jjones17
Well-Known Member
Hello everyone! I use dry yeasts only simply because of the lack of availability of liquid in my area. Up until my last brew, I have used Coopers yeast. Now that I have a good online supplier, I picked up some US-05, Nottingham, S-33, and Windsor to experiement with.
Well, my last brew was a fairly simple Honey Pale Ale, using US 2 Row, crystal 10L, crystal 20L, and about 4% of my fermentables as honey.
Beersmith default on US-05 was 75% apparante atten, however I got more like 85%. My beer finished about .8% higher ABV than planned, but it should not have made a huge diff in flavour IMO. The beer is quite dry, finished at 1.007, and the flavour balance is a bit too dry and very low body. I let a buddy try one, and he agreed.
Has anyone else found this with US-05? This may have something to do with the fact that I used Coopers, and my Grain Bill's on my recipes have always resulted in a good balance of malt flavour and body. Perhaps I should try this again, adding more crystal malts to compensate for the dryness of the US-05. What a monster yeast.
Well, my last brew was a fairly simple Honey Pale Ale, using US 2 Row, crystal 10L, crystal 20L, and about 4% of my fermentables as honey.
Beersmith default on US-05 was 75% apparante atten, however I got more like 85%. My beer finished about .8% higher ABV than planned, but it should not have made a huge diff in flavour IMO. The beer is quite dry, finished at 1.007, and the flavour balance is a bit too dry and very low body. I let a buddy try one, and he agreed.
Has anyone else found this with US-05? This may have something to do with the fact that I used Coopers, and my Grain Bill's on my recipes have always resulted in a good balance of malt flavour and body. Perhaps I should try this again, adding more crystal malts to compensate for the dryness of the US-05. What a monster yeast.