Chico (US-05, 1056) and perceived peach flavor and aroma - Page 2 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Chico (US-05, 1056) and perceived peach flavor and aroma

Reply
 
Thread Tools
Old 03-01-2012, 05:51 PM   #11
BrewNow
Recipes 
 
Sep 2010
Philadelphia Suburbs
Posts: 187

This is actually the 1st time I've used Citra so I didn't really think about the complement with the 1056. Anyhow, I'm a little sensitive to the aroma the yeast gives off so it seems to dominate the beer. I used US-05 in Janet's Brown (hoppy American Brown) over Christmas and noticed the peach came through very clearly. It seemed to pair better than on my IPAs.

 
Reply With Quote
Old 03-01-2012, 05:58 PM   #12
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
 
NordeastBrewer77's Avatar
Recipes 
 
Apr 2011
Minneapolis, Minnesota
Posts: 7,881
Liked 1084 Times on 788 Posts


if you're sensitive to it, but you like the yeast, just work on finding the temperature sweet spot where you get good beer, but the peach is limited or gone. try 65-67 degrees, letting it warm a few degrees by the end of fermentation. should ferment nice and clean at those temps.
__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.

 
Reply With Quote
Old 03-01-2012, 07:21 PM   #13
bleme
 
bleme's Avatar
Recipes 
 
Jan 2012
Visalia, CA
Posts: 2,100
Liked 320 Times on 234 Posts


I had read an article that fermenting at the bottom of a yeasts temp range produced a cleaner profile, so I fermented my first brew in the 59-63 range. It is a Cream Ale and goes to bottle this Saturday. Now I can't wait to see if I need to name it Peaches & Cream!

 
Reply With Quote
Old 03-01-2012, 09:37 PM   #14
Grantman1
Recipes 
 
Nov 2010
Raleigh, NC
Posts: 397
Liked 46 Times on 29 Posts


Thanks for posting this. I just fermented a rye pale with US-05 in the low 60s and swore all week that I was getting a slight peach/apricot aroma and flavor, and couldn't figure out why until now.

 
Reply With Quote
Old 03-01-2012, 09:43 PM   #15
thetragichero
Recipes 
 
Jan 2012
Palm Bay, FL
Posts: 282
Liked 8 Times on 8 Posts


so THIS is why my rye ipa smells like peaches!
based on hydrometer samples, i find it works splendidly with the hops!

 
Reply With Quote
Old 03-01-2012, 09:59 PM   #16
SwampassJ
 
SwampassJ's Avatar
Recipes 
 
Mar 2010
Coral Springs, FL
Posts: 2,163
Liked 39 Times on 35 Posts


Quote:
Originally Posted by NordeastBrewer77 View Post
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.
I turned a Cream of the 3 Crops into a peach bomb with US05 in the mid-upper 50s. That batch was one of the main reasons I went and bought a chest freezer so I wouldn't have to try and balance ice bottles in a water bath. I just used it again on an American Wheat at 63 so I'll get to try it again after 18 months of hiding from 05.
__________________
BLAH BLAH BLAH

 
Reply With Quote
Old 02-10-2013, 06:32 PM   #17
Harrier
Recipes 
 
Dec 2012
Posts: 34
Liked 5 Times on 3 Posts


This is all very interesting. I just had a taste from a new batch that finished fermenting about a week ago (using US-05), and it was an absolute peach-bomb. It's an interesting flavor, but decidedly un-beerlike at this point. I bottled last night, so I plan to try it in about a month. Can others who have experienced this flavor from cool ferm temps and US-05 comment on their experience after conditioning? Did the peach flavor persist, mellow, or go away altogether?

 
Reply With Quote
Old 11-27-2013, 01:56 PM   #18
Hjandersen
Recipes 
 
Nov 2013
Posts: 128
Liked 22 Times on 13 Posts


Bump.. How are people's experience with this off peachy flavor in terms of mellowing out in bottle conditioning??

 
Reply With Quote
Old 01-31-2014, 11:51 PM   #19
The_Bishop
HBT_SUPPORTER.png
Recipes 
 
Dec 2013
Hackettstown, NJ
Posts: 1,584
Liked 426 Times on 291 Posts


I'd like to know this, as well. I have my first all-grain blonde ale in the bottles as of now, and there's a pronounced fruity/peachy note. Ferment was in the 60-64 range.

 
Reply With Quote
Old 01-31-2014, 11:53 PM   #20
urbanmyth
Recipes 
 
Nov 2011
Twin Lakes, WI
Posts: 1,001
Liked 60 Times on 48 Posts


Peach flavor could be due to sulfur production, which happens at lower temperatures.
__________________
Aurė Entuluva! Day shall come again!

Sheldon: If its a brew day, its a good day

raptorvan: it makes the beer so silky smooth its like drinking a glass of giggling angels.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
negative aroma & flavor changes in bottle-conditioning of certain all-grain ales funkenhop Fermentation & Yeast 9 06-11-2014 11:53 AM
Looking to get clove aroma/flavor. Suggestions? Strecker25 Fermentation & Yeast 4 02-12-2012 06:23 PM
WLP001 = peach flavor? spiffcow Fermentation & Yeast 12 12-17-2010 03:59 PM
cali lager 2112... peach aroma? Finnagann Fermentation & Yeast 3 05-30-2010 03:31 PM
Estery flavor/aroma with S-04... Beavdowg Fermentation & Yeast 14 11-19-2009 04:03 AM


Forum Jump