I am looking to reproduce an incredible fruity aroma and flavour from a recipe I made a year ago. Looking at the recipe I am guessing it may be from the yeast.
3lb 2row 1lb Rye .13oz nugget @ 60 min .1oz Columbus @ 60min .1oz Northern brewer at 30min .3oz Northern Brewer @ flame out WLP002 yeast straight from the vial. Batch size: 2 gallons. Assuming 2 gallon batch size... (Calculated and not measured!) OG: 1.055 FG: 1.014 ABV: 5.39% IBU: 40.39 SRM: 4.11
Unfortunately this is all the info I have written down.
I remember sampling the beer at day five which had an incredible fruity aroma and taste. There was a ton of yeast in suspension, so much that the beer was completely cloudy. It was very orange and the taste was almost like ... orange juice. I swear I thought maybe someone went to my fermenter and poured a cup of tropicana in.
I have been trying to reproduce this "fruitiness" to no avail. I made this recipe at the time using an airlock and 18C fermentation temp. My latest two attempts are biased in the sense that:
- They have been fermented using 3 and 4th generation WLP002 very healthy yeast cakes. I am definitely over pitching.
- They have been fermented purely under pressure (20psi)
The result has been that the beer is very clean and ester free. There was virtually no difference in flavour using a temperature of 20C vs 24C (ambient) and certainly no fruitiness. I sampled these beers at around the same time at 5-7 days.
My most recent experiment involves a similar recipe but fermented under pressure after the first 9 hours, an OG of 1.090, and 24C (ambient) (gas was coming out of the blow off tube 20 minutes after pitching! The keg is quite warm to the touch so its probably more like 27C). I'm changing a little too many variables here, the pressure, the OG, and temp, but these are all to push the esters to the limit.
Has anybody ever gotten huge amounts of fruitiness from WLP002?