BlackBearForge
Well-Known Member
Ok, back on August 29 I brewed my first five gallon batch, a fairly simple pale ale using Chinook (.5 oz at 14%) for the bittering and Cascade for flavor and fermented with US-05. The wort was 70ish degrees F when pitched and I placed the carboy in a Cube cooler with ice bottles keeping it at a fairly steady 65-68 dgrees or so the entire first two weeks. Fermentation seemed picture perfect. I left it in the primary and let it come up to room temperature (75 degrees) for weeks three and four and bottled at the end of week four using pure cane sugar. (Note: When I transfered the wort to the fermenter I did not strain and added at least half of the hops and most of the trub to the carboy.)
Flavor at bottling was quite good and a week and a half later a sampled bottle was nicely carbonated and also quite good. Within a few more days however it began developing a rather pronounced spicey-peppery flavor and the bitterness seems to be increasing.
Recently sampled bottles that had bottle conditioned for two weeks and had been in the refrigerator for two weeks are clearing up nicely and have developed quite a lot of yeast residue and the spicey-peppery flavor is not quite as pronounced (but still present as a distinct flavor). The beer is actually good (or I'm developing a tast for it, lol) but rather unexpected in flavor profile.
I am continuing to monitor this as the beer ages, the remaining bottles have now been bottle conditioning for four weeks and I will put some more in the fridge soon to sample over the next two weeks. (As a side note as many have already discovered the 22 oz bombers of this beer are conditioning at a different rate than the 12 oz bottles.)
So, would you attribute this kind of flavor (peppery-spicey) to the yeast (US-05)? Have I perhaps just had an overabundance of yeast in suspension that's taking longer to settle out - clean up after themselves?
The recipe:
3 lbs Light DME - boil
2.5 lbs Light DME - at knockout
.5 lb Crystal 60L - steeped
.5 oz Chinook (14%) - 60 minutes
.5 oz Cascadde (7.9%) - 30 minutes
1.0 oz Cascade (7.9%) - 15 minutes
I packet US-05
Flavor at bottling was quite good and a week and a half later a sampled bottle was nicely carbonated and also quite good. Within a few more days however it began developing a rather pronounced spicey-peppery flavor and the bitterness seems to be increasing.
Recently sampled bottles that had bottle conditioned for two weeks and had been in the refrigerator for two weeks are clearing up nicely and have developed quite a lot of yeast residue and the spicey-peppery flavor is not quite as pronounced (but still present as a distinct flavor). The beer is actually good (or I'm developing a tast for it, lol) but rather unexpected in flavor profile.
I am continuing to monitor this as the beer ages, the remaining bottles have now been bottle conditioning for four weeks and I will put some more in the fridge soon to sample over the next two weeks. (As a side note as many have already discovered the 22 oz bombers of this beer are conditioning at a different rate than the 12 oz bottles.)
So, would you attribute this kind of flavor (peppery-spicey) to the yeast (US-05)? Have I perhaps just had an overabundance of yeast in suspension that's taking longer to settle out - clean up after themselves?
The recipe:
3 lbs Light DME - boil
2.5 lbs Light DME - at knockout
.5 lb Crystal 60L - steeped
.5 oz Chinook (14%) - 60 minutes
.5 oz Cascadde (7.9%) - 30 minutes
1.0 oz Cascade (7.9%) - 15 minutes
I packet US-05