Biscuits
Well-Known Member
I don't have any issues with US-05 as a yeast, I just personally think it is boring.
As with alcohol, I believe that US-05 is being blamed for a lot of things that it just has not done. It is a very good dried yeast, which in my opinion and experience produces a wonderous beverage. WLP001 beats it for dead though.
So far, whenever I have brewed with US-05 my first thought after tasting it is: "this would've been better if I'd used White Labs Kolsch yeast."
It never fails. That's why I try to avoid US-05 when I can.
This is exactly why everyone complains about this yeast.
Can you explain in more detail why you think I am doing something wrong? In fact I have a batch right now that is tow days going!
I'm not saying you're doing anything wrong. I just don't want to wait 60 days to clear.[/QUOT
Thank's for clarifying, You don't have to wait sixty days,but if you want a quality ale it will take sixty days in the primary, you can keg it and it two days have a pint, I don't keg. I bottle, I can probably wait two weeks for it to carbonate, and it would be fine. Why not wait 2 more weeks to produce a superior ale .
My .02
I'm not saying you're doing anything wrong. I just don't want to wait 60 days to clear.
713, looked at my original post and I stand to be corrected, I posted 60 days in primary, me bad I meant to post 30 days. Sorry for the confusion. So it is a total of 60 days , 30 in primary, 30 in bottle.
I am trying to narrow down a bad bready/yeasty taste in my l last few brews and I think I've identified US-05 as the culprit. I never had a misstep with Notty but when I switched (to make a SNPA clone, naturally) I started picking it up and didn't like it. I'm going to do my next batch with Notty this weekend and see how it goes.
It's not really the "peachy" flavor people warn of at low temps, though I do ferment at 64F and ramp up to 68F or so over the course of 10 days, but it might be something to do with that. My last batch was a simple 2-row with a bit of crystal, but there's far too much of that bread flavor to blame the malt.
Add me to the list of those that don't care for US-05. I have found that it takes a LONG time to clean up compared to other yeasts. If you aren't in a hurry, it's alright, but there are much better options out there IMO.
If you are in a hurry, have a cocktail. Beer needs patience.
No it doesn't. I have gone 8 days from grain to glass with other strains of yeast.
Agree with US-05 producing a ton of diacetyl at lower temperatures. For that reason alone, I don't like to use it.
Agree with US-05 producing a ton of diacetyl at lower temperatures. For that reason alone, I don't like to use it.
Doug, can you describe what diacetyl taste like? I use ofive for years and I am happy with it, just curious what diacetyl tastes like on the pallet.
Regard's
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