From the HBD Archive
From: Darryl Richman <darryl@ism780c.isc.com>
Subject: unknown
Date: 1989-03-06 14:12:45 GMT

From: Pete Soper <soper@maxzilla.encore.com>
Subject: Wyeast #1098
" The ale I recently made with the new Wyeast type 1098 ("Whitbread") came
"out very estery. At bottling time there was a very strong smell of apple and
"banana. I've experienced a touch of estery aroma at bottling before. This was
"VERY much stronger and there was even a fruity flavor in the beer. After two
"weeks the aroma is less pronounced but still quite noticeable. The fruity
"flavor is gone. In other words, the serious defects have subsided 8^)

This is very interesting. At the February Falcons meeting, I
participated in our Troubleshooters Corner. There were three different
beers that came up for discussion that turned out to be made with 1098,
and we identified them right off by their very distinctive, fruity
character. All three of the ales I tasted were fermented at the lower
end of the temperature range. It's not very often that the yeast plays
such a dramatic role. I would expect to get a good dose of esters when
using this yeast.

" I have the remaining 1/4 packet and am considering using it in one more
"batch. The sugar rest temp will obviously be lower but I'm also considering
"doing the fermentation at 68-70 degrees too.

This may be the only hope. At higher temps, the fermentation will be
more vigorous and perhaps will blow off a greater portion of the esters
produced. Perhaps an open fermenter would aid in this as well. (That
is the tradition in England, and tradition is to be inspected for answers.)

--Darryl Richman

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