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SAY MY NAME, BITCH
- Joined
- 11/8/08
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Hi
Search bring up banana but not my question
Bottled a recultered Coopers sparkling yeast in a APA today for the sake of experimentation with Coopers bottle yeast. Was careful to ferment at 18, maybe topped 19 for a day. Noted a slight banana smell and taste when bottling. Was under pitched and took 4 days to get going. No real biggie should be quite nice in 4 weeks. Have become so used to the clean US05 is was a small shock.
The question I have today is when I reuse the trub and ferment at 16 deg next time will the yeast that fermented the last beer and produced banana automagically add banana to the next brew although it will ferment at a lower temp than before?
Cheers
:icon_cheers:
Search bring up banana but not my question
Bottled a recultered Coopers sparkling yeast in a APA today for the sake of experimentation with Coopers bottle yeast. Was careful to ferment at 18, maybe topped 19 for a day. Noted a slight banana smell and taste when bottling. Was under pitched and took 4 days to get going. No real biggie should be quite nice in 4 weeks. Have become so used to the clean US05 is was a small shock.
The question I have today is when I reuse the trub and ferment at 16 deg next time will the yeast that fermented the last beer and produced banana automagically add banana to the next brew although it will ferment at a lower temp than before?
Cheers
:icon_cheers: