- Joined
- Feb 16, 2012
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I've been doing some maintenance on my yeast bank recently in preparation for Spring brewing. I came across a zombie yeast in my frozen samples that's a 2016 Wyeast 1335 British Ale II. I've previously revived a couple of lager yeasts that old with no problems. It's a clean sample that came from an initial overbuild, so it's 1st generation, and was preserved with sterile water and glycerol, never defrosted.
The other yeast under consideration is a 5 month old clean 2nd generation A09 Pub that's about a 400ml cake under it's original beer from a harvest. It's a very clean sample. The original beer was a lightly hopped Blonde American ale. Based on its age and volume it would be the easier of the two to revive and produce a 1+ liter starter.
The planned beer is a 1.065 OG knockoff of Cigar City's "Jai Alai" DIPA. I want mild esters, hint of orange citrus, brilliant clarity,, and balance that favors the 6 hops over the Maris Otter. I'm thinking that Pub would be best (emphasize the 'marmalade'), and less risk involved than raising a zombie yeast from it's 6 year slumber.
Opinions?
The other yeast under consideration is a 5 month old clean 2nd generation A09 Pub that's about a 400ml cake under it's original beer from a harvest. It's a very clean sample. The original beer was a lightly hopped Blonde American ale. Based on its age and volume it would be the easier of the two to revive and produce a 1+ liter starter.
The planned beer is a 1.065 OG knockoff of Cigar City's "Jai Alai" DIPA. I want mild esters, hint of orange citrus, brilliant clarity,, and balance that favors the 6 hops over the Maris Otter. I'm thinking that Pub would be best (emphasize the 'marmalade'), and less risk involved than raising a zombie yeast from it's 6 year slumber.
Opinions?