US-05 Question

[Beerlust]

Hi guys.

 

I was just wondering if anyone on the forum has brewed a beer using US-05, & fermented it at the bottom end of it's recommended range near 15\xb0C? [unsure]

 

If so, what were your thoughts?

 

Currently towards the end of brew day for me today, & contemplating fermenting this brew nearer 15\xb0C rather than the usual 18-20\xb0C range I normally brew it in.

 

All thoughts welcomed.

 

Cheers,

 

Anthony.

[Hairy]

I have only brewed it as low as 17C.

 

I am assuming you will get a slower but cleaner ferment. What is your reasoning for doing it? What is the style of beer you are making?

[Beerlust]

Hi Hairy. Thanks for the reply. [joyful]

 

It's an APA style brew. I'm just wondering if there is any noticeable flavour increase with the end beer in terms of added malt & hop accentuation, by dropping the ferment temperature with this yeast down a few degrees? [unsure]

 

I primarily use US-05, but have never deviated outside a 18-22\xb0C range with it yet.

 

Cheers,

 

Anthony.

 

[Hairy]

Just give it a go and see what happens. It should still ferment at that temp.

[Beerlust]

The recommended range suggests it will easily ferment @ 15\xb0C.

 

Yeah buggar it, I'm gonna give it a go @ 15\xb0C.

 

First brew with Munich malt, first use of a yeast nutrient added into the boil, first FWH schedule for a while,...let's roll the dice! [lol]

 

Thanks Hairy. [happy]

 

Cheers,

 

Anthony.

[Beerlust]

Yesterday I pitched this yeast @ approx. 20\xb0C & gradually lowered it down to 15\xb0C over the course of the next six or so hours. I didn't like the way the yeast was behaving when I woke up & checked it this morning, so I raised it to 16\xb0C before leaving for work.

 

On arriving home it seems to be fermenting a lot better now at this temperature, so there it will stay. [happy]

 

It certainly does behave more lager-like at this temperature than the usual 18-22\xb0C that I have previously brewed with it at.

 

It's all learning. [wink]

 

Anthony.

[Otto Von Blotto]

I currently have that SNPA clone in the FV with 1056 yeast (practically the liquid equivalent of 05), it's going along between 18.5 and 18.8, and has about a 12cm krausen on it. I did make a 1.5L starter though which was on the stir plate for however long it took the stir plate to conk out (currently under repair by Dad).

 

I'd be interested though, to see what it would do if I fermented it around the 15-16 mark, whether it would produce that much krausen or whether it would be more subdued. I'm not used to these big krausens.. maybe I need to get a bigger FV! [lol]