WLP510 / Bastogne Yeast Aroma Question

[Wocka_Wocka]

Has anyone that has ever used this yeast detected a medicinal or chloraseptic smell in your final product? I realize that these smells may be attributed to chlorophenols from chlorinated or chloramine treated water, but I'm wondering if this yeast is capable of producing a similar smell under any conditions?

 

[corwin3083]

I've used this yeast regularly, and haven't encountered that. What was your fermentation temp?

 

[AmandaK]

Reviews of WLP510 for reference.

I highly doubt this is a yeast issue. If anything, this is either a sanitation issue or a water treatment issue.

 

[JoeLindley]

It's funny you ask. I've only noticed it with this yeast in a dubbel I made. Not in any other beer with the same water. I think the fermentation temp was about 73. Kind of high. It has a faint odor like lysol. At least that's the off smell that I notice. No one else who has tried the dubbel has mentioned it though. Mostly just a really heavy dark-fruit flavored beer. Dates, molasses, cocoa/coffee/anise. I want to try it in a patersbier tomorrow.

 

[maida7]

usually that comes from having chlorine somewhere in your process. Could be in the water if you are using municipal water. Or it often comes from using bleach as a sanitizer.

 

[corwin3083]

I think the fermentation temp was about 73. Kind of high. It has a faint odor like lysol.

For whatever it's worth, I don't temp control this yeast at all, and I've never gotten a lysol smell out of it, despite certainly hitting 73*F on a couple batches.

I've had hops combine with esters and whatnot to produce a bandaid/medicinal odor and taste before, but that aroma and taste aged out of those beers completely after a couple of months.

 

[Wocka_Wocka]

Thanks for the replies everyone, and sorry I didn't get back sooner.

I'm not sure about the fermentation temperature; maybe between 75-80? This was a friend's beer. I guess I'll make my own batch if it's released again next year.

 

[maida7]

Thanks for the replies everyone, and sorry I didn't get back sooner.

I'm not sure about the fermentation temperature; maybe between 75-80? This was a friend's beer. I guess I'll make my own batch if it's released again next year.

That is pretty hot especially if it started at those temps. Could be higher alcohols. Is it solventy? hot alcohols can remind people of medicine.

 

[Wocka_Wocka]

That is pretty hot especially if it started at those temps. Could be higher alcohols. Is it solventy? hot alcohols can remind people of medicine.

From what I recall, it only showed up on the nose. The beer didn't cause any hotness at the back of the throat. I think that I might just be overly sensitive to the particular smell that I was smelling, but I'm not sure.

 

[JoeLindley]

In Brew Like a Monk, Stan H says in Table 8.1 that 510 gives this flavor profile from 75-85: spicy, acidic, solvent; and from 65-75: spicy, acidic, clean.

 

[JoeLindley]

Worlds collide! I picked up a bottle of Ommegang 3 Philosophers today and as I am raising my Ommegang goblet filled with 3P to my nose I detect the same "lysol-type" smell that I noticed with my own WLP510 beer. So, I would conclude that, whatever that smell is, it is not just a figment of my imagination or a byproduct of my water but rather a product of the Bastogne/WLP510 yeast. Enjoy!

 

[JoeLindley]

I wish WLP510 was still available. I think mine is contaminated/overwhelmed by the Brett that I added in secondary (and didn't harvest from primary).