bubblegum!

[fluketamer]

to build up what i had left of my banked lallemand kolsch , i repitched 2 ounces of liquid slurry that was a few weeks old and several gernations, into 4 liters of wort. that was left over from a kolsch i was making with 2565.

the lallemand made a better beer then the 2565 so descided to repitch the cake from the 4 liter batch into a 5 gallon batch. took a sample yesterday after 14 days and it is overpowered with bubble gum aroma. like bazooka joe.

not happy. i am chalking it up to the old multiple generration yeast casue the temps were kept pretty stable at around 59 to 61 the whole time.

has anyone had experience with bubblegum dissipating with time.

thanks

 

[Bramling Cross]

Not really, no.

How much of the cake did you pitch? I ask because something clearly went wrong.

My SOP is to pitch 5-6 beers directly onto the remains of the prior cake. Prior to pitching, though, I swirl the hell out of my fermenter and make certain that everything--leftover beer, yeast, and trub are all thoroughly mixed into solution, then I dump 90% of that slurry for an ale or 70-80% for a lager down the kitchen sink. By thoroughly mixed, I mean a minute or more of aggressive agitation. Trying to break up the sludge on the bottom of a fermenter and coax it into a uniform slurry takes a lot of effort.

In addition to the above, I use a yeast nutrient in the boil, pure O2, and I've recently started using ionic zinc after I'm done oxygenating--to great affect. Yeast nutrient is often described as "cheap insurance," I'll suggest that ionic zinc is also cheap insurance. Also, I do my best to get my beers off the cake ASAP. I don't like leaving my beers on the cake for much more than a week after TG. I can get away with that, though, because I mostly brew below 1.050. That may not be the case for you, but it should be with a smaller beer like your Kolsch.