Author Topic: WY1056 @ 42 degrees  (Read 1040 times)

Offline morticaixavier

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Re: WY1056 @ 42 degrees
« Reply #15 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.
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Offline Joe Sr.

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Re: WY1056 @ 42 degrees
« Reply #16 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?
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Offline majorvices

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Re: WY1056 @ 42 degrees
« Reply #17 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.
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Re: WY1056 @ 42 degrees
« Reply #18 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.
Jon H.

Offline majorvices

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Re: WY1056 @ 42 degrees
« Reply #19 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.
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Re: WY1056 @ 42 degrees
« Reply #20 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.
Jon H.

Offline denny

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Re: WY1056 @ 42 degrees
« Reply #21 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.
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Offline morticaixavier

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Re: WY1056 @ 42 degrees
« Reply #22 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.
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Offline denny

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Re: WY1056 @ 42 degrees
« Reply #23 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!
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Offline erockrph

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Re: WY1056 @ 42 degrees
« Reply #24 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.
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Re: WY1056 @ 42 degrees
« Reply #25 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.
Jon H.

Offline klickitat jim

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Re: WY1056 @ 42 degrees
« Reply #26 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.


Offline majorvices

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Re: WY1056 @ 42 degrees
« Reply #27 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.
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Offline Jeff M

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Re: WY1056 @ 42 degrees
« Reply #28 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;)
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Offline ynotbrusum

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Re: WY1056 @ 42 degrees
« Reply #29 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.
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