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    Safale S-05's 'what-ness'

    now this is something i was not expecting to hear, and from two different accounts. interesting. i'd always figured esters were more of a higher temp byproduct than lower. i also live in new orleans so my ground water is high, ergo, usually pitch at a kind of high temp and then put in temp...
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    Safale S-05's 'what-ness'

    bingo. good call on the peachy. i was thinking a more general "stonefruity" essence, but that's really just an obnoxious way of saying 'peachy'!
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    Safale S-05's 'what-ness'

    ale yeasts very typically produce fruity esters, it's a common and often sought after quality in many. but the sense i'm getting is that the estery quality that i regularly identify in s-05 is spotty, which is good to know. i'm assuming that really does mean, as Calichusetts noted, it's...
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    Safale S-05's 'what-ness'

    so neither of you guys notice a fruity ester nose and flavor when you use S-05? it's not a bad flavor, again -- one of my favorite yeasts -- just not particularly 'clean'
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    Safale S-05's 'what-ness'

    So, Safale S-05 is totally one of my favorite yeasts. Very vigorous fermentor and performs at a nice range of temps. My question is this: I read somewhat regularly and even the dude at my LHBS says that it is a very 'clean' yeast. I disagree. The LHBS guy had an IPA he just transfered...
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    My first AG brew..."fun."

    best advice is probably just to brew again, and again and again. every one's process is a bit different and every time you try something new - such as your first AG batch - it'll be a bit hectic and terrifying. just keep doing it and it becomes automatic. though i'd add that from my experience...
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    is there a baseline change in gravity over time?

    just did a cursory search online and couldn't find anything specifically addressing this questions. probably because it's so various, hence me wondering if anyone has, has seen, or knows where to find a graph or chart approximating the change in gravity over time? i know i realize there's a...
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    keep cold conditioning or age at room temp to fix bottled scotch ale?

    i'm a relative noob, made 4 batches. first two (pale ale and a fat tire clone that came out something i'd describe as an amber porter; a delicious accident) came out great, second two (scotch ale and esb), not so much. both esb and scotch ale had similar off flavors, tho the esb was far more...
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