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Old 06-13-2014, 11:32 AM   #21
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Could it be diacetyl, rather than fruityness?

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Old 06-13-2014, 12:49 PM   #22
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Originally Posted by Clonefan94 View Post
I use US-05 a lot. Enough so that I've noticed a few things with it. I've found it's definitely best started at around 68 degrees F. Then if it's chilled to the lower 60s, it still produces a pretty clean beer. If I start it lower though and keep it there, in the low 60s, I have noticed a few odd fruity flavors popping through. So now my perfect method seems to be to start it at 68 or so, let it ride for 12 hours, then put the ice packs I use in with it to keep the temps down. This usually drops it to around 64 or so for the next couple of days and it has worked really well for me.

the cooler temps definitely gives some more lag time, I wonder if this is stressing the yeast and still producing the "hotter" flavors, even though it's cool.
This is good info, thanks for sharing! I'll try this on my next US-05 brew.

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Old 06-13-2014, 12:57 PM   #23
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Originally Posted by rmyurick View Post
Could it be diacetyl, rather than fruityness?
If you're referring to s05 at lower temps its definitely fruitiness.

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