting perfectly non offensive. Thoughts on the other 3? Thanks for the help!
At the moment I have
ECY Naardenensis that smells and tastes a little vinegary. I haven't given an extreme amount of aeration to the starter, no stir plate for it. Could it still be acid from aerobic brett fermentation (cover was just foil, no airlock), or is it likely an acetobacter infection? The ECY Brux did the same thing for what it's worth, so I stopped growing that one up.
WLP Brux- has that harsh burnt rubber phenolic off flavor component. It's a pretty overpowering aroma. Will this continue on or do the flavor compounds change with time? I don't want a 10 gallon barrel of smoky rubber.
WLP Drie- Along with the beautiful typical tropical fruit aroma there is a distinct "dirty flower water" scent that is a bit off-putting. There is a slight acidity to this one, but not distinctly vinegary. This one sat on a stir plate for a week or so. Maybe just acid natural to the aerobic fermentation condition? Has anyone else experienced that dirty flower taste?
The WLP Brux cells were out of date (by a couple of months) when bought, I grew them up to 12 ounces, to 500 ml, to a half gallon, and am about to step up to a full gallon starter. I was hoping this would be enough to revitalize healthy remaining cells. Could the burnt rubber phenolic be caused by age?
Thankfully the WLP Clausenii and WLP Lambicus are tasting perfectly non offensive. Thoughts on the other 3? Thanks for the help!