I'd also recommend reading 'yeast' by Chris white and jamil. They break down esters, phenols, diacetyl, and other off favors very well.
Could we just put them in our beer to clean up the off flavors?
I'd also recommend reading 'yeast' by Chris white and jamil. They break down esters, phenols, diacetyl, and other off favors very well.
I brewed a Black IPA with US05 and fermented it at 52* for 2 weeks.
It was slow, and kept chuggin along just fine. Gave it 3 days at 68 to clean up once the krausen looked to drop.
Very clean beer, with a slight fruity pineapple/peach note. Not very noticeable.. Beer finished right where it should have as well.
Ironically, I fermented it right next to a lager I had at 49-50*.. The US05 stayed warmer on the fermenter than the lager (WY2278), the whole time.
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