S-05 taking its time

[ni9e]

How long does it usually take for S-05 yeast to ferment a 1050 brew?

I made one on the 9/05/09 took a hydro reading today and its only 1020 plenty of bubbles on the surface and still bubbling through the airlock :wha:
I really wanted this to be done by today as I am going on a works training week tonight and won't be here for a week I have given it a good stir will it be ok in the FV till next weekend?

 

[Wez]

Have you tried rousing it and letting it get a tad warmer for 24hrs? Or could you drop it to secondary and repitch?

 

[ni9e]

I have give it a good rousing but have just left it all I could do with the time I had so will see how it is when I get back next week hope it will be ok to leave on the yeast for 3weeks

 

[Wez]

I have done 3 wks and been OK

 

[Vossy1]

I find US-05 to be pretty rapid fermenting, just like S04, it's just a buger to clear

 

[Bribie]

I did an Aussie Old Ale around 1053 on 12 May and like the Original Poster I'd hoped to bottle last weekend. It's still covered with bubbles on the surface and bloops away every thirty seconds, though it's been at 21 degrees for the whole time. I have found that one way to attenuate US-05 is to rack to secondary, leave for a couple of days then cold crash in the fridge for three or four days and that seems to make its mind up for it

 

[Old growler]

I am waiting for the aero effect to drop off the top of my pale after using 05 for the first time. It started at 1050 [pitched 16th May] now down to 1010 for last couple of days but still a lot of brown capuccino on the top. Shall I keg it or leave a little longer?

 

[tubby_shaw]

If it's been stable at 1.010 for a few days keg it :thumb:
The Aero bits/brown scum should be left clinging to the side of the fermenter or sitting on the yeast cake :thumb:

 

[Old growler]

Thanks for the advice as S 05 is new to me i was not quite sure. I normally use gervins or 04 but have read that 05 is good for hoppy pales so am hoping it lets the flavour of the new zealand cascades come through.

 

[Bribie]

Thanks for the advice as S 05 is new to me i was not quite sure. I normally use gervins or 04 but have read that 05 is good for hoppy pales so am hoping it lets the flavour of the new zealand cascades come through.

Perfect yeast for the job - I made a 'Kiwi Gold' using Green Bullet for bittering and NZ Cascade for finishing hops, US-05 and it came out brilliant. Still have about a dozen bottles left and I've got a clone in the fementing fridge right now. :thumb:

 

[Old growler]

I think your right had little teasing taster when kegging it last night and its already the dogs nads can't wait till its matured and in the corny.

 

[Screwy]

I am waiting for the aero effect to drop off the top of my pale after using 05 for the first time. It started at 1050 [pitched 16th May] now down to 1010 for last couple of days but still a lot of brown capuccino on the top. Shall I keg it or leave a little longer?

This yeast seemed to go through a bit of a change (at least it did here in Australia) a few years ago. Lots of brewers commented on how slimy it was and didn't seem to floc as well. this was before the name change from US-56 but maybe changes were afoot. Used to be a very clean yeast prior to this with little to no head after fermentation had ceased, I find if I push it the Acetly Aldehyde aroma would kill a brown dog, so leave it on the yeast for a good week after fermentation has ceased.

Crash chilling after it's fully fermented and had a week to clean up will clear it well. Hope this helps.


Screwy

 

[ni9e]

This is still bubbling away but has dropped during the week to 1011 so as of today its been on the yeast 22 days :hmm:

Am I best racking off now to a secondry or leaving as is till its finally finished :wha:

 

[Screwy]

This is still bubbling away but has dropped during the week to 1011 so as of today its been on the yeast 22 days :hmm:

Am I best racking off now to a secondry or leaving as is till its finally finished :wha:

Nige, I find this really interesting, have never ever experienced this sort of fermentation using 05. Do you have fermentation temperature control ?

Cheers,

Screwy

 

[ni9e]

Nige, I find this really interesting, have never ever experienced this sort of fermentation using 05. Do you have fermentation temperature control ?

Cheers,

Screwy

No I have no temp control I ferment in the front room as it is sort of 20-24c winter or summer never had this sort of thing happen 04 is usually done and dusted in three days I have done wine, TC etc with all different yeasts and never had a problem till now :wha:

I'm guessing everything is still ok as there are no off smells and it tastes ok out of the hydro jar its just taking ages to ferment out.

 

[Bribie]

Bump: the brew I did on 12 May only got bottled yesterday morning, so that's nearly a month and it was still a bit cloudy. Normally if I bottle after such a long time it's almost crystal clear into the bottle. Very strange.
One thing that has got me thinking, I deliberately didn't aerate the wort as I was using an experimental method a few brewers here and overseas have been playing around with, of a couple of drops of olive oil in the starter bottle (that's a thread in its own right :lol: ). Next time I use the US-05 I'll make sure it gets a good aeration.

 

[Wez]

a couple of drops of olive oil in the starter bottle (that's a thread in its own right :lol: ).

Tell us more .......

 

[Aleman]

a couple of drops of olive oil in the starter bottle (that's a thread in its own right :lol: ).

Tell us more .......

No Don't please

The idea Wez, is that the Unsaturated Fatty Acids in the Olive oil provide the raw materials for the yeast to turn into Sterol and ergosterols for cell wall production. Under normal circumstances yeast are able to manufacture these but require lots of oxygen . . . the lag phase. The problem is that most people completely overestimate the levels of UFA's in the olive oil . . . you need something like 80ml of olive oil for a 23L batch . . . which unfortunately kills head retention and is taste able.

It's very nice in theory, in practice its not quite as good as it sounds . . . there are oils that are high in UKA's but they are not all that easy to come by.

 

[Wez]

great info :thumb: