devo
Str8outtaCoburg
Prepped a healthy 2ltr starter few days ago and just pitched it into 40ltr of German pilsner wort that I brewed and cubed month ago. This sounds normal but I noticed as I was pouring the culture into my wort that the yeast smelt very much like a wyeast beligian ale rather than the pilsner yeast I had labeled on the vial!?! WTF!!!! :huh:
So I guess I better make sure I keep better track of my yeast supply in future! :wacko:
So this brings me to the next question....what the hell have a just brewed? Should I try brewing it at lager temps rather than ale???
recipe below: <_<
Fermentables
BB Galaxy Pilsner Malt 10.00 kg 97.8 %
Dark Munich Malt 0.220 kg 2.2 %
Hops
NZ Green Bullet 13.6 % 45 g 33.8 Loose Whole Hops 60 Min From End
German Tettnang 2.2 % 40 g 2.9 Loose Whole Hops 20 Min From End
German Hallertauer Mittlefruh 2.6 % 20 g 1.0 Loose Whole Hops 10 Min From End
German Tettnang 2.6 % 20 g 0.0 Loose Whole Hops At turn off
yeast: wyeast 1214 Belgian ale
OG:1.048
My other thought is that if I keep it at 10 c the Belgian yeast will stay dormant and pitch a lager yeast over the top and see which one wins out??? :unsure:
So I guess I better make sure I keep better track of my yeast supply in future! :wacko:
So this brings me to the next question....what the hell have a just brewed? Should I try brewing it at lager temps rather than ale???
recipe below: <_<
Fermentables
BB Galaxy Pilsner Malt 10.00 kg 97.8 %
Dark Munich Malt 0.220 kg 2.2 %
Hops
NZ Green Bullet 13.6 % 45 g 33.8 Loose Whole Hops 60 Min From End
German Tettnang 2.2 % 40 g 2.9 Loose Whole Hops 20 Min From End
German Hallertauer Mittlefruh 2.6 % 20 g 1.0 Loose Whole Hops 10 Min From End
German Tettnang 2.6 % 20 g 0.0 Loose Whole Hops At turn off
yeast: wyeast 1214 Belgian ale
OG:1.048
My other thought is that if I keep it at 10 c the Belgian yeast will stay dormant and pitch a lager yeast over the top and see which one wins out??? :unsure: