Guitarded97
New Member
- Joined
- May 14, 2019
- Messages
- 1
- Reaction score
- 0
Hi all,
I brewed a Belgian Dubbel, with the intention of using it as a giant starter for a Belgian Quad. My plan was to rack the Quad onto the Dubbel's yeast cake and use the same yeast.
The problem is..... My temperature control went out on me and the Dubbel got REAL hot, like almost 90 degrees hot. As soon as I saw it, I gave it an ice bath and got it down to the mid-60s, where it was supposed to be. Activity has mellowed out since then. Just tried it and doesn't taste great. Lots of fussel alcohols, as expected.
So, my question is.... Given that the whole purpose of brewing the Dubbel, was to be a big starter for the Quad, can I still use the yeast and just be more mindful of the fermentation temp this go around? Or are the yeast "ruined"?
I brewed a Belgian Dubbel, with the intention of using it as a giant starter for a Belgian Quad. My plan was to rack the Quad onto the Dubbel's yeast cake and use the same yeast.
The problem is..... My temperature control went out on me and the Dubbel got REAL hot, like almost 90 degrees hot. As soon as I saw it, I gave it an ice bath and got it down to the mid-60s, where it was supposed to be. Activity has mellowed out since then. Just tried it and doesn't taste great. Lots of fussel alcohols, as expected.
So, my question is.... Given that the whole purpose of brewing the Dubbel, was to be a big starter for the Quad, can I still use the yeast and just be more mindful of the fermentation temp this go around? Or are the yeast "ruined"?