US-05 or Nottingham

[Morrey]

I am kettle souring (lacto) a Gose as we speak and expect to be boiling this evening or Sat morn early. My typical target ph is 3.20 so the WLP001 yeast I used in the past has been a strong performer in this acidic environment.

The yeast cupboard is nearly bare, and I realized I only have dry sachets of US-05 and Nottingham on hand. I was thinking the 05 may be a good choice for this Gose. Opinions?

 

[rwing7486]

US05 would be perfect in my opinion as its a clean neutral strain. Not as many esters as the notty.

 

[Morrey]

US05 would be perfect in my opinion as its a clean neutral strain. Not as many esters as the notty.

I am with you on this opinion. The Gose has too many flavors going on anyway to add something else in the mix. If the 05 stands up to the ph which I think it will, I may have found my next best yeast for this beer style.

 

[andrewmaixner]

Just last month I did a kettle soured berliner weiss split between those two strains. They both turned out well. The nottingham cleared much faster, and was almost too clear for the style when I kegged it. The tastes were a little different when checked side by side, but not at all bad. As I dry-hop my berliners post-fermentation, any minor differences in the yeast character are now completely hidden.

Relevant brew session notes:
-boiled 15 gal for 20 min with 3oz hallertau
-pH was showing 3.3 into fermenter
-diluted with 1.5Gal RO water to reach 16gal @ 1.036. oxygenated.
-9/27 1PM 1.036 @ 80F, chamber set to 66.5F with ice bottles for fast drop. Pitched US05 to half, Nottingham to half.
-10/4: notty at 1.007(and surprisingly clear), us05 at 1.007 also, looks the same -tastes slightly cleaner, less fruity, than notty.
-crashed, kegged, dry hopped in kegs.

 

[Morrey]

Just last month I did a kettle soured berliner weiss split between those two strains. They both turned out well. The nottingham cleared much faster, and was almost too clear for the style when I kegged it. The tastes were a little different when checked side by side, but not at all bad. As I dry-hop my berliners post-fermentation, any minor differences in the yeast character are now completely hidden.

Good points for yeast evaluation. On this batch I plan to make a tincture with lime zest and tequila to add at kegging. I'll make this pretty weak so the tequila will be subtle similar to aging a sour in tequila barrels. To ramp up the lime a bit, I'll zest a couple more limes and dry hop when kegged and under C02. I can pull the lime when it hits the right taste note.

I think for the sake of argument I'll try the 05 to keep the yeast influence clean since I am working on a wide flavor palate. Your input has helped much!