Indyking
Well-Known Member
So, I'm officially giving up using US-05 for pale ales, and wondering if I should stop using it for any style.
I recently dumped a batch of APA because of diacetyl. It could not be missed, trust me. I'm sure you are wondering what I did wrong. Well, I have a standard brewing approach for ales that has been working for a long time. I make sure my pitch rate is adequate, sanitize well, oxygenate the wort, ferment steady at 68F for 2 weeks before kegging. I have made wonderful brown ales and stouts using US-05 under this same methodology, no problems with off flavors whatsoever.
Yesterday I was kegging a black IPA fermented with US-05 and I'm pretty sure I picked up diacetyl in the green beer. It's less than the dumped APA and I'm surely hoping it will be minimal once the beer is carbonated and conditioned but, I'm skeptical because I had become very sensitive to diacetyl.
I wonder if others have had similar experiences with this yeast. Thanks!
I recently dumped a batch of APA because of diacetyl. It could not be missed, trust me. I'm sure you are wondering what I did wrong. Well, I have a standard brewing approach for ales that has been working for a long time. I make sure my pitch rate is adequate, sanitize well, oxygenate the wort, ferment steady at 68F for 2 weeks before kegging. I have made wonderful brown ales and stouts using US-05 under this same methodology, no problems with off flavors whatsoever.
Yesterday I was kegging a black IPA fermented with US-05 and I'm pretty sure I picked up diacetyl in the green beer. It's less than the dumped APA and I'm surely hoping it will be minimal once the beer is carbonated and conditioned but, I'm skeptical because I had become very sensitive to diacetyl.
I wonder if others have had similar experiences with this yeast. Thanks!