Buttery flavor in my beer!
#21
Posted 26 November 2009 - 07:37 PM
#22 *_Guest_Matt C_*
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 lately I have made great beers with Nottingham in the past c) very versatile yeast as it will ferment great at lower temps also.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.
#23
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 I have made great beers with Nottingham in the past c) very versatile yeast as it will ferment great at lower temps also.
#24
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?
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