[yso191]

I'm thinking of fermenting US-05 in a RIS at 60*.  What do you think?

[denny]

Sure.  I've used it as low as 52.  It does seem, though, that the lower you ferment, the more likely you are to get the peach ester from it.

[yso191]

Sure.  I've used it as low as 52.  It does seem, though, that the lower you ferment, the more likely you are to get the peach ester from it.

Interesting application for an APA or AIPA.  I assume I won't get much at 60* though huh?

[denny]

Sure.  I've used it as low as 52.  It does seem, though, that the lower you ferment, the more likely you are to get the peach ester from it.

Interesting application for an APA or AIPA.  I assume I won't get much at 60* though huh?

Much peach?  I'm not sure.  I typically ferment it at 63 and have stopped using it because I get it at that temp.  People have reported less peach when it's in the 68-70 range.  My own theory has become "Just say no to US-05".

[Iliff Ave]

I have a baltic porter going with US05 now at 63F. I just shut off the temperature control to let it free rise and finish up around 70F.

I have never had an issue with 05 at 60F however I have never noticed the peach character either...

[Steve Ruch]

Much peach?  I'm not sure.  I typically ferment it at 63 and have stopped using it because I get it at that temp.  People have reported less peach when it's in the 68-70 range.  My own theory has become "Just say no to US-05".

Does that also apply to the other brand's versions? M44? Bry97?

[narcout]

Does that also apply to the other brand's versions? M44? Bry97?

Danstar BRY-97 is a different strain (the equivalent of Wyeast 1272).  US-05 is the equivalent of Wyeast 1056.

[Wort-H.O.G.]

Much peach?  I'm not sure.  I typically ferment it at 63 and have stopped using it because I get it at that temp.  People have reported less peach when it's in the 68-70 range.  My own theory has become "Just say no to US-05".

Does that also apply to the other brand's versions? M44? Bry97?

my theory on this is some do, some don't report peach.  i'm one who does not really pick it up...at least as much to be objectionable or advise not to use it.

[johnnyb]

I almost always pitch it at 62 and I've only got the peach once out of maybe 10 different batches. Not sure why I got it that time and not the others.

[duboman]

No peach here at those temps either:)

Sent from my SAMSUNG-SM-G920A using Tapatalk

[ynotbrusum]

I find that the colder I go with US-05, the more phenolic it becomes, but I am talking low 50's.  Specifically, clove. I used it in a Berliner Weisse and it was fine at 62F (that was kettle soured, BTW).

[denny]

Much peach?  I'm not sure.  I typically ferment it at 63 and have stopped using it because I get it at that temp.  People have reported less peach when it's in the 68-70 range.  My own theory has become "Just say no to US-05".

Does that also apply to the other brand's versions? M44? Bry97?

Haven't used them so I have no idea.

[S. cerevisiae]

Does that also apply to the other brand's versions? M44? Bry97?

US-05 is Bry 96, not Bry 97.

Bry 96 (a.k.a. "Chico") = Ballantine "beer"
Bry 97 (a.k.a. Anchor Liberty Ale) = Ballantine "ale"

[blatz]

i'm also pitching a slurry of US-05 into a giant RIS this weekend if everything goes as planned.  i am planning on fermenting a bit warmer however, to avoid the aforementioned ester.

I have noticed that my 'smaller' beers - APA and IPA tend to have a little bit of the ester - i ferment at 64 and then ramp up to 68 to finish off.  But my bigger beers, notably IIPA and Double Stout, i don't notice it, likely because there is so much other extreme aromas that its more hidden.

i'm thinking of transitioning to 001 all the time (i alternate back and forth) - am experimenting with the idea of doing a two step starter, with the second step (not being stirred) and using the actual wort from brewday, pitching at high krausen.

[yso191]

It is currently happily bubbling away at 62*.  I wanted to ferment low because I am nearing the capacity of the fermenter and I don't want an eruption.  I doubt that anyone but perhaps a super taster would be able to pick up the peach ester in a RIS.  I'll start ramping the temperature as fermentation slows.