Us-05 yeast

[ryno1981]

I've heard that if you ferment at too low of a temp. with 05 yeast it will produce peach like flavors. I fermented a cream ale with 05 at 62-63 degrees. Tried one and it does have some fruity notes. I did not think that was very low to ferment but there is definitely something there. Will this go away? Anyone else have this problem before?


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[Jayhem]

I have never noticed this with US-05. If it's a mellow peachy aroma/flavor it will go away after some aging. US-05 is a very clean yeast. I always aim for a 65F ferment temp and it never fails me.

 

[Yooper]

Yes, one of the things I dislike about S05 is its weird "peachy" note when fermented below about 65 degrees. It's a great yeast at 66-70 for sure, but at cooler temperatures it's not nearly as "clean" as some other ale strains.

The peachy esters won't go away, but may fade a tiny bit.

 

[Jayhem]

Yes, one of the things I dislike about S05 is its weird "peachy" note when fermented below about 65 degrees. It's a great yeast at 66-70 for sure, but at cooler temperatures it's not nearly as "clean" as some other ale strains.

The peachy esters won't go away, but may fade a tiny bit.

Yooper: Since you seem to have more knowledge than most anybody in this world...what clean yeast strains are more forgiving? I've been a big fan of Nottingham lately because it seems to flocculate better than US-05 and really stay in the bottom of the bottles when you do a pour. I've had good results from 62-69F primary temps.

 

[Yooper]

Nottingham is great, as low as 57 (I've never done it lower), pacman is wonderful at 60 degrees, and I like WLP001 at 63ish for a clean flavor.

S04 is an odd one. I dislike it above about 64 degrees, but at 62 it's very clean for a British yeast and it clears the beer very well. English ale yeasts are wonderful for making clear beers, but they usually have a definitely "Englishy" character to them (go figure!) so fermenting them cool usually means less esters.

California lager yeast (Wyeast 2112) is a winner at 60-65 for a clean finish as well and it has a definite "crisp lager" note to it.

Another British yeast that is clean, especially at cooler temperatures is Wyeast 1335 (British ale yeast II). If it's fermented at 63-64 degrees or even a bit warmer, it will be clean and almost crisp- and the beer will be clear as a bell. I use that one often for APAs and IPAs when I want a strong malt backbone (it seems to enhance malt) and yet leave a clean dry finish.

 

[ryno1981]

Thank you all for your replies, and thank you Yooper! Your last post was very informative! I'm gonna sit on this stuff for a couple months and see if it changes. I am bummed because I really wanted a clean tasting beer with it being a cream ale and all. Oh well another learning experience won't do it again.


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