I gave 1272 a go due to its ability to drop clear quickly, which it definitely does. I was planning on using it for all my "clean" beers but it seems I've got an issue. I brewed BierMuncher's C3C, which I usually pitch with 1056 (also tried it with 1028 which works quite well actually) but this time pitched the 1272 it turned out decidedly more tart than it usually is. I fermented it at 68 and raised to 71 after a few days to encourage attenuation, though it's possible it may have gotten warmer than this which is another confounding factor.
It's a tart flavor almost like very subdued lacto sour beer that only lasts for a second or two just barely enough to be noticeable. Usually my sanitization is spot on, never had an infection in 20+ batches; though I'm not ruling an infection out as a cause of this tartness.
Is this a flavor profile of this yeast? Thinking of doing it all over again with a new starter and a meticulously clean keg and seeing if I get a similar result.
It's a tart flavor almost like very subdued lacto sour beer that only lasts for a second or two just barely enough to be noticeable. Usually my sanitization is spot on, never had an infection in 20+ batches; though I'm not ruling an infection out as a cause of this tartness.
Is this a flavor profile of this yeast? Thinking of doing it all over again with a new starter and a meticulously clean keg and seeing if I get a similar result.
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