Mountainsax
Well-Known Member
We brewed a Chinook IPA kit from Northern Brewer and just poured out first pint. Lots of estery flavor! What did we do wrong?
Here are the details:
Ingredients - 6lbs Pilsen LME, 2 lbs Pilsen DME, .75 lane Belgian Cara 8, .25 lbs Briess Caramel 120, 3oz Chinook pellet hops (1oz @ 60 min, .5 oz @ 10 min, .5 oz @ 1 min), ~2oz green whole come Chinook hops at flameout, 11.5g Safale US-05 dry yeast.
Added 1lb DME at 60 min and the other lb at 11 min. Total boil 60 min. Steeped grains at 150F for 20 min. Chilled to 140F in 15 min using immersion chiller, then ran through counter flow chiller to 70-75F. Aerated by shaking carboy vigorously. Rehydrated yeast and pitched at 64F. Fermented at 64F for 6 weeks. Dry hopped 1oz for 1 week.
Kegged and put in kegerator at 36F for 2 weeks. OG 1.061, FG 1.012
We have read that others have had issues with esters and US-05. Is it just something this yeast does if not super healthy, pitched at high enough rate, etc.?
Here are the details:
Ingredients - 6lbs Pilsen LME, 2 lbs Pilsen DME, .75 lane Belgian Cara 8, .25 lbs Briess Caramel 120, 3oz Chinook pellet hops (1oz @ 60 min, .5 oz @ 10 min, .5 oz @ 1 min), ~2oz green whole come Chinook hops at flameout, 11.5g Safale US-05 dry yeast.
Added 1lb DME at 60 min and the other lb at 11 min. Total boil 60 min. Steeped grains at 150F for 20 min. Chilled to 140F in 15 min using immersion chiller, then ran through counter flow chiller to 70-75F. Aerated by shaking carboy vigorously. Rehydrated yeast and pitched at 64F. Fermented at 64F for 6 weeks. Dry hopped 1oz for 1 week.
Kegged and put in kegerator at 36F for 2 weeks. OG 1.061, FG 1.012
We have read that others have had issues with esters and US-05. Is it just something this yeast does if not super healthy, pitched at high enough rate, etc.?