Ask Mr. Wizard

Flavors from yeast starter


Chuck Hamstreet – Leavenworth, Washington asks,

Can I be adding an unwanted flavor to my beer by the starter I’m adding? I saved the trub from my previous brew fermented with Wyeast 1056, and have used it 4 times. I mix up two liters (2.1 qts.) of distilled water, add 200 grams (7 oz.) of light dried malt extract, boil that for 15 minutes, cooled, add my trub and let the yeast do their thing for 24 hours + (67-70 °F/19-21 °C in a dark closet) before adding it to the cooled wort. Any comments are appreciated.

I have a routine when preparing to answer questions for my column, and this routine begins with editing questions that come into BYO magazine from email, social media, and snail mail. It
Response by Ashton Lewis.