Fruity Beer

[smcdammitt]

I just cracked open a keg of beer I had made, and it has a distinct fruity flavor. It's a pretty straight brew, 22lbs of Vienna Malt, 1 lb of 40L . Mash for 75min at 157,boil for 70 min 2 oz Amarillo for 60 min and 1 oz Amarillo for 15 min, Irish moss,PH stabilizer in strike water. Primary Ferment for 17 days at 60 deg, keg with 1/2 cup corn sugar, let set for 1 month. Served at 45 deg, 7 psi on the pressure.
What is the taste from?

 

[microbusbrewery]

Amarillo is pretty citrusy...is that the flavor you're getting?

 

[Yooper]

I think of two things. One is simply the amarillo hops- they taste very fruity.

The other thing to consider is the yeast strain and temperature. If you used S05, for example, that yeast strain throws tons of these weird "peachy" esters at lower temperatures, and at higher temperatures, so for that strain I like it at 66ish.

 

[TopherM]

Fruity can come from the hops, but Amarillo doesn't particularly have that character. It's more citrusy...is that what you're tasting?

The other place fruity comes from is esters resulting from fermentation issues. Either temps being out of range for your yeast or otherwise straining the yeast somehow.

What yeast did you use for this one?

 

[smcdammitt]

I used the S05

 

[smcdammitt]

I think I need to build a fermentation chamber to control my temps better

 

[jc5066]

Is it citrus or banana? Esters in my experience have a banana flavor.


Sent from my iPhone using Home Brew

 

[Yooper]

I used the S05

That would do it- S05 below about 66 degrees is very "peachy" in flavor and character. Is that what you're tasting?

 

[flars]

I think of two things. One is simply the amarillo hops- they taste very fruity.

The other thing to consider is the yeast strain and temperature. If you used S05, for example, that yeast strain throws tons of these weird "peachy" esters at lower temperatures, and at higher temperatures, so for that strain I like it at 66ish.

Thank you for the information. I brewed an American Amber Ale with SA-05. My harvested WY1056 was infected. It had a distinct flavor under tone. Peachy would fit the description. It wasn't until day 5 of the fermentation I let the temperature rise above 65°.
Six to eight weeks of bottle conditioning seems to lessen the flavor.

 

[TopherM]

+1

S-05 does give off some fruity esters, but they are generally pretty pleasant.

 

[smcdammitt]

Yes,
I would say peachy. So guess I better bring up the temp on the fermentation period.
Thanks for everyone's help
McDammitt