DuffmanAK
Well-Known Member
So, I'm only on my 3rd brew, so I still consider myself more or less a newb.
Anywho, I'm seeing some singificantly different yeast behavior. This isn't really unexpected, since yeast are living things, etc.
For my past 2 brews, I used "Coopers Ale Yeast". It seemed to ferment very quickly (it fizzed/bubbled so much blew my airlock off the first time, second I used a blowoff tube). Now, I'm not convinced that this was due to the yeast, I may have let the fermentor get as hot as mid 70F. Which I know is a little on the hot side.
This time, I followed a recipe for a "House Amber" posted by Revvy which called, specifically, for Safale US-05 yeast. This time, I paid more attention to the fermentor temp, and it's been steadily bubbling now for over 24 hours (where as with the Cooper's it would have almost completely stopped bubbling by now). Overall, seems to be going at a slower pace, and my krausen looks better (only about an inch of it, instead of filling the carboy and blowing out the tube).
What I'm wondering is if the 2 yeast strains just act differently, or if my attention to the temperature is also affecting things. Probably a bit of both I'd guess. Or is US-05 known to be a slower fermenting yeast? I'm far more happy with the fermentation of the US-05 than the Coopers, so also wondering if Revvy is watching (and I'm sure he is, heh) if he could explain shy specifically this yeast strain? Does it impart a more nutty flavor?
Thanks fellas!
Anywho, I'm seeing some singificantly different yeast behavior. This isn't really unexpected, since yeast are living things, etc.
For my past 2 brews, I used "Coopers Ale Yeast". It seemed to ferment very quickly (it fizzed/bubbled so much blew my airlock off the first time, second I used a blowoff tube). Now, I'm not convinced that this was due to the yeast, I may have let the fermentor get as hot as mid 70F. Which I know is a little on the hot side.
This time, I followed a recipe for a "House Amber" posted by Revvy which called, specifically, for Safale US-05 yeast. This time, I paid more attention to the fermentor temp, and it's been steadily bubbling now for over 24 hours (where as with the Cooper's it would have almost completely stopped bubbling by now). Overall, seems to be going at a slower pace, and my krausen looks better (only about an inch of it, instead of filling the carboy and blowing out the tube).
What I'm wondering is if the 2 yeast strains just act differently, or if my attention to the temperature is also affecting things. Probably a bit of both I'd guess. Or is US-05 known to be a slower fermenting yeast? I'm far more happy with the fermentation of the US-05 than the Coopers, so also wondering if Revvy is watching (and I'm sure he is, heh) if he could explain shy specifically this yeast strain? Does it impart a more nutty flavor?
Thanks fellas!