I’m in the process of brewing a Tripel, and it’s my first time using WLP500. I got the yeast from a reputable source, and it was well within date. I typically overbuild all yeasts, so made a starter.
The first thing I noticed was the slurry from the pouch was dark brown rather than creamy, a bit like very strong (but not black) coffee.
I was aware it would be a slow starter, and after 48 hours on the stir plate I’m seeing the first sign of life. However, it doesn’t have a yeasty smell, nor any hints of the fruitiness many say a WLP500 starter kicks off. If anything, it has a background hint of acetone.
I do have a back up packet of dried M47, but wanted to check if anyone had experience of this yeast before I go down that route. I know some yeasts can be darker, and have experienced a few that throw off weird chemical smells until they’re chugging along, but I also don’t want to lose the wort while it sits waiting for the starter to make up its mind!
Any advice gratefully accepted!
The first thing I noticed was the slurry from the pouch was dark brown rather than creamy, a bit like very strong (but not black) coffee.
I was aware it would be a slow starter, and after 48 hours on the stir plate I’m seeing the first sign of life. However, it doesn’t have a yeasty smell, nor any hints of the fruitiness many say a WLP500 starter kicks off. If anything, it has a background hint of acetone.
I do have a back up packet of dried M47, but wanted to check if anyone had experience of this yeast before I go down that route. I know some yeasts can be darker, and have experienced a few that throw off weird chemical smells until they’re chugging along, but I also don’t want to lose the wort while it sits waiting for the starter to make up its mind!
Any advice gratefully accepted!
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