US-05 off flavors. - Home Brew Forums
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Old 10-07-2011, 01:14 AM   #1
Theis
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Jun 2011
Bloomington, MN
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I've been using US-05 more and more recently since the price of Danstar Nottingham recently tripled due to their "upgraded packaging". Anyway, I've been noticing a subtle clove-like aftertaste to my lightly hopped blonde and pale ales that I have brewed with this yeast over the past 2 months. The strongest taste came from a batch fermented at about 68 degrees so subsequent batches have been fermented at 60-62 with a bit of improvement but I can still notice the taste. Does anyone else notice this when using this yeast.
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Old 10-07-2011, 01:20 AM   #2
Dunerunner
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Jul 2010
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Just did a hopped up wheat and an IPA with US-05. Granted the hops probably hide and subtile clove-like aftertaste, but I haven't noticed any issues and use US-05 almost exclusively.



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Old 10-07-2011, 01:25 AM   #3
Theis
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Jun 2011
Bloomington, MN
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Yeah I don't notice it either when I either dry hop or get over 30 IBUS. But with less hoppy beers at less than 30 IBUs, the flavor seems to come through for me. My wife and her family can't taste it which is great because at least I don't have to throw it out.

 
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Old 10-07-2011, 01:30 AM   #4
Dunerunner
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Jul 2010
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So, what less hoppy brews are you using a Chico Ale yeast strain in? No big deal, let me know if you are judging a competition I'm entered into, though!!

 
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Old 10-07-2011, 01:50 AM   #5
r2eng
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US-05 is the cleanest yeast I have ever used. I use it for my blonde ale, and there aren't any odd clove-ish tastes.

Not doubting you at all, just something I have never tasted. Is there something in your recipe that may bring out this flavor in the yeast? I have found some grains really bring out odd flavors in lager yeasts (like crystal).
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Old 10-07-2011, 01:55 AM   #6
Revvy
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I agree with r2eng, o5 is my go to yeast for 90 percent of my ales, never had clove issues. I would look into things like phenols.

Read this.

Phenols are NOT associated with 05 under normal circumstances.
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Old 10-07-2011, 07:34 AM   #7
Snotpoodle
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The cloves are more than likely ferulic acid formed in your mash. If you are mashing low, or giving it a rest at low temps, you could be forming ferulic acid, which tastes like cloves. This normally happens around 118 - 122F.

 
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Old 10-07-2011, 03:39 PM   #8
trent
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Always pitch less than 65 and ferment at 60. Clean clean clean. 05 was my goto yeast, but now I'm on white labs SDSY for my house yeast.

 
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Old 10-07-2011, 03:46 PM   #9
MaltnHops
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I use 05 almost exclusively and I have never had any off flavors. I'd look at temps.
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Old 10-07-2011, 03:50 PM   #10
Bjornbrewer
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Are you rehydrating before you pitch? you can lose up to half of viable yeast cells by not hydrating the yeast and you may be stressing the yeast that does survive, producing off flavors. Also, how do you areate?


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