MikeFallopian
Well-Known Member
I recently made a Kolsch using Wyeast 1007, which resulted in a soapy-tasting beer. I repitched the yeast from this batch into an Altbier, which turned out very clean and delicious. Both were fermented for 21 days at exactly the same temperature, and both brews were subjected to exactly the same sanitation procedure. The only difference between the two fermentations was that while the fermentation took off quickly in the case of the Altbier, with the Kolsch there was a much longer lag phase than I have experienced before. For the Kolsch, I pitched a brand-new, activated smack-pack of 1007 with no starter (I usually do this with the smack packs and haven't had any problems in the past). I'm aware that fatty acids can be produced if the beer sits on the trub for too long, resulting in a soapy flavour, although I've come to the conclusion that the lag phase must have caused these off flavours in my Kolsch. If anyone has had a similar experience I'd like to hear it, as I couldn't find much about soapy flavours and lag phase from an internet search.
Anyway, I am just wondering whether my Kolsch is salvageable. If I lager it for long enough, will the soapy flavour diminish? Or did I just end up making a 5 gallon starter for my Altbier?
Anyway, I am just wondering whether my Kolsch is salvageable. If I lager it for long enough, will the soapy flavour diminish? Or did I just end up making a 5 gallon starter for my Altbier?