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Date: 01 Dec 2006 13:36:47
From: JS
Subject: Theory re Bad WY1338 Performance
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I posted some time back about the endless fermentation of WY1338. I
had it in an Alt, and a brown ale, and they both never seemed to quit.
I even added some rehyrdrated US56 to each, and still the endless
bubbling. The SG was indeed going down slowly as well, and both brews
were off-tasting and a little dry.
Here's my theory: For the 2nd time now, my smack pack had a bulge in
it before smacking. I called NB about it, and they told me that even
WYeast admits that this is a particularly "gassy one". Well, perhaps
there's a reason for that. I believe their strain has become
contaminated with bacteria. That would explain the bulge, and the
non-stop fermentation. I theorize the bacteria continue to break down
the otherwise unfermentable sugars, slowly & continuously giving the
yeast more to work on.
I'm dumping the batches. All that work gone to waste, and I blame the
1338 strain. Absolutely the last time I have anything to do with it.
Comments most welcome.
John S.
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Date: 01 Dec 2006 10:44:02
From: Denny Conn
Subject: Re: Theory re Bad WY1338 Performance
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JS wrote:
> Comments most welcome.
BTW, PLEASE contact Wyeast about this and let them know! This is the
kind of field info that can either be right or wrong, but either way, I
think they'll want to look into it. They're great guys (and women!).
------------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 01 Dec 2006 15:26:49
From: JS
Subject: Re: Theory re Bad WY1338 Performance
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On Fri, 01 Dec 2006 10:44:02 -0800, Denny Conn
<denny.g.conn@ci.eugene.or.us > wrote:
>JS wrote:
>
>> Comments most welcome.
>
>BTW, PLEASE contact Wyeast about this and let them know! This is the
>kind of field info that can either be right or wrong, but either way, I
>think they'll want to look into it. They're great guys (and women!).
>
> ------------->Denny
Good idea. Will do. I'd like to ask you whether your smack pack was
swollen pre-smacking as mine was.
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Date: 01 Dec 2006 13:13:13
From: Denny Conn
Subject: Re: Theory re Bad WY1338 Performance
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JS wrote:
------------ >Denny
> Good idea. Will do. I'd like to ask you whether your smack pack was
> swollen pre-smacking as mine was.
Yeah, it was. Last weekemd I used a pack of 3787 that was partially
swollen when I got it. BTW, for whatever it's worth, I live real near
Wyeast and it's not uncommon for me to get packs with a manufacturing
date only a day or 2 previous.
---------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 02 Dec 2006 12:35:30
From: JS
Subject: Re: Theory re Bad WY1338 Performance
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On Fri, 01 Dec 2006 13:13:13 -0800, Denny Conn
<denny.g.conn@ci.eugene.or.us > wrote:
>JS wrote:
>------------>Denny
>> Good idea. Will do. I'd like to ask you whether your smack pack was
>> swollen pre-smacking as mine was.
>
>Yeah, it was. Last weekemd I used a pack of 3787 that was partially
>swollen when I got it. BTW, for whatever it's worth, I live real near
>Wyeast and it's not uncommon for me to get packs with a manufacturing
>date only a day or 2 previous.
>
> ---------->Denny
Well, that's all I need to know. If yours was swollen before
smacking, then my theory of contamination goes out the window. I
suppose it's possible they keep several slants of each yeast, and that
this package got infected at their lab,, but the starter smelled OK.
Perhaps I contaminated it myself somehow. Both the original pitch,
the Alt, and the repitch, the brown, have the same problems.
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Date: 01 Dec 2006 10:42:15
From: Denny Conn
Subject: Re: Theory re Bad WY1338 Performance
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JS wrote:
>
> I posted some time back about the endless fermentation of WY1338. I
> had it in an Alt, and a brown ale, and they both never seemed to quit.
> I even added some rehyrdrated US56 to each, and still the endless
> bubbling. The SG was indeed going down slowly as well, and both brews
> were off-tasting and a little dry.
>
> Here's my theory: For the 2nd time now, my smack pack had a bulge in
> it before smacking. I called NB about it, and they told me that even
> WYeast admits that this is a particularly "gassy one". Well, perhaps
> there's a reason for that. I believe their strain has become
> contaminated with bacteria. That would explain the bulge, and the
> non-stop fermentation. I theorize the bacteria continue to break down
> the otherwise unfermentable sugars, slowly & continuously giving the
> yeast more to work on.
>
> I'm dumping the batches. All that work gone to waste, and I blame the
> 1338 strain. Absolutely the last time I have anything to do with it.
>
> Comments most welcome.
I've had some problems with 1338 in the past, but recently fermented a
Biere de Noel with it. I made a 4L starter on a stir plate, and it took
a 1.091 beer to 1.014 in 14 days. Based on that, I'd have to disagree
with your theory. And the beer tastes great!
----------- >Denny
--
Life begins at 60...1.060, that is.
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