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Old 12-19-2012, 04:16 AM   #1
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I was about to post here noting that I was concerned how my last batch that I just moved to the secondary had a fruity odor. I was worried that it might have an infection so I tasted the batch and it tasted fine.

Today, I looked up the characteristics of the Safale US-05 that I used, and see clearly from the web-descriptions that it produces fruity/estery tone during fermentation.

I am not so sure I like the fruity notes it produces-- but this seems to be one of the more popular yeasts out there. Does the fruity tones mellow out as the beer ages?
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Old 12-19-2012, 04:22 AM   #2
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Assuming your fermentation temperature was in a reasonable range not higher than low 70's than you should be fine. Generally comes out nice and clean like any west coast style IPA you've had. I've used it 20 or so times and learned to rehydrate if your not using a started in order to avoid off flavors. If you have a stir plate and can do a starter than even better.
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Old 12-19-2012, 04:23 AM   #3
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HBC, at what temp did you ferment? Lower fermentation temperatures seem to keep the esters from doing anything too crazy, plus a little bottle conditioning tones it down too. That's been my experience.

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Old 12-19-2012, 04:30 AM   #4
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Quote:
Originally Posted by HBC View Post
I was about to post here noting that I was concerned how my last batch that I just moved to the secondary had a fruity odor. I was worried that it might have an infection so I tasted the batch and it tasted fine.

Today, I looked up the characteristics of the Safale US-05 that I used, and see clearly from the web-descriptions that it produces fruity/estery tone during fermentation.

I am not so sure I like the fruity notes it produces-- but this seems to be one of the more popular yeasts out there. Does the fruity tones mellow out as the beer ages?
I personally ran into this with an amber I made. I didn't have time to do a starter with wlp001. There was definitely a slight fruity note and I controlled it at 64 degrees. It wasn't over the top and actually worked well in the amber, but it was there.
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Old 12-19-2012, 04:50 AM   #5
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I was solid in the 64-66 range with this batch. I think the taste itself rules out most else.

I agree with the comment about it not being over the top, but definitely there.. I think that for a summer ale, the fruity tone would be welcomed. I suppose we need to keep going through the list of yeasts and learning the characteristics of each yeast.
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Old 12-19-2012, 05:09 AM   #6
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Quote:
Originally Posted by HBC View Post
I was solid in the 64-66 range with this batch. I think the taste itself rules out most else.

I agree with the comment about it not being over the top, but definitely there.. I think that for a summer ale, the fruity tone would be welcomed. I suppose we need to keep going through the list of yeasts and learning the characteristics of each yeast.
For sure. I brew 10 gallon batches so maybe in my next pale ale I'll use wlp001 in one and saf-05 in the other, with a clean hop and see how it turns out.
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Old 12-19-2012, 05:13 AM   #7
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Quote:
Originally Posted by HBC View Post
I was solid in the 64-66 range with this batch. I think the taste itself rules out most else.

I agree with the comment about it not being over the top, but definitely there.. I think that for a summer ale, the fruity tone would be welcomed. I suppose we need to keep going through the list of yeasts and learning the characteristics of each yeast.
Agreed, more is good when it comes to yeast knowledge. Also I think you'll notice the fruity flavor dissipates quite a bit during bottle conditioning.

Rick
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Old 12-19-2012, 03:29 PM   #8
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WLP001, S-05, and Wyeast 1056 are all the exact same strain of yeast, just presented differently. Assuming the same pitch rate and temperature, they would perform identically.

I use S-05 frequently, and typically ferment it closer to 58F, and find that it is very neutral at that temp.

If you are fermenting in the 64-66 range, you are really fermenting closer to 67-76 with the exothermic heat from the yeast, so you'd expect some ester production. Cooler is always cleaner. If you want neutral from any Chico yeast, try it closer to 58F.
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Old 12-19-2012, 03:32 PM   #9
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Ahh.. That would explain a hint of the estery aroma with my near 70's temps (if estery is even a real word-- it is today). I suppose it is probably best suited for a lager.

What yeast should I try next? I want something that can ferment well in the room temp range of 65-70 degrees without ester or fruit tones. I like nutty flavors, and mellow woody tones as well.
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Old 12-19-2012, 03:41 PM   #10
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All sorts of opinions on this that I have read, some claim peachy fruity tones at lower temps and better more neutral results at around 68, I have been pleased fermenting 05 a bit warmer, YMMV but also a tasting early in the process will be different than a properly aged brew.

The odd thing is that this is somewhat couterintuitive, S04 yeast will throw esters at higher temps and be more neutral around 60, yet some claim 05 does very well in the higher 60's rather than the low 60's.

 
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