deebee
The Bludgeon Brewery
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- 12/6/03
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After a horrible mistake earlier this year resulting in 23 litres of high quality malt vinegar, I now sample all my starters before pitching them. I pitched an Irish Ale starter this week that was strong with aromas of ripe tropical fruit. :blink: What's the story?
The stash is four brews old and I have made some really nice stouts with it. I noticed when i made the second stout that it had a definite banana aroma. I can just pick it in that brew when I serve it warm. It is more of an aroma than flavour but it's there alright. Since noticing the banana in that brew I can pick it in the other stouts from that yeast but it is not very strong. Given the other strong flavours swimming around the glass, it does not detract. Maybe it even adds complexity.
Anyway the starter this week was like mango or banana or even papaya. Kind of. It definitely did not taste off. No sourness, sharpness or astringency. I hesitated but after drinking a fair bit of the starter, I decided to just go ahead and pitch. The gravity sample is not infected. It seems fine.
I'm wondering if it is abundant esters from brewing the starter at a high temperature. In which case it should be remedied by letting the yeast drop out, decanting off the liquid and just pitching the slurry.
Has anyone noticed this sort of aroma in this yeast before?
The stash is four brews old and I have made some really nice stouts with it. I noticed when i made the second stout that it had a definite banana aroma. I can just pick it in that brew when I serve it warm. It is more of an aroma than flavour but it's there alright. Since noticing the banana in that brew I can pick it in the other stouts from that yeast but it is not very strong. Given the other strong flavours swimming around the glass, it does not detract. Maybe it even adds complexity.
Anyway the starter this week was like mango or banana or even papaya. Kind of. It definitely did not taste off. No sourness, sharpness or astringency. I hesitated but after drinking a fair bit of the starter, I decided to just go ahead and pitch. The gravity sample is not infected. It seems fine.
I'm wondering if it is abundant esters from brewing the starter at a high temperature. In which case it should be remedied by letting the yeast drop out, decanting off the liquid and just pitching the slurry.
Has anyone noticed this sort of aroma in this yeast before?