US-05 Advice

[Dronfieldbrewer]

Hi,

Does anyone have any experience with US-05...The fermenter I am using has a bit of wayward temperature control...it can vary by a couple of degrees...

 

[PD]

Using it for the first time on a brew now. I split a 38 litre brew into 2, one has 04 and the other 05. Both going well, the foam heads look different but the fermentation is good. I forgot to wrap the vessels in blankets for first day and temps plummeted down,but neither seems to have suffer.

 

[Ceejay]

Used it a bunch of times on APA and blonde ales. Its a beast, so expect to get attenuation of over 80%. I've used it at temps from 16c to 21c but I think its best at about 18c. Its not very flocculent though, kind of powdery.

 

[Good Ed]

as Ceejay says it's a bit of a beast; it's the dry equivalent of WLP001 California Ale yeast, so a nice dry yeast that accentuates the hops, I have an average attenuation of 83%, usually ferment at 19-20C, never had a problem clearing even though it's not that floculent, the krausen tends to sit on top for ever, so best to crash cool at 1-2C for a couple of days when you want to drop the yeast out. Rob if you are using it for your commercial venture you would also probably want to use finings to clear.

 

[Dronfieldbrewer]

as Ceejay says it's a bit of a beast; it's the dry equivalent of WLP001 California Ale yeast, so a nice dry yeast that accentuates the hops, I have an average attenuation of 83%, usually ferment at 19-20C, never had a problem clearing even though it's not that floculent, the krausen tends to sit on top for ever, so best to crash cool at 1-2C for a couple of days when you want to drop the yeast out. Rob if you are using it for your commercial venture you would also probably want to use finings to clear.

Was anticipating using Thwaites as this is a brilliant yeast..sommat not right and getting a few esters from 1st trial brew...not an infection...just a strange twang that I cannot put finger on..more like a metalic taste..I can only assume that the fermenter chugged a bit high on the temperature front...the fermenter has a cooling panel on it but no controller that I can see. So wiring up a heater and cooler to temp controller for next brew...As itnis no problems using finings...I don't do this with Thwaites as it drops like a rock as soon as the chiller is switched on

 

[Hawks]

I've used S05 a lot like the yeast - agree with people on here that is is happiest at around 18C, but I have had it up warmer ( 21C ish ) in the summer ( remember that week :? ) with no major problems. It can be an **** to settle out as well - I tend to cool for a few days to get the yeast dropping and then help it along with some finings as I keg it. It will then drop to crystal clear. :thumb:

 

[robsan77]

I've heard commercial sized fvs can can build up a lot more heat with the sheer amount of yeasts and pressure. This could be your issue,

 

[Vossy1]

As for all the comments so far, plus, I've found US05 to peak very quickly and during that time I would imagine the temp will 'spike'. For me that was usually 36 hours in with dry yeast and it was normally all but finished 48 hours in, it wasn't a problem with temp controlled ferments, I would imagine it could be a real issue if not controlled.

 

[Dronfieldbrewer]

For the sake of a few shillings a temp controller is a must really. The size of the fermenter 5Bbl must make the beer really shoot up at the crucial stage of fermentation....even if this is not the problem it will solve issues at a later date