US-05 yeast is BELGIAN!

[bigbeergeek]

I somehow got a slew of Belgian-style phenols and esters out of US-05. I did a double brew day, mashing an imperial red and an IPA back to back. I made a huge starter from washed US-05 and pitched it into both fermentors. The imperial red come out clean and yeast neutral, but the IPA drinks like a belgian IPA. Seriously. It's quite odd.

How did this happen? The 5 gallons of red fermented in a 6 gallon carboy and the 5 gallons of IPA was split between two 5 gallon primary fermentors. I attached the insulated temperature probe for my ferm chamber to the side of the full fermentor of red. I assume the the IPA (which was divided into two 2.5 gallon portions) fermented at a lower temperature that the red. I never would have guessed that fermenting a neutral yeast at a low temp would somehow stress the yeast into producing a lot of flavor. I have no other guesses as to what could have happened. Same yeast from the same gallon flask, pitched about 1.5 hours apart.

It's worth mentioning that BOTH halves of the batch of IPA tasted the same: like a hoppy tripel. Weird.

Thoughts?

 

[BeerLogic]

How much did you pitch in the IPA? You can get those esters from overpitching.

 

[sweetcell]

I somehow got a slew of Belgian-style phenols and esters out of US-05.

I never would have guessed that fermenting a neutral yeast at a low temp would somehow stress the yeast into producing a lot of flavor. I have no other guesses as to what could have happened.

usually it's heat that produces phenols and esters, not cool... so, based on what little i know, your situation doesn't make sense.

 

[wailingguitar]

Probably over pitching, I would guess...

http://www.danstaryeast.com/articles/need-yeast-growth

 

[bigbeergeek]

Underpitching produces esters, no?

 

[SwampassJ]

I've only gotten clove one time from US05 and I have no idea why. It was a single dry packet into a normal batch of wort. It could of been the temps rising or dropping too frequently because I was using ice bottles in a cooler in the summer to get it down into the low 60s so it's possible I was giving it huge swings and ending up significantly lower while I was out.

 

[Wairaka]

It's the temp, this yeast has produced very similar results for me at low temps. I was fermenting round 13℃

 

[treacheroustexan]

haha I just tried a red I brewed a few weeks ago with us-05 and got a little bit of belgian out of it. Weird.

 

[pdxal]

I somehow got a slew of Belgian-style phenols and esters out of US-05. I did a double brew day, mashing an imperial red and an IPA back to back. I made a huge starter from washed US-05 and pitched it into both fermentors. The imperial red come out clean and yeast neutral, but the IPA drinks like a belgian IPA. Seriously. It's quite odd.

How did this happen? The 5 gallons of red fermented in a 6 gallon carboy and the 5 gallons of IPA was split between two 5 gallon primary fermentors. I attached the insulated temperature probe for my ferm chamber to the side of the full fermentor of red. I assume the the IPA (which was divided into two 2.5 gallon portions) fermented at a lower temperature that the red. I never would have guessed that fermenting a neutral yeast at a low temp would somehow stress the yeast into producing a lot of flavor. I have no other guesses as to what could have happened. Same yeast from the same gallon flask, pitched about 1.5 hours apart.

It's worth mentioning that BOTH halves of the batch of IPA tasted the same: like a hoppy tripel. Weird.

Thoughts?

What temp did you ferment at?

 

[filthyastronaut]

Before getting a wort chiller and chilling down to 60 (ferments in basement around 60 degrees during the winter and warms to a healthy temp), I had a couple warmer fermentations that produced some Belgian-y ester funk, but not in a good way. It has recognizable traits but was quite off-putting. It's reliably clean as can be when I ferment cooler, so I don't know what would be going on here.

 

[Wairaka]

It's the low temp that produces esters that's the interesting thing. For me, I liked the the Belgian flavours.

 

[Hanglow]

Or you have an infection of some sort.

 

[giraffe]

Sure its not a wild yeast infection?

 

[nyer]

I have gotten the same belgian flavors on the the 2 ipas using us05 and fermentation temps at 64. It has never happened before.

 

[hobomoto]

Forget to aerate the ipa? Just throwing it out there since aeration wasn't mentioned and the yeast can be pretty stressed and spent from the previous fermentation and thus not have sterol reserves?

For what its worth, I'm not really talking from experience here, I've just been doing a lot of reading on the subject due to my own problems...

I just had an ipa ferment out with lots of young beer/belgiany esters using wlp001 even though I fermented at 64-66F in the fermenter and with a starter calculated using Homebrew Dad's calc. Only thing I can figure is I did a bad job aerating... I just stirred vigerously with my spoon during my whirlpool. Wort might have even still been in the 80's, so really no good.

What was the OG on the Red? If it was much less than the IPA, maybe the yeast was strong enough to handle the lower OG but got stressed with the higher IPA OG?

Just throwing ideas out...

 

[hobomoto]

Nevermind about the OG theory... I re-read the OPs first post. It was an IMPERIAL red