Am i the only one with a US-56 off taste

[Bonde]

Hi...

I’m pretty new to the brewing world, 15 batches so far.

I have a problem every time I use the US 05 yeast I seem to get this yeasty tasting off taste(off or maybe just a part of this strain).
I’m brewing 5 gal pr. Batch, and believe I’ve tried staying very strict with temperature control during formation and off cause all other parameters when mashing and boiling.

I have used Wyeast smacks too, with no hint of the off taste and also nothing from the 34/70 and s-189 lager either.

It only seems to be the US05 and also a bit when using S-04 dry yeast. I cannot be the only one??? or am I just very sensible/allergic to this strain.

 

[kanzimonson]

I'd attribute it to the fact that this strain does not flocculate well... you really need to use gelatin to get the yeast to drop out. I'm pretty sensitive to yeast bite, so I don't use the typical American yeast strain. That's funny you get it with S04, however, because I usually recommend that yeast to people who don't like 05. S04 is a much better flocculator.

I guess the next few steps to take before giving up on these strains are: use gelatin for fining, and be exxxxxtra careful when racking to make sure you don't pick up too much yeast.

 

[Bonde]

Great to know that i’m not going crazy 

If it’s caused by, in short terms, too much yeast floating in the beer when bottling or transferring to secondary, can it not be left out of the equation if I cool my beer down to let’s say 5c before botteling, then yeast should be settling more but there would still be adequate for carbonation, or am I wrong or misunderstanding something here.?

And what about bottle conditioning; will the taste not increase when the yeast is brought to life again during carbonation?
The one time I tried it with S04 was my first beer actually, maybe I was not very carefull or aware of this at all, and actually tried to get some of the yeast swirled around to have it in the beer for conditioning… beginners brewing /logic and I’m well aware that it’s not the way to do it now.

 

[kanzimonson]

With an average strength beer with an average fermentation process it's pretty hard to get rid of all your yeast to the point that it won't bottle condition. Cooling will definitely help.

But to continue, you are correct that your bottle conditioned beers will have more yeast in them after conditioning... that's why you gotta do the "homebrew pour." Let that last 1oz of beer sit in your bottle. If you're like me and hate to waste beer, you can just drink it out of the bottle and then turn to your clean glass.

Also, the English yeast strains do a better job sticking to the bottom of the glass when you pour a beer.

 

[devilishprune]

Kinda off topic, but I've noticed something weird with american ale yeasts as well, but I can't find any more info on it. It might be a yeasty flavor, but I don't think so. My fiance and I both describe it as tasting like corn chips--sorta like corn and salt or something.

I've noticed in a lot of lighter ales from smaller breweries, but I don't know what causes it.

 

[kanzimonson]

Pale ale is one of my favorite styles, but I'd say half of the commercial examples have this really grainy, husky flavor that I don't like. It seems to be the same thing you're describing. I think it's a combination of being a really dry beer, not using much crystal malts, and using things like biscuit/victory/special roast to get those flavors. I distinguish this graininess from toasty/bready flavors that I usually get from english pale malts, aromatic, and munich. I like those flavors.

This corny/grainy flavor is one of the main reasons that I don't really drink/brew any light colored beers. I occasionally enjoy a low-IBU style like Munich Helles, but I'd much rather have a big juicy amber.

 

[devilishprune]

Thanks for some insight into this, because I couldn't figure it out for the life of me.

 

[dotnetdotcom]

Just keep adding hops until the off flavor is gone

Seriously though, corny flavor is the trademark of DMS, isn't it?

I use US-05 a lot and the only problem I have had with it is too vigorous initial fermentation raising the fermentation temperature and giving me some estery flavors. I now use a fermentation chill box and keep the ambient temperature in it at about 58° until the krausen breaks - about 4 days. I also chill it again before bottling and that really helps clear it out. I've noticed no significant flavor difference between using US-05 and White Labs WLP-001.

 

[Bonde]

Well my recent power hopped IPA had the same off/yeasty flavour, so i’ll be guessing its a yeast thing. Will try something completely different for my next IPA. Any suggestions on a clean top fermenting Wyeast og WL yeast with high flocculation.

I think US 05 is going to be banned here for the next couple of brews to again, hopefully, prove me right in my theory.

by the way, I am not experiencing any Corny flavours, only the yeasty like taste. So believe it’s a different story.

 

[kanzimonson]

Well, I think there's a difference between corny as it relates to describing DMS, and the corny that I experience that's more like a tortilla chip. DMS is much more gross and vegetal. The flavor that I don't like is something I can imagine others do like.

As for a yeast recommendation, I use 1968 for all my beers for a few reasons:

-deliciously malty. It really emphasizes the malt bill. For hoppy beers you have to add more hops than with American strains.
-finishes a little sweeter. I like this. It's subtle, and can be combated with higher IBUs.
-flocculates like a brick. I hate yeast bite. Therefore, I use a flocculant yeast.