Again, it’s just a yeast like any other but it’s a yeast where I really like the character. Its origin IS Mexico City (I believe) so there is that. There is no real way to define these characteristics. Budvar and Staro strains are Czech and I really like them but how do I define them as Czech? Same with 2308, Bayern, 2124 or any American strains. You just know what you know and if you brew with them enough you begin to recognize them. Something tells me that Baja is NOT a dry version of 940.
I pulled the Baja batch out of the fermenting fridge on Saturday .. so it was in the fridge for about a week which is longer than usual. I moved it to a warmer spot upstairs and I’ll leave it there for a bit and when I run it into the keg I will try to get a small sample just to get some idea of Baja’s character.
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I transferred this Baja beer to the keg today. I tried to get a sample but I admit the sample had some yeast in it. The sample was very phenolic .. almost like a Belgian beer. Could I have futzed something up? Sure. It’s rare for me to do that but sure. I will treat this guy like I treat my others .. get it cold, carb it, give it some cold time and then give it a try. Based on the sample I have very little hope for it and now I’m in a box because I saved the yeast but I have NO faith in using it in another batch until I see how this one came out and by that time the yeast will not be worth using again. I may as well toss the yeast and if this Baja batch comes out okay in the end I can always order more.
The one and only time I used Baja, I recall getting some phenolic character as well. There is a lager strain from White Labs (WLP885 Zurich Lager) that is POF+, so it’s not unheard of for a lager strain to make phenols. Perhaps Baja is the dry version of this…?
Interesting. But if it WAS Zurich .. why call it Baja? Even the fermenter that I washed out .. still smells like a funky, barnyardy Belgian beer. I’m not going to brew with it again. If this beer somehow turns the corner and ends up good, I’ll buy more and then I’ll have experience with it.
Interesting observation. I used this yeast once and had a touch of sulfur that eventually faded out. I thought the finished beer had a touch of breadiness, not quite lager crisp… but absolutely nothing phenolic that would make me think “Belgian” or funky. Maybe what I thought was sulfur was what you are picking up as Belgian…if so, mine faded out after a few weeks conditioning. Very interested to hear how your beer turns out. Good luck with it.
I went to get the harvested yeast and it DID seem to settle out pretty nicely in the flask so that’s one positive. But I dumped the yeast because I don’t feel confident using it in another batch. I have some batches coming up so I made a starter with Omega West Coast ale. When this Baja batch is ready to sample, I’ll report back. Cheers Beerheads.
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Smart move on dumping the yeast now without re-pitching. Though rare, I have had a single occurrence issue that I discovered post-kegging and not until several weeks later, only to realize that I re-pitched a couple batches in the interim with the yeast that were less than stellar. By the same token, I have taken yeast out 25 generations without a flaw….these critters are mysterious sometimes.
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ynotbrusum: Same. I once made a string of batches and the yeast had somehow mutated just enough that the resulting beers were questionable. It was not so bad that the beer STUNK .. it was subtle. I am much more careful now and I treat yeast like little Gods because they have such an important role and do such important work and we really have very little control over them except to keep them happy and be vigilant with our sanitation. I had 2124 running earlier this year (one of my favorites) and I made four batches with it. I put batch one on tap and said UH OH. There was something off. Three of the four were NOT good. One was [somehow] acceptable. I don’t roll the dice anymore. Cheers.
I would question whether it was mutation or infection
@chumley I disagree they taste the same, Tecate has the least bitterness of all Mexican Lagers. Bohemia Pilsner has the most bitterness and hop aroma which is in my #1 of Mexican Pilsners. Modelo, Corona and Pacífico are similar, I do love the crispiness from a fresh Pacifico
Btw if you guys ever come to Mexico, Modelo released Negra Modelo Chocolate, man that beer smells amazing.
I got a block of AEB Crisp which I believe is the same as Baja, I want to try it in a Mexican Lager.
Today I sampled this beer made with Cellar Science Baja dry lager yeast. Not good. I took a small sample when the beer was sent from fermenter to keg and it seemed phenolic and just wrong but some reviews mentioned that the yeast can create some unusual character when the beer was young but that it faded over time. Not so on this one. This is the second Cellar Science yeast that did not meet my expectations .. Nova was the first. Baja is the second. Also, I seem to remember a Cellar Science clarifier that also did me wrong so with that .. I will not be using any Cellar Science products going forward and I’m posting this on at least THREE boards to make sure my voice is heard. 
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That’s disappointing to hear since they’re a good 50% cheaper than other dry yeasts.
I’m always willing to accept responsibility and say that I messed something up. But I have been brewing for 27 years, used all kinds of dry yeast (S-04, 34/70, BRY97, S23, US-05, Diamond) and I have used a ton of different liquid strains and then harvested them and reused them with good success. Bottom line is that I really don’t make many dumpers but the batch made with Nova and the one made with Baja were dumpers. For those who have made great beer with these yeasts, excellent .. I’m sure you’ll keep using it. But for me, I don’t like to waste ingredients and time making beer I will dump out.
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Brewed two baches with this a while back, my first attempt at fermenting in a keg under pressure (got some 6 gal torpedo kegs just for this purpose). The beers were a Munich Dunkel (had planned on using a different yeast, but forgot that I didn’t have any) and a Mexican dark lager. Fermented at the low end of the recommended range, gave a D-rest and lagered or longer than planned – I ended up keeping them at 36F in the fermenters for months before transferring to serving kegs and drinking them. Brewed Jan 5, Kegged May 5. Anyway, both beers came out good, but slightly tart. I suspect this is from this yeast. I don’t hate it, exactly, but it isn’t my favorite. I suspect both beers would have been better if brewed with Diamond or 34/70.
Years ago I split a batch of German Pils between 830 and 940. Before entering a competition I had a friend, BJCP National, evaluate the beer. He said the 830 beer was to style, the 940 beer was too clean and didn’t taste German. In my opinion 940 is the cleanest lager yeast that I’ve used.
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