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Pitched the wrong yeast..

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Oct 15, 2016
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Long story short, brewday went great until I grabbed the wrong jar of yeast out of the fridge. Was looking to make a Rye Porter.

71% Briess Pale Ale (3.5L)

17% Briess Rye Malt

5% Midnight Wheat

3.5% Munton's Medium Crystal (60L)

3.5% Pale Chocolate

1.063 OG, 33 IBU

I intended to pitch Denny's 1450, but instead grabbed 3711 French Saison.

So now I have a Dark Saison bubbling away in the fermenter. Where to go from here?

Spice it? Dry hop? Oak? Pitch Brett and see where it ends up?

May just leave it alone and ride it out as a bastard beer.

Thoughts/suggestions?
 
Taste it! It could be the best beer you ever brewed! I'd let it go to finish then taste it. Then decide what to do. The pepper flavor of the rye may complement the Saison yeast if you get some spicy character.

My first thought would be oak aged.
 
A follow up post on this... have to thank the wisdom of HBT.

I fermented this one out. Hit 1.009 for 85% attenuation. Threw in 1.5 oz of medium American oak chips for 7 days.

Bottle carbed for two weeks and tasting today. Pours a robust, dark tan head that sticks around for a minute. Big whiffs of fruity esters with a little bready malt. Big creamy mouthfeel, I’m thinking from the rye and wheat. Fruity Saison yeast flavors with some really subtle coffee notes and a dry, spicyness on the finish. Not perceiving much from the oak chips, but maybe providing some threshold accents.

Overall, not the best beer I’ve ever brewed, but wow am I pleased!
 
You're lucky. In february I brewed my first batch of this years christmas ale (the second got fusel with 002, so I gave it up and no christmas ale for me this year, but as long as the "****ter's full", there will at least be christmas).

Anyhow, it's an Old Ale recipe, I did the same mistake as you, but pitched 565. It ended up honestly very terrible. There was so much mismatch between flavors so I ended up dumping the whole thing.
 
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