Off flavors using safale us-05

[madz1980]

My beer taste Apple juice. I know it's a off flavor.
Could this be due to a too low temperature during fermentation?
Temp was 16C room temp.

I dry hopped with Simcoe, could this be a part of the simcoe dry hop flavor?

The beer is a regular IPA

 

[teddy4xp]

I have experienced a fruit off flavor of apple/peach with s05 when fermented at 60F....there are a couple of threads that discus the problem with fermenting it too cool

 

[madz1980]

I have experienced a fruit off flavor of apple/peach with s05 when fermented at 60F....there are a couple of threads that discus the problem with fermenting it too cool

Thanks for the info I'm really sad about it... My mistake. Next batch I will make the fermentation upstairs.

 

[brewprint]

What recipe did you do?

I can tell you that with extract I've had a peach flavor from safeale 05. That was fermented around 68. Many times I've had that happen. In my experience the low temp is a myth.

That yeast is temperamental. It could be the way that it's processed more than temps.

I've used it with an all grain IPA once and the beer was good and I didn't have the peach flavor.

I did just order 4 packs of it to give it another try. Only because I may not feel like firing up the pressure canner to make starter wort this week.

 

[feinbera]

Could just be your beer is "green," i.e., not quite ready to drink yet. How long since you pitched the yeast? A green apple flavor can be caused by acetaldehyde, which will usually condition out if you let the beer sit on the yeast for a few more days.

If the room was 16 °C (~61 °F), the beer was probably one or two degrees C warmer (three-five degrees F) at the height of fermentation, so, fermenting too cool probably wasn't your issue.

 

[charliethebum]

Recipe?

I've personally never had off flavors from us05, although I've never submitted it to anything under 64f.

 

[brewprint]

Could just be your beer is "green," i.e., not quite ready to drink yet. How long since you pitched the yeast? A green apple flavor can be caused by acetaldehyde, which will usually condition out if you let the beer sit on the yeast for a few more days.

If the room was 16 °C (~61 °F), the beer was probably one or two degrees C warmer (three-five degrees F) at the height of fermentation, so, fermenting too cool probably wasn't your issue.

He said 'apple juice' not 'green apple.' To me that is a big difference.

 

[Ryat66]

My beer taste Apple juice. I know it's a off flavor.
Could this be due to a too low temperature during fermentation?
Temp was 16C room temp.

I dry hopped with Simcoe, could this be a part of the simcoe dry hop flavor?

The beer is a regular IPA

Kegged or bottled?

 

[madz1980]

Kegged or bottled?

Bottled, look at next post

 

[madz1980]

I tought it was yeast floating on top but I found this 'b#$?ch' on the side of the fermenter... It was undrinkable, total contamination caused by this little fly...

 

[Homercidal]

Bummer.

 

[brewbama]

I tought it was yeast floating on top but I found this 'b#$?ch' on the side of the fermenter... It was undrinkable, total contamination caused by this little fly...

Well, good news is you have a pretty good idea of what caused the off flavor. So many times there's no smoking gun and SWAGs are made without really knowing.

 

[Gavin C]

Cool picture of the fly.

Best not to use a bucket for a secondary vessel if you intend using one.

Too much head space, large surface area and poor seal can tick all the boxes for a vinegar beer.

 

[brewprint]

Yep you can tell by looking at the coating on the top that it's infected.

Hard to believe a little fly caused an infection in a whole batch of brew.

It just seems extremely hard to get an infection when yeast takes over but I guess it happens.

 

[Ryat66]

Bottled, look at next post

Ah, sorry man! I know it's not really a consolation but at least you know what caused it (the fly). That's better than the ghost pathogen that you have to bleach bomb everything and hope that you killed it.