Author Topic: Off flavors from stressed lager yeast  (Read 5249 times)

The Beerery

  • Guest
Re: Off flavors from stressed lager yeast
« Reply #15 on: September 16, 2017, 12:09:01 AM »
I am one who can pick up lemon in 34/70 and hate it with a passion.  Can't beat the sulfury German strains for lagers. 


Sent from my iPhone using Tapatalk

Offline Iliff Ave Brewhouse

  • Official Poobah of No Life.
  • *
  • Posts: 3653
Re: Off flavors from stressed lager yeast
« Reply #16 on: September 16, 2017, 02:22:56 AM »
Sorry. I was referring to the OP

Edit- looks like my previous post didn't go through. Lemon is not the issue this time. I get that 34/70 sucks but i don't think my problem is related to using this yeast versus a different yeast.
« Last Edit: September 16, 2017, 02:35:21 AM by goschman »
On Tap/Bottled: Golsch, Iliff IPA, Hopfenbier, Salted berry cider

Fermenting: Rye Cream Ale
Up Next: G Pils, Maibock

Offline hopfenundmalz

  • Global Moderator
  • I must live here
  • *****
  • Posts: 9309
  • Milford, MI
Re: Off flavors from stressed lager yeast
« Reply #17 on: September 16, 2017, 07:08:43 AM »
Acetaldehyde is also very distinctive in flavor once you know way to look for. Apple esters are different.

And it's not green apple Jolly Rancher like many claim, at least not to me. It's more like that fruity/dirty/solventy aroma of drying paint.
When I sat in an off flavor class last year, the acetaldehyde spike really made the connection to green Jolly Rancher for me. At the level of the spiked beer that was what I got. At lower levels, it may have been different. We are all different, so it worked for me, and that association may not work for you.
Jeff Rankert
Ann Arbor Brewers Guild
AHA Governing Committee
BJCP National
Home-brewing, not just a hobby, it is a lifestyle!

Offline majorvices

  • Global Moderator
  • I must live here
  • *****
  • Posts: 9747
  • Polka. If its too loud you're too young.
    • Yellowhammer Brewing Company
Re: Off flavors from stressed lager yeast
« Reply #18 on: September 16, 2017, 01:17:44 PM »
I am one who can pick up lemon in 34/70 and hate it with a passion.  Can't beat the sulfury German strains for lagers. 


Sent from my iPhone using Tapatalk

I have also picked up the lemon ester. I use 34/70 in emergency cases. But I will say most people don't pick it up.

Offline majorvices

  • Global Moderator
  • I must live here
  • *****
  • Posts: 9747
  • Polka. If its too loud you're too young.
    • Yellowhammer Brewing Company
Re: Off flavors from stressed lager yeast
« Reply #19 on: September 16, 2017, 01:20:54 PM »
Sorry. I was referring to the OP

Edit- looks like my previous post didn't go through. Lemon is not the issue this time. I get that 34/70 sucks but i don't think my problem is related to using this yeast versus a different yeast.

I don't think 34/70 sucks. I think it is a viable alternative to 2124/830. But I have picked up the lemon thing. I think the beer is still good and the ester is faint. It also fades over a few weeks.

Offline dmtaylor

  • Official Poobah of No Life.
  • *
  • Posts: 3659
    • Manty Malters - Meet the Malters! - Dave Taylor
Re: Off flavors from stressed lager yeast
« Reply #20 on: September 16, 2017, 02:09:42 PM »
I don't hate W-34/70.  I just do NOT love it like I wish I could.  I will not be using it anymore for this precise reason -- I do NOT love it, and I DO love many other lager strains.
Dave

The world will become a much more pleasant place to live when each and every one of us realizes that we are all idiots.

Offline erockrph

  • Official Poobah of No Life.
  • *
  • Posts: 6229
  • Chepachet, RI
    • The Hop WHisperer
Re: Off flavors from stressed lager yeast
« Reply #21 on: September 16, 2017, 05:13:32 PM »
Sorry. I was referring to the OP

Edit- looks like my previous post didn't go through. Lemon is not the issue this time. I get that 34/70 sucks but i don't think my problem is related to using this yeast versus a different yeast.

I don't think 34/70 sucks. I think it is a viable alternative to 2124/830. But I have picked up the lemon thing. I think the beer is still good and the ester is faint. It also fades over a few weeks.
Interesting. I've never noticed the lemon thing, but I use Sterling for my lagers and could have easily written it off as hop character.

FWIW, I think 34/70 is the ultimate jack of all trades yeast. It can make a passable version of just about any lager or non-yeast forward ale, and it is very forgiving with fermentation temperatures. That said, it is not my first choice for any style unless I need to ferment a lager near 60F.

S189 is a better choice for a clean, dry lager yeast, but it is way more temperature sensitive. It can throw fusels as low as the mid 50s. And I still prefer liquid yeast when I want that touch of sulfur for a German lager style.

Sent from my XT1650 using Tapatalk

Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

TheDrunkenMaster

  • Guest
Re: Off flavors from stressed lager yeast
« Reply #22 on: September 18, 2017, 01:22:19 PM »
I always pitch my North East, heavy hop schedule IPAs hot because I love the yeasty, estery flavours. I do pitch a massive starter though.

I pitched the last one at 167 degrees. It was awesome and this coming from someone who has been a beer buyer for China for a number of years.


Offline Stevie

  • Official Poobah of No Life.
  • *
  • Posts: 6858
Re: Off flavors from stressed lager yeast
« Reply #23 on: September 18, 2017, 01:45:00 PM »
Absolutely now way you pitch at 167 and have that yeast survive. That's 10-12 second pasteurization temp.

TheDrunkenMaster

  • Guest
Re: Off flavors from stressed lager yeast
« Reply #24 on: September 18, 2017, 01:51:10 PM »
After pitch it went straight in the fridge at 67.

Fermented happily there during primary and racked off to carboy for a few weeks before kegging.

Juicy af.

Offline dmtaylor

  • Official Poobah of No Life.
  • *
  • Posts: 3659
    • Manty Malters - Meet the Malters! - Dave Taylor
Re: Off flavors from stressed lager yeast
« Reply #25 on: September 18, 2017, 02:08:26 PM »
Who needs yeast and alcohol when you can just enjoy juicy hop soup!?   ;D
Dave

The world will become a much more pleasant place to live when each and every one of us realizes that we are all idiots.

Offline Stevie

  • Official Poobah of No Life.
  • *
  • Posts: 6858
Re: Off flavors from stressed lager yeast
« Reply #26 on: September 18, 2017, 02:11:36 PM »
After pitch it went straight in the fridge at 67.

Fermented happily there during primary and racked off to carboy for a few weeks before kegging.

Juicy af.
Again, absolutely no way their is any truth to this story.

TheDrunkenMaster

  • Guest
Re: Off flavors from stressed lager yeast
« Reply #27 on: September 18, 2017, 02:12:58 PM »
Y'all should try it instead of sitting there saying "I know better".

I don't just experiment but it is, as it has always been, the key to progress.


Offline Stevie

  • Official Poobah of No Life.
  • *
  • Posts: 6858
Re: Off flavors from stressed lager yeast
« Reply #28 on: September 18, 2017, 02:15:08 PM »

TheDrunkenMaster

  • Guest
Re: Off flavors from stressed lager yeast
« Reply #29 on: September 18, 2017, 02:24:45 PM »
Oh look an old meme.

So tell me, what is wrong with me commenting with my personal experiences in the hopes of provoking a constructive discussion around fermentation temps? You don't like change? I've disrupted the forum hierarchy by refusing to defer to presumed superiors?

Yes, that temperature is very high and according to the science, the yeast should have died. But they didn't and I got something wonderful out of it. Tell me where the negative is in that?