Another Us-05 Question

[Bribie G]

I note from the Fermentis website that US - 05 produces very low diacetyl beers. I'm about to put my American Amber into cold conditioning but I wonder if it's necessary to first bring it to ambient for a couple of days for a diacetyl rest? Currently at South East Qld 34 degrees I'd prefer to keep it cool. Fermentation has ceased and it's clearing out at the top after seven days in primary at 19 degrees, I'm tempted just to whack the whole thing into the cold fridge as suggested by the guy on the Jamil show who doesn't believe in racking unnecessarily. Polyclar after a week then bottle.

Any thoughts?

PS apologies for starting two US - 05 threads in the same day but this is my 05 cherry

 

[Jakechan]

Cant help you Bribie, but glad you asked. I will be going to school on this one.

(I have an AIPA with US-05 thats been 8 days at 17, and was going to rack tomorrow, then chill and polyclar)

Cheers,
Jake

 

[Adamt]

Can you detect any diacetyl in the beer?

I hope I don't need to elaborate further.

 

[Tyred]

If you are concerned about it you could raise it to 21 for a couple of days before cold conditioning. Personally I wouldn't worry about it. I've done an APA with US05 at 17-18 degrees and had no problems that I could detect (that may mean very little).

 

[Bribie G]

Can you detect any diacetyl in the beer?

I hope I don't need to elaborate further.

No, the reason I'm pussyfooting around is that I did a Burton Ale in early January that tasted fine on secondary. I rushed it through somewhat because I wanted to get it into bottles before I went to Sydney on holiday. It was destined for a comp and totally derailed the program because when it had been in the bottle for a week it was pure Werthers butter drops I actually came to like it, sort of like an alcopop. Managed to crank out another brew on time so I got out of trouble. I take your point though and will have another sneaky taste in the morning.

Like they say once bitten.....

 

[Screwtop]

No, the reason I'm pussyfooting around is that I did a Burton Ale in early January that tasted fine on secondary. I rushed it through somewhat because I wanted to get it into bottles before I went to Sydney on holiday. It was destined for a comp and totally derailed the program because when it had been in the bottle for a week it was pure Werthers butter drops I actually came to like it, sort of like an alcopop. Managed to crank out another brew on time so I got out of trouble. I take your point though and will have another sneaky taste in the morning.

Like they say once bitten.....

2,3 Pentanedione a keytone like Diacetyl, a honey or sweet lollie aroma = green beer, happens every time I push a beer. One recently I had in the keg in 7 days. Double pitch of S-04, went bang, all done in three days, chilled to 0 racked to the keg and fined on day 7, force carbed and was on tap the next day, reeked of 2,3. Still there in the second keg which has been CC'ing for about a month. What I find is that after pouring and allowing a little headspace the aroma slowly dissipates, not sure re bottles, it may remain. Had to rush the last 3 double batches before the removalists arrived. But at least I should have enough beer to last while the new brewery is being built.

Cheers,

Screwy

 

[staggalee]

Not that this will be a complete answer to your O.P., but anytime I use us-56, it`s just 14 days primary at 15*, then let sit for a day at room temp and bottle.
Always comes out fine.

stagga.

 

[Mantis]

I use US-05 almost exclusively and it finishes at 18C in a week easy. Usually after 4 days there is very little activity.
Dont know much about diacetyls so might have to do some research

 

[seemax]

Totally agree with the above comments... at 18C US-05 is done in 3-4days.

I've bottled after 7 days and even up to 16days in primary, haven't noticed any unusual flavours.

 

[boingk]

Ditto the rest of the bunch. 18'C is fine for it, I generally let my brews sit for no less than a week and no more than two. Somewhere in the middle is the usual, although 7 days for a simple ale isn't out of the question. Havent noticed any dodgy flavours, IMO US-05 is a good, clean yeast that is just simply good.

Let us know how it works out - boingk

 

[rich_lamb]

Bribie, I wouldn't worry about diacetyl from US-05. It's a very clean and reliable yeast, and I never had problems with it.

Though just my 2c, I never consider "finished" to mean the end of CO2 production (I always let a ferment go for at least 14 days). If you're in a rush, get another fermenter

 

[reviled]

Bribie, I wouldn't worry about diacetyl from US-05. It's a very clean and reliable yeast, and I never had problems with it.

+1 for never probs, ive had S-05 ferment out, and me drinking a tasty beer from 6 days after brewing, thats brew day, pitch yeast next day, ferment over 4 days, keg, drink B) No diacetyl...

I used to think that I couldnt pick up on diacetyl, then I brewed a beer with 1026-british cask, and wow, diacetyl central! 2nd pitch from it wasnt so bad, but the 1st was just crazy stuff!!

 

[Fourstar]

I'd have to agree, diacetyl would be a bit of a diffcult thing to pick up on with US-05, ive never experienced it with the 1056 strain either.

If its held at 19 deg for majority of fermentation it would have probably been vigourous enough to clean itself up. As adam said, taste test. If their aint any diacetyl you are probably safe to rack.

 

[PostModern]

7 days at 19 shouldn't give you any problems with diacetyl. I've got a pale ale on US-05 atm that I let run for a week at 17. I gave it two days at 21 before dropping down to 10 to clear. Will be kegging tonight for consumption this weekend. Don't anticipate diacetyl.

 

[Bribie G]

Thanks for setting my mind to rest here guys. I'll rack it today, chill it overnight, polyclar it and bottle Thursday, should be sweet

 

[Kai]

Can you detect any diacetyl in the beer?

I hope I don't need to elaborate further.

Diacetyl can still be a problem post-chilling even if none is detectable immediately post-ferment, if there is still precursor present.