Woops! Wyeast 3638 in an irish stout

[rawg]

OK, so I'm brewing with my BIL yesterday who is new to brewing, and we were making 10 gallons of stout and 5 gallons of Hefe. So I'm done chilling and I just started to fill second better bottle with the remaining stout and asked him to pitch the yeast in the in first fermenter. He accidentally pitched the hefe yeast in the stout. Has anybody had any experience with this yeast or any clue what this may taste like in a stout? Next time he just gets to add the hops.

Irish stout 10 Gal.
12lb maris otter
4lb flaked barley
2lb roasted barley
1lb flaked oats
1lb pale chocolate malt.

Mashed at 154 degrees and it will ferment at 66-68 degrees. Original gravity was 1.054

 

[vincemash]

I would have re-boiled it and then pitched the correct yeast......and then used some dry WB-06 for the Hefe

 

[rawg]

Yea but I'm not gonna waste a $7 smack pack. If it tastes like satans anus, then I'll just make him drink it while I drink the good stuff.

 

[EBloom97]

Sounds like a cool experiment. If you really wanted a traditional Irish stout, then you're going to be disappointed, but it certainly won't taste like Satan's anus, unless Satan's anus tastes like banana and bubble gum esters.

One thing you could do would be to ferment lower, say 62, to try to minimize the yeast's ester character.

 

[rawg]

I'm trying to keep the temps low, but with the heat here its a little difficult. Its about 68 degrees. It does smell like the other half of the same batch that has the Irish ale yeast in it. I'll post some tasting notes when I keg it.

 

[motobrewer]

interested to see how it turns out.

 

[dukedog]

Sorry to bump an old post, but how did this turn out?

 

[devilishprune]

It actually sounds like it would be pretty good.