Hey all. I was bragging about imperial pub yeast recently and liked it so much I decided to harvest and repitch in a similar batch Of Irish red all grain. That’s when the bragging ends.
The airlock gave off a sickly pumpkin smell that carried through to the end beer. Horrendous end result. My review of palmers book and other resources says that the yeast was likely stressed. I think it was either the harvest process or an over extended starter.
My starter ran for 3 days. Top notch sanitation as always. When I pitched it, it was so active it looked like an extra fizzy glass of soda. I did not put it in the fridge to settle out. I’m hoping that’s where I went awry. If it was the harvesting process then I’m simply not going to do that again and risk lousy beer and instead buy the yeast fresh and use it once.
Im quite disappointed since I was cranking out really good stuff and then ran into this issue. Anyway I appreciate any words of wisdom.
