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Old 03-12-2012, 01:53 AM   #1
bbbblaine
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Oct 2011
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Exactly how much does it matter what temperature the wort is when I pitch the yeast?

For my last few batches, I have used US-05 yeast. They turn out drinkable in my opinion, but have sort of an odd taste that I don't know how to describe.

I have been pitching once the wort is down to about 80F I think. So I'm wondering, is that too warm and maybe causing the yeast to produce off flavors for a period of time before the wort finishes cooling to within the yeast's tolerable range?

 
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Old 03-12-2012, 01:58 AM   #2
ihearthops
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Dont pitch until you are at or below your desired fermentation temp. Your pitched yeast (rehydrated slurry or starter) should be within 5-10 degrees of your cooled wort.

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Old 03-12-2012, 02:00 AM   #3
befus
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For a dry yeast I don't think it is. For liquid in a starter I shoot for 66-68F. YMMV.

 
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Old 03-12-2012, 02:00 AM   #4
bschoenb
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Too warm : Try 66-70 and see if it makes a difference
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Old 03-12-2012, 02:19 AM   #5
ihearthops
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Regardless of the type of yeast...pitch at or below fermentation temp.

 
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Old 03-12-2012, 02:33 AM   #6
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Quote:
Originally Posted by bbbblaine View Post
Exactly how much does it matter what temperature the wort is when I pitch the yeast?

For my last few batches, I have used US-05 yeast. They turn out drinkable in my opinion, but have sort of an odd taste that I don't know how to describe.

I have been pitching once the wort is down to about 80F I think. So I'm wondering, is that too warm and maybe causing the yeast to produce off flavors for a period of time before the wort finishes cooling to within the yeast's tolerable range?
I read very good reviews about US_05, I used US-05 for the first time recently and got some serious off flavors too. I think I made two mistakes. One, I fermented at ambient temps (about 80F here). I've gotten away with this with other yeasts, but maybe US-05 is a bit more picky. Also, I made a starter -- not recommend by Fermentis.

See the Fermentis spec page for temp ranges etc for this yeast. http://www.fermentis.com/fo/60-Beer/...ct_rangeHB.asp.

 
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Old 03-12-2012, 02:58 AM   #7
afr0byte
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Quote:
Originally Posted by Curtis2010 View Post
I read very good reviews about US_05, I used US-05 for the first time recently and got some serious off flavors too. I think I made two mistakes. One, I fermented at ambient temps (about 80F here). I've gotten away with this with other yeasts, but maybe US-05 is a bit more picky. Also, I made a starter -- not recommend by Fermentis.

See the Fermentis spec page for temp ranges etc for this yeast. http://www.fermentis.com/fo/60-Beer/...ct_rangeHB.asp.
80F is definitely way too warm. You want the beer temperature during fermentation to be about 65-68.

 
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Old 03-12-2012, 03:56 AM   #8
bbbblaine
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Oct 2011
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Alright, I'm going to be making an Expressway Mild described in Zymurgy tomorrow. Recipe:

6lb Maris Otter
0.5lb Oat Malt
0.25lb Crystal 55
0.25lb Carafa II

0.25oz Target (11.5%AA) 60min
0.12oz Progress (8.1%AA) 20min

Wyeast 1882 Thames Valley II


Wyeast's website recommends between 60-70F fermentation, so I will wait until the wort is below 70F before I ferment, and try to keep it at about 65 or 66.

With this recipe and force carbonation, I should have this beer drinkable in a week so I will post the results.

In the mean time, do you think it would help if I took my last couple beers to a BJCP guy at the LHBS to see what he thinks? Would he be able to tell what causes this off flavor?

 
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Old 03-12-2012, 05:31 AM   #9
pdxal
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Not sure about drinkable in a week, sorry.

 
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Old 03-12-2012, 08:06 AM   #10
bbbblaine
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Oct 2011
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The article in Zymurgy said that it was done in 6 days and force carbonated because he was trying to meet a deadline for some party. I figure if I give it an extra day or two to ferment, it will be at least drinkable. And at the very least, I will see if the same off flavor is present that I taste in my past few batches.

 
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