Some Yeasts fart more than others

[seatazzz]

Stressed yeast can and do produce those bandaid-y phenolic off flavors, this I know from experience and many batches down the toilet.

 

[safcraft]

Stressed yeast can and do produce those bandaid-y phenolic off flavors, this I know from experience and many batches down the toilet.

Thank you for your input.
Can you also comment , if the yeast can recover from stress ?
That is... if a harvest from a bandaid beer will always produce another bandaid beer ?

I was thinking of trying to see if a carefull low gravity starter would help in rebuilding a viable culture?

Many brewers report sucessfull harvest from bottles (namely Belgian yeasts) , i woudl figure nothing gets more stressed than culturing such a small amount of yeast.

 

[seatazzz]

You cannot "save" a beer with that flavor. It doesn't go away, unfortunately. And I would not save the yeast from it either. It *might* be okay if a big enough starter was built from it, but why take the risk?

You're always better off starting with healthy fresh yeast if you don't have confidence in your washed yeast/starter. Yes it costs money, but it will save you money in the long run if you don't have to dump the batch due to undrinkability.

 

[safcraft]

You cannot "save" a beer with that flavor. It doesn't go away, unfortunately. And I would not save the yeast from it either. It *might* be okay if a big enough starter was built from it, but why take the risk?

You're always better off starting with healthy fresh yeast if you don't have confidence in your washed yeast/starter. Yes it costs money, but it will save you money in the long run if you don't have to dump the batch due to undrinkability.

I understand your statement, and truly agree with it.
Unfortunally i do not have easy access to Liquid Yeast. When i want to brew with anything from Wyeast or Whitelabs i have to order it from Belgium/Netherlands/UK and i live in Portugal.
It takes up to 7 days to get the yeast here. The costs are big (at least 25€ just for shipping) plus the yeast gets stressed !! This Dubbel pitch was made with 2 vials in a 1L starter and still i got bandaid !

So if i could figure a way to minimize yeast stress, i could be more encouraged to brew these beers....which i love....

 

[seatazzz]

That is too bad, sorry. How are you building your starter? You might want to go with a bigger one. Not more vials, necessarily, but do a 2L instead of 1L. Do you use DME or saved wort from a previous batch? Yeast nutrient?

Do you have access to dry yeast? It's much cheaper, and you start with a LOT more cells than liquid yeast. And it's not necessary to do a starter with dry yeast. Given your situation this might be the better route for you. True, you don't get the variety of styles that you do with White Labs or Wyeast, but it is much easier to overpitch with dry yeast than to try and build a starter out of liquid yeast that may not be viable due to long shipping times and possible temperature swings.

 

[safcraft]

I have a 3L Erlenmeyer flask, sometimes I build a 2L , sometimes 1.5L.
I always use DME and a pinch of yeast nutrient.
I have a stirplate, and keep it at ambient temp of 18-22 C.

I use dry yeast a lot. But that only gives me part of the styles I want to brew.
I make IPAs, NEIPAs, Porters, ESBs, Lagers and even Saisons.
I use Danstar Notthingam , London ESB and Saison.
I also use Fermentis US-05, S04, 34/70.
But for Belgian Trappist beer, there is no substitute for the 1762, 3787 and 1214 ! Or the Ardennes strain 3522, beautiful flavors.

These are my favorite brews....so I try and try again.
2 years ago I made a PERFECT Dubbel , tastes like Westvleveteren 8 , with the 3787. Then with the 1762 a couple of Rochefort look alikes.
I also made a LA Chouffe like beer with the 3522 and similar other variations.

But I also dumped some in between...I wish I know how to "spot" the mistake.