[BrewBama]

I didn’t taste apple either.

[denny]

I didn’t taste apple either.

I'm not 100% sure it wasn't confirmation bias, but I thought I tasted it in a few different samples.

[BrewBama]

Well, it could be my jacked taste buds as well. I don’t taste half the stuff I’m supposed to get from the descriptions I read about the ingredients I use.

[Village Taphouse]

I guarantee you my tastebuds will be looking for red apple .. no question.  It would be cool if they didn't find it. 

[ynotbrusum]

Time for a split batch, maybe?  I know that some people get a lemon note from 34/70...

[Village Taphouse]

Time for a split batch, maybe?  I know that some people get a lemon note from 34/70...

Right.  Or a peachy-apricot thing from US-05.  Although in that case it was *NOT* just my tastebuds.  Friends who were at my place drinking this blonde ale made with US05 were asking what kind of fruit I put in the beer.   

[goose]

I had a brew club meeting here recently and two members brought beers to the meeting, one was a pale ale and IIRC the pther was an ESB.  I tasted both and the first question out of my mouth was "what was the yeast, US-05?". They both said yes and asked how I knew.  I told them that it was becasie I tasted peach in the beer.  They tasted their beers again and noticed it as well.  I think 05 has gotten more fruity (peach) recently.

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[BrewBama]

That’s interesting. Tommy brought an Amber Ale that used US-05 to a brew club meeting and I couldn’t taste any peach.

(Once again: my jacked up taste buds)

[tommymorris]

That’s interesting. Tommy brought an Amber Ale that used US-05 to a brew club meeting and I couldn’t taste any peach.

(Once again: my jacked up taste buds)

That was a test for me. I have gotten the peach flavor many times. For the beer you mentioned, I read online people stating that fermenting US05 at higher temperatures helps avoid the peach flavor. I fermented that batch at 68-70F rather 64-66F that I usually default to for ales.

I agree there was no peach flavor, but I have switched permanently to BRY-97 regardless. I don’t want to roll the dice and I don’t want to use a yeast that has a narrow fermentation temperature range (that I might accidentally miss).

[Village Taphouse]

I was never a big dry yeast fan but I did use US-05 years ago and got that peachy character and it WAS NOT subtle.  I would assume that the warmer you fermented, the more of that you might get but I could be wrong.  I typically like to ferment on the cooler side to get the cleanest and least-estery beer.  Still, the peachy thing.  I haven't used it since. 

[Iliff Ave]

Country lager. Took a long time to come around but pretty tasty now. Cheers!


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[purduekenn]

Country lager. Took a long time to come around but pretty tasty now. Cheers!


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Nice! What malts did you use?

[HopDen]

Lager Time cuz I’m Thirsty


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[Iliff Ave]

Country lager. Took a long time to come around but pretty tasty now. Cheers!


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Nice! What malts did you use?

It’s a mutt of a beer.

50% Munich I
21% wheat
17% flaked corn
12% flaked rye

Saphir hops
Diamond lager yeast

[purduekenn]

That's a good description - Mutt beer. I've done that many times when I wanted to use up extra malts that were in my brewery Cheers!