Bennywisest
Well-Known Member
Hey Everybody,
Recently I bottle harvested yeast from two 16.9oz bottles of Ayinger Brau-Weisse. As I was stepping up the batch I must have been distracted and added WAY too much dme. My starter wort was in the 1.080s. The yeast fermented out and it smelled more peppery/clovey and a little "hot". A touch of banana was still noticeable, but it smelled way more peppery almost like a Saison.
I am looking for any advice/experience/guidance with what the final outcome of my yeast will be. Did I mutate it? Will it be nothing like the orginal yeast? Just really reaching out for any speculation on the outcome, this was my first attempt at bottle harvesting.
Thank you.
Recently I bottle harvested yeast from two 16.9oz bottles of Ayinger Brau-Weisse. As I was stepping up the batch I must have been distracted and added WAY too much dme. My starter wort was in the 1.080s. The yeast fermented out and it smelled more peppery/clovey and a little "hot". A touch of banana was still noticeable, but it smelled way more peppery almost like a Saison.
I am looking for any advice/experience/guidance with what the final outcome of my yeast will be. Did I mutate it? Will it be nothing like the orginal yeast? Just really reaching out for any speculation on the outcome, this was my first attempt at bottle harvesting.
Thank you.