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If it's not from a bulk bag you've used before with good results, I would suspect it was a bad bag. Years ago, I got a bad pound of Amarillo. Awful vegetal flavor plagued my beers and nearly drove me crazy. Finally identified the bag as the problem, but I've been gun shy on Amarillo since.

Yep! I'll be pitching the first step today. Thanks again!

Oh, it's for a pilot batch at the brewery I work for. They'd like to avoid ordering another yeast strain, so the options would be pils or kolsch. They also don't want to tie up a fermenter for 6 weeks. I don't think it should be a huge problem doing two week primary, two week lager with...

Got an email from Wyeast suggesting I start high (56-58) and then drop down once there are signs of active fermentation. Anyone tried this?

We use 2001 Urquell for our Bohemian Pilsner. We'd like to use the same strain to do a Mexican style lage (12.3 P), but with a quicker turn around. Do you guys have any info regarding the ester profile at the higher end of the temp range? Or perhaps, starting in the sweet spot (50*) and bumping...

I have some en route from Bayless and I'd be happy to pay it forward. It'll take me a bit step up but I should be able to get it back to you fairly quickly. Shoot me a PM!

Keeping my fingers crossed that we don't get another year of onion and garlic. Come back sweet mango and citrus!

Nice. Can you give a run down of preferred temps, typical attenuation, and the flavors you're getting out of it?

Seems like a solid process. As secondbase mentioned, it's a slight over-pitch. Your batch required 165B cells and your starter made roughly 300B. That could mute the flavors. Also, if you give it another go, second generation will perform quicker, especially if you can keep the temp from...

Interesting. That could be temp, pitch rate, and oxygen level. Any details on those variables?

Awesome. Thanks! PM sent.

Interesting. What temp profile did you go with.

I'd love to get my hands on some of the F1C4 eventually. I could send out an empty white labs vial and a return mailer, if anyone would be willing to fill it up. I'm in no hurry, but the quick, dry, pineapple descriptor sounds enticing. I tried Kristoffer but he ran out.

That's the procedure I followed on the first. The second I used less and could see that not all the violet washed out before the rinse. So perhaps the dark rods on the second are just not decolorized properly and this would be a gram negative?

Anyone have tips to ensure that you are decolorizing the slide correctly? Here are two pictures of the same bacteria. I used less decolorizer on the second. There are some dark rods in the second sample; I'm just not sure if that's due to not using enough decolorizer in the second or too much in...

Yeah, it's a gamble. But if you're going with a commercial pitch, you might as well boil/pasteurize to ensure you don't end up with vomit/foot/cheese aromas. If you are going to sour with grains, you need to pay much more attention to pH and oxygen.

Seems like poor instructions. As people have said above, boil briefly before pitching the lacto. 24-72 hours is the norm with sour wort. Six days seems excessive.

Anyone know the origin of the Brett strain? Edit: Nevermind. Just read that it's Brett C. Surprised that it goes tropical. Never got that from C.

That strain tends to produce a krausen that hangs around for a while, occasionally even after it hits FG.

+1 to sanitize. It would be a bummer to spend all that time making a beer just to have it taste like bile. Sanitizing really isnt that much effort.