US-05 Fermented and tastes Belgian

[schoellhorn82]

Hello all,

Ok, there are a few factors in this "problem" that i have with a recent blonde ale recipe i made. Recipe as follows for a 10 gal batch:

17 lb Pale Ale Malt
1 lb Crystal 20

2oz Santiam (FWD)
1.75 oz (60m)

Mashed at 152dF
Boil: 60m
SG: 1.053 (83% efficiency)
Yeast: Pitched on top of a yeast cake from a Rye IPA (SG 1.070 i know to high of grav to use again)
Ferm temp: 72dF
FG: 1.005

Just poured a small half pint from my keg and it tastes and smell belgian. I say this is a "problem" because it doesnt taste like a blonde though it tastes still pretty good for a belgian blonde.

Couple of factors here i can think of. Originally, on the Rye IPA i pitched a full yeast cake that was stored at 35dF for 2 months. After 3 days there was no sign of fermentation so i made up a quick starter from a pack of US 05 and fermentation started w/in 12 hours. Have not tasted the Rye IPA yet since its still aging. I DID pitch the blonde ale on top of the Rye's yeast cake and it blew out the blow off tube and was exposed to basement air for probably 6 hours.

So, im sure that there is a lot of things that could cause off flavors but what would cause a "belgian" taste and if it was infected wouldnt it taste really bad?

Please advise

 

[erikpete18]

More than likely its probably due to a large amount of yeast from the cake and a higher ferment temp. If the room was at 72 degrees and it took off like crazy (which is what I'd expect with a whole yeast cake), the fermenter probably got up to around 76-78 degrees, which would give you plenty of esters. On the plus side, it sounds like it still tastes fine, assuming you like Belgian blondes! In the future, I'd try to use less yeast next time, and really pay attention to the ferment temp. If you're not using a swamp cooler, they can help a lot to keep ferment spikes down. For this batch, I'd plan on leaving it in the primary for an extra week or two than you normally do. The yeast will go back and clean up some of those flavors, including some of the esters given enough time. Otherwise, just tell everyone its a Belgian .

 

[schoellhorn82]

Well i actually pitched the yeast when the beer was about 65df and the actual fermentation took place in the 71 to 72 df range(assuming that the thermometor tape on the carboys are correct. Im just wondering if the original yeast i pitched on the Rye IPA contributed a mutant strain. Oh well, i like beligian beers anyway!

 

[elpenoso]

Sounds like its the us05. I have been trying to pinpoint an off flavor occurring in most of my beers and have concluded after trying it back to back with 1056 that its the us05. People are wrong that say they are the same yeast. They might have similar attributes but the flavor is much different. Try the liquid you should see major improvements.

It sounds like the temp was a bit high too. In that case you will almost always have off flavors especially in lighter beers like a blonde. So harness the temps better and use liquid and you will have excellent beer every time.

 

[goldmind31]

I used the us05 for the first batch I ever made. It was a Pale Ale Kit from my LHBS and when it came time to try I was with a few buddies and I knew it was off. One of my friends love it because he said it tasted like Delirium Tremens(Belgian Strong Pale). Glad he liked because it was completely off.

I would not say the temps were that high but definitely got the same characteristics and would attribute some of it to not enough good healthy yeast cells in the package. Over worked yeast can replicate some of those characteristics.

 

[hopsalot]

excessive phenols, a temperature issue