For the Safale, it was what I hear your guys call a slurry. The safale does not "take off" like the Nottingham and I definitely noticed a difference in the yeast cake. But do know it dod not have the fruity esters. So is this yeast just prone to induce these esters no matter what? For what it's worth, I did the same pale ale kit a second time but with Safale US-05 and it is conditioning in bottles right now so cannot yet report. Yet when I took a gravity reading, I could smell those same damn esters, very banana in character. But this time the fermenter is sitting in a tub of cold water ( I do the whole frozen bottle thing twice a day) and fermentation temps have not climbed past 68 degrees. I now have a stout in the primary in it's 9th day of fermentation. The last of those beers were really quite good and that ester character was extremely diminished. Fairly prevalent at first but in fact they did dissipate in the bottles after a few weeks. I just had the primary (plastic fermenter) in a closet with an ambient temp of 66-68 degrees but when fermentation was vigorous the wort temp got to 75. As this was my first batch, I was not really aware that getting the ferm temp up to 75 degrees would cause these fruit esters to develop. of light Pilsner DME, steeping grains and 4 different hops.
My first batch I brewed was an APA extract kit with 5 lbs.
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