I revived an old yeast last week. Made a low abv starter and it fired up quickly. Stepped up to half liter and all went well. Stepped up to 1.5 liters and it went fine.
In decanting the liquid smelled vinegar. I tasted it, and sure enough, it tasted faintly of vinegar.
I decanted the liquid, added another 1.5 liters of wort, but this time only shook at the start and let it ferment under airlock.
This evening, I opened it, and it sure smells of vinegar. I thought that if I kept it under airlock, acetobacter couldn't do its work.
Is all lost for this yeast?
The yeast is WLP Brett-B. Could I be smelling sonething else?
In decanting the liquid smelled vinegar. I tasted it, and sure enough, it tasted faintly of vinegar.
I decanted the liquid, added another 1.5 liters of wort, but this time only shook at the start and let it ferment under airlock.
This evening, I opened it, and it sure smells of vinegar. I thought that if I kept it under airlock, acetobacter couldn't do its work.
Is all lost for this yeast?
The yeast is WLP Brett-B. Could I be smelling sonething else?