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General Category => Yeast and Fermentation => Topic started by: majorvices on February 21, 2014, 09:57:10 am

Title: WY1056 @ 42 degrees
Post by: majorvices on February 21, 2014, 09:57:10 am
Problem with switch on one of my glycol lines. WY1056 active fermentation @ 42 degrees. No kdding.
Title: Re: WY1056 @ 42 degrees
Post by: majorvices on February 21, 2014, 10:02:29 am
(http://i111.photobucket.com/albums/n137/majorvices/a9dd5fadd1b7cde8beee13d4ce6eaf49.jpg)

(http://i111.photobucket.com/albums/n137/majorvices/e0a5e78ac42ea9a56674ef5162166529.jpg)

Bucket bubbling like crazy, not sure if the picture explains that well.
Title: Re: WY1056 @ 42 degrees
Post by: HoosierBrew on February 21, 2014, 10:06:11 am
Whoa.  I knew it went low (upper 50s) - not that low.
Title: Re: WY1056 @ 42 degrees
Post by: denny on February 21, 2014, 10:08:21 am
I'm not real surprised..only a little!  I've gotten blowoff with 1728 at 45F.
Title: Re: WY1056 @ 42 degrees
Post by: majorvices on February 21, 2014, 10:14:35 am
I thought about trying to warm it up with a hot water loop through the jacket but I'll probably just wait and see how far it goes on its own. Having to tare out glycol lines is a PITA.
Title: Re: WY1056 @ 42 degrees
Post by: troybinso on February 21, 2014, 10:23:01 am
I thought about trying to warm it up with a hot water loop through the jacket but I'll probably just wait and see how far it goes on its own. Having to tare out glycol lines is a PITA.

I would suggest warming it up. Even though it is going now, it will slow way down and probably underattenuate.

If you do open up the glycol lines, be sure to put a "t" on it and plug it off, or put a valve on it. Then it is easy to get back in there next time.
Title: Re: WY1056 @ 42 degrees
Post by: majorvices on February 21, 2014, 10:24:54 am

I thought about trying to warm it up with a hot water loop through the jacket but I'll probably just wait and see how far it goes on its own. Having to tare out glycol lines is a PITA.

I would suggest warming it up. Even though it is going now, it will slow way down and probably underattenuate.

If you do open up the glycol lines, be sure to put a "t" on it and plug it off, or put a valve on it. Then it is easy to get back in there next time.

I'll be surprised if it isn't in the mid 50s by tomorrow.
Title: Re: WY1056 @ 42 degrees
Post by: troybinso on February 21, 2014, 10:44:54 am
I guess it depends on your ambient temperature.
Title: Re: WY1056 @ 42 degrees
Post by: ynotbrusum on February 21, 2014, 12:50:01 pm
I found some stress related off flavors once fermenting with US-05 below 50F.  Just some estery, clovey flavor, but it could have been overpitching related.

I wish you well!  If it turns out good, let us know.  You might have found a new style of beer - lagerale.   ;)
Title: Re: WY1056 @ 42 degrees
Post by: majorvices on February 21, 2014, 01:33:04 pm

I guess it depends on your ambient temperature.

Well, after all day and not raising a degree I decided I better raise this damn temp.
Title: Re: WY1056 @ 42 degrees
Post by: majorvices on February 21, 2014, 01:33:45 pm

I found some stress related off flavors once fermenting with US-05 below 50F.  Just some estery, clovey flavor, but it could have been overpitching related.

I wish you well!  If it turns out good, let us know.  You might have found a new style of beer - lagerale.   ;)

This is a contract brew so I don't really have the luxury of experimenting. That said, I've had this happen before and never experienced those flavors. Not quite this cold, but below 50.
Title: Re: WY1056 @ 42 degrees
Post by: morticaixavier on February 21, 2014, 02:04:48 pm

I found some stress related off flavors once fermenting with US-05 below 50F.  Just some estery, clovey flavor, but it could have been overpitching related.

I wish you well!  If it turns out good, let us know.  You might have found a new style of beer - lagerale.   ;)

This is a contract brew so I don't really have the luxury of experimenting. That said, I've had this happen before and never experienced those flavors. Not quite this cold, but below 50.

did you get the magical apple/pear ester that it supposedly produces at low temps?
Title: Re: WY1056 @ 42 degrees
Post by: kylekohlmorgen on February 21, 2014, 02:30:06 pm
did you get the magical apple/pear ester that it supposedly produces at low temps?

acetaldehyde?
Title: Re: WY1056 @ 42 degrees
Post by: pinnah on February 21, 2014, 02:43:44 pm
I thought the mystery flavor was the peach/bubblegum? :-*

Major, what exactly is a "contract brew"?  Brewing for another brewery?
Title: Re: WY1056 @ 42 degrees
Post by: majorvices on February 21, 2014, 02:50:36 pm


I found some stress related off flavors once fermenting with US-05 below 50F.  Just some estery, clovey flavor, but it could have been overpitching related.

I wish you well!  If it turns out good, let us know.  You might have found a new style of beer - lagerale.   ;)

This is a contract brew so I don't really have the luxury of experimenting. That said, I've had this happen before and never experienced those flavors. Not quite this cold, but below 50.

did you get the magical apple/pear ester that it supposedly produces at low temps?

Guess not. Got it warmed up to low 60s. Actually, actually turned out great.

We contract brew for a "brew pup" in town.
Title: Re: WY1056 @ 42 degrees
Post by: morticaixavier on February 21, 2014, 03:20:57 pm
did you get the magical apple/pear ester that it supposedly produces at low temps?

acetaldehyde?

no perhaps I am thinking about the peach. there is supposedly an ester that us-05 will produce if fermented cool enough. now that I am thinking back perhaps it IS peach.
Title: Re: WY1056 @ 42 degrees
Post by: Joe Sr. on February 21, 2014, 03:25:36 pm
This is a contract brew so I don't really have the luxury of experimenting. That said, I've had this happen before and never experienced those flavors. Not quite this cold, but below 50.

Is not fermenting this cold a bit of an experiment?
Title: Re: WY1056 @ 42 degrees
Post by: majorvices on February 21, 2014, 03:44:05 pm
This is a contract brew so I don't really have the luxury of experimenting. That said, I've had this happen before and never experienced those flavors. Not quite this cold, but below 50.

Is not fermenting this cold a bit of an experiment?

Well, yeah. I guess it is! But not intentional. I had a few "choice words" when I walked in and saw that this morning.

Got it up to 50. Hope to get it up to 56-58.
Title: Re: WY1056 @ 42 degrees
Post by: HoosierBrew on February 21, 2014, 05:19:30 pm
Major - I saw you said it turned great. So do you think you got full attenuation @ 42F, or do you think warming up finished it off ? Just curious - still blown away that it went strong that low.
Title: Re: WY1056 @ 42 degrees
Post by: majorvices on February 22, 2014, 04:54:46 am
Major - I saw you said it turned great. So do you think you got full attenuation @ 42F, or do you think warming up finished it off ? Just curious - still blown away that it went strong that low.

The beer that turned out great was an "IMperial Amber" (kind of a malty, reddish IIPA). IIRC it dropped down below 50 degrees and was chugging along like there was not a care in the world. I raised the temp to the mid 60s on that one and had no off flavors/attenuation problems.

I got this one up to 55 before I left last night. Be interesting to see if thermic activity brought it up any over night. Otherwise I'll be raising it again today.
Title: Re: WY1056 @ 42 degrees
Post by: HoosierBrew on February 22, 2014, 07:02:33 am
Major - I saw you said it turned great. So do you think you got full attenuation @ 42F, or do you think warming up finished it off ? Just curious - still blown away that it went strong that low.

The beer that turned out great was an "IMperial Amber" (kind of a malty, reddish IIPA). IIRC it dropped down below 50 degrees and was chugging along like there was not a care in the world. I raised the temp to the mid 60s on that one and had no off flavors/attenuation problems.

I got this one up to 55 before I left last night. Be interesting to see if thermic activity brought it up any over night. Otherwise I'll be raising it again today.

Ok, I see. Cool.
Title: Re: WY1056 @ 42 degrees
Post by: denny on February 22, 2014, 09:55:41 am
did you get the magical apple/pear ester that it supposedly produces at low temps?

acetaldehyde?

Nope, not green apple.  Just estery/fruity.
Title: Re: WY1056 @ 42 degrees
Post by: morticaixavier on February 22, 2014, 10:16:50 am
did you get the magical apple/pear ester that it supposedly produces at low temps?

acetaldehyde?

Nope, not green apple.  Just estery/fruity.

I think I was confusing two different mystery esters. Us-05 supposedly throws a peach/apricot ester. The budweiser strain supposedly throws the apple/pear ester.
Title: Re: WY1056 @ 42 degrees
Post by: denny on February 22, 2014, 11:01:15 am
I think I was confusing two different mystery esters. Us-05 supposedly throws a peach/apricot ester. The budweiser strain supposedly throws the apple/pear ester.

My experience is that there ain't no "supposedly" about it!
Title: Re: WY1056 @ 42 degrees
Post by: erockrph on February 22, 2014, 11:35:44 am
I think I was confusing two different mystery esters. Us-05 supposedly throws a peach/apricot ester. The budweiser strain supposedly throws the apple/pear ester.

My experience is that there ain't no "supposedly" about it!

I haven't gone looking for the ester in US-05 yet (mainly because I don't think I want to find it), but the pear one is there in the WY2007 (fermented mid-50's), IME. Not that its a bad thing - it's actually nice in the APL I brewed with it.
Title: Re: WY1056 @ 42 degrees
Post by: HoosierBrew on February 22, 2014, 04:44:24 pm
I think I was confusing two different mystery esters. Us-05 supposedly throws a peach/apricot ester. The budweiser strain supposedly throws the apple/pear ester.

My experience is that there ain't no "supposedly" about it!

+1.  I've definitely noticed it in S05.
Title: Re: WY1056 @ 42 degrees
Post by: klickitat jim on February 22, 2014, 08:45:41 pm
I thought the mystery flavor was the peach/bubblegum? :-*

Major, what exactly is a "contract brew"?  Brewing for another brewery?

Its a big deal these days. Maybe it has been for a while. I forget who some of the biggies are who do it. From what I understand it's basically paying a brewery to brew your recipe to a determined set of specs (whatever is in the contract). I think it's the least profitable way to get your beer in the consumers hands but it's a foot in the door without a lot of capital outlay.

Title: Re: WY1056 @ 42 degrees
Post by: majorvices on February 22, 2014, 09:21:20 pm
I've found US-05 to be less flocculant than Wy1056 (or 001). Having the yeast is suspension has given me the "peach" character. It's faint. It also is mixed with a dusty yeast like character. I don't think any of this is temperature sensitive.
Title: Re: WY1056 @ 42 degrees
Post by: Jeff M on February 23, 2014, 07:03:22 am
I thought the mystery flavor was the peach/bubblegum? :-*

Major, what exactly is a "contract brew"?  Brewing for another brewery?

Its a big deal these days. Maybe it has been for a while. I forget who some of the biggies are who do it. From what I understand it's basically paying a brewery to brew your recipe to a determined set of specs (whatever is in the contract). I think it's the least profitable way to get your beer in the consumers hands but it's a foot in the door without a lot of capital outlay.

Sam Adams is the big one;)
Title: Re: WY1056 @ 42 degrees
Post by: ynotbrusum on February 23, 2014, 07:18:13 am
I had always thought that US-05 and 1056 were nearly identical strains, but maybe I should try 1056 instead of US-05 and see how I like it.
Title: Re: WY1056 @ 42 degrees
Post by: Jeff M on February 23, 2014, 09:01:59 am
I had always thought that US-05 and 1056 were nearly identical strains, but maybe I should try 1056 instead of US-05 and see how I like it.

I was under the impression that they all came from SN originally, but if you think about generational drift etc they are now their own strains due to how the individual labs treat them.
Title: Re: WY1056 @ 42 degrees
Post by: HoosierBrew on February 23, 2014, 09:12:18 am
They are all supposed to be the SN strain (with obvious differences in manufacturing), but I think Major hit on the issue. S-05 is a little more powdery/less flocculant than 1056/001, so tends to stay in suspension a little longer. Therefore the subtle yeast character can be a little more noticeable. Hadn't thought of that.
Title: Re: WY1056 @ 42 degrees
Post by: denny on February 23, 2014, 09:39:52 am
I had always thought that US-05 and 1056 were nearly identical strains, but maybe I should try 1056 instead of US-05 and see how I like it.

They likely have the same origin, but there are some differences in performance.  I used 05 for several years, but I've gone back to 1056 and find I prefer it.  It seems much cleaner to me.
Title: Re: WY1056 @ 42 degrees
Post by: HoosierBrew on February 23, 2014, 09:43:03 am
+1.  Same here.