Back when US-05 first came out (named US-56 at the time), there were quite a few complaints about it throwing diacetyl. I've never had issues with it, but I remember seeing a number of threads about it on various boards.
Buttery flavor in my beer!
Started by
*_Guest_Matt C_*
, Nov 14 2009 07:49 PM
23 replies to this topic
#22
*_Guest_Matt C_*
*_Guest_Matt C_*
-
- Guests
Posted 29 November 2009 - 09:01 AM
I know if i use us-05 ever again at lower temps I will incorporate a d-rest for certain. I think for the house dry yeast I'm switching to Nottingham a) its much cheaper than us-05 latelyBack when US-05 first came out (named US-56 at the time), there were quite a few complaints about it throwing diacetyl. I've never had issues with it, but I remember seeing a number of threads about it on various boards.
I have made great beers with Nottingham in the past c) very versatile yeast as it will ferment great at lower temps also.
#23
ThroatwobblerMangrove
-
- Members
-
- 4491 posts
Open Letter (and similar documents) Comptroller
Posted 29 November 2009 - 09:13 AM
yeah - I've always liked nottingham a lot. I think it makes a great stout. Why is US-05 so expensive by comparison?I know if i use us-05 ever again at lower temps I will incorporate a d-rest for certain. I think for the house dry yeast I'm switching to Nottingham a) its much cheaper than us-05 lately
#24
Stout_fan
-
- Patron
-
- 3115 posts
Frequent Member
- LocationKnoxville, TN
Posted 30 November 2009 - 08:22 AM
Because they have perfected an air dry process that introduces no wild yeast. And you'll pay for that.Why is US-05 so expensive by comparison?
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users
