Originally Posted by mahilly
I just batched an Irish Stout using Safale us-05 yeast. The yeast has a temperature range of 59 to 75 F. Can anyone tell me what the expected difference might be in the final beer flavor between fermenting at the low temperature end compared to the high end?
Basically, higher temps cause bi-products to be formed, esters mainly, at a rate and type that is different than lower temps. You'll generally get a more "fruity" flavor, or it might seem a bit more twangy. With S-05, my experience is that it gives a little residual sweet, fruity flavor at anything over 72 degrees, and although I do not know from first hand experience, I assume this increases as you get higher.
One way to think of this is not what flavors you will get as you go higher, but how much more crisp you will get as you go lower.
Bottled: Imperial Hefe, Saison, Apfelwein
Kegged: ESB, Foundation Stout, Brothers English IPA, Kolsch, Bavarian Hefe
Secondary: Abbey Dubbel
Primary: Imperial Cherry Bavarian Hefe, Imperial Cherry Brussel Abbey
On Deck: World Class ESB, BKRye
"People who drink light 'beer' don't like the taste of beer; they just like to pee a lot." -- Capital Brewery, Middleton, WI