Us05 tasting seriously Belgian-y - Home Brew Forums
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Old 07-19-2011, 10:28 PM   #1
duckmanco
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Sep 2010
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Man I hate to post one of these, but I'm about ready to dump my beer.

I brewed up NB's Chinook IPA extract kit with us05. Fermented in a swamp cooler at 66 and on day 2 or 3 of fermentation I noticed a sulfur smell from the airlock which normally doesn't happen but I understand that fermentations are different and unique etc. I tasted the hydro sample at 8 days in and it tasted like pears or peaches, very similiar in character to some of the Belgian beers I have had.

I've had an Amarillo ipa also made with us05 that did the same thing and it never went away, essentially hiding the profile of the hops.

Apart from taking a few more samples down the road to see if it fades, has anyone had this happen but had it fade out the longer it sat in primary?

If it doesn't fade out, spicy resiny chinook hops won't mix with peach/pear flavors.



 
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Old 07-19-2011, 10:43 PM   #2
jsguitar
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I've only used 05 a few times but I've gotten peaches with 05 on one occasion. It never went away for me. I may have let the temp get a tad warm though that time.
Was the 66º temp the temp of the beer or the cooler? The reason I ask is I remember the fermentation temp jumping higher than I was used to.



 
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Old 07-19-2011, 10:54 PM   #3
RichBenn
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Aug 2009
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What do you mean by "in the swamp cooler"? Do you mean a wet t-shirt or towel wrapped around the fermenter, with or without a fan blowing air over it? Do you know for sure what your actual wort temperature is?

I have never experienced this "peach" flavor US-05 (my goto yeast) is supposed to have, so all the details you can provide may be important.

 
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Old 07-19-2011, 11:00 PM   #4
fuhmon
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Oct 2010
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I recently did a Blonde Ale, pegged 67F for first 4 days of fermentation, and got quite a bit of Acetyldehyde out of it. 10 Days in Primary and kegged for 3 weeks and its still apple cider town.

 
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Old 07-19-2011, 11:07 PM   #5
Reno_eNVy
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Fuhmon, was the wort temperature 67 or was that either the ambient temp or a fermometer sticker on a carboy/pale? Because the center of your wort column can raise as much as 10*F higher than ambient or vessel-surface temperature during the height of fermentation.
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Old 07-19-2011, 11:08 PM   #6
MacGruber
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Did you aerate well and pitch enough yeast?

 
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Old 07-19-2011, 11:22 PM   #7
Reno_eNVy
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^^^^ That too could be the issue
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Primary: air and sadness =(

Kegged: air and sadness =(

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


LET'S GO LA!
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PLAY FOR GLORY, THE GLORY LA!

 
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Old 07-19-2011, 11:50 PM   #8
fuhmon
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67 was beer temp. I don't think i over aerated it but.. i shook it for 2 minutes 3 times over the course of a half hour. OG 1051 so i wasn't too worried about lack of aeration and i used 11g re-hydrated. FG was 1011 and that was the target.

I was really surprised about the acetyldehyde. i was planning on repitching the yeast cake to an ipa this weekend but not to sure now. I'm not giving up on US05 all together as i have brewed other great beers with it...

 
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Old 07-19-2011, 11:58 PM   #9
fuhmon
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Maybe 10 days wasn't long enough. I will brew this sob again and it will be clean!!

 
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Old 07-20-2011, 12:02 AM   #10
samc
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If you rehydrate 05, save your energy on the shaking. It's interesting to note how some people swear by peach at low temps and others say it happens with high temps - which is it? Never had any peach/fruity with 05.

OP My advice, buy some Chinook hops and add a lot of dry hops to overpower "peach".



 
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