I am trying to make a Heady Topper starter yeast.
My procedure is as follows.
Take dregs from 2 cans and pour into flask
-add 250ML of 1.020 wort with yeast nutrient (1/2 tespoon)
-next day add 500ML of 1.030 wort with yeast nutrient (1/2 teaspoon)
-wait 2 days add 1L of 1.040 wort with yeast nutrient (1/2 teaspoon).
Shake flask multiple times per day.
My sanitation was good. I am leaving the flask out in the kitchen with airlock. Temp is about 70-72F.
Yeast cake is developing and strong fruity esters are developing.
However along with the strong peach aroma I'm getting this rubbery / chemically taste and smell.
Any idea what I'm doing wrong? HBS guy says to decant and add more wort to give yeast time to acclimatize and I'm trying that but I'm not sure why I would have such a strong off flavor coming through.
I washed with PBW and sanitized with StarSan and made sure wort is cooled before adding to flask.
Any help would be highly appreciated because I don't have much Heady left.
My procedure is as follows.
Take dregs from 2 cans and pour into flask
-add 250ML of 1.020 wort with yeast nutrient (1/2 tespoon)
-next day add 500ML of 1.030 wort with yeast nutrient (1/2 teaspoon)
-wait 2 days add 1L of 1.040 wort with yeast nutrient (1/2 teaspoon).
Shake flask multiple times per day.
My sanitation was good. I am leaving the flask out in the kitchen with airlock. Temp is about 70-72F.
Yeast cake is developing and strong fruity esters are developing.
However along with the strong peach aroma I'm getting this rubbery / chemically taste and smell.
Any idea what I'm doing wrong? HBS guy says to decant and add more wort to give yeast time to acclimatize and I'm trying that but I'm not sure why I would have such a strong off flavor coming through.
I washed with PBW and sanitized with StarSan and made sure wort is cooled before adding to flask.
Any help would be highly appreciated because I don't have much Heady left.