Me and US05 are Kaput
#1
Posted 06 May 2012 - 09:49 AM
#2
Posted 06 May 2012 - 09:57 AM
#3
Posted 06 May 2012 - 11:11 AM
#4
Posted 06 May 2012 - 12:24 PM
#5
Posted 06 May 2012 - 01:04 PM
#6
Posted 06 May 2012 - 02:48 PM
Try it wedged next time and your last bit should be more like the first. Seems to me that Amarillo and Simcoe can handle extended dry hop times without getting vegetal.Secondary works for a reason. It gives the yeast a chance to clean up unwanted of flavors and the beer to stabilizeThat's always been my protocol as well. Oh, and Blktre, I did the hops in a bag inside my keg on this last pale ale, and it really made a nice difference. I may do that again. I used an ounce of whole Amarillo and never secured the bag, just left in in in there till the end.. Of course the last few beers were a little on the hoppy side! Next time I'll wedge it in the tube half way up.
Im rethinking that this strain isn't for me any longer. Seems unpredictable.I agree for a different reason. I have always heard people say that US05 throws some esters like peach/appricot and sometimes apple. I didnt used to believe it, but I have used it my cream ale several times and have had taste come through pretty definitively. Interestingly, people enjoy it with the beer. It makes the easy drinking summer beer ever more "summery", but it is not to style and really ticks me off.
I fermented it at 66-68*. Shouldn't of been an issue.I think this is where my palate comes in to play, as in I am not that sensitive to these off flavors. I also ferment my ales at 62F for an extended period of time (2-4 weeks, depending), so I don't tend to have these kinds of off flavors.Cheflamont - I am surprised that you would get off flavors considering how carefully you monitor the temperature of your primary ferments.
Edited by BlKtRe, 06 May 2012 - 02:48 PM.
#7
Posted 07 May 2012 - 11:18 AM
Strange thing is that this yeast has produced this ester consistently over a few different batches in this cream ale. I have fermented at 66-67. Maybe 68 tops. Like I said, it isnt unpleasant, but at the same time it is not to style.If I am going to drive a lower temp for cleanness, I will probably use 001 or 1056. Or maybe Cry Havoc that is supposed to be pretty clean at lower temps right?Im rethinking that this strain isn't for me any longer. Seems unpredictable.
#8
Posted 07 May 2012 - 11:25 AM
#9
Posted 07 May 2012 - 12:28 PM
#10
Posted 07 May 2012 - 12:57 PM
Month old packets. Well within its best used date. I will never, ever pitch questionable yeast.I'm not a yeast expert, but I'll ask this question out of curiosity. How old was the US-05 that you used. I know many brewers swear by liquid yeast only and keep dry on hand in there is a problem. That yeast used can be very old and maybe it is performance bad so you are getting more off flavors. I'll also ask if you rehydrated or not?
#11
Posted 07 May 2012 - 01:38 PM
#12
Posted 07 May 2012 - 02:01 PM
I've had the peach/apricot ester in the past, but it always seems to dissapate fairly quicklyI hope this isn't a new issue with US-05 because I've not experienced negative issues in the past.
#13
Posted 07 May 2012 - 02:07 PM
I think its hit and miss. I've heard about it at least a few years ago.I hope this isn't a new issue with US-05 because I've not experienced negative issues in the past.
Edited by BlKtRe, 07 May 2012 - 02:09 PM.
#14
Posted 07 May 2012 - 02:08 PM
#15
Posted 08 May 2012 - 08:00 AM
#16
Posted 08 May 2012 - 08:23 AM
I dunno, S-23 has been weeped more than onceA yeast weep has to be a first around here.
#17
Posted 08 May 2012 - 08:36 AM
#18
Posted 08 May 2012 - 10:30 AM
Edited by Buzz Buzzard, 08 May 2012 - 10:30 AM.
#19
Posted 08 May 2012 - 10:33 AM
#20
Posted 08 May 2012 - 11:26 AM
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users