Quantcast

Smell my starter

Aussie Home Brewer

Help Support Aussie Home Brewer:

ploto

Well-Known Member
Joined
25/12/10
Messages
209
Reaction score
9
Reculturing coopers yeast from fresh pale ale stubbies. Cracking the pet bottle it smells of apple, but not in a vinegary way. Tastes okay, a bit sweet from the malt extract with a ting from the CO2, but not vinegar. Is this an expected characteristic from coopers yeast? Last time it was all banana, which is what I'm after.
 

manticle

Standing up for the Aussie Bottler
Joined
27/9/08
Messages
25,707
Reaction score
6,120
Location
Glenorchy, TAS
I've got apple and pear from coopers yeast before.

Sounds fine to me.
 

Nick JD

Blah Blah Blah
Joined
4/11/08
Messages
7,322
Reaction score
453
A whole bunch of esters, and acetaldehyde smell like apples.

Apples is never a "dump it" smell.
 

ploto

Well-Known Member
Joined
25/12/10
Messages
209
Reaction score
9
If only the bar service at my local was as quick as that... cheers manticle.

I've read of coopers having apple & pear but never noticed it myself. Mind you, it's only the second time I've tried to reculture it. I suppose the characteristics of the starter won't necessarily transfer to the finished beer. Might temperature may have something to do with it? The starter has been out at room temp, mid 20s, planned ferment is 17.
 

manticle

Standing up for the Aussie Bottler
Joined
27/9/08
Messages
25,707
Reaction score
6,120
Location
Glenorchy, TAS
Temperature can definitely influence things.

Green apple skin is indicative of acetaldehyde (can also be perceived as paint emulsion or pumpkin skin), red apple is more likely ethyl hexoanate (red apple ester).

Agree with Nick - nothing to indicate it should be dumped and nothing to do with acetic infection (vinegar)
 

ploto

Well-Known Member
Joined
25/12/10
Messages
209
Reaction score
9
Thanks for the replys fellas. I will go ahead and pitch it later today.
 

Diesel80

Well-Known Member
Joined
4/8/11
Messages
790
Reaction score
154
Location
Perth, WA
If you want the banana type taste to come through, brew at about 18.5 (STC set to creep up 1 degree before kicking in)
Brew 17-18 for predomonently pear.

Just did a back to back with this yeast and got two distincly different tastes from the yeast and only about 1-1.5 deg different.
Pitching rates would have been a little higher on second batch and may have played a part also.

Both beers were tops though!

Cheers,
D80
 

Nick JD

Blah Blah Blah
Joined
4/11/08
Messages
7,322
Reaction score
453
Slightly off topic, but CPA yeast makes a supurb OzIPA.
 

ploto

Well-Known Member
Joined
25/12/10
Messages
209
Reaction score
9
Diesel80 said:
If you want the banana type taste to come through, brew at about 18.5 (STC set to creep up 1 degree before kicking in)
Brew 17-18 for predomonently pear.

D80
Cheers, 18.5 it is then.
 

Latest posts

Top