Author Topic: US-05 at low temp  (Read 5300 times)

Offline Three

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Re: US-05 at low temp
« Reply #30 on: August 08, 2013, 03:26:02 PM »
Yeah, it's pretty awesome. I just ordered a bunch of dry yeast, some of the Mangrove Jack's. Want to try out the Workhorse, the Newcastle dark ale, and the Bohemian Lager strains. I'd like to do only dry yeast if I can get away with it.


beersk,

I would love to hear how these work out for you......


Jumping back to this thread for a general US-05 question.  As noted above, 05 has always given me great results.  My most recent batch (a low-gravity, high dextrine session rye IPA) did not drop clear after three weeks.  I bottled and will just sit it out I guess, but I'm curious why this might have happened.  Was it this particular recipe?  Was it this pack of yeast?  Did I manage to infect it with a wild yeast or something else? (tasted fine - but that doesn't say much yet).  Final gravity was 1.015, so it had some viscosity - and the rye no doubt added to that as well.  Is that enough to slow settling that much?

I used US-05 in my last batch of APA. Not really a low-gravity brew though.  1.057 fermented to 1.012.  It dropped pretty darn clear in 11-12 days at 62 degrees. I would have to think with time it will condition out nice and clear.
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Offline klickitat jim

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Re: US-05 at low temp
« Reply #31 on: August 08, 2013, 06:35:04 PM »
I fear this thread!

I'm afraid of this journey going full circle, selling my flasks and stir plates at a garage sale, and eventually getting so simplified that I die with a keystone in my hand. No dry yeast for me, even if you prove its better

Offline beersk

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Re: US-05 at low temp
« Reply #32 on: August 09, 2013, 06:47:50 AM »
I fear this thread!

I'm afraid of this journey going full circle, selling my flasks and stir plates at a garage sale, and eventually getting so simplified that I die with a keystone in my hand. No dry yeast for me, even if you prove its better
No need to be closed minded, man. But, do whatever suits your fancy and makes the beer you like.
I just don't like shipping liquid yeast in the summer months and really only when it's cool out, like mid to late fall or early spring; winter is fine too, I guess. Whichever way you do it, there's more than one way to get to the same destination. You can take the long scenic route or the short and more direct route or any variation in between.
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Offline Three

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Re: US-05 at low temp
« Reply #33 on: August 09, 2013, 08:30:29 AM »
I fear this thread!

I'm afraid of this journey going full circle, selling my flasks and stir plates at a garage sale, and eventually getting so simplified that I die with a keystone in my hand. No dry yeast for me, even if you prove its better

I apologize in advance as I must babble.....

NO FEAR!  It's just another tool.  I've never had a bad batch of beer using dry yeast.  There just isn't the greatest selection of strains available (yet).  But I think with temperature control you can get a lot of versatility out of the current strains.  So I think (for me) some time spent in experimenting and seeing just what can be done will be a benefit to the tool kit.

I love the liquids though.  Just an awesome selection of strains.  In use here 99% of the time.  Because of some planned high gravity brews I'm getting a 5L flask next week.  It may require a yet another stir plate.  Also, because I haven't complicated this simple process enough and I want to spend even more time doing something beer, I'm starting to  plan out how to get a mini lab set up to do yeast slants and other fancy yeast tricks.  Maybe try washing and reusing some.

So, last night a friend that has been checking out homebrewing the last few brews says he would like to brew tomorrow.  No time for a starter and I'm not going to pay for 2-3 pouches of liquid yeast.   And as I would rather brew than not.  NO FEAR! Armed with a few packages of US-05 or Nottingham we will be good to go.
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Offline beersk

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Re: US-05 at low temp
« Reply #34 on: August 09, 2013, 09:12:24 AM »
I fear this thread!

I'm afraid of this journey going full circle, selling my flasks and stir plates at a garage sale, and eventually getting so simplified that I die with a keystone in my hand. No dry yeast for me, even if you prove its better

So, last night a friend that has been checking out homebrewing the last few brews says he would like to brew tomorrow.  No time for a starter and I'm not going to pay for 2-3 pouches of liquid yeast.   And as I would rather brew than not.  NO FEAR! Armed with a few packages of US-05 or Nottingham we will be good to go.


Exactly my point. Most of my brew days are fairly spontaneous, at least what I brew is. I feel like brewing schwarzbier this weekend...okay, haven't made a starter, so I'll use some harvested 34/70 or I have some packets of it too...or I can use US-05 also. I don't usually do a whole lot of planning when I brew. More of, well, what do I feel like brewing this week...no local homebrew shop to buy yeast, so I can't just go grab whatever and make a starter.
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Offline Three

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Re: US-05 at low temp
« Reply #35 on: August 09, 2013, 09:54:30 AM »
Exactly my point. Most of my brew days are fairly spontaneous, at least what I brew is. I feel like brewing schwarzbier this weekend...okay, haven't made a starter, so I'll use some harvested 34/70 or I have some packets of it too...or I can use US-05 also. I don't usually do a whole lot of planning when I brew. More of, well, what do I feel like brewing this week...no local homebrew shop to buy yeast, so I can't just go grab whatever and make a starter.

I with you.  I for the most part plan out two or three brews a month.  I have a good inventory of grains and some of the hops I use a lot.  So if needed, I can head to my LHBS and get yeast, and whatever hops, etc to make my recipe complete.  (I'm fortunate to have two LHBS available.  They are 20 miles away though so 5-6 bucks in gas each trip).   If the dates are recent on the liquid yeasts they have in stock, I get a few to keep on hand.  This is all good when I plan out a brew.  I make a starter, maybe have to do a step starter.  All good and the beer is great.  But I find I am starting to get more spontaneous.  So, I keep a few packs of 04, 05, and notty in my fridge just in case.  Maybe want to try a few things and experiment splitting a batch using different yeasts to get a comparison.  Or split a mash and make two three gallon batches hopped different, etc.  So this works out really well.  And the beer doesn't suck......
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Offline drjones

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Re: US-05 at low temp
« Reply #36 on: August 12, 2013, 08:58:59 AM »
Quote
could just be starch/protein haze instead of yeast. or perhaps the us-05 is just slowly chewing away at those dextrins. Majorvices posted about having issue with us-05 over carbing in the bottles for him regularly. maybe it's more capable of metabolizing more complex sugars/starches then we generally think?

Thanks Morticaixavier, I agree this is looking like a starch/protein issue.  The FG stayed for two weeks prior to bottling - so I'm pretty sure not much fermentation was going on, though.  Drank some over the weekend and it tastes and smells terrific (about 5.5 oz hops in this small beer, about half chinook).  I'm wondering how this might relate to the experimental 160 degree mash temp - though I did do a successful iodine test because of these exact concerns.  Did the high temp not play well with the rye proteins, perhaps?  The recipe included 8 lbs MO, 1 lb Munich, 1 lb rye, and 8 oz C20.  I'll just have to see if it settles out in the bottles.  I plan on sharing it with the band soon, so it should move quickly, anyway :)
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Offline morticaixavier

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Re: US-05 at low temp
« Reply #37 on: August 12, 2013, 09:02:12 AM »
Quote
could just be starch/protein haze instead of yeast. or perhaps the us-05 is just slowly chewing away at those dextrins. Majorvices posted about having issue with us-05 over carbing in the bottles for him regularly. maybe it's more capable of metabolizing more complex sugars/starches then we generally think?

Thanks Morticaixavier, I agree this is looking like a starch/protein issue.  The FG stayed for two weeks prior to bottling - so I'm pretty sure not much fermentation was going on, though.  Drank some over the weekend and it tastes and smells terrific (about 5.5 oz hops in this small beer, about half chinook).  I'm wondering how this might relate to the experimental 160 degree mash temp - though I did do a successful iodine test because of these exact concerns.  Did the high temp not play well with the rye proteins, perhaps?  The recipe included 8 lbs MO, 1 lb Munich, 1 lb rye, and 8 oz C20.  I'll just have to see if it settles out in the bottles.  I plan on sharing it with the band soon, so it should move quickly, anyway :)

The rye will give you cloudiness (protein) and the hops will give you cloudiness. It's not the mash temp though I mash at 162 for my small beers and the drop bright just fine. I use a bunch of Irish moss in the boil. did you dry hop?
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