squirt in the turns
Well-Known Member
- Joined
- 23/4/10
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I cultured up some WY1469 West Yorkshire Ale yeast from a minuscule amount I had stored in a stubbie under sterile water since October last year (7 months old). I built it up to a 2 litre starter which fermented out and tasted fine when I poured off the beer. Anyway, I pitched it into 20 litres of 1.045 wort, which apparently was too much for it as I'm pretty sure it's got some major acetaldehyde issues. I've never smelled/tasted it before in my beers or any others, but it meets the "green apples" description normally given. 2 uninitiated non-brewer friends said it smelled "cidery", SWMBO said "socks" (which was wrong).
2 questions:
1) If this is indeed acetaldehyde and is due to under-pitching, will it clean up given time? It's pretty noticeable at this stage.
2) I pitched 4 days ago, and there's a typically WY1469-like large, persistent, creamy-looking krausen which I was intending to scoop up and chuck into another batch today. I imagine it's pretty difficult to under-pitch if I just grab a heap of krausen, but is this stressed acetaldehyde-producing krausen less healthy, even tough it looks dense and awesome? Or is it possible that by taking enough to inoculate a new batch, I'll deprive the original batch of enough yeast to fix itself?
Cheers all!
2 questions:
1) If this is indeed acetaldehyde and is due to under-pitching, will it clean up given time? It's pretty noticeable at this stage.
2) I pitched 4 days ago, and there's a typically WY1469-like large, persistent, creamy-looking krausen which I was intending to scoop up and chuck into another batch today. I imagine it's pretty difficult to under-pitch if I just grab a heap of krausen, but is this stressed acetaldehyde-producing krausen less healthy, even tough it looks dense and awesome? Or is it possible that by taking enough to inoculate a new batch, I'll deprive the original batch of enough yeast to fix itself?
Cheers all!