Yeast Bay Funkytown

[andyn2001]

Has anyone used this yeast?

I made a lovely Red IPA at Xmas. kegged half and bottled half. Tonight I opened a bottle and it was off, I have never had a beer go off so soon. It smelt like some sort 0f chemical. Really odd as 6 weeks ago it tasted great.

I am assuming the yeast is at fault....but you never know!!

 

[EcuPirate07]

Funktown Pale Ale is a blend of our Vermont Ale strain and a unique wild strain of Saccharomyces that is well suited for primary fermentation. The combination of the citrus/peach esters from the Vermont Ale strain and the very light funk and pineapple/mango esters from the wild Saccharomyces produces a unique flavor and aroma profile that is fruit-forward. Expect this blend to finish drier than the Vermont Ale.
We recommend following a similar fermentation scheme as is used for the Vermont Ale, fermenting at 67-69 ºF for 3-4 days, and then raising the temperature to 72 ºF until a stable gravity is reached.
Approximately 58 billion cells/vial.


Temperature: 68 - 74 ºF
Attenuation: 78-80%+
Flocculation: Medium-Low

Award Winning Recipes:
Brett Pale Ale - 1st place; KLCC

Were you trying to make a sour IPA???? This strain is a mix between Vermont yeast (Conan) and Saccharomyces (a bug that sours beer on purpose) so if it taste "funky" it sounds like it did its job......

 

[crusader1612]

Has anyone used this yeast?

I made a lovely Red IPA at Xmas. kegged half and bottled half. Tonight I opened a bottle and it was off, I have never had a beer go off so soon. It smelt like some sort 0f chemical. Really odd as 6 weeks ago it tasted great.

I am assuming the yeast is at fault....but you never know!!

Its unlikely the yeast is at fault. (Sorry)
like above, the yeast is a blend of a stanard ale yeast and a funky wild sacc yeast. meaning it will take on slightly different flavors.

if your getting band-aid, medicinal, burnt rubber etc. its a fermentation issue or poor yeast health problem.
look at your sanitation, your propogation of yeast (making starters is a good idea for liquid yeasts to ensure viability and adequeate pitch rates.
look at pitching rates as well, as your fermentation temps

 

[andyn2001]

Ah yes, band aid flavour and smell...that was it.
Just checked my notes, and the FG was high at 1.016 so I added some US05 to the fermentation, maybe that was the prob.

First time in over 100 brews I have had this issue, don't think it was sanitation. But, I will stick to vermonet yeast n future, I bought this one as vermont was out of stock.

 

[isomerization]

Funktown Pale Ale is a blend of our Vermont Ale strain and a unique wild strain of Saccharomyces that is well suited for primary fermentation. The combination of the citrus/peach esters from the Vermont Ale strain and the very light funk and pineapple/mango esters from the wild Saccharomyces produces a unique flavor and aroma profile that is fruit-forward. Expect this blend to finish drier than the Vermont Ale.
We recommend following a similar fermentation scheme as is used for the Vermont Ale, fermenting at 67-69 ºF for 3-4 days, and then raising the temperature to 72 ºF until a stable gravity is reached.
Approximately 58 billion cells/vial.


Temperature: 68 - 74 ºF
Attenuation: 78-80%+
Flocculation: Medium-Low

Award Winning Recipes:
Brett Pale Ale - 1st place; KLCC

Were you trying to make a sour IPA???? This strain is a mix between Vermont yeast (Conan) and Saccharomyces (a bug that sours beer on purpose) so if it taste "funky" it sounds like it did its job......

Not trying to be rude here, but Sacchomyces is the genus for yeast. The funky part is believed to be WLP644-like (I believe), which was once thought to be Brettanomyces (also not responsible for souring beers). I think band-aid type issues can arise from reactions with chloroamines (generating chlorophenols I think), which may have been accelerated in bottling (and high temp storage relative to kegerator). This could be why the kegged version didn't have this issue. Just my 2 cents.

 

[EcuPirate07]

Not trying to be rude here, but Sacchomyces is the genus for yeast. The funky part is believed to be WLP644-like (I believe), which was once thought to be Brettanomyces (also not responsible for souring beers). I think band-aid type issues can arise from reactions with chloroamines (generating chlorophenols I think), which may have been accelerated in bottling (and high temp storage relative to kegerator). This could be why the kegged version didn't have this issue. Just my 2 cents.

None taken. Thanks for the info.

 

[isomerization]

None taken. Thanks for the info.

Cool, its always hard to make sure words typed on the internet are interpreted as they were intended!!

For the OP, did you use RO water or treat with Campden tablets?

 

[crusader1612]

Ah yes, band aid flavour and smell...that was it.
Just checked my notes, and the FG was high at 1.016 so I added some US05 to the fermentation, maybe that was the prob.

First time in over 100 brews I have had this issue, don't think it was sanitation. But, I will stick to vermonet yeast n future, I bought this one as vermont was out of stock.

It's unlikely the US05 caused the issue. Most likely poor yeast health. Did u make a starter?

These things happen.

 

[andyn2001]

Yes, I made a starter, but then noticed yeast bay say not to make one for yeast blends. Could that be reason?

 

[isomerization]

I will ask again, what was your water source? You aren't going to get band-aid flavors from pitching low.

 

[crusader1612]

Yes, I made a starter, but then noticed yeast bay say not to make one for yeast blends. Could that be reason?

i doubt it, off flavors are generally caused by poor yeast management, either by poor health or pitching rate being low.

use the mrmalty calculator
make sure u check ythe date o nthe vial and make an appropriate sized starter

 

[andyn2001]

Water source is from the tap and treated with a campden tablet.