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Fruity esters.

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Cwrw666

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I just drew a first pint from a pressure barrel of `Ruby Mild' from the Greg Hughes book. At first it seemed ok , if a little bland - well it is meant to be mild. But after a bit I began noticing quite strong fruity ester flavours. I'd swear they weren't present when I transferred it to the barrel (I always have a pint or so, just to check). It's been in the barrel about 2 weeks now - my question is, is this likely to fade on further conditioning or am I going to have to drink the stuff through gritted teeth?:lol:
 

TheRedDarren

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What yeast did you use?
Esters are a signature of some yeast strains and are part of the style of a lot of beers, parti English or Belgian.
They do fade eventually, but it might take a while, a lot longer than hop fade anyway
 

Cwrw666

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US-05. I have a feeling it may have got a bit on the warm side. I brew in our airing cupboard which is usually around 20c so ideal. But with the weather being so mild it might have crept up a bit higher.
Actually my usual problem is it being a bit on the cool side in there.
 

TheRedDarren

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Ah ok, I have never used that strain myself, but a quick google showed me that it can throw esters if it gets warm. It looks like if it got to about 22/23* it'll create esters.
I would have thought that would be quite nice in a mild as they usually lack depth of flavour.
 

Cwrw666

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I was finding it a bit much last night but I'll definitely give it another chance. At least 40 glasses worth.:lol:
 

mike77

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Try chilling it a bit more. I find when beer is drunk colder it has less flavor.
 

peebee

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I've two "estery" brews on:

One brewed with "Safbrew Abbeye" so I deserved it! Yes the esters are fading with time, except this brew is now 6 months casked! And esters do taste sweet; this beer is sweet... at a FG of 1.006! No help from this experience!

The second was brewed with "T-58". Another Belgium yeast strain. The result is a "banana-ery pineapple" sweetness. I find I can't tell it's there if drinking with a savoury (red meat) meal. No help if you're veggie! Many people just like it's qwirky flavours.

"US-05" not usually "estery" (Americans seem to have an aversion to esters), perhaps warmer temperatures have kicked it off?
(EDIT: Don't know where I got that idea about Americans! But "Fermentis" put on there Web site that "American Ale" yeast - US-05 - is a tad more estery than their "English Ale" yeast - S-04).

What "mike77" said: Chill it. A "mild"? I think he might be sniffing raw esters to say that! But what he says is true, though I find temperature can be a bit selective on what you can and can't taste.

Not really arriving at a conclusive answer. So my best one is "get over it"! Doesn't sound like it is stopping you drinking it anyway.
 
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Cwrw666

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I've two "estery" brews on:

One brewed with "Safbrew Abbeye" so I deserved it! Yes the esters are fading with time, except this brew is now 6 months casked! And esters do taste sweet; this beer is sweet... at a FG of 1.006! No help from this experience!

The second was brewed with "T-58". Another Belgium yeast strain. The result is a "banana-ery pineapple" sweetness. I find I can't tell it's there if drinking with a savoury (red meat) meal. No help if you're veggie! Many people just like it's qwirky flavours.

"US-05" not usually "estery" (Americans seem to have an aversion to esters), perhaps warmer temperatures have kicked it off?
(EDIT: Don't know where I got that idea about Americans! But "Fermentis" put on there Web site that "American Ale" yeast - US-05 - is a tad more estery than their "English Ale" yeast - S-04).

What "mike77" said: Chill it. A "mild"? I think he might be sniffing raw esters to say that! But what he says is true, though I find temperature can be a bit selective on what you can and can't taste.

Not really arriving at a conclusive answer. So my best one is "get over it"! Doesn't sound like it is stopping you drinking it anyway.
Ha,Ha, ha... well last night I had another - had to really as the barrel is dripping a bit and I need to reduce the pressure somehow. It's funny, perhaps it's just me, but I don't seem to notice the fruity taste until I'm halfway down the pint. Then it really hits - not bad enough not to drink of course, but if it was in a pub I wouldn't be ordering a second one!
Maybe I just need to drink it in half pints so I've finished before the fruity taste kicks in.:lol:
 

MyQul

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What are the flavours? I've read that US-05 gives a peachy ester when brewed hot. Seeing as it's got an upper limit of 25C you must of brewed quite warm.

It will fade though (I think). I used Wyeast 1469 in a porter. I brewed at 20C but when I had taste from the FV it had a very pronounced apple flavour (it wasn't Acetaldehyde btw as 1469 has apples as part of its flavour profile) almost overpowering. It's conditioned for about a month now and it's significantly reduced and although you can still taste it, it's now just a background note
 
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