So I made a yeast starter on Thursday night which consisted of White Labs WLP001 California Ale Yeast, 1/2 cup of DME, and 2 cups of water in a flask. I fermented it at about 72* in a dark cabinet. I had a HIGH krausen, as it reached the tin foil that was tightly wrapped around the top. I thought everything was good, as there was a nice white buildup on the bottom with a couple clumps of white yeast floating around. Well, I did my first all grain today :rockin:which was AWESOME:rockin:!!! It's a Yeungling Lager clone, except I'm not using Lager yeast, just an ale yeast. What the heck, why not... I used this recipe:
https://www.homebrewtalk.com/f63/pottsville-common-yeungling-lager-attempt-165157/
When I took the foil off the starter flask/beaker, I noticed it smelled like vinegar. The first thing I thought of was infection. I didn't pitch it. Is it possible that this smell is because I fermented the starter too high, but 72* seems reasonable. I didn't want to ruin 3 hours of work (and the $$) using yeast that I question. I threw the beaker into the fridge to take to my LHBS tomorrow at lunch time to see what they think about it. I'll probably just get a pack of dry yeast and pitch that at lunch tomorrow.
I sealed the fermenter with everything including an airlock, hopefully she'll be fine for yeast tomorrow after re-aerating. What do you guys think about the vinegar smell? What's a good, quick starting dry yeast that can ferment 1.057 ale pretty cleanly?
Steve
https://www.homebrewtalk.com/f63/pottsville-common-yeungling-lager-attempt-165157/
When I took the foil off the starter flask/beaker, I noticed it smelled like vinegar. The first thing I thought of was infection. I didn't pitch it. Is it possible that this smell is because I fermented the starter too high, but 72* seems reasonable. I didn't want to ruin 3 hours of work (and the $$) using yeast that I question. I threw the beaker into the fridge to take to my LHBS tomorrow at lunch time to see what they think about it. I'll probably just get a pack of dry yeast and pitch that at lunch tomorrow.
I sealed the fermenter with everything including an airlock, hopefully she'll be fine for yeast tomorrow after re-aerating. What do you guys think about the vinegar smell? What's a good, quick starting dry yeast that can ferment 1.057 ale pretty cleanly?
Steve