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phenolic lager yeast?

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ba-brewer

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Anyone ever get phenolic aroma from a lager yeast, is it even possible?

I am building up a starter of WLP860 from a slant and I am getting a phenolic aroma(clove) from the second step. I have used this a yeast a few time but don't recall getting phenols.

Doing the starter at room temp(~70F) which does not seem too high for propagation to cause stress.
 
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It was canned wort so I had to double check my notes, and it was tap water but I did add camden. My RO water does not completely remove chloramine so I started adding Camden to my RO water as well.

I did have a diastaticus wild yeast contamination a while back so I am a bit gun shy when I smell clove.
 

Northern_Brewer

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I'd assume you've got contamination somewhere, a lager yeast shouldn't be producing phenolics like that.
 

Miraculix

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Anyone ever get phenolic aroma from a lager yeast, is it even possible?

I am building up a starter of WLP860 from a slant and I am getting a phenolic aroma(clove) from the second step. I have used this a yeast a few time but don't recall getting phenols.

Doing the starter at room temp(~70F) which does not seem too high for propagation to cause stress.
Had this with 3470, beer was infected. A tasty infection, though :D
 
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ba-brewer

ba-brewer

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Thanks for the comments.
I'd assume you've got contamination somewhere, a lager yeast shouldn't be producing phenolics like that.
That is my assumption too but thought I would ask any ways.

I put a airlock on the starter and will let it got for a couple weeks to see if it continues to attenuated the wort. I don't see any airlock activity and the majority of the yeast fell quickly leaving pretty clear beer, but today the top is looking a bit frosty. I took a small taste and I would say the beer is a little tart so maybe it is not the same thing that got me before.


Had this with 3470, beer was infected. A tasty infection, though :D
I have a near full keg of my last contaminated batch, even though it actually tastes fine (kind of a like clean saison) knowing that it is not the cream ale it was intended to be makes it hard to drink.
 
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