Apricot flavour in beer?

[thekulman]

The last couple of batches I've made I've been struggling to remove a certain taste in my beer but haven't had a good way to decribe it.
Last night I picked up a 6 of County Durham Signature Ale and St. Ambroise Pale Ale, tried one of each of these Ontario/Quebec craft brews.

Guess what? They had the same taste, my beer is easily as good as these! That's the good news.

I then read come reviews on Beer Advocate about the St. Ambroise Pale Ale.
The reviews are generally really high, it's a very well liked beer. The flavour/ester people talk about is Apricot and citrus taste.

Although some people seem to like it, I'm trying to remove it from my beer.
Is it dependant on the yeast strain? I know that Danstar Windsor says it produces esters and fruit flavours and is meant to, while the Nottingham has more or a complete attenuation and produces few of those.

I'm making my current batch with Nottingham - should that remove the Apricot/Citrus flavour?

Kul

p.s. I believe I used either Hallertau or Tentnanger hops in the beer in question if that helps.

[dparsons]

If the flavor is the fruity esthers, its a combination of yeast and fermentation conditions that cause it. Changing the yeast will give you a different resultant flavor. Lowering the fermentation temperature, aerating the wort more thoroughly before pitching, and higher (but not too high) pitching rates will help as well.

[Triple Freak]

I'd go with some US-56 if you're using dry yeast. Ideally, you should be using liquid yeast & making large starters with it. I like WLP 001 for everyday beers. (White Labs)

[thekulman]

Originally posted by Triple Freak
I'd go with some US-56 if you're using dry yeast.

Yes, I'd like to try that strain but have yet to find it in Canada.
Paddock had it, but was sold out ...

[Otis_The_Drunk]

Use a dryer yeast, lower the pitching temperature and fermentation temperature should cure it...

Personally I like a bit of an estery profile in a beer, but it's a personal preferance. It ususally isn't exceptable in all styles.

Nottingham yeast is a bit of an estery yeast to start with.

[thekulman]

Originally posted by Otis_The_Drunk
Use a dryer yeast,

Silly question, but how do I disern a dry yeast? Does that mean it's got a hight apparent attenuation?
Nottingham is 70-75%, I thought that was as high an AA as you could get.

Any yeast (dry) suggestions, beside US -56 which I will try?

Anyone ... Buller .... Hogie?

[stronk]

You can get drier. I had a look on the Paddock site for some dry ones, but they seem only to have a selection of Wyeast for ale yeasts. If I were you, I'd try 1275 Thames Valley Ale, as that has a slightly higher attenuation and it claims 'low-ester' and 'low-fruitiness'. If you can find others, WLP001 California Ale seems to be quite dry, as does (unsurprisingly) WLP007 Dry English Ale, both with AA up to 80%.