Theis
Well-Known Member
I've been using US-05 more and more recently since the price of Danstar Nottingham recently tripled due to their "upgraded packaging". Anyway, I've been noticing a subtle clove-like aftertaste to my lightly hopped blonde and pale ales that I have brewed with this yeast over the past 2 months. The strongest taste came from a batch fermented at about 68 degrees so subsequent batches have been fermented at 60-62 with a bit of improvement but I can still notice the taste. Does anyone else notice this when using this yeast.
Thanks.
Thanks.