Wyrmwood
Well-Known Member
I have been doing a lot of yeast harvesting (and washing). The last two yeast harvests I did (New Belgium's Belgo and Abbey Ale) came from beers with an amazing Belgian yeast flavor, however, when I use them in a brew, while they krausen nicely and ferment well, I don't get any of the yeast flavor present in the original beer. In fact, the beers I've fermented with these two harvests taste is as if I used S-05 or something fairly 'clean'.
Any ideas why the super flavorful yeast would be so 'clean' after harvesting?
fermentation temperature?
Any ideas why the super flavorful yeast would be so 'clean' after harvesting?
fermentation temperature?