I brewed a Black IPA awhile back with US-05 that had a strong green apple smell appear after kegging it. After some research I found that the beer was “green” and should have been allowed to sit in the fermentor for a few more weeks. I had never experienced this before and was surprised it was an issue since it was one of my first times to use a fermentation fridge and keep the beer fermenting in the low 60s. I recently brewed a pale ale with white labs 001 that had the same smell just not quite as strong. Luckily I caught this one during a gravity reading and an now waiting for the yeast to clean up the green apple smell.
The main reason I bought a fermentation fridge was to reduce fusel alcohol flavors that were sometimes present in the stronger ales I brewed. I had never noticed this green apple smell before though. My question is if anyone knows of a temperature range that won’t produce fusel alcohols or the green apple smell? Both problems seem to solve themselves with extra time in the fermentor, but if I can cut down the wait time of the ferment with temperature control that would be great.
Also I understand Wyeast 1056/ Whit labs 001/ and US-05 are all basically the same yeast but as anyone noticed more or less fusels or green apple smell with one brand over another?