Brewing Master

Question:

Over a year ago we got some complaints about Whitbread Dry not starting.

  I’ve used it probably 5-6 times and haven’t had a problem with it starting or producing any off flavors.   In fact I just used some of their Europena Lager dry yeast and it turned out pretty good, although I overhopped a bit; at least for my taste.   Eric N.

Response:

Over a year ago we got some complaints about Whitbread Dry not starting. After the second complaint I did a starter with one pack.  It too a few days to show any life.  We pulled our stock and contacted the manufacturer who got back with us after testing themselves.  They said that it was OK and any replacement packages they would send us would be from the same batch.  It has been a year, so maybe I will buy a small number of packs and see if the problem has gone away. Dan Listermann Check out our new E-tail site at listermann.com

– Hide quoted text — Show quoted text – Was this the Whitbred dry yeast?  I used the dry once, and will never use it again.  I had all kinds of problems – almost 3 days until active fermentation, poor attenuation, bad off-flavors and odors, and poor floculation.

Response:

I would be extremely suspicious of ANY dry yeast which took 3 days to get going in a starter. I have used a lot of dry yeasts over the years – those that come with prehopped LME kits and always find that they start within hours of pitching.  Coopers’ dry yeats , for example, are so active that they can "almost" be a problem.  I can’t imagine why anyone would even want to use a starter with a Coopers dry yeast. Barry — My website at http://www.powerup.com.au/~baz is all about the area in which I live – From Brisbane to the Gold Coast, Queensland (and a bit more)

– Hide quoted text — Show quoted text – Over a year ago we got some complaints about Whitbread Dry not starting. After the second complaint I did a starter with one pack.  It too a few days to show any life.  We pulled our stock and contacted the manufacturer who got back with us after testing themselves.  They said that it was OK and any replacement packages they would send us would be from the same batch.  It has been a year, so maybe I will buy a small number of packs and see if the problem has gone away. Dan Listermann Check out our new E-tail site at listermann.com Was this the Whitbred dry yeast?  I used the dry once, and will never use it again.  I had all kinds of problems – almost 3 days until active fermentation, poor attenuation, bad off-flavors and odors, and poor floculation.

Response:

Having never used Whitbred ale yeast before, I tried a pack (via a starter) on a batch of ale (OG 1051, about 71 deg F).  Very careful with sanitizing, etc. For the first couple of days, fermentation was v-e-r-y slow.  It kicked in quite nicely on the third day and all seemed well.  But about twelve hours later, the airlock started spewing a really nasty sulfur stench. The stink has continued for a couple of days, and it’s pretty vile.  I think it’s clearing up some, now, but really wonder if that smell could possibly come from anything that could ever be drinkable. I know that some yeasts do tend to produce sulfur, but I hadn’t read anything about Whitbred doing so. Any clues / advice / thoughts? Should I dump the stuff out now, or wait? Help?

Response:

I have used this yeast twice, and the only reason I did it the second time was to make sure I wasn’t to blame for the first outcome.   Both batches, one a honey wheat all grain and the second a partial mash brown ale, had strong smells as you describe both during and after fermentation.  Only the wheat was drinkable after 2 months in the bottle, but still retains a slight skunky taste and aroma.  The brown just got worse and worse and had to be tossed after 4 months in the bottle, couldn’t even drink the stuff.  Only batch I’ve ever had to toss, and the only two batches ever to have these problems.  I blame the yeast and will never use it again.  For what it’s worth, there have been similar discussions/complaints on the brewery.org board.  Good luck, and don’t give up on it too soon. MattK

– Hide quoted text — Show quoted text – Having never used Whitbred ale yeast before, I tried a pack (via a starter) on a batch of ale (OG 1051, about 71 deg F).  Very careful with sanitizing, etc. For the first couple of days, fermentation was v-e-r-y slow.  It kicked in quite nicely on the third day and all seemed well.  But about twelve hours later, the airlock started spewing a really nasty sulfur stench. The stink has continued for a couple of days, and it’s pretty vile.  I think it’s clearing up some, now, but really wonder if that smell could possibly come from anything that could ever be drinkable. I know that some yeasts do tend to produce sulfur, but I hadn’t read anything about Whitbred doing so. Any clues / advice / thoughts? Should I dump the stuff out now, or wait? Help?

Response:

<snip For the first couple of days, fermentation was v-e-r-y slow.  It kicked in quite nicely on the third day and all seemed well.  But about twelve hours later, the airlock started spewing a really nasty sulfur stench. <snip I know that some yeasts do tend to produce sulfur, but I hadn’t read anything about Whitbred doing so. Any clues / advice / thoughts? Should I dump the stuff out now, or wait? Help?

Interesting. We used to have a Whitbread brewery here in Cheltenham, and ready access to their yeast. It was superb stuff, a very ready starter, high alcohol tolerance, very good floculation, nice fruity flavour. I suspect that what you have is something a lot different from what we had. But then, I’ve had a similar experience with Fuller’s yeast. From the brewery – superb, from the smack pack – nothing like it, more like a bottom fermenter. (although to be fair it was a fast and clean fermenter). — Keith, Living and brewing in Cheltenham, U.K. Take out a *girl* to reply

Response:

Was this the Whitbred dry yeast?  I used the dry once, and will never use it again.  I had all kinds of problems – almost 3 days until active fermentation, poor attenuation, bad off-flavors and odors, and poor floculation.

– Hide quoted text — Show quoted text – Having never used Whitbred ale yeast before, I tried a pack (via a starter) on a batch of ale (OG 1051, about 71 deg F).  Very careful with sanitizing, etc. For the first couple of days, fermentation was v-e-r-y slow.  It kicked in quite nicely on the third day and all seemed well.  But about twelve hours later, the airlock started spewing a really nasty sulfur stench. The stink has continued for a couple of days, and it’s pretty vile.  I think it’s clearing up some, now, but really wonder if that smell could possibly come from anything that could ever be drinkable. I know that some yeasts do tend to produce sulfur, but I hadn’t read anything about Whitbred doing so. Any clues / advice / thoughts? Should I dump the stuff out now, or wait? Help?

Response: