Hey guys, I just tried using reclaimed yeast for the first time a couple of weeks back and my Kolsch came out tasting like bubblegum. I use a chest freezer with temp control so my fermentation temp is always locked in at 67F but I think I may have underpitched. The batch took almost 24hrs to start fermentation.
So the question is, I corrected my reclaim process with this batch and have a significant amount of yeast this time. Should I bother trying to use this yeast, or will it be mutated due to stress from the last batch?
Thanks!
So the question is, I corrected my reclaim process with this batch and have a significant amount of yeast this time. Should I bother trying to use this yeast, or will it be mutated due to stress from the last batch?
Thanks!