BrewNow
Well-Known Member
I am trying to troubleshoot a flavor and aroma perception in my A-IPA using Chico yeast. Im smelling and tasting peach and slight citrus. It is strong with US-05 and less so with 1056
but still there.
My pitching rate follows Mr. Malty guidelines and I always wash my yeast between batches. As for pitching temp - 57-62F. I let it rise to 63-64F and hold that temp range until krausen drops. Once ferment activity slows, I raise the temp 1 degree/day until I hit 68F to help clean up and get full attenuation. Hold 68F for about 3-5 days then slowly lower back down to 57-62F. The batches sit on primary for total of 4 weeks.
Does anyone have a different approach to ferment temps? I know in Brewing Classic Styles, most of the recipes using the Chico strain ferment at 67F. So Im wondering if that will push back some of the esters I perceive in my beers?
My pitching rate follows Mr. Malty guidelines and I always wash my yeast between batches. As for pitching temp - 57-62F. I let it rise to 63-64F and hold that temp range until krausen drops. Once ferment activity slows, I raise the temp 1 degree/day until I hit 68F to help clean up and get full attenuation. Hold 68F for about 3-5 days then slowly lower back down to 57-62F. The batches sit on primary for total of 4 weeks.
Does anyone have a different approach to ferment temps? I know in Brewing Classic Styles, most of the recipes using the Chico strain ferment at 67F. So Im wondering if that will push back some of the esters I perceive in my beers?