sco999
Well-Known Member
Hello fellow Brewers.
I brewed a batch of a 1.039 OG blonde ale about 2 weeks ago.
I made a 2 quart starter with some US05 slurry. Normally I wash my yeast very well so I know that I am pitching only the creamy goodness. On this batch I was pressed for time so I just grabbed a couple of quart jars full of slurry and let them settle. Then I poured off the yeast layer that had settled on top (trub on the bottom). I drew a sample to test FG and there is a ton of yeast that has not dropped out yet. The sample has the banana flavor to it. Fermentation temps were in the low to mid 60's. I am wondering if the banana flavor, and more particularly the low flocculation, is due to under-pitching.
Thanks!!
I brewed a batch of a 1.039 OG blonde ale about 2 weeks ago.
I made a 2 quart starter with some US05 slurry. Normally I wash my yeast very well so I know that I am pitching only the creamy goodness. On this batch I was pressed for time so I just grabbed a couple of quart jars full of slurry and let them settle. Then I poured off the yeast layer that had settled on top (trub on the bottom). I drew a sample to test FG and there is a ton of yeast that has not dropped out yet. The sample has the banana flavor to it. Fermentation temps were in the low to mid 60's. I am wondering if the banana flavor, and more particularly the low flocculation, is due to under-pitching.
Thanks!!