butisitart
Well-Known Member
this is for all you yeast and chemistry people-
just regrew a 4 year old 1/4 pack of wyeast kolsch (unused) as an experiment.
ready to go into brew (currently on boil), but
has slight odour of the penicillin smell on an slightly blue orange (like the fruit).
will probably toss it, but does that flavour turn up in any wild yeast belgians, for example??
it's not offensive, but it's certainly there.
i'm half tempted to use it, but it may (or may not) overpower the beer on flavour.
any takers??
just regrew a 4 year old 1/4 pack of wyeast kolsch (unused) as an experiment.
ready to go into brew (currently on boil), but
has slight odour of the penicillin smell on an slightly blue orange (like the fruit).
will probably toss it, but does that flavour turn up in any wild yeast belgians, for example??
it's not offensive, but it's certainly there.
i'm half tempted to use it, but it may (or may not) overpower the beer on flavour.
any takers??