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Old 12-15-2010, 04:28 PM   #1
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Default WLP001 = peach flavor?

I recently brewed a series of 3 different IPAs, all using WLP001. I used the correct amount of yeast (according to MrMalty), making a starter for the first one, and pitching using trub from the primary for the second two. I fermented one batch at 70*, one at 66*, and one at 60*. Each one had a distinct peach flavor upon tasting. The first batch has been bottled for 2 months now, and the second one has been bottled for a month and a half, and both still have the peach flavor.

Has anyone else noticed this with WLP001? Is there anything I might have missed? Did I just get a bad vial?

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Old 12-15-2010, 04:45 PM   #2
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Hmmm, I've never experience that with 001. What kind of hops did you use? Post your recipes and someone may be able to help determine where the peach flavor came from.

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Old 12-15-2010, 05:02 PM   #3
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never had that with 001. i've definitely had it with US-05 (the dry analogous yeast) and won't use 05 because of it.

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Old 12-15-2010, 05:16 PM   #4
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Hmmm, I've never experience that with 001. What kind of hops did you use? Post your recipes and someone may be able to help determine where the peach flavor came from.
All different kinds.. The first was a GF West Coast clone, with centennial, columbus, simcoe, amarillo, and cascade. That one came out the least peachy, but I think that's because all the hops (about 12 oz) covered it up.

The second one was a RyePA with summit and palisade.

The third was supposed to be EdWort's Bee Cave recipe (warrior and centennial), but I think my LHBS forgot to add the crystal malt when grinding up the grain.
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Old 12-15-2010, 06:50 PM   #5
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never had that with 001. i've definitely had it with US-05 (the dry analogous yeast) and won't use 05 because of it.
I've never had this experience with 05 either, maybe someone else can answer. These are two yeasts that I use the most and I really like both of them, I'm not sure what could cause the peach. What are your ferm temps?
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Old 12-15-2010, 07:44 PM   #6
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I've never had this experience with 05 either, maybe someone else can answer. These are two yeasts that I use the most and I really like both of them, I'm not sure what could cause the peach. What are your ferm temps?
GF Clone - 68 (rose to 70* on 3rd day)*
RyePa - 66*
Bee Cave IPA - 60*

Temperatures were taken using a floating thermometer that I leave in the bucket over the course of fermentation, and checked every day for the first 3-4 days so I can adjust the cooling unit accordingly.
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Old 12-15-2010, 07:53 PM   #7
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Peach is sulfur-based flavor/aroma. Sulfur containing compounds are produced from stressed yeast and most commonly seen when fermented cool. All those temps you are posting are on the low side of what whitelabs recommends. It is possible that with the low temps combined with another stressor to cause this.

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Old 12-15-2010, 08:53 PM   #8
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don't know but I've used 001 several times at 68* and never had that problem.

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Old 12-15-2010, 09:40 PM   #9
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I've fermented both 001 and 05 down to 62f without any problem including peach flavors

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Old 12-15-2010, 10:49 PM   #10
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Quote:
Originally Posted by BuzzCraft View Post
never had that with 001. i've definitely had it with US-05 (the dry analogous yeast) and won't use 05 because of it.
I've also seen this with US-05. I believe it's a known quality of that particular dry yeast. I actually think it works quite well with certain hop combinations. I have never had the same problem with 001.
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