Author Topic: What stops US-05?  (Read 835 times)

Offline gimmeales

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What stops US-05?
« 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? 

Offline tom

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Re: What stops US-05?
« Reply #1 on: January 19, 2011, 06:21:57 PM »
What is the recipe?
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Offline a10t2

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Re: What stops US-05?
« Reply #2 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.
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Offline dannyjed

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Re: What stops US-05?
« Reply #3 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?
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Offline euge

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Re: What stops US-05?
« Reply #4 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.
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Offline blatz

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Re: What stops US-05?
« Reply #5 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.
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Offline gimmeales

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Re: What stops US-05?
« Reply #6 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.

Offline majorvices

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Re: What stops US-05?
« Reply #7 on: January 20, 2011, 02:47:56 PM »
Re: What stops US-05?

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Offline gimmeales

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Re: What stops US-05?
« Reply #8 on: January 21, 2011, 02:25:48 PM »
...and this thread can pretty much be locked because nothing more definitive can be added, lol

Offline blatz

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Re: What stops US-05?
« Reply #9 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. 
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Offline tubercle

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Re: What stops US-05?
« Reply #10 on: January 21, 2011, 05:34:15 PM »
Just thinking out loud here but...

 Why don't you use a different strain?
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