SAFALE US-05 'SOURERING'

[RGS66]

Hello,
3 days into an AG brew - SG and taste was what I expected from the hop profile. However, 48 hours later, the Krausen had changed to amalgamation of 32mm dia thin walled bubbles and the taste was 'sour' ? The brew was in a 5 gal tub with lid, together with 2 demijohns plus air locks (from batch amount too much for the tub)

Had this issue in the hot Summer with 2 brews showing identical symptoms. I thought it was contamination from the air. So, held off brewing till the cooler months.

Started in November with 3 successful brew, using dried Nottingham yeast.

However, this 4th brew had a Safale US-5 dried yeast as did the sour brews in the Summer. All recent brews initiated and fermented in the same environmental conditions - under kitchen worktop. Central heating on for the early morning and then back on again at start of late afternoon till late evening, temperature range during 24 hour period, is 17 - 22C.

Any thoughts on what is causing the problems?
What yeast can I use as a substitute to achieve reliable results? - brews are APA, bitters, RIS, Ruby and IPA's.

Disappointed, as its wasted time, and money to dump these brews - just want to consistently brew 5 types of beer- my taste and smell senses aren't brilliant, so beers aren't too 'fancy'.
regards Richard

[f00b4r]

We’re they individual packets of yeast? Did you buy them all at the same time?

[RGS66]

0ne packet bought in the spring, and recent packet bought early Autum.
Regards

[f00b4r]

Just trying to rule out that it wasn’t one big contaminated packet.
It is not your choice of yeast that is causing it but something in your process has become infected.
Are all three vessels showing the same sour taste?
It is probably worth fermenting then out anyway and seeing if it goes away, as some flavours can be thrown up in fermentation and then go away.
I think you need to blitz anything that comes into contact with your beer in the cold side (including any taps that there wort might pass through, eg on the boiler).

[RGS66]

OK, thanks for the advice. Believe sanitation is all good. Think 2 types of fermentation were used.
Will have to make more detailed notes to include materials, process steps and equipment used.
Will try again, but with a 5l batch, and ensure all cleaned and recorded.

[f00b4r]

What are you using as a cleaner and what are you sanitising with?

[RGS66]

I'll soak for 24/48 hrs with weak bleach solution, use steam from steam floor cleaning tool, 'scrub' with soft sponge to minimise scratching, and then jet wash with tapwater.

[f00b4r]

I would try using a non-rinse sanitiser (so you are not then rinsing with tap water), although it may be more likely that oyu are missing something, e.g. a ball valve etc that is hiding gunk. Try and break down the process methodically and figure out exactly what comes into contact with it on the cold side and then blitz it.
If you list the equipment here we might be able to give help on breaking parts down and the more likely culprits.

[f00b4r]

Also, if all the FV’s have the same infection then you know the issue likely lays in the other equipment.

[Kingfisher4]

Sorry to hear you’ve had problems. I agree it’s much more likely to be a process and sanitation issue than US-05 yeast.
I keep considering moving to liquid yeast, but have adopted US-05 as my go to yeast over the past year or so and have had no problems at all.

[RGS66]

OK, thanks, will check each stage of my process and try US-05 again.
Regards

[ben034]

Any water treatments being used at all that you haven't used previously? I remember a number of years ago using heavy doses of lactic acid to treat the water and for a while thinking I had an infection of some sort.

[RGS66]

Water supply is the same, never made additions.
Just confusing that it's Safale US-05 that produced 'sour' tasting brews. Been using dried Nottingham yeast 3 months ago - never used it before, and very leased with it
Have saved the slury after 1st brew to ferment 5 diffent successful brews.
Used same type of process together with same equipment.
Went for APA with the - 05, and -'souring' occurred.

[MattGuk]

FWIW I used to use US-05 on light ales, almost later like ales.
Have since moved to Saflager S-189 or MG M54 as they both ferment cleanly at ale temps without too much in the way of strange flavours.
US-05 I found seemed to be the issue in the way of getting strange flavours and like u, sometimes sourish.
Plus that yeast is a PITA to settle out, also I found a lot ends up in the glass if pouring from a bottle.