Another brew down the drain ??

[Mugatu78]

I'm new to all this and have had the exact same concerns. But as others said, the 'off' smell and the funny look... I just let it ride. I always ferment for 3 weeks and then transfer into second fermentation for 3-5 days depending on what additions I want to add. By the time I get to bottling, the smell has gone and it looks okay.

Yeah im hoping if im a but more patient before bottling it will be better. Thankyou

 

[ExpatBrewer]

Isn't US-05 POF-ve?

Well, I believe it is actually POF -ve which makes the recurring presence of phenols all the more mysterious.

Ive used us-05 a lot. And I've always been happy with the result. It atenuates well. Clears well to.

And that's generally the experience of the majority.

I turned to other strains and actually found several to be better. Nottingham for example exhibited shorter lag times, a more vigorous ferment, slightly higher attenuation, dropped like a stone with a very firm yeast cake when done, and even had the added advantage of working down to 10ºC - that makes it a particularly great choice for Winter time bottle carbonation. Un-fined brews were noticeably clearer too when chilled.

 

[Mugatu78]

I think my off flavour is just yeast ? I dont know if i packaged too soon (2 weeks) or if yeast was stressed but all my neers have had this yeasty (non clean) taste and smell. Im gettin a keg system and hoping by not having to prime i can possibly filter this out. Last batch wasnt nearly as bad. Left it three weeka in primary then cold
Crashed a few days. Wondering if maybe two weeks is enough if i cold crash longer to drop
Yeast out. Any
Thoughts on time in primary for say an ipa ? Any advice on how to remove yeast flavours. Is cold
Crashing the answer or should i look into a filter or use gelatin ?
Any thoughts appreciated

 

[GerritT]

I think my off flavour is just yeast ? I dont know if i packaged too soon (2 weeks) or if yeast was stressed but all my neers have had this yeasty (non clean) taste and smell. Im gettin a keg system and hoping by not having to prime i can possibly filter this out. Last batch wasnt nearly as bad. Left it three weeka in primary then cold
Crashed a few days. Wondering if maybe two weeks is enough if i cold crash longer to drop
Yeast out. Any
Thoughts on time in primary for say an ipa ? Any advice on how to remove yeast flavours. Is cold
Crashing the answer or should i look into a filter or use gelatin ?
Any thoughts appreciated

You do nothing what seems out of the order, but I cannot explain the yeast taste :/