US-05 off flavors.

[Theis]

Thinking it over, I was brewing in the summer with my counterflow so I was pitching around 76 then chilling to 64 in my fermentation chamber- haven't noticed the flavor since cooling water temps have dropped. I'll make sure to recirculate until wort temp is below 70 in the future and see what happens.

Thanks for the info scottland.

 

[lagavulin]

I have been brewing for a couple years and started with liquid yeast, using pure oxygen on stone for 3min and have never seen this recommendation out there.

3 minutes of pure O2 is way more than you need to use, I've had good success with s-05 with just 60 seconds of oxygen.

I also have not been brewing long, but I oxygenate all my wort with pure O2 and never worry about leaving it on for too long. I have an inline setup post chiller, I set my concentrator for 1 LPM, turn it on and turn it off when I get around to it -


Two Quotes FWIW:


"The uptake of oxygen happens rapidly, with the yeast usually depleting wort oxygen levels within 30 minutes of inoculation." ~ White and Zainasheff


"Over-oxygenation is generally not a concern as the yeast will use all available oxygen within 3 to 9 hours of pitching and oxygen will come out of solution during that time as well." ~ Wyeast


Either way -- I figure there is little concern of over aerating. Nothing I can taste anyway.

 

[Wayne1]

Thank you Wayne1 for saving my beer

You are welcome Nilo

"The uptake of oxygen happens rapidly, with the yeast usually depleting wort oxygen levels within 30 minutes of inoculation." ~ White and Zainasheff


"Over-oxygenation is generally not a concern as the yeast will use all available oxygen within 3 to 9 hours of pitching and oxygen will come out of solution during that time as well." ~ Wyeast


Either way -- I figure there is little concern of over aerating. Nothing I can taste anyway.

Those quotes refer to liquid yeast, NOT dry yeast. There IS a difference.

Dry yeast right out of the packet has NO need for extra O2 and it WILL harm the taste of the beer. For re-pitching, adding O2 is no problem.

This is fairly well known in pro brewing circles. There are quite a few pubs and small micros that use 500 gm bricks of US-05 for their beers. Many have won awards at GABF. The one thing in common is none will use O2 upon initial pitch.

Obviously, you can treat your beer any way you want. I do suggest that if you use dry yeast, DO NOT use pure O2 with it. If you are building a starter from liquid yeast, it will need all the help it can get. Blast it with lots of O2.

 

[lagavulin]

You are welcome Nilo



Those quotes refer to liquid yeast, NOT dry yeast. There IS a difference.

Dry yeast right out of the packet has NO need for extra O2 and it WILL harm the taste of the beer. For re-pitching, adding O2 is no problem.

This is fairly well known in pro brewing circles. There are quite a few pubs and small micros that use 500 gm bricks of US-05 for their beers. Many have won awards at GABF. The one thing in common is none will use O2 upon initial pitch.

Obviously, you can treat your beer any way you want. I do suggest that if you use dry yeast, DO NOT use pure O2 with it. If you are building a starter from liquid yeast, it will need all the help it can get. Blast it with lots of O2.

From Danstar FAQ:

I always aerate my wort when using liquid yeast. Do I need to aerate the wort before pitching dry yeast?

No, there is no need to aerate the wort but it does not harm the yeast either.

http://www.danstaryeast.com/frequently-asked-questions

 

[lagavulin]

Ahh... well upon further reading on this and other forums it appears that this is one of those age-old brewing issues without conclusive evidence either way.

Well, I suppose I can not aerate the next batch I pitch with dry yeast.


Cheers!

 

[lagavulin]

Looks like Probrewer's have differing opinions as well:

http://www.probrewer.com/vbulletin/showthread.php?t=4650

http://www.probrewer.com/vbulletin/showthread.php?t=3458&page=3

http://probrewer.com/vbulletin/showthread.php?t=24736

http://www.probrewer.com/vbulletin/showthread.php?t=14012


Next time I brew my house IPA, I skip on the aeration and see what happens.

 

[Robin0782]

I love US-05. I've used it in all my IPAs, an amber ale, even a stout. That stout was terrific. Never had any off flavors like clove. Very clean yeast, great attenuation, I plan to keep using it for most of my beers. Despite all wisdom to the contrary, I've even made starters with it and had great results.

 

[rockfish42]

"The uptake of oxygen happens rapidly, with the yeast usually depleting wort oxygen levels within 30 minutes of inoculation." ~ White and Zainasheff

The last paragraph if page 78 of the same book mentions that over oxygenating creates flavor problems.

 

[lagavulin]

The last paragraph if page 78 of the same book mentions that over oxygenating creates flavor problems.

Lol -- again what seems to be one of many contradictions on the topic.

Guess we just have to see for ourselves.

Wayne has experienced off flavors when oxygenated wort is pitched with dry yeast - I actually lend more weight to his opinion as at least his are practical experiences versus theoretical.

Like I said my next brew with 05 yeast - no oxygen stone - fermentation quality and taste will decide this one for me.

 

[corax]

From Danstar FAQ:

I always aerate my wort when using liquid yeast. Do I need to aerate the wort before pitching dry yeast?

No, there is no need to aerate the wort but it does not harm the yeast either.

http://www.danstaryeast.com/frequently-asked-questions

"Aerate" is not synonymous with injecting pure oxygen.

 

[Grantman1]

I've gotten the "peaches" from US-05 once or twice when I fermented in the low 60s. I could see how some might like it - it's not the most offensive flavor in the world, but I wasn't a fan because it happened in lighter hopped beers and took over a good part of the flavor. I never got it fermenting between 65-68 though. I use US-05 more than any other yeast.

 

[mhermetz]

Crazy topic re-hash. I think I'm having this off-flavour as well. Has anyone improved this by not using 02 like it was suggested?

 

[mattdee1]

I just mentioned yesterday in some other thread, I tried my first sample of a S-05 blonde ale and I definitely picked up a subtle, almost saison-like flavor note. I’ve never noticed that before with S-05. I think it may have been caused by my not controlling the ferm temp closely enough. I initially set the controller for about 65F, but never bothered to put the heater in the fridge, because I figured only cooling would be needed. But the room where the ferm fridge sits got cold enough that the temperature of the fermenting beer dropped to 60F over the first night. At that point, I put the heater in there and brought the temperature back up, and controlled it with both heating and cooling as needed for the rest of the process.

Fortunately, I didn’t mind that flavor note at all; it didn’t taste “bad” by any means. Still, I obviously would like to understand why things like that happen, and the temperature thing is the only theory I have because it’s the only thing that distinguishes this fermentation from several other S-05 batches I’ve done.

 

[mhermetz]

I just mentioned yesterday in some other thread, I tried my first sample of a S-05 blonde ale and I definitely picked up a subtle, almost saison-like flavor note. I’ve never noticed that before with S-05. I think it may have been caused by my not controlling the ferm temp closely enough. I initially set the controller for about 65F, but never bothered to put the heater in the fridge, because I figured only cooling would be needed. But the room where the ferm fridge sits got cold enough that the temperature of the fermenting beer dropped to 60F over the first night. At that point, I put the heater in there and brought the temperature back up, and controlled it with both heating and cooling as needed for the rest of the process.

Fortunately, I didn’t mind that flavor note at all; it didn’t taste “bad” by any means. Still, I obviously would like to understand why things like that happen, and the temperature thing is the only theory I have because it’s the only thing that distinguishes this fermentation from several other S-05 batches I’ve done.

Yeah its not necessarily a bad taste. In some cases it just doesn't belong. Just being nit picky I suppose.

 

[10sense]

I brewed a blonde using US 05 and fermented it in the low 60s. The profile was very clean and it tasted great.

I just kegged an Amber I brewed a few weeks later using US 05 as well. The flavor profile is bordering on a Belgian! This batch was fermented warmer between 68 and 70 and may have gotten up to 72 at one point before I brought it into the basement.

I have used US 05 in the past with great success; my latest experience is what brought me to this thread.

 

[Batteman87]

I would concur that the US-05 has a "flavor" to it. It can been hidden by hops and fermented temps will certainly change the flavor profile. I seem to notice it more with extract brews vs AG. Just my 2 cents.

 

[Grantman1]

After noticing these flavors a few years ago, I started experimenting with ferm temps when using US-05, and found that it's most neutral around 66-68 (ferm temp, not ambient).