US-05 and Peach Dilemma

I brew with US-05 a lot (and I do mean a lot). For example my last four batches were fermented with US-05. One of those batches go up to 71 degrees F for a couple of days. I personally have never picked up a peach flavor in the innumerable batches of beer I brewed using US-05.

Cheers!

 

Personally I really dislike all dry yeasts as they throw funk to me, US05 included.

For me its low 60's where this ester becomes most notable. However on the commercial scale (7bbls) you will get a little ester suppression from the hydrostatic pressure of the tank. I'd probably start around 68f, on the commercial system if using CCV's.

 

I haven't noticed the peach ester, except one time when I fermented in the upper 50s. I won't be doing that again, as the peach character was distracting.

I have *probably* used this yeast multiple times in the low 60s and never really noticed anything odd.

 

I've used 05 many times, no peach flavor ever, however, I do find the beers, especially big stouts can take on a odd taste to me .
Have not used it for years now. Usually fermenting between 65-72.

In big stouts I prefer the taste Nottingham gives, fwiw.

 

I brewed a 1.121 imperial stout with US-05, fermenting at 64-66F, and had no peach esters. Of course I doubt you could taste them if they were there, under all the malt flavors.

 

Does this brew have a name? Would be interested in how the brewery adds this large quantity of dry yeast (rehydrate or sprinkle or ???) ... could you post a pic of the process?

FWIW; I use US-05 5-6 times a year at 65-66F (usually no higher than 1.070) and it comes out clean as a lager ...

 

Sounds the brewery uses US05 a lot. Seems like they would know the answer to this question. Also, I agree that it will be pretty difficult to pick any peach flavors over the roasted flavors of a Imperial stout. FWIW, I’ve used US05 in a couple RIS. I believe I fermented mid 60’s and no peach flavor.

 

Then personally I might aim for about 63 F, juuuust high enough to *probably* not get peach. If you want extra insurance, 64 F should work.

 

Congrats at the invitation.
Hey. Don't screw it up!

US05 = Good.
The pitching process you describe at this brewery, is, questionable. Clearly it works but kind of homebrewery hack and not a pro brewery method?

If off flavors from yeast are your concern I could not imagine a more neutral yeast than -05. Practically synonymous. Just at 60, IDK.

Cheers.

 

Congrats! My experience is that the peach flavor appears below about 60-62F. I'd think this could happen slightly warmer in a big commercial fermenter. I have fermented as low as 52F (not on purpose; I was out of town and the cellar got chilly) and got citrus as well as peach. FG was normal though. My recommendation is 64-66F, but the brewers probably know how their system behaves and might have a better idea.

 

I have gotten peach a couple times in the last 5 or so times I used it. I haven't had good temp control for a few years, and mostly feel I've been successful with ambient cellar temperatures. But then these peachy beers happened. I would guess those were in the upper 60s or low 70s. All anecdote. No strong data. The beers were pale ale / cream ale types, meant to be easy drinkers. I would guess that I wouldn't have notice the esters much in a stout.

 

I don't brew much with this, but pandemic (down a freezer, up a cool basement), and new problems require new solutions. I get the peach 64F and below. I don't know the breakpoint, but at 64 it is definitely there for me. Haven't used it much above there, but is suspect that it isn't far from there when it goes away.

 

Stay away from low 60's. I regularly brew an adapted Scott Janish recipe that starts at 61° for 24hrs and then ramps up to 66 and then 68. I get loads of peach from this (which I really like in this IPA). His tasting notes reflect this as well.

http://scottjanish.com/west-coast-ipa-recipe-2/

 

Good to know.
It just sounds too... easy. Like a commercial brewer should be doing some more voodoo. But if it works then yeah, why over think it? (I'm all about KISS in all things brewing).

So let's ask the next question.
If you can get a neutral yeast profile at say, 66F, why bother go to the low 60s with this strain? If you have a given yeast, and you want a certain profile, why make the yeast do gymnastics? US-05 will absolutely perform superbly, given the right circumstances. It is just not going to go on strike like some feisty old world strain. It requires so little care and feeding that it is the acknowledged safety strain.
Seems like in this instance if you give up a few degrees your worries go away. Why push it? No?

 

Low 60s for me throws peach every time.

 

Hmm. You might only be going to 65 F then, eh?