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General Category => Yeast and Fermentation => Topic started by: gimmeales on January 19, 2011, 04:08:44 pm

Title: What stops US-05?
Post by: gimmeales on January 19, 2011, 04:08:44 pm
I brewed a SMaSH IPA little over a week ago. Not wanting it to be too dry and knowing it was an aggressive yeast, I mashed high ( ~156F at dough-in, settled down to ~154F for the remainder of the infusion).  One 11.5g sachet of hydrated US-05 brought the thing down to 1.009.  A good 4-5 points lower than I thought I might end up - I'm wondering how high I'd had to mash to keep this beast at bay? 
Title: Re: What stops US-05?
Post by: tom on January 19, 2011, 06:21:57 pm
What is the recipe?
Title: Re: What stops US-05?
Post by: a10t2 on January 19, 2011, 07:03:18 pm
When using aggressive strains I'll mash as high as 162°F if I want a low-fermentability wort.
Title: Re: What stops US-05?
Post by: dannyjed on January 19, 2011, 08:29:39 pm
When I use 05 and mash at 152-154, my FG is almost always below 1.010.  What temp did you ferment at?
Title: Re: What stops US-05?
Post by: euge on January 19, 2011, 08:45:21 pm
I used S-05 for both my barley-wines. The yeast tore through them. And maybe it was underpitching but one hydrated 11.5g sachet was enough to reach FG in about 10 days. IIRC both were 1.100 and went below 1.020.

I always thought this strain has been a high attenuator and can leave beers thin and harsh if it sits too long.
Title: Re: What stops US-05?
Post by: blatz on January 20, 2011, 07:17:22 am
i'm not suprised - you used 100% MO and an all base malt grist is going to make for one highly attenuable wort.
Title: Re: What stops US-05?
Post by: gimmeales on January 20, 2011, 08:36:51 am
i'm not suprised - you used 100% MO and an all base malt grist is going to make for one highly attenuable wort.

yeah, hence my 'high' mash temp to counter it a bit - guess not high enough.  Not so much worried about the dryness as I like my IPAs on the crisp side, it's just that at 7.5% it's not a session IPA by any stretch.  This one fermented at 64 and has fallen to 62 now that aerobic fermentation is complete.
Title: Re: What stops US-05?
Post by: majorvices on January 20, 2011, 02:47:56 pm
Re: What stops US-05?

(http://widgets.opera.com/widget/screenshot/large/4860/1.1/)
Title: Re: What stops US-05?
Post by: gimmeales on January 21, 2011, 02:25:48 pm
...and this thread can pretty much be locked because nothing more definitive can be added, lol
Title: Re: What stops US-05?
Post by: blatz on January 21, 2011, 03:20:08 pm
...and this thread can pretty much be locked because nothing more definitive can be added, lol

Go ahead, try and put a lock on Chuck. 
Title: Re: What stops US-05?
Post by: tubercle on January 21, 2011, 05:34:15 pm
Just thinking out loud here but...

 Why don't you use a different strain?