Author Topic: WY3724 starter tastes  (Read 769 times)

Offline dean

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WY3724 starter tastes
« on: June 12, 2010, 04:09:47 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?   ???

Offline denny

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Re: WY3724 starter tastes
« Reply #1 on: June 13, 2010, 08:13:17 AM »
Sounds about right to me.
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Offline dean

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Re: WY3724 starter tastes
« Reply #2 on: June 13, 2010, 09:16:06 AM »
Thanks Denny, for a while I thought I might have contaminated it since I just made a sour mash (which is still fermenting furiously).

Offline kylekohlmorgen

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Re: WY3724 starter tastes
« Reply #3 on: June 24, 2010, 10:31:49 AM »
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).
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Offline richardt

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Re: WY3724 starter tastes
« Reply #4 on: June 24, 2010, 11:37:02 AM »
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.

Offline kylekohlmorgen

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Re: WY3724 starter tastes
« Reply #5 on: June 24, 2010, 12:21:00 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?
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Offline richardt

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Re: WY3724 starter tastes
« Reply #6 on: June 24, 2010, 01:24:37 PM »
I've never made a BDG or BDM, so I can't answer that question.