Regular Us 05 Users

[Fatgodzilla]

Looking for regular or knowledgable US 05 users.

My first time using Saf US-05 in yonks and can't remember if what's happening is normal. 8 days into a AG with 80% pils malt and 20% Munich pale, 650g of polenta, 350g DLME and 200g white flour for a cream ale style brew. OG 1.050+ now down to 1.20+. The yeast has thrown a three inch crust on the fermenter but there was a thick creamy coloured krausen floating on the wort. (WAS, cos I just gave the bugger a good stir and the krausen has dropped to a murkier, thinner head). Brewing temperature a fairly consistent 18 celcius.

Probably should have pitched two yeast packets on a 1.050+ wort. Its likely with the polenta and flour I would not have got great conversion so am expecting a high FG but not 1.020+. I would have thought below 1.020 at least.

However, 8 days is long (from memory / reading US 05 is a fast worker - I'm thinking this rather slow).

Should I raise temperature to say 20 C ?

 

[Fents]

if you just stirred it i would leave it for another day to see if the FG drops a tad, if not you could rack it or bring it up to 20c like you say.

Ive had US05 go longer than 8 days but usually only in winter.

 

[Aussie Claret]

What temperature did you mash at?
If you mashed on the high end of the scale upto 70c this could be one of the reasons you have a high FG.
If you mashed lower 65c or less I'd expect the FG to be lower.

From my experience US-05 is a pretty quick fermenter and it's usually all over within 4-5 days at 18-20c.

As you suggested raise the temp a couple of degrees to 20-22c which may help finish the fermentation off and will help to consume any diacetyl.

AC

 

[Fourstar]

Unless you're fermenting @ 15deg it will take a long while (had a record 13 days this winter), ive seen it finish w/in 2-3 days @ 18-19 deg. Ive had a few stick @ 1.020 before. With a little rousing and persistance she fermented out. Also had one finish fermentation @ 1.025 as noted when i was using a sight thermometer. turns out 64deg was actually 72 deg mash <_<

I think it was a little out.... Probably from the steam!

 

[Fatgodzilla]

What temperature did you mash at?
If you mashed on the high end of the scale upto 70c this could be one of the reasons you have a high FG.
If you mashed lower 65c or less I'd expect the FG to be lower.

From my experience US-05 is a pretty quick fermenter and it's usually all over within 4-5 days at 18-20c.

As you suggested raise the temp a couple of degrees to 20-22c which may help finish the fermentation off and will help to consume any diacetyl.

AC

Yes, a high mash temp 70 C (thought preferable with the polenta and wheat flour).

Anyway, roused the beast and its going again (plus raising temp to 20 C)

The funny thing was the thick white krausen - and I mean white .. not seen anything along that lines before after such a long time. Still reckon I'll have a large amount of unfermentables (guessing but kinda sounds right).

You live and you learn.

 

[dig]

This yeast suits high-temp and high-pitch. The faster you bang beers out with this yeast (and its many genetic clones), the cleaner they become with time on chill. Good aeration is the key. 19 degrees is the go.