Jump to content


Photo
- - - - -

My 2124's date was December 2015...


  • Please log in to reply
11 replies to this topic

#1 ER Pemberton

ER Pemberton

    Comptroller of Forum Content

  • Moderators
  • PipPipPipPipPip
  • 20,472 posts

Posted 07 January 2017 - 08:53 AM

Would you use it? I smacked this pack and over 4-5 days it swelled up solid. I made a starter with it yesterday and the smell seemed normal but the liquid was a little darker than usual... which I have seen before. I took a whiff as the starter was spinning last night and thought it seemed slightly different but I'm not a good judge when just taking a huff from the starter flask. This morning it's foamy and active. Color is still dark and aroma tells me that something is just slightly different but nothing that suggests that it's contaminated, etc. All the S-189 and 2352 that I used in 2016 created some "aged" yeast and this is one of them. What would you do? I have some 2308 and Omega Bayern lager yeasts that I could also use but they would need a starter too. <_< Thoughts?

#2 djinkc

djinkc

    Jacques Notgoodeneau

  • Patron
  • PipPipPipPipPip
  • 24,925 posts
  • LocationKC - Kansas side

Posted 07 January 2017 - 09:03 AM

I would use it.  I've had different colored starters for no rhyme or reason.


  • 0

#3 ER Pemberton

ER Pemberton

    Comptroller of Forum Content

  • Moderators
  • PipPipPipPipPip
  • 20,472 posts

Posted 07 January 2017 - 09:30 AM

The more I take a whiff, the more it seems okay. I know some brewers who would say to chuck a yeast that was a year old but I generally don't have issues with it. 2124 gives off a strange, apple pie-like aroma when it's in a starter. Apple esters plus yeasty goodness = apple pie? It smells that way now but I thought I picked up something weird last night. It does seem normal and the pack swelled up pretty quickly considering its age. Thanks DJ.

#4 drez77

drez77

    No Life

  • Patron
  • PipPipPipPipPip
  • 11,350 posts
  • LocationPalmer, MA

Posted 07 January 2017 - 09:55 AM

I would give it a go.
  • 0

#5 Bklmt2000

Bklmt2000

    Five Way Expert

  • Members
  • PipPipPipPip
  • 4,187 posts
  • LocationCincinnati, OH

Posted 07 January 2017 - 10:45 AM

Ken, i recall hearing years ago (I think in an interview w/ someone at Wyeast?) that sometimes the starter's color could change, depending on variances in the malt lot that the yeast manufacturer used when propagating a given sample of yeast.

 

This same thing has happened to me a few times in the past; never had an issue with the yeast(s) performing as expected, and the resulting beers were good.


  • 0

#6 neddles

neddles

    Frequent Member

  • Patron
  • PipPipPipPip
  • 9,053 posts

Posted 07 January 2017 - 11:21 AM

I revived a 20+ month old smack pack of 3726 a while back. Came to life just fine, took some time though. I. made a couple of nice beers with it and still have a mason jar with some in it waiting for an upcoming beer.

Eta: yes, I would use it. Id make sure to build it up though.

Edited by neddles, 07 January 2017 - 11:22 AM.

  • 0

#7 djinkc

djinkc

    Jacques Notgoodeneau

  • Patron
  • PipPipPipPipPip
  • 24,925 posts
  • LocationKC - Kansas side

Posted 07 January 2017 - 06:48 PM

Several years ago I tossed a smack pack in the brew area trash after a long time of watching it.  Told my son and he pulled out.  All puffed up like a balloon.  Made a starter and it was a fine beer.  I think it took 10 - 14 days to swell.


  • 0

#8 ER Pemberton

ER Pemberton

    Comptroller of Forum Content

  • Moderators
  • PipPipPipPipPip
  • 20,472 posts

Posted 07 January 2017 - 08:04 PM

Well this starter is ultra-active and is even starting to throw some sulfur so I'm going ahead with brewday tomorrow on a 19° Sunday. I filtered my water earlier and just weighed out my grains. I'll be paying attention to the aroma of this beer and I'll probably give the young beer a taste test before going on to subsequent batches. Thanks for the support gang... sometimes it helps to bounce it around a little bit. Cheers.

#9 ER Pemberton

ER Pemberton

    Comptroller of Forum Content

  • Moderators
  • PipPipPipPipPip
  • 20,472 posts

Posted 08 January 2017 - 07:07 AM

Brewing now. 2° outside. :o

#10 drez77

drez77

    No Life

  • Patron
  • PipPipPipPipPip
  • 11,350 posts
  • LocationPalmer, MA

Posted 08 January 2017 - 09:56 AM

Brewing now. 2° outside. :o


Ouch! Hope no hoses freeze on you!
  • 0

#11 ER Pemberton

ER Pemberton

    Comptroller of Forum Content

  • Moderators
  • PipPipPipPipPip
  • 20,472 posts

Posted 08 January 2017 - 12:08 PM

Brought the hoses inside earlier in the week in preparation. Despite the temps everything went very smooth, the wort had a great, clear deep amber color and the yeast smelled great when I pitched it. Cheers gang.

EDIT: I remembered that I picked up 4 ounces of Mandarina Bavaria so it was 1 ounce at 15, 1 ounce at 5 and then two into the 175° whirlpool where it sat for about 15 minutes. The temp dropped from 175° to 160° in that 15 minutes just sitting on the garage floor.

#12 ER Pemberton

ER Pemberton

    Comptroller of Forum Content

  • Moderators
  • PipPipPipPipPip
  • 20,472 posts

Posted 09 January 2017 - 09:12 AM

I gave this guy a gentle swirl last night and got some airlock activity which is good and this morning there is solid activity. The aroma coming from the airlock (the combo of the 2124 and these Mandarina Bavaria which seem to want to jump out of the fermenter) is great. Everything is looking smooth so far with this batch and I look forward to using the 2124 for a few other lagers. Cheers Beerheads.


0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users