Exactly how much does it matter what temperature the wort is when I pitch the yeast?
For my last few batches, I have used US-05 yeast. They turn out drinkable in my opinion, but have sort of an odd taste that I don't know how to describe.
I have been pitching once the wort is down to about 80F I think. So I'm wondering, is that too warm and maybe causing the yeast to produce off flavors for a period of time before the wort finishes cooling to within the yeast's tolerable range?
For my last few batches, I have used US-05 yeast. They turn out drinkable in my opinion, but have sort of an odd taste that I don't know how to describe.
I have been pitching once the wort is down to about 80F I think. So I'm wondering, is that too warm and maybe causing the yeast to produce off flavors for a period of time before the wort finishes cooling to within the yeast's tolerable range?