Where are the fruity esters coming from?
I keep getting these fruity esters in my beers (I can't really tell what fruit it is but it doesn't come from the hops).
The latest IPA was an all Centennial (8oz about 70 IBUs) that fermented around 60F.
3 Gallon batch
Yeast is redryhated Safale US-05
6.7 lbs of grains
90% 2 row
3% Munich
3% Carapils
3% Cyrstal Caramel 40
1% Wheat
OG 1.058
FG 1.013
Can it come from a lack of oxygenation? I shook the carboy before pitching, but not enough?
I see a lot of people doing this but never seen them complain about fruity esters..
I keep getting these fruity esters in my beers (I can't really tell what fruit it is but it doesn't come from the hops).
The latest IPA was an all Centennial (8oz about 70 IBUs) that fermented around 60F.
3 Gallon batch
Yeast is redryhated Safale US-05
6.7 lbs of grains
90% 2 row
3% Munich
3% Carapils
3% Cyrstal Caramel 40
1% Wheat
OG 1.058
FG 1.013
Can it come from a lack of oxygenation? I shook the carboy before pitching, but not enough?
I see a lot of people doing this but never seen them complain about fruity esters..