BitterSweetBrews
Tim Trabold
I may be jumping the gun here but I am wondering something.
I was cleaning out my fridge of some old harvested yeasts. I found some Pacman yeast, I originally harvested from a Rogue bottle 3 or 4 years ago. I have some frozen and some I found in the fridge that I harvested from a 3rd gen batch about 21 months ago. I decided to see if it would come alive to use in a batch in a week or two.
I pitched the dregs into a pint starter that was at about 1.030. After 36 hours it appeared to be going great. I was pretty surprised that 2 year old refrigerated yeast was doing so well, so fast. I took the attached picture. Today, I added another pint of 1.040 starter wort.
My question revolves around the smell. It smells sour and not really yeasty. It also tasted tart. I know part of this is because it is concentrated and not really hopped. The first wort was canned and i think had a hop pellet in it. So should I be concerned? Did it take off so fast because it is infected?
I was cleaning out my fridge of some old harvested yeasts. I found some Pacman yeast, I originally harvested from a Rogue bottle 3 or 4 years ago. I have some frozen and some I found in the fridge that I harvested from a 3rd gen batch about 21 months ago. I decided to see if it would come alive to use in a batch in a week or two.
I pitched the dregs into a pint starter that was at about 1.030. After 36 hours it appeared to be going great. I was pretty surprised that 2 year old refrigerated yeast was doing so well, so fast. I took the attached picture. Today, I added another pint of 1.040 starter wort.
My question revolves around the smell. It smells sour and not really yeasty. It also tasted tart. I know part of this is because it is concentrated and not really hopped. The first wort was canned and i think had a hop pellet in it. So should I be concerned? Did it take off so fast because it is infected?
Last edited: