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Old 06-18-2014, 09:07 AM   #31
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I haven't gotten the peach from US-05 yet, even though I've used it almost exclusively for over a year at different temperatures, typically on the lower end. But that may just be my palate being not very sensitive.

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Old 06-18-2014, 09:53 AM   #32
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Once i fermented a 1.060 beer in a 60F cellar with US05 and it smelled like peach for at least 3 months. It was my second brew so i under pitched, did not rehydrated, used no yeast food etc.

edit: nowadays i can do clean fermentations with us05 but it gets peachy again during bottle carbing and stays that way for at least 4 weeks

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Old 06-18-2014, 11:27 AM   #33
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Quote:
Originally Posted by cjgenever View Post
Yeah, I've never gotten the same off flavor twice from stressing us-05. It is a bit unpredictable in that department, perhaps from the stress of dehydration? I have gotten pleasant esters for the most part though, nothing rotten
Thats a great question. I'd have to say no because it never happens during the warmer fermentations. I've actually picked up on this with a few commercial breweries as well. There is one local that will go unnamed, but they have some...lax practices according to a buddy who worked there and confirmed they are using chico. I've had friends that couldn't pick up on the "rotten fruit" from a very low fermentation. Perhaps I'm not describing it well, we all agreed it was unpleasant and detracting though
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Old 06-18-2014, 02:45 PM   #34
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I have been pitching 2 packs of rehydrated US05 in 5.5gal. of 1.0570 beer at 67*F and fermenting at 62*F. The beer finished out at 1.008 and was very clean and crisp.

No peachy flavors or smells at all. I did bring the temp. up to around 72* after fermentation was about complete for clean up. Total time on yeast cake was 18 days then bottled.


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