I think I'm done with S05
#1
Posted 12 May 2017 - 02:38 PM
#2
Posted 12 May 2017 - 02:47 PM
Every now and then I'll have a dumper. I noticed a about a year ago that all the the dumped beers were fermented with so5. So I exclusively used S04 for about a year or so and no contamination. Lo and behold, I brewed my first beer in a while using S05 and it's going straight into my lawn. What gives?
never had a US-05 dumper myself. had some close calls with S-04 though.
#3
Posted 12 May 2017 - 03:09 PM
no US-05 dumpers for me, so far (knock wood) I'm lovin' it
#4
Posted 12 May 2017 - 04:33 PM
None here and I had a long run with that yeast not too long ago.
I would look somewhere else for the problem.
#5
Posted 12 May 2017 - 05:15 PM
#6
Posted 13 May 2017 - 10:09 AM
Not really dumpers but I did have some that had the peachy-apricot esters which I did not care for.
Yep, same here. But no contamination issues.
#7
Posted 13 May 2017 - 08:53 PM
I've had a few come out not quite right lately, too. I start them around 64, then ramp them up over a week to about 72. I'm thinking the cold start may be the culprit, because the ones I've done at room temp recently have come out fine. I think I'll start my next one a little warmer and see how it goes.
#8
Posted 14 May 2017 - 03:12 AM
I've had a few come out not quite right lately, too. I start them around 64, then ramp them up over a week to about 72. I'm thinking the cold start may be the culprit, because the ones I've done at room temp recently have come out fine. I think I'll start my next one a little warmer and see how it goes.
yeah - seems like 66F might be a good starting place for US-05
#9
Posted 14 May 2017 - 07:55 AM
I've had a few come out not quite right lately, too. I start them around 64, then ramp them up over a week to about 72. I'm thinking the cold start may be the culprit, because the ones I've done at room temp recently have come out fine. I think I'll start my next one a little warmer and see how it goes.
Whoa. Maybe this is it. I ferment on the cool side (start at 62°) looking for a clean beer. I ramp up slowly to 68 over 5 days or so. Maybe starting warmer is the trick.
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