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Malt_Man_John wrote:I entered an APA recently in a competition. I thought it tasted a little off, but couldn't identify the issue.
Well, the judges tasted diacetyl, and I believe they are likely correct. What I don't get is how did it happen? I'm an experienced brewer. Was careful with sanitation, and used a fresh packet of US-05. The fermentation went well, temp controlled, etc. I never heard of diacetyl being an issue with this yeast. I thought that was mostly a concern with lager yeasts.
Any feedback appreciated. Thanks!
Malt_Man_John wrote:Denny, thanks. I didn't take detailed brewing notes, but I believe temp was
about 67. I let it sit in primary 12 days and kegged.
If you say 05 has given you these issues, would it apply as well to the two liquid
cousins, WLP001 and WY1056?
Malt_Man_John wrote:Now that is info worth knowing. I've long wondered about that. Only problem for me is that the local brew supply shops have largely switched over to WL yeasts. Which means your fav 1450 may get scarce locally. But thanks much for the info.
tookalisten wrote:Denny - do you have a preferred dry yeast over 05?
34/70 for one, but it's not the same thing. Don't care of either Notty or 04. I'll use 05 if I'm desperate and in an emergency situation, but not by choice.
Malt_Man_John wrote:34/70 for one, but it's not the same thing. Don't care of either Notty or 04. I'll use 05 if I'm desperate and in an emergency situation, but not by choice.
34/70 however is a lager yeast. What dry ale yeast would you prefer over 05?
Malt_Man_John wrote:Denny, is there some difficulty the yeast producers would have in creating a dried version of your fav 1450? Also always wanted to ask if any commercial or craft brewery uses it or has used it.
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