Yeast Adventures

Yeast Adventures

Post by Expletive Delete » Thu, 27 Nov 2003 00:23:25



OK, so without going into a long story, I really had my heart set on
brewing something up and getting it into primary before I travelled for
Thanksgiving (with the idea being to rack it upon my return).
But the problem was that I didn't have the time to order anything online
so I had to hope that my local homebrew store would have all that I
needed.
Amazingly they had all the grains and adjuncts, although the hops were
simply labelled "Hallertauer" when I was hoping for "H. Mittelfruh",  not
sure what difference there is, if any, but I'm less concerned about that.

I was doing something vaguely Belgian, and was hoping they'd have a
Belgian yeast.  I was wanting White Labs WLP570 but she only had Wyeast
3787 Trappist High Gravity.  NOw, I was only doing a 1.056 OG beer, but I
figured it wouldn't be a big deal.

So I got it home on Friday afternoon and the first thing I noticed (didn't
bother to pay attention at the store) was that the pack was dated
September 2002!  Its 14 months old!  Crap.  So I thought I'd smack it
anyway and see what happens...by Saturday afternoon, nothing.  I was
beginning to readjust my plans to brew after the holiday and order the
WLP570 online...but then I awoke on Sunday morning to find a nicely
swollen pack!  Hmmm, well, I thought "I'll make a starter just to be sure,
if they come to life, I'll brew Monday night"
And so I made a starter (for the first time!) and by Monday afternoon I
was seeing activity. So I brewed Monday evening, pitched with plenty of
aeration and Tuesday morning was seeing good bubbling in my airlock.

OK - so 14 month old yeast can be revived!  But here's my question: how
pure are Wyeast's samples?  Any chance there's some other things in there
that may cause off flavors?  I tasted the dregs of my starter wort, got
some light phenols and appley esters.  Seemed OK, hard to say.  Nothing
horrid, at least.

Also, anyone know which Trappist Ale the Wyeast 3787 comes from?

 
 
 

Yeast Adventures

Post by Thomas T. Veldhous » Thu, 27 Nov 2003 00:40:47


Quote:

> OK - so 14 month old yeast can be revived!  But here's my question:
> how pure are Wyeast's samples?  Any chance there's some other things
> in there that may cause off flavors?  I tasted the dregs of my
> starter wort, got some light phenols and appley esters.  Seemed OK,
> hard to say.  Nothing horrid, at least.

They are as pure as it gets.  The yeast quality is as good as Whitelabs,
which you seem to be what you are more used to.  Still, your LHBS is doing
something wrong if they are carrying 14 month old yeast.

Tom Veldhouse

 
 
 

Yeast Adventures

Post by Expletive Delete » Thu, 27 Nov 2003 00:49:14


Quote:


> > OK - so 14 month old yeast can be revived!  But here's my question:
> > how pure are Wyeast's samples?  Any chance there's some other things
> > in there that may cause off flavors?  I tasted the dregs of my
> > starter wort, got some light phenols and appley esters.  Seemed OK,
> > hard to say.  Nothing horrid, at least.

> They are as pure as it gets.  The yeast quality is as good as Whitelabs,
> which you seem to be what you are more used to.  Still, your LHBS is doing
> something wrong if they are carrying 14 month old yeast.

True, I didn't even think to check the date while in the store.  Now I
know better.
I was lucky in the first place that they even had a Belgian strain.  She
had a few dozen packs of liquid yeasts: 1 Belgian, the rest were all the
same British Ale yeasts, plus a handful of Irish Ale yeasts.  Thats it!
No clean American ale yeasts, no weizen yeasts!
 
 
 

Yeast Adventures

Post by dann » Thu, 27 Nov 2003 04:42:18


That's a great strain for any Belgian. It's one of the few true top
croppers. During krausen, your ferment will slow down because all of the
yeast is in the krausen. Use a sanitized spoon to stir it back in. It will
take a few months to clear but when it does, Yee Haw! You'll have a fine
crystal clear beer. Refrigeration certainly helps it clear. It makes a very
complex Tripel. Right now, it stands as my favorite Belgian strain. I still
have about 20 strains to test though.

Burp,
-Dan

--
email me at s_danno at msn dot com
---------------------------------------------------------


Quote:

> OK, so without going into a long story, I really had my heart set on
> brewing something up and getting it into primary before I travelled for
> Thanksgiving (with the idea being to rack it upon my return).
> But the problem was that I didn't have the time to order anything online
> so I had to hope that my local homebrew store would have all that I
> needed.
> Amazingly they had all the grains and adjuncts, although the hops were
> simply labelled "Hallertauer" when I was hoping for "H. Mittelfruh",  not
> sure what difference there is, if any, but I'm less concerned about that.

> I was doing something vaguely Belgian, and was hoping they'd have a
> Belgian yeast.  I was wanting White Labs WLP570 but she only had Wyeast
> 3787 Trappist High Gravity.  NOw, I was only doing a 1.056 OG beer, but I
> figured it wouldn't be a big deal.

> So I got it home on Friday afternoon and the first thing I noticed (didn't
> bother to pay attention at the store) was that the pack was dated
> September 2002!  Its 14 months old!  Crap.  So I thought I'd smack it
> anyway and see what happens...by Saturday afternoon, nothing.  I was
> beginning to readjust my plans to brew after the holiday and order the
> WLP570 online...but then I awoke on Sunday morning to find a nicely
> swollen pack!  Hmmm, well, I thought "I'll make a starter just to be sure,
> if they come to life, I'll brew Monday night"
> And so I made a starter (for the first time!) and by Monday afternoon I
> was seeing activity. So I brewed Monday evening, pitched with plenty of
> aeration and Tuesday morning was seeing good bubbling in my airlock.

> OK - so 14 month old yeast can be revived!  But here's my question: how
> pure are Wyeast's samples?  Any chance there's some other things in there
> that may cause off flavors?  I tasted the dregs of my starter wort, got
> some light phenols and appley esters.  Seemed OK, hard to say.  Nothing
> horrid, at least.

> Also, anyone know which Trappist Ale the Wyeast 3787 comes from?

 
 
 

Yeast Adventures

Post by Expletive Delete » Thu, 27 Nov 2003 05:36:38


Quote:

> That's a great strain for any Belgian. It's one of the few true top
> croppers. During krausen, your ferment will slow down because all of the
> yeast is in the krausen. Use a sanitized spoon to stir it back in. It will
> take a few months to clear but when it does, Yee Haw! You'll have a fine
> crystal clear beer. Refrigeration certainly helps it clear. It makes a very
> complex Tripel. Right now, it stands as my favorite Belgian strain. I still
> have about 20 strains to test though.

Great to hear it works as a tripel, my recipe approached that style with
light extract, some light specialty malts, light Belgian candi sugar.
Its light on gravity (1.056) but that was my intention.

At the very last minute I decided to throw in a teaspoon of coriander.  I
also was not shy with the Hallertauer hops.

Not sure exactly what I wanted to make, other than something Belgiany with
clear Hallertauer hop flavor and aroma.  Along with the WLP570 (Belgian
Golden Ale) that I was considering, I had also considered a Saison yeast.

Thanks for the pointer on the top-cropping yeast...ya really think the
krausen will need to be stirred back in?  Always hesitant to stick
anything in my carboy...

 
 
 

Yeast Adventures

Post by Rodd Snoo » Thu, 27 Nov 2003 06:32:41


Quote:



>> > OK - so 14 month old yeast can be revived!  But here's my question:
>> > how pure are Wyeast's samples?  Any chance there's some other things
>> > in there that may cause off flavors?  I tasted the dregs of my starter
>> > wort, got some light phenols and appley esters.  Seemed OK, hard to
>> > say.  Nothing horrid, at least.

>> They are as pure as it gets.  The yeast quality is as good as Whitelabs,
>> which you seem to be what you are more used to.  Still, your LHBS is
>> doing something wrong if they are carrying 14 month old yeast.

> True, I didn't even think to check the date while in the store.  Now I
> know better.
> I was lucky in the first place that they even had a Belgian strain.  She
> had a few dozen packs of liquid yeasts: 1 Belgian, the rest were all the
> same British Ale yeasts, plus a handful of Irish Ale yeasts.  Thats it! No
> clean American ale yeasts, no weizen yeasts!

My LHBS carries White Labs tubes, but it's always very hit-and-miss when
you go in there as to what's in stock. I don't think they do a huge
turnover, so they couldn't keep fresh stock of all the strains. I always
just take a peek, grab anything that looks different and interesting, and
put it in the fridge at home. Oh, and I keep a few packets of Safale-S04
on hand in case I get a brewing itch that can't be denied!

They also have a container full of "old" yeast which you can buy at big
discount and try your luck. I got some WLP550 which was in the old
blue-capped tube -- something like 3 years old. It came alive after three
days in the starter. I've yet to brew with it (saved the slurry in more WL
tubes), but the starter seemed fine. I think the commercial yeast
suppliers are pretty tight with their hygine proceedures.

Rodd

 
 
 

Yeast Adventures

Post by dann » Thu, 27 Nov 2003 07:45:39


Watch the ferment and report back here on what you find.  ;)

Your beer sounds great. Wish I could have one.

Burp,
-Dan

--
email me at s_danno at msn dot com
---------------------------------------------------------


Quote:

> Thanks for the pointer on the top-cropping yeast...ya really think the
> krausen will need to be stirred back in?  Always hesitant to stick
> anything in my carboy...