I made both a pale ale and a blonde ale with similar profiles (~1.045 OG). I used US-05 on both and dumped the dry yeast directly into the wort (was told to do this by the LHBS). Pitch temp was 60 degrees and stayed between 60-64 throughout. Now they both have tremendous strawberry/banana esters. I would usually attribute this to a warmer fermentation, but these two fermented on the lower range.
Could this be attributed to not hydrating the yeast and/or not doing a starter? My other guess is oxygenating the wort may prevent this as well. Any input from the experts?
Could this be attributed to not hydrating the yeast and/or not doing a starter? My other guess is oxygenating the wort may prevent this as well. Any input from the experts?