laserghost
Well-Known Member
Trying to figure out if this yeast is ok to use for a weekend brewday or not.
I rinsed it from my 7th batch, which was a CYBI Rogue Dead Guy clone and I used WLP090 SD Super Yeast. That beer was in primary for 18 days and then I bottled it after reading 1.019 five days apart. The OG was 1.068.
The concerning thing is that while checking gravity 4 days after brewday (after krausen had fallen) I dropped the little glass wine thief into the carboy. Gravity was at 1.021 on the 4th day. I do practice very thorough sanitation and soaked and sprayed the thief with star san before taking samples, but I'm wondering if I introduced wild yeast into this beer. There was nothing weird going on visually that would indicate an infection so I decided to bottle it.
The DG clone has been in bottles now for five weeks and they have been gushing and pouring with tons of foam. Considering overpriming in my notes I wrote, "carbed ~ 2.5v" and I used corn sugar. None of my other beers have had this gushing issue. Luckily I have not yet had a bottle bomb. Regarding flavor, this doesn't taste like Dead Guy so much and there seem to be some off flavors, though I don't really know how to pinpoint or describe what they are. Perhaps a little yeasty. I don't know what esters taste like. I fermented between 6568 wort temp.
I've seen the time lapse video of gushing beers and know that higher gravity beers take longer, and maybe it just needs more time, but this beer is really not the issue. The issue is whether or not I should use this yeast for a new batch, or should I just not risk it and buy new yeast?
Attached is a photo of a 1L stirred starter from the yeast where you can see some stratification in colors. In the mason jars there was a clearly darker bottom, which I assumed was trub. In the starter you can clearly see three different colored layers, ranging from darker to lighter at the top.
To rule out bottling too early, I just poured a beer into a glass to sit and decarb so I can check the gravity to confirm it's at 1.019. If it's lower then I could assume I bottle too early, and perhaps this yeast is OK to use?
Thanks!
I rinsed it from my 7th batch, which was a CYBI Rogue Dead Guy clone and I used WLP090 SD Super Yeast. That beer was in primary for 18 days and then I bottled it after reading 1.019 five days apart. The OG was 1.068.
The concerning thing is that while checking gravity 4 days after brewday (after krausen had fallen) I dropped the little glass wine thief into the carboy. Gravity was at 1.021 on the 4th day. I do practice very thorough sanitation and soaked and sprayed the thief with star san before taking samples, but I'm wondering if I introduced wild yeast into this beer. There was nothing weird going on visually that would indicate an infection so I decided to bottle it.
The DG clone has been in bottles now for five weeks and they have been gushing and pouring with tons of foam. Considering overpriming in my notes I wrote, "carbed ~ 2.5v" and I used corn sugar. None of my other beers have had this gushing issue. Luckily I have not yet had a bottle bomb. Regarding flavor, this doesn't taste like Dead Guy so much and there seem to be some off flavors, though I don't really know how to pinpoint or describe what they are. Perhaps a little yeasty. I don't know what esters taste like. I fermented between 6568 wort temp.
I've seen the time lapse video of gushing beers and know that higher gravity beers take longer, and maybe it just needs more time, but this beer is really not the issue. The issue is whether or not I should use this yeast for a new batch, or should I just not risk it and buy new yeast?
Attached is a photo of a 1L stirred starter from the yeast where you can see some stratification in colors. In the mason jars there was a clearly darker bottom, which I assumed was trub. In the starter you can clearly see three different colored layers, ranging from darker to lighter at the top.
To rule out bottling too early, I just poured a beer into a glass to sit and decarb so I can check the gravity to confirm it's at 1.019. If it's lower then I could assume I bottle too early, and perhaps this yeast is OK to use?
Thanks!