[Richard]

I have an old (Oct 2015) spec sheet for US-05 that states the optimum fermentation temperature range is 59-72 F. I just downloaded a new one (Nov 2016) and it says the optimum range is from 64-82 F. This is a substantial change. Did the yeast change at all, or did someone just re-write the data sheet? Everything else on the sheet seems the same, so my guess is that someone re-defined the optimum range and that the yeast is the same. Why would they do this? What would cause them to re-define what is optimum? Have people's tastes changed in the course of a year?

-GF

[Andy Farke]

Fascinating! I would contact the company...it's possible they either have revised their specs, or maybe it's even a typo. I wouldn't imagine that 82F is terribly great for most beer styles.

[Mythguided Brewing]

Must be a mistake on the English-version PDF of the US-05 stats sheet on the Fermentis website.  The English version does indeed say "fermentation ideally at 18-28°C (64-82°F)", but the French and Spanish versions have it at 15-20°C (59-68°F).

[Richard]

I contacted Fermentis and they acknowledged that this is a mistake and will be correcting it "very soon".

[HoosierBrew]

Yeah, regardless of the stated range, several people here (myself included) will attest that S05/1056/001 ferments well in the upper 50s. It's rumored to be descended from a lager strain.

[mabrungard]

Upper 50's? It will effectively ferment into the lower 50's.

[HoosierBrew]

Upper 50's? It will effectively ferment into the lower 50's.

Yeah, I've actually fermented it more into the mid 50s, Martin. Anecdotally , I've heard lower. It definitely wants to ferment!

[dmtaylor]

I've done 55 F.  It gets more peachy.

[majorvices]

Upper 50's? It will effectively ferment into the lower 50's.

I once had a valve fail on a glycol loop (it stayed open) and crashed a fermenting batch of 1.090 beer to 45 degrees on US-05 and the yeast was chugging along like nobodies business. It eventually warmed up into the lower 60s on it's on once I got the glycol shut off. Attenuation was right where I wanted it and taste was clean, no off flavors at all.

[HoosierBrew]

Upper 50's? It will effectively ferment into the lower 50's.

I once had a valve fail on a glycol loop (it stayed open) and crashed a fermenting batch of 1.090 beer to 45 degrees on US-05 and the yeast was chugging along like nobodies business. It eventually warmed up into the lower 60s on it's on once I got the glycol shut off. Attenuation was right where I wanted it and taste was clean, no off flavors at all.

I thought I remembered a story like that, Keith. Wow! Kinda bears out Mark's theory on it being used in American lagers at some point.

[Lazy Ant Brewing]

I'm glad to hear about the lower temperature ranges for US 05 and the good results.  I've been fermenting from 64 F to 68 F.  Now, I'll try it a b it lower.

Thanks

[Beachside]

I fermented US-05 @ 59 with no D-rest and didn't pick up any peach flavors. Sierra via Ballantine via Germany? IDK, but this yeast is one of my favorites.

[Srojo724]

US-05 is definitely some stuff yeast, I almost prefer the taste compared liquid yeast.

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[Visor]

I did a mid 60's APA a couple weeks ago at 50 degrees with US-05, it was the only time I've ever had such vigorous fermentation that it overflowed the fermenter, with 1 1/2 gallons of headspace in a 7 1/2 gallon Fast Ferment. I'm thinking 05 is some pretty resilient stuff.

[santoch]

In my honest opinion, just ignore the "recommended temp ranges" on the yeast packages.
If you are unsure of a good fermentation temp you want for your beer, just look around the forums and see what folks have been recommending for the yeast/style you are brewing.