Wyeast 1056 Fermentation Temp

[lilbova3]

Here's a recipe I just brewed and it has come out a little more peachy than I would have like. I was actually going for a little more grapefruitty and piney on the nose and taste but got the peach instead.

4447 g 2-Row 83%
163 g Caramel 20 3%
163 g Carapils/Dextrine 3%
325 g Honey 5% 10 min
(.5 oz) Columbus 12.9 AA% 90 min
(.6 oz) Glacier 5 AA% 30 min
(.5 oz) Cascade 6.5 AA% 30 min
(.3 oz) Simcoe 13.3 AA% 10 min
(.3 oz) Cascade 6.5 AA% 10 min
(.3 oz) Glacier 5AA% 10 min
(.3 oz) Cascade 6.5AAA% 0 min
(.3 oz) Simcoe 13.3AA% 0 min
(.8 oz) Simcoe 13.3AA% dry hop for 4-6 days
Wyeast 1056 with starter
Fermented around 63-64 degrees
OG 1.081
FG 1.014
IBU (Tinseth calculation): 67
Batched: 2.5 gallons (I brew small)

I was hoping to get more grapefruit and pine from the Simcoe but it came out more peach and apricot maybe. I've read some people can get that from Simcoe but I was surprised it is true. Also, I just read that you can get some peach flavor/esters from 1056 fermented at the temperatures I did. I've seen everyone say it finishes so nice at that temperature and very smooth but I ended up getting this peachiness I didn't really want.

Anyone else ever get any peach from fermenting 1056 this low or having late additions of Simcoe? Don't get me wrong, once this baby is carbonated I'm still going to drink it all. I was just curious what others have gotten from fermenting this low and using Simcoe late like I did.

 

[flars]

I first noticed the peach flavor in a dry stout fermented at 63° to 64°. Didn't notice it in amber ales though. I use WY1056 and SA-05 at 68° now.

 

[m00ps]

Really? I've usually heard people complain about the dry US-05 guving the peach flavor and the liquids being cleaner...

Either way, general consensus is to stay between 65 and 70 for best results

 

[LymeKiln]

I have used 1056 on a number of occasions, in fact, it's my go to for an Amber ale. I can't say that I've ever gotten a "peach" flavor from it. Maybe my palette isn't refined enough to taste it?
I will say that I always pitch it at 70° F and let it ferment between 64-68°F.
I did use it once for a Cream Ale so it sat for 3 days at (64-68°F) and then 10 days at 58°F. That turned out pretty good too.

 

[Transamguy77]

I have never gotten a peach flavor from 1056, I did a split batch last year and used 1056 and s05 and found that 1056 put more of the hop flavor and aroma more forward than s05. I use it alot.