Us-05 low temperature experience

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Us-05 low temperature experience

Postby robwalker » Mon Dec 05, 2016 11:32

Recently brewed a beer with us-05, approx 489 litres. 1.041 OG and heavily hopped.

Into fermenter at 22c. This was too low - this time of year I pitch and 26c and by the time the yeast gets going it's around 20c. Us-05 has recently been repackaged with a significantly larger desired temperature range - 18c to 28c. Like most ale yeasts it's much more robust than the manufacturers make out, and the 18-21 range is merely for a clean as possible profile.

Us-05 can ferment as low as 10c rumour has it. Yep, holy crap - there's a reason these yeasts become so mainstream. Around day 3 of the ferment my beer had dropped way too far to 13c and sitting at 1.019 but was still producing lots of Co2 and averaging about 1-2 gravity points per day. On our scale, 1.019 would probably be classified as a lost beer. After day 5, the krauzen crusted over, but the beer has continued fermenting into day 10 and has now stalled at a respectable 1.013 (68% attenuation.) It's not clear but isinglass will take care of that.

For us this is safe to cask as any remaining possible attenuation should create cask conditioning without going too far as to blow the shives out. They may need pre venting prior to external sales, but I can deal with that.

For those brewing with us-05 this winter, relax - it'll chug along if you leave it at lower temperatures.

Will report back on the finished beer when it's on the bar (2 weeks or so.)

Cheers!
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Re: Us-05 low temperature experience

Postby HTH1975 » Mon Dec 05, 2016 11:38

I've experienced the same thing with Saf-04 and Saf-05.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
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Re: Us-05 low temperature experience

Postby Pjam » Mon Dec 05, 2016 20:18

Are we talking ambient? I tend to get about 3 degrees more in the FV
I once (by accident) used Nottingham down to 12C.
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Re: Us-05 low temperature experience

Postby robwalker » Mon Dec 05, 2016 21:15

These are all daily readings of gravity and temperature. Nottingham is a great low temp fermenter too and goes nuts when rehydrated at 30c and like you say can chug along at low temps. I ended up fermenting that one at 12c last year too and it had a massive krauzen still!
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Re: Us-05 low temperature experience

Postby Brewzee » Wed Apr 12, 2017 07:16

how did the resulting beer taste, how was ester profile please, did it get closer to a clean lager
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Re: Us-05 low temperature experience

Postby Rolfster » Wed Apr 12, 2017 08:36

I'm interested in this as well. I've got 9 liters just in bottles that was was fermented at 12 degrees on the cellar floor. When I tasted it at bottling it was very strange, but I could decide if it was due to the low temperature fermentation or an infection! I did finish the ferment off at 18 degrees.
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Re: Us-05 low temperature experience

Postby robwalker » Wed Apr 12, 2017 11:34

I can't remember what beer it was, but I did try this with a Vienna lager type beer which worked out quite well:

viewtopic.php?f=5&t=11258

It's definitely not a typical lager and the recipe was malt focused (I tried to dry Hop but kind of bailed out and bought a keg hopper just after) but it passed the test with my lager drinking friends. It's worth a try, just make sure to leave at 12-14c until the diacetyl and acetyldehyde have cleared up and then stick it in the cold. It's really crisp and clean but lacks some lager character which isn't surprising considering it's Vienna malt, no aroma hops and a non lager yeast! Haha.
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