Westco wrote:mediumsk wrote:blaming yeast companys for less than awesome beer is a cop out, there are way too many other variables that go into it.
just sayin
Not blaming anyone. Just possible in my case it was handled badly somewhere in the supply chain. When two different brews go bad on two different systems using the same strain and age yeast bought from the same place I think I will toss the other 4 vials I also bought that day for future brews and get some new yeast. Yeast suspended in liquid is a living thing and it can get cooked on it's way somewhere.
I've had wine that was excellent before hand cooked in transit and have it taste off. It sits on the UPS truck for a few days and gets warm. With wine you can tell from the cork that the product was cooked and it leaks under the capsule if ready mistreated - maybe a sterile temp sensitive lining on a cap of White Labs could be created to indicate mistreatment. If you unscrew the top and can tell the yeast was cooked by the color inside the lid, you would know to not pitch it into a starter and grab some other yeast instead.
Or some sort of label on the outside of the package that would change color if the package got too warm at one point since it was packaged. Kinda like the blue rocky mountains on a can thing I've seen on TV.
But mine did ferment, so yeast may not have been a factor, just coincidence that two separate brewers and systems made infected beer with the same yeast.
