hanuswalrus
Well-Known Member
Hi HBT,
I work at a LHBS and I've been running into some issues with Wyeast yeast. Looking to see if anyone else has any similar experiences lately.
We sold a few WY1099 Whitbread Ale yeasts a couple weeks back and had everyone that bought and pitched the yeasts come back within a few days to inform us that the yeast never took off. No krausen ring, no gravity drop... nothing. So we advised them to pitch another pack.
Then, another customer came in with an abomination of a sample from a saison they had "fermenting" with WY3711 French Saison (a beast of a yeast). The sample was an EXPLOSION of sulfur. None of us could diagnose what would cause such an awful outcome, especially from Saison yeast. The only thing I could think of that would cause a sulfur bomb would be dead yeast/autolysis.
Then, I planned a Belgian Dubbel using WY1214. Did a starter 2 days ago and let it spin at 65F for 24 hours. Placed it in the fridge last night to crash so I could decant today prior to pitching. When I pulled it this morning, it smelled like rotten frickin eggs.. Let it warm up to pitching temperature and it still smells like rotten eggs/extemely sulfuric.
Anybody else getting this from these Wyeast strains?? This seems very odd to me. I've used these strains a few times before and never noticed this. Any feedback would be appreciated.
I work at a LHBS and I've been running into some issues with Wyeast yeast. Looking to see if anyone else has any similar experiences lately.
We sold a few WY1099 Whitbread Ale yeasts a couple weeks back and had everyone that bought and pitched the yeasts come back within a few days to inform us that the yeast never took off. No krausen ring, no gravity drop... nothing. So we advised them to pitch another pack.
Then, another customer came in with an abomination of a sample from a saison they had "fermenting" with WY3711 French Saison (a beast of a yeast). The sample was an EXPLOSION of sulfur. None of us could diagnose what would cause such an awful outcome, especially from Saison yeast. The only thing I could think of that would cause a sulfur bomb would be dead yeast/autolysis.
Then, I planned a Belgian Dubbel using WY1214. Did a starter 2 days ago and let it spin at 65F for 24 hours. Placed it in the fridge last night to crash so I could decant today prior to pitching. When I pulled it this morning, it smelled like rotten frickin eggs.. Let it warm up to pitching temperature and it still smells like rotten eggs/extemely sulfuric.
Anybody else getting this from these Wyeast strains?? This seems very odd to me. I've used these strains a few times before and never noticed this. Any feedback would be appreciated.