What would low-70's do to US-05?

[mychalg9]

I made a SMaSH with Maris Otter and Cascade that does not taste good at all. Kinda sour/funky mixed with bitter. It fermented mainly in the upper 60's but made it into the low 70's at the height of it. The temp range on the package made those temps seem within the "ok range" for the yeast, but Ive seen comments that the temps should never get into the 70's or you risk off- flavors. Or am I just tasting green beer (bottled a little over 2 weeks after 1 month ferment)?

 

[Toasted678]

I just used US-05 for a Pale Ale which I just bottled last week. My temps were consistently in the low to mid 70's and my beer tasted great when it went into the bottles. So I am not sure if the yeast may be the culprit.

How were you with making sure the beer wasn't exposed too much to the air when racking/bottling?

 

[nutty_gnome]

I did a sterling gold recipe from HBT with s-05 that fermented in the mid 70s. It had a distinct 'barf' taste to it. It has been aging now for many months and that barfy-taste is finally down to a level I can tolerate. I think the orange peel in the recipe really synergized with the barfy tone to make it extra nasty. No one else would drink it after the first sip, so I'm choking them down one by one...... lesson learned: don't get lazy with with the swamp cooler!

 

[mychalg9]

The off-flavor came before bottling, I noticed it after 2 weeks in the fermenter when i took a hydro sample. It tasted fine after 1 week. It took a while to cool down after boil since I dont have a chiller, which is where an infection would have come from if one exists, I would think.

 

[mychalg9]

Hmmm, "barfy" taste sounds fairly accurate. I'll let mine age a while, since I have nothing else to lose.

 

[coypoo]

Generally, ale yeast shouldnt go above 70 (except Belgian strains). The temp that is quoted is the beer temp, not the ambient temp. If they ambient temp was in the high 60s your beer was easily in the 70s which, IMO, is way too high, especially for US05. For 05, I try to keep the beer at 61 for a clean profile, or about 64-65ish for a more fruitier profile. Age this batch and chalk it up to learning, hopefully it will turn out OK

 

[mychalg9]

Ambient temp was mid 60's, fermenter temp was low 70's max. Im just curious if that temp alone would be responsible for the off-flavors and what flavors it would contribute to.

 

[Teacher]

I've had good luck bringing US-05 into the low 70s. (Do NOT do this with Notty, though!) I wonder if that "barf" flavor might have been band-aid beer.

 

[coypoo]

Im not 100% sure what flavors, but I would be it would be fusel alcohols and such