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General Category => Yeast and Fermentation => Topic started by: dean on June 12, 2010, 11:09:47 PM

Title: WY3724 starter tastes
Post by: dean on June 12, 2010, 11:09:47 PM

I made a starter with 3724 and stepped it up today, when I poured off the beer from the yeast I saved it and tasted it... it was kind of winey tasting.  Is that normal?   ???

Title: Re: WY3724 starter tastes
Post by: denny on June 13, 2010, 03:13:17 PM

Sounds about right to me.

Title: Re: WY3724 starter tastes
Post by: dean on June 13, 2010, 04:16:06 PM

Thanks Denny, for a while I thought I might have contaminated it since I just made a sour mash (which is still fermenting furiously).

Title: Re: WY3724 starter tastes
Post by: kylekohlmorgen on June 24, 2010, 05:31:49 PM

This one's been a PITA when I've used it...

Keep the heat on it and keep it consistent (75F wouldn't be too high) or else you wont get the attenuation for Saison.

I used it at the Big Brew a few years ago, and everyone who had used it echoed the importance of this, as well as pitching warm (~80F).

Title: Re: WY3724 starter tastes
Post by: richardt on June 24, 2010, 06:37:02 PM

I've used both the French and Belgian Saison Strains from Wyeast.  The French is easier.  Vigorous Ferment, Done in 1.5 weeks, drops clear.  Belgian--not so much.  I won't be using the Belgian again.  JMO.

Title: Re: WY3724 starter tastes
Post by: kylekohlmorgen on June 24, 2010, 07:21:00 PM

Quote from: richardt on June 24, 2010, 06:37:02 PM

I've used both the French and Belgian Saison Strains from Wyeast.  The French is easier.  Vigorous Ferment, Done in 1.5 weeks, drops clear.  Belgian--not so much.  I won't be using the Belgian again.  JMO.

Is the French what you would use for a Biere de Garde / Biere de Mars?

Title: Re: WY3724 starter tastes
Post by: richardt on June 24, 2010, 08:24:37 PM

I've never made a BDG or BDM, so I can't answer that question.