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Old 03-01-2012, 02:41 PM   #1
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I am trying to troubleshoot a flavor and aroma perception in my A-IPA using Chico yeast. Iím smelling and tasting peach and slight citrus. It is strong with US-05 and less so with 1056Öbut still there.

My pitching rate follows Mr. Malty guidelines and I always wash my yeast between batches. As for pitching temp - 57-62F. I let it rise to 63-64F and hold that temp range until krausen drops. Once ferment activity slows, I raise the temp 1 degree/day until I hit 68F to help clean up and get full attenuation. Hold 68F for about 3-5 days then slowly lower back down to 57-62F. The batches sit on primary for total of 4 weeks.

Does anyone have a different approach to ferment temps? I know in Brewing Classic Styles, most of the recipes using the Chico strain ferment at 67F. So Iím wondering if that will push back some of the esters I perceive in my beers?

 
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Old 03-01-2012, 02:55 PM   #2
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That's pretty common with S05. If you want to avoid any hint of "peachy", you could just use a different yeast strain or try starting it a bit warmer.

I've noticed that S05 gets peachier at lower temperatures. I find it's easier to use a different strain when I want a really "clean" ale yeast at that temperature. I often use Wyeast's pacman yeast when I want a very clean finish at 62 degrees.
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Old 03-01-2012, 02:56 PM   #3
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I get Pear... Some folks don't seem to taste it? I've only use liquid now w/starter and it goes away
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Old 03-01-2012, 03:54 PM   #4
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i get peach/apricot with that strain at low temps, more so with 05, but it's still there with 1056 (never tried WL yeast). like Yooper said, warmer temps (~68) should limit that greatly, especially with 1056.
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Old 03-01-2012, 04:02 PM   #5
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I’ve definitely noticed some fruity (I wouldn’t necessarily call it peachy, just an overall fruitiness) smell and taste with US-05 in a blonde ale I made. I split the pitching on that batch with notty, and didn’t notice fruitiness as much from the other fermentor. I never really thought anything of it, but the ferment was probably near 62, so everyone’s else’s experience corroborates my findings.

I kinda liked it though (its always fun convincing people that you don’t fruit your beers, except when they claim it taste like apples!), and wouldn’t mind it at all in an American IPA, especially if you were going for a West Coast style. What kind of hopping did you do BrewNow?

 
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Old 03-01-2012, 04:14 PM   #6

Strange. I use US-05 in a lot of my beers, and I've never noticed any esters. It's always seemed to be very clean to me.

 
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Old 03-01-2012, 04:32 PM   #7
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Strange. I use US-05 in a lot of my beers, and I've never noticed any esters. It's always seemed to be very clean to me.
it is, very nice an clean. especially at temps 65-70ish. take it down really low, say 58-62, and it can give off a faint peach-y note.
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can i drink this? I mean. Im gunna. But is it fine?
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Old 03-01-2012, 05:01 PM   #8
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Originally Posted by NordeastBrewer77 View Post
i get peach/apricot with that strain at low temps, more so with 05, but it's still there with 1056 (never tried WL yeast). like Yooper said, warmer temps (~68) should limit that greatly, especially with 1056.
Just went downstairs to bump up my temp! I will try starting a little warmer on the next go-around.

 
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Old 03-01-2012, 05:03 PM   #9
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Iíve definitely noticed some fruity (I wouldnít necessarily call it peachy, just an overall fruitiness) smell and taste with US-05 in a blonde ale I made. I split the pitching on that batch with notty, and didnít notice fruitiness as much from the other fermentor. I never really thought anything of it, but the ferment was probably near 62, so everyoneís elseís experience corroborates my findings.

I kinda liked it though (its always fun convincing people that you donít fruit your beers, except when they claim it taste like apples!), and wouldnít mind it at all in an American IPA, especially if you were going for a West Coast style. What kind of hopping did you do BrewNow?
For the latest batch (and the next one) I followed:
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Warrior Pellet 16.00 60.7 60 min.
1.00 oz. Centennial Pellet 10.50 8.0 10 min.
1.00 oz. Simcoe Pellet 13.00 8.2 5 min.
1.00 oz. Citra Pellet 10.00 0.0 0 min.

 
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Old 03-01-2012, 05:16 PM   #10
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Just went downstairs to bump up my temp! I will try starting a little warmer on the next go-around.
FWIW, i think the peach/apricot flavor can be nice in some beers. i have an amber ale that i fermented at ~60 with s-05 cuz i used citra hops and i want to see how that flavor plays off the tropical character of the citras. i've also noticed in darker beers and beers with a lot of hops flavor/aroma (so really any big flavor beer), the peachiness isn't really noticeable.
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can i drink this? I mean. Im gunna. But is it fine?
Quote:
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it's not a barley wine. it's an ale.
Quote:
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Have you seen the price of ketchup lately? And I'm not talking Heinz.

 
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