My Yeast Starter Smells Like ...

[MaltyHops]

... raw chicken! h34r:

Evenin' all, I've been making a starter with WLP530 Abbey Ale Yeast (that I haven't
used before) which has been at the krusening stage since this afternoon. While
I guess you could describe it as smelling bready, I think it's more like raw chicken
with some hints of orange. It will probably be ready for cooling and clearing over
night at which point I could do a taste test but was wondering if anyone has used
this yeast before and think this is normal?

Also, using a new T.A.S.P. & stir bar (flask & stir bar was soaked in phos acid for
about 30mins), about 400ml of 1035 radieuse wort & 200ml of about 1035 DME
malt, yeast from about 1/4 of a WLP tube opened last Easter.

T.

 

[Nick JD]

What's raw chicken smell like?

 

[sim]

Without commenting on your process, i have found Abbey530 to smell and taste a little 'disconcerting' when its young. im not big on raw or cooked chook, so i might describe it as a very faint putridness?? it fades quickly enough. lovely yeast.


sim

 

[MaltyHops]

What's raw chicken smell like?

You could go to woolies/coles and ask the chick behind the meat counter
if you can have a whiff of the chicken?

... might describe it as a very faint putridness?? it fades quickly enough. lovely yeast.
sim

Guess it could be described like this. But the more I think about it, the smell
of yeast (esp the more savoury cases) does resemble raw chicken.

Anyways, have had a taste test today and tastes like sour mandarins or a bone
dry champagne so maybe the starter is ok? (like suggested here). Visually, the
starter looks like typical yeast starters do with bland colouring. I could save the
current starter and make another one to see if it turns out the same but would
be nice if I can pitch this one and get things going.

T.

 

[raven19]

Without commenting on your process, i have found Abbey530 to smell and taste a little 'disconcerting' when its young

+1 in my only experience thus far mate. I reckon it will be ok, you stepped it up from a fair portion of the vial so there is plenty of viable yeast in there.

 

[MaltyHops]

... raw chicken! h34r:
... been making a starter with WLP530 Abbey Ale Yeast ...

Just thought I'd add a follow up - the yeast from the starter turned out to be ok,
also used about 2 cups of the subsequent trub slurry to ferment a second batch of
Leffe Radieuse clone and didn't notice any smells of chook from the slurry.

Incidentally, there was a strong smell of cooked/steamed corn coming off from the most
active stage of the ferment but doesn't seem to be any hint of this in the finished beer.

T.

 

[castlethistle]

Similar question regarding WLP530.

It's the first time I have used this yeast as well so I'm not sure whether sulfer production is common. I'm getting a strong sour/sulfer aroma around 48+ hours from pitching in a honey wheat based beer of 14P. Taste great just the heavy aroma.

I note from the Whitelabs website that someone has come across this before however Whitelabs indicate the yeast is not know for excess sulfer production.

As I mainly brew with english style ales I'm not sure if this sulfer level is considered low compared to say a german wheat beer yeast.

Anyone come across this?

Cheers

 

[stillscottish]

What's raw chicken smell like?

Dunno, but apparently it tastes like fish <_<

 

[super_simian]

I ate sashimi style chicken in Japan. It was...interesting!