Originally Posted by Taco29wps
I used the US-05 instead of Notty. I also fermented at around 70. My fermenter fridge went tango uniform on me so 70 is all i get. I tasted the beer after 1 week when transferring to secondary... smelled great but (I guess the term is estery??) very yeasty flavor (same flavor at 10 days). I had the same issue when I used Wyeast 1056. Took about a month for the flavor to settle down. Does fermenting at the lower temps help alleviate that off flavor? I'm sure the beer will clean up with a little more time and be great but I really wanted to try to find a "fast" beer. Oh well. Still gonna be good beer.
Anyone have a yeast recommendation that will finish fast without the weird estery flavor, or is it the higher temps that caused it?
I think most of what you're describing has to do with US-05 being a medium-low flocculating yeast, while Nottingham is known for being highly flocculant. I think that likely factored in to Edwort's decision-making process in designing this simple, quick recipe (choosing Nottingham).
With US-04, the yeast will remain in suspension in greater quantities for a longer period of time after fermentation is complete. So when you're tasting your beer there's going to be a strong yeasty flavor, which isn't great-tasting.
Nottingham has more of a tendency to fall out of suspension and settle after fermentation is complete. The first time I brewed with this yeast, I was amazed at how I could basically pour the entire beer out of a bottle because Notty sticks like glue to the bottom.
Cold crashing your fermentor after fermentation completes or just giving the finished beer a good long chill in the fridge should help drop out the yeast and you won't be eating it as much.