Sediment Posted January 13, 2005 Share Posted January 13, 2005 I pulled a CPA Yeast out of the fridge last night to warm it up before pitching, I released the pressure several times and noticed a sulphurous (rotten egg) smell similar to the smell of brewing with Saflager. Has anyone noticed this before. Link to comment Share on other sites More sharing options...
PB2 Posted January 16, 2005 Share Posted January 16, 2005 I am not sure what you mean by "released the pressure several times", pressure of what? Is the CPA yeast liquid yeast from a bottle of our conditioned commercial ale or from a sachet (and rehydrated)? Link to comment Share on other sites More sharing options...
Sediment Posted January 16, 2005 Author Share Posted January 16, 2005 Paul, The yeast was cultured from a bottle of commercial Coopers Pale Ale and built up to pitching quantity by placing in 2ltrs of plain wort (unhopped). When krausen is reached, I put it in the fridge. When I want to use it, I take it out of the fridge to reach room temperature and as this happens, the yeast starts to become active again hence the need to relieve pressure a couple of times. I then pour off most of the 2ltrs and leave around 200ml, replace cap shake it all up to place the yeast into suspension and pitch. Link to comment Share on other sites More sharing options...
PB2 Posted January 16, 2005 Share Posted January 16, 2005 Generally, you can assume that a sulphurous odour is because the yeast is stressed. A yeast starter made from the sediment in our commercial pale ale should display fruity aromas when in good condition. Link to comment Share on other sites More sharing options...
Sediment Posted January 17, 2005 Author Share Posted January 17, 2005 Thanks Paul, I guess I would be pretty stressed as well if I was cooled to 4deg. Link to comment Share on other sites More sharing options...
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