I brewed a partial mash Kolsch from AHB in the middle of June. When the package arrived at my house, the yeast (WLP 029) and cold pack were warm (almost hot) to the touch.
Against better judgment, I brewed the next day and pitched the yeast straight from the vial. Thought it would be OK, as it was a relatively low gravity brew (1.050). Fermentation didn't really get going for about 72hours, which is MUCH longer lag time then I usually get. I fermented at about 73F (ambient house temp).
Well, the beer is done and it came out OK, but much fruitier (with wheat beer notes) and less carbonation then I would expect from the typical 5oz of priming sugar at bottling. So my theory is this:
1. Many yeast cells did not survive the trip from TX to PA. Thus the long lag time and reduced CO2 in the bottle.
2. Fermented too warm. Further investigation suggests WLP029 performs best in the mid 60's. Hence the noticeable fruit overtones (esters).
Whadda you guys think? Am I off-base here?
Thanks.
Against better judgment, I brewed the next day and pitched the yeast straight from the vial. Thought it would be OK, as it was a relatively low gravity brew (1.050). Fermentation didn't really get going for about 72hours, which is MUCH longer lag time then I usually get. I fermented at about 73F (ambient house temp).
Well, the beer is done and it came out OK, but much fruitier (with wheat beer notes) and less carbonation then I would expect from the typical 5oz of priming sugar at bottling. So my theory is this:
1. Many yeast cells did not survive the trip from TX to PA. Thus the long lag time and reduced CO2 in the bottle.
2. Fermented too warm. Further investigation suggests WLP029 performs best in the mid 60's. Hence the noticeable fruit overtones (esters).
Whadda you guys think? Am I off-base here?
Thanks.