WY1056 @ 42 degrees

[jonhughey_att.net (HoosierBrew)]

@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.

Ok, I see. Cool.

[denny]

@kylekohlmorgen

@morticaixavier

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

acetaldehyde?

Nope, not green apple.  Just estery/fruity.

[morticaixavier]

@denny

@kylekohlmorgen

@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]

@morticaixavier

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]

@denny

@morticaixavier

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.

[jonhughey_att.net (HoosierBrew)]

@denny

@morticaixavier

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]

@pinnah

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.

[fejjgw (Jeff M)]

@klickitat_jim

@pinnah

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.

[fejjgw (Jeff M)]

@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.

I was under the impression that they all came from SN originally, but if you think about generational drift etc they are now their own strains due to how the individual labs treat them.

[jonhughey_att.net (HoosierBrew)]

They are all supposed to be the SN strain (with obvious differences in manufacturing), but I think Major hit on the issue. S-05 is a little more powdery/less flocculant than 1056/001, so tends to stay in suspension a little longer. Therefore the subtle yeast character can be a little more noticeable. Hadn’t thought of that.

[denny]

@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.

They likely have the same origin, but there are some differences in performance.  I used 05 for several years, but I’ve gone back to 1056 and find I prefer it.  It seems much cleaner to me.

[jonhughey_att.net (HoosierBrew)]

+1.  Same here.