[morticaixavier]

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.

[Joe Sr.]

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?

[majorvices]

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.

[HoosierBrew]

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.

[majorvices]

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.

[HoosierBrew]

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.

[denny]

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

acetaldehyde?

Nope, not green apple.  Just estery/fruity.

[morticaixavier]

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.

[denny]

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!

[erockrph]

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.

[HoosierBrew]

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.

[klickitat jim]

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.

[majorvices]

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.

[Jeff M]

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;)

[ynotbrusum]

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.