Hi fellow enthusiasts!
I reused a batch of saved yeast trub from a brew 3 months ago on the weekend. Second generation Wyeast Danish Lager yeast.
The yeast has been covered in beer and at 7 degrees for the whole time.
When I taste tested the beer on top of the yeast cake to exclude infection, I was very surprised to find an amazing flavor that isn't present in the actual kegged beer from the same batch.
It tasted just like a beautiful mature German beer. Yeast flavor was strong but not estery or unpleasant.
Both the yeast trub and the kegged beer are in the same fridge at 7 degrees and have been there for 3 months.
My question is:
Should we be lagering our beer on top of the yeast cake?
Why is there such a difference in the tastes?
Cheers!
I reused a batch of saved yeast trub from a brew 3 months ago on the weekend. Second generation Wyeast Danish Lager yeast.
The yeast has been covered in beer and at 7 degrees for the whole time.
When I taste tested the beer on top of the yeast cake to exclude infection, I was very surprised to find an amazing flavor that isn't present in the actual kegged beer from the same batch.
It tasted just like a beautiful mature German beer. Yeast flavor was strong but not estery or unpleasant.
Both the yeast trub and the kegged beer are in the same fridge at 7 degrees and have been there for 3 months.
My question is:
Should we be lagering our beer on top of the yeast cake?
Why is there such a difference in the tastes?
Cheers!
