US-05: Anyone else having issues recently?

[Parks]

Any ideas on why us05 may fail to ferment?

I rehydrated a pack and pitched it into a 1.061 wort on Monday night, Friday morning and still no krausen and sg hadn't dropped at all......

Temp controlled in a fridge at 18 deg, pitched in low 20's.

I put in some yeast rinsed from the last batch, not sure how much it was though and gave a stir in a last ditch effort to get something going.

I'm not sure, but the wort may have had a bit of a sour taste. Can infection do this? Perhaps a dud pack? I'm pretty good with hygiene but you never know.

One pack of US-05 at 1.061 would be pushing it for sure under normal circumstances however I would still expect it to be cruising after 48hrs max (not good, but still doing something).

So your yeast must have been pretty much stuffed IMO to not be doing anything in 3 1/2 days.

You certainly could be getting infections by now to produce sour notes. It is possible it will still end up drinkable but I would be pitching some fresh yeast asap to get it going.

--EDIT-- Assuming you're doing a 19-24L batch. If you're doing a 30-60L batch you have under pitched HEAPS.

 

[Mr B]

Thanks parks, I left to go camping on Friday, which was the day I put the extra rinsed yeast, and will find out what has happened tonight when I get home. Pretty sure that would have been under pitched regardless, just had no time to get more yeast.

So, two all grain brews on the line

Was about 24l of wort. A nice saaz ale. Ahh well.

I also pitched a pack of the same yeast into another brew on Thursday, hopefully that will have done something, I'll know in about an hour or so.

I think it's time to learn about culturing and stepping up.

 

[Mr B]

Righteo, got home (unpacked fed kids etc etc) and had a look.

The first batch has a healthy krausen, resulting from the rinsed yeast I pitched on Friday (presumably), because:

The second batch, which was pitched on Thursday with a packet of yeast, straight into wort, has no krausen either.

I assume that it is dud yeast, two packets thereof.

****

I have some leftover trub i'll have to rinse tomorrow, and try to get the second batch going. I'll give it overnight just to check that it hasn't started (and I cant do it now and have no other yeast) and do a gravity check in the morning.

Any advice on likely issues with these brews presuming they ferment out? Are they farked? This possibly depends on a taste test and seeing how they turn out (which means tying up the fermenters and fridge for 2-3 weeks....)??

Its a bit of a first for me (brews 9 and 10), advice appreciated.

Edit - Maybe I just chuck in a jar of trub into the second batch tonight?? 500 mls or so I think. Whatchya reckon?

 

[seamad]

If the first brew is krausening (is that a word?) why not top crop the second ?

 

[Mr B]

Tanks Seamad, i'm a little wary of cross infection if this has occurred in the first batch.

The second had a thin krausen this morning, so has started to do something......

 

[stux]

Gave up on us05/1056 a few years ago and switched to 1272, but still try out others. Right now I'm trying 1332 Norwest and will see how it goes

 

[mckenry]

Hmmm. I have had issues twice now, with US-05, but only with Gluten Free syrup (sorghum)

This is the second time I had to pitch a second yeast. The first time is here - in a nutshell, first one, rehydrated, did FA, sprinkled another US05 and it eventually finished.

This time, I just sprinkled from the start. Took 24 hours and started bubbling. I remembered that linked thread and thought "she'll be right"
Bubbled for 24 hours then konked out at 1.030
I rehydrated another yeast (reverse of effort 1) pitched, shook and it took off in about 4 hours. WTF??
If I didnt have to make GF beer for my mate, I'd never had thought there was a problem with US-05, after all I made heaps of barley based beer with it before.