MaltyHops
Well-Known Member
- Joined
- 21/1/10
- Messages
- 870
- Reaction score
- 93
... 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.
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.