Does anyone else get a spicy element, almost pepper-like note, from this yeast?
Aerated well, Pitched @ 57, Fermented @ 58-59 (actual wort not ambient) per my calibrated thermo on my temp controller raising to 65 very slowly starting at the beginning of week 2 till the end of week 2, and proper pitch rate per Mr. malty.
(My guess is that fermenting on the lower side is possibly brining in a peppery phenol similar to what happens when you ferment 3522 Ardennes on the lower side)
It's not the hops either (Sorachi Ace, Cascade) or the malt (2-row, wheat malt, flaked wheat)
Aerated well, Pitched @ 57, Fermented @ 58-59 (actual wort not ambient) per my calibrated thermo on my temp controller raising to 65 very slowly starting at the beginning of week 2 till the end of week 2, and proper pitch rate per Mr. malty.
(My guess is that fermenting on the lower side is possibly brining in a peppery phenol similar to what happens when you ferment 3522 Ardennes on the lower side)
It's not the hops either (Sorachi Ace, Cascade) or the malt (2-row, wheat malt, flaked wheat)