foodplusbeer
Well-Known Member
I brewed 5.25 gallons Amarillo/Citra IPA with an OG of 1.062. A week after fermenting it tastes and smells very belgiany (lots of fruity esters and phenols). I used Wyeast 1272 and it doesn’t taste bad per se, it's just not what it should be (I've brewed with this yeast before and love it). I guess I now have a Belgian IPA on my hands. The question is, to what can I attribute this flavor from? I'm guessing pitching rates, but I'd like some help with the calculations... Here's the information I've accumulated.
Given this information, how can I calculate how much yeast I actually pitched? If 1038ml is 226 Billion cells then my sample had 10.9 billion cells [EDIT!] (Viable Cells) [/EDIT]. How many viable cells would I have had after making the starter?
Question 2 - If I had harvested the yeast from this batch, would this yeast continue to put out the Belgian characteristics if I used a proper pitching rate, or are the esters solely a biproduct of underpitching?
Used 50ml Wyeast 1272 slurry harvested on 1/29/2012, 10% viability according to Mr. Malty
Used 2C water, .5C LDME (about 2 oz) to make starter (Fermented at 68 degrees, yeast was very active, good krausen)
After 24 hours, pitched starter into 75 degree wort, put ale pail in 65 degree basement
Mr Malty Says I needed 226 Billion Cells (1038ml slurry)
Used 2C water, .5C LDME (about 2 oz) to make starter (Fermented at 68 degrees, yeast was very active, good krausen)
After 24 hours, pitched starter into 75 degree wort, put ale pail in 65 degree basement
Mr Malty Says I needed 226 Billion Cells (1038ml slurry)
Given this information, how can I calculate how much yeast I actually pitched? If 1038ml is 226 Billion cells then my sample had 10.9 billion cells [EDIT!] (Viable Cells) [/EDIT]. How many viable cells would I have had after making the starter?
Question 2 - If I had harvested the yeast from this batch, would this yeast continue to put out the Belgian characteristics if I used a proper pitching rate, or are the esters solely a biproduct of underpitching?