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Author Topic: US-05 @ 59°F/15°C  (Read 981 times)

bryggern86

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US-05 @ 59°F/15°C
« on: June 19, 2019, 05:00:00 AM »
Hi guys!

My US-05 yeast is currently fermenting @ 59°F/15°C (Controlled)

I pitched in 250ml of yeast slurry.

I want to experiment to se how clean i gets.

My Q's is:
??Does it need a D-rest?
??Will it produce sulphur?
??How much time will it usually need at
    59°F to ferment out and clean up?


I've heard that it may produce some peachy esters at this temp. This may be desired.

My initial plan was to keep it at 59°F for 14 days then up it gradually to 65°F (18°C) for a couple of days.

Please comment if u got any good tips or share your experience.

combat32

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Re: US-05 @ 59°F/15°C
« Reply #1 on: June 19, 2019, 08:31:37 PM »
the coldest ive fermented US-05 is 65F it was finished in 10 days, left it for the full 14 days.
after six days i turned it up 68F to get ready for the dry hop. I made an IPA so i cant tell if it had any peach notes, since this was a grapefruit/citrus bomb ;)
after 8-10 days i would start ramping the temp up just to get the yeast active so they dont poop out. what is the OG supposed to be? pitching cold you might want to make a 1L starter just to get a head start for fermentation. I dont see a reason for a D-rest and i dont think youll get any sulfur either. again I might be wrong since i havent pushed it that low, just talking about my findings at 65F. if your above 1.050 pitch 2 packets rehydrated or a small starter using 1 packet.
mine was very clean and dry, my OG was 1.068 finished at 1.010 in 14 days.
hope that helps you out, keep us posted on what you do and how it turns out.
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Keg 1- HB Cream Ale
Keg 2- Chocolate Milk Stout
Keg 3- HB Peach Sour
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Black Dog Brewery

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Re: US-05 @ 59°F/15°C
« Reply #2 on: June 19, 2019, 09:24:03 PM »
Hi bryggern86.

I was reading your post earlier today without logging in because I figured I'd reply tonight.

Yeh . . . Basically what Combat32 said.

If your research showed that brewers were able to obtain peachy notes, I'm not convinced that result came from the US-05.

US-05 is my favorite yeast, and it loves my normally stable portion of my un-finished basement, but it doesn't like temps in the low 60's or below.  That's why I have a brew-belt and a very inexpensive temperature controller for those weird days.

As far as the D-Rest . . . I've never done that or worried about Sulphur on a top fermenting yeast.  Those steps to avoid defects in your home brew only come with bottom fermenting lager yeasts as far as I know.

250ml of yeast slurry (not a 250ml starter) sounds like more than enough yeast.

My recommendation is to simply raise your controller up to 68'f to make the yeast happy and let it do what it is designed to do, and then let your recipe show it's true colors whether to brew it again or not.
Cheers & 17,

Jim,
New York

combat32

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Re: US-05 @ 59°F/15°C
« Reply #3 on: June 20, 2019, 07:54:34 AM »
Yeah i forgot to mention like BlackDogBrewery that its an ale yeast which is a top fermenting yeast, vs a Lager yeast which is bottom.

one thing i thought with US-05 was the temp range was 68-72F which i dont remember where i read that, probably when i first started and was reading everything i could :)
but i looked on the website and it says 64-82F Safale US-05 PDF link
on that note Jamil Zainasheff has said on a few podcasts that most of the time the temp ranges on yeast are wrong and you can go a few degrees colder or warmer.
whats great about Homebrewing is we get to experiment and learn things from them. I think you will be ok at 59F just take notes and when you take a gravity reading mark that in a notebook.  US-05 is a beast if you treat it right, it has served me well in all the brews i have used it.
I still think it will only take about 14 days to be finished, keep us posted.
17
Keg 1- HB Cream Ale
Keg 2- Chocolate Milk Stout
Keg 3- HB Peach Sour
Keg 4- HB Hefeweizen
Keg 5- Muntons IPA kit
Keg 6- HB Oktoberfest
Keg 7-
FV1- 
FV2- 
Planning- a Raw Ale

bryggern86

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Re: US-05 @ 59°F/15°C
« Reply #4 on: June 23, 2019, 04:26:25 AM »
Thanks guys. The OG was 1.055 and the expected FG is 1.012. It started bubling in the airlock after about 20 hours. And it's still going strong and consistent.

The smell is verry mild and pleasant. (Novel hops)

I will let it ride out and clear up @ 15°c for about 3 weeks.

It's fun to do experiments like this.

I will post when i tasted the end result

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Black Dog Brewery

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Re: US-05 @ 59°F/15°C
« Reply #5 on: June 24, 2019, 09:14:05 PM »
It's fun to do experiments like this

Perfectly said Bryggern86 !

And that's why I am totally into home brewing.  You have complete control over whether to play it safe or tweak the recipe to make it your own.

It's so cool once you have a core recipe for each major style of beer.

If it turns out that you can tweak the fermentation temperature of the US-05 so low to get the peachy esters flavor you're looking for pls share the results.
Cheers & 17,

Jim,
New York

DrHans

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Re: US-05 @ 59°F/15°C
« Reply #6 on: June 26, 2019, 01:11:29 PM »
When I tried fermenting US-05 on the Cold side I actually got a lot of peaches.

Its also not true about every yeast. That Cold is alway cleaner. Did a test once with Bella saison at 17C and 27C.
27C where cleaner. Kind of blow my mind!

Cheers!

bryggern86

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Re: US-05 @ 59°F/15°C
« Reply #7 on: June 26, 2019, 01:50:04 PM »
That is interesting Dr.

I think there is alot to learn from each other, in the subject.
 
I would like to experiment Lagering with Kveik as well, anybody tried that?

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Black Dog Brewery

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Re: US-05 @ 59°F/15°C
« Reply #8 on: July 02, 2019, 07:19:06 PM »
So how did your experiment work out bryggern86?

Very curious if you got the different notes that you were expecting, or if the yeast couldn't fully attenuate at the lower temps.

Cheers & 17,

Jim,
New York

bryggern86

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Re: US-05 @ 59°F/15°C
« Reply #9 on: July 03, 2019, 12:31:05 AM »
Black Dog Brewery, i will let it sit for another week (3 weeks total) before i C.C.

I took a S.G a couple days ago and it was 1.018. The recipe says 1.009.

I tasted the sample and it was a not a distinct peach flavour there. It was tasting very young (green).

I step mashed this one @ 50°c (122f), 63°c(144f) & 70°c (158f)

It seems to me that with theese steps, it ferments out slow at the end.

I almost got bottlebombs the last time i did them.



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combat32

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Re: US-05 @ 59°F/15°C
« Reply #10 on: July 03, 2019, 08:54:52 PM »
try ramping up the temp by 10 degrees, it will help the yeast get active and finish up. then start dropping the temp once it hits the FG so the yeast drops out. i started doing this, after 5 days in primary from 64F to 68F to get ready for dry hopping, i brew a lot of IPA's :) my favs. anyway after 6 days i start dropping temp below my primary fermentation. on day 14 i keg and if i have enough i bottle a couple. I do the 10 degree ramp up for my Lagers or IPL's.
bottle bombs are scare things and dangerous
keep us posted
17
Keg 1- HB Cream Ale
Keg 2- Chocolate Milk Stout
Keg 3- HB Peach Sour
Keg 4- HB Hefeweizen
Keg 5- Muntons IPA kit
Keg 6- HB Oktoberfest
Keg 7-
FV1- 
FV2- 
Planning- a Raw Ale

bryggern86

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Re: US-05 @ 59°F/15°C
« Reply #11 on: August 03, 2019, 08:22:53 AM »


Its also not true about every yeast. That Cold is alway cleaner. Did a test once with Bella saison at 17C and 27C.
27C where cleaner. Kind of blow my mind!

Cheers!

This was the fact in this one.

The esters i'm getting, has a special fruitiness to it. Not quite sure how to describe it.
I believe that it needs 3 more months in the keg for it to blend in, but then it will be awesome.

Happy holidays!
17!

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combat32

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Re: US-05 @ 59°F/15°C
« Reply #12 on: August 03, 2019, 08:48:18 AM »
looks awesome, what was the final gravity?
17
Keg 1- HB Cream Ale
Keg 2- Chocolate Milk Stout
Keg 3- HB Peach Sour
Keg 4- HB Hefeweizen
Keg 5- Muntons IPA kit
Keg 6- HB Oktoberfest
Keg 7-
FV1- 
FV2- 
Planning- a Raw Ale

bryggern86

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Re: US-05 @ 59°F/15°C
« Reply #13 on: August 03, 2019, 08:53:49 AM »
I forgot. I ramped it up to 18c like u would for a lager, and that clared out the problem with the high FG. Fg is 1.010

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combat32

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Re: US-05 @ 59°F/15°C
« Reply #14 on: August 03, 2019, 09:08:18 AM »
yeah the yeast get tired at the end and warming them up help put them back to work.
17
Keg 1- HB Cream Ale
Keg 2- Chocolate Milk Stout
Keg 3- HB Peach Sour
Keg 4- HB Hefeweizen
Keg 5- Muntons IPA kit
Keg 6- HB Oktoberfest
Keg 7-
FV1- 
FV2- 
Planning- a Raw Ale

 

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