My Airlock Most Definitely Is Bubbling

[Bribie G]

After a long run on Nottingham yeast for my fake lagers I recently went on to US-05 and have had brilliant results with ales fermented around 20. So I used it in an All Grain 'Cerveza' style with rice adjuncts and US-05.

Now the good thing about Nottingham is that it happily ferments down to about 14 degrees, at which temp it can produce a very convincing 'lager'. I was hesitant to drop the US-05 to this temp so settled for 17 degrees which is sub-ale temp and should be ok with the US-05, or so I reckoned. I got a big krausen initially, and it's been going for about 8 days now. Yesterday I decided to up it to around 20 to do a diacetyl rest and maybe crash chill it on Sunday.

On upping it to 20 - 21 it's taken off like a maniac overnight and is blooping once a second.. after 8 days . I haven't done a SG reading yet (it started at 1053) but thought I would ask the question of regular US-05 users... would 17 degrees normally send this yeast into hibernation ? Packet says 15 to 24.

 

[Supra-Jim]

I have fermented US-05 @ 17deg a couple of times and not had any problems. Did you rehydrate before pitching?

Take an SG reading and check the status of your kitten h34r:


:icon_cheers: SJ

 

[Jerry]

BribieG,

I've fermented with US-05 down to 15-16C with no problems.

Like you're doing I would also give it a rest at around 20C towards the end.

Scott

 

[Bribie G]

I have fermented US-05 @ 17deg a couple of times and not had any problems. Did you rehydrate before pitching?

Take an SG reading and check the status of your kitten h34r:


:icon_cheers: SJ

It was about a cup of yeast cake from another brew and I started it in my 1500ml with some boiled LDME etc as usual, and it was going bonkers at pitching time. Strange. I'll do an SG shortly.

 

[Supra-Jim]

Sounds like you've done everything right, although what temp was the original brew that the cup-o-slurry came from fermented at? Could it be that the yeast got aclimatised to a higher temp in the previous brew?

:icon_cheers: SJ

 

[MarkBastard]

When I use US05 it takes about 7-10 days at 18 degrees to ferment out even with a lower gravity start. With a starting gravity of 1053 and only 8 days in at a lower temp it's not that surprising.

The question though is when are temperature based flavour byproducts produced? I've heard it's mostly in the initial stages of fermenting and you can raise the temp at the end, but I've still found unwanted esters when doing that, so I now just keep it simple and have it going at 18 degrees until I crash chill.

 

[Bribie G]

That sounds reassuring, MB, one reason I initially tried US-05 is that several members made comments along the lines that it's done and dusted in four days, greased lightning, etc. But even in the ales at 20 degrees it has appreciably slower than Nottingham or of course the good ol kit yeasts such as Morgans. Maybe I was just expecting it to be a lot quicker than it actually is.

 

[chappo1970]

BribieG love the topic reading BTW! :lol:

I had a simular reignition experience with S05 just after christmas but completely by accident. I had a XXXX bitter clone I do ( yes, yes move on it's good when you've mowed for 3 hours in 38C) in the ferment fridge but my little angelic boy (read: devil sporn) decided to unplug the fridge from the tempmate. I was about finished at 1010, IIRC, and I was about to rack, fine and CC. I have walked out to see the fridge is at 26C via the tempmate display, I pooped myself and did what any sane brewer would do, threw open the door expecting damnation, but to my surprise bloop ,bloop even a small kraussen had reformed. So I plugged the fridge back in and left it for another couple of days. It was the best bitter clone I had ever made.

 

[Millet Man]

On upping it to 20 - 21 it's taken off like a maniac overnight and is blooping once a second.. after 8 days . I haven't done a SG reading yet (it started at 1053) but thought I would ask the question of regular US-05 users... would 17 degrees normally send this yeast into hibernation ? Packet says 15 to 24.

Hard to say for sure if you haven't taken a gravity reading but it may be that it's just CO2 being released as the beer warms up. Fermenting at 17C is not too low for this yeast.

Cheers, Andrew

 

[Screwtop]

Most likely CO2 coming out of solution at the higher temp, US-05 is fine at 16C so long as it is healthy. Dried yeasts are high in wild yeasts and other organisms, by reusing you might have introduced some wild critters

Screwy

 

[MarkBastard]

Bribie I actually just put down three quite different brews at the same time, all at 18 degrees and all with US-05 from dried packets purchased at the same time.

A partial mash amber ale
An EzyBrew kit pale ale
A FWK (all grain) blonde ale

The blonde finished in about 7 days, the amber about 10 days and the pale still had krausen at 13 days. But it was pretty high OG, something like 1068.

I've never really wanted to rush a ferment so it doesn't bother me much, and I like to leave the finished beer on the yeast for a while anyway (as long as it doesn't open an invitation for bugs to infiltrate, argh)

 

[mwd]

The Majority of my brews are with US05 at about 15C or 18C depending on which cheap thermometer you believe.

Probably the lower as 10 to 14days is the norm and usually slow and steady with nothing rapid after the first 4 days.

Just done my first faux lager but not tasted it yet pretty cloudy when first bottled. Not looked at it since.