ESB with Safale US-05 Ale Yeast?

Newton · 04-28-2010, 04:40 PM

I'm going to rack an APA out of primary this weekend and I'd like to reuse part of the yeast cake. I used a dry Safale US-05 Ale yeast on that batch. Is it worth trying an ESB recipe with that yeast?

**AnOldUR** · 04-28-2010, 04:44 PM

Dry yeast is cheap. Get some S-04 for an English style beer.

**Pappers_** · 04-28-2010, 04:44 PM

It will probably be great beer, but I think it will not taste like many people expect an ESB to taste. I think the slight fruitiness and the lower attentuation (read: more maltiness) of an english style yeast is a part of what people expect an ESB to taste like.

After saying all of that, I should confess that I seldom brew to style any more. Maybe you could brew it and call it an ASB (American Special Bitter)?

Clonefarmer · 04-28-2010, 04:46 PM

Quote:

Originally Posted by Newton

I'm going to rack an APA out of primary this weekend and I'd like to reuse part of the yeast cake. I used a dry Safale US-05 Ale yeast on that batch. Is it worth trying an ESB recipe with that yeast?

You can do an ESB with US-05. It's very versatile and can be used for a huge range of styles.

Newton · 04-28-2010, 07:09 PM

Ok thanks guys I'll give it a shot...I'm a noob, so It'll be interesting to compare the APA to the ASB

skibb · 04-28-2010, 07:43 PM

I know that the French Broad Brewing company in Asheville NC uses Cal Ale yeast in their ESB "13 Rebels" - which is surprisingly close to a good english character (or that I've tried - like Fullers). I think they said they ferment at 67 with that yeast

**BierMuncher** · 04-28-2010, 09:44 PM

All grain brewers can "over ride" the dryer '05 yeast with a shorter mash rest (40 minutes) and a substantially higher mash temp (157-159).

I pitch on 05 cakes regularly and the shorter/hotter mash will greatly reduce your attenuation and give you that residual sweetness.

If you have the capacity, I also recommend you mash out at 170+ degrees to stop the conversion and reduce the fermentability of your beer.

IPA4ME · 04-28-2010, 09:58 PM

Quote:

Originally Posted by BierMuncher

All grain brewers can "over ride" the dryer '05 yeast with a shorter mash rest (40 minutes) and a substantially higher mash temp (157-159).

I pitch on 05 cakes regularly and the shorter/hotter mash will greatly reduce your attenuation and give you that residual sweetness.

If you have the capacity, I also recommend you mash out at 170+ degrees to stop the conversion and reduce the fermentability of your beer.

I have been having problems with S-05 and over attenuation. What are your FG's with the shorter mash rests and higher mash temps (157-159)?

**BierMuncher** · 04-28-2010, 10:02 PM

Quote:

Originally Posted by IPA4ME

I have been having problems with S-05 and over attenuation. What are your FG's with the shorter mash rests and higher mash temps (157-159)?

At 40 minutes and 157 on a 1045 beer, I'll finish around 1014-1015. The opposite is true if you want a very dry beer. 90 minutes at 149 will take that same beer down to 1002-1003.

**Pappers_** · 04-28-2010, 10:10 PM

Biermuncher, of course, that's right - you can take a yeast and use it in different ways and produce different results. In addition to the mash, you can also adjust the fermentation temps.

For example, if you want to coax a few esters out of a neutral or clean yeast, ferment it a few degrees higher than you might normally. I've not done this with US-05, but I have with Edinburgh (WLP028), where I ferment it in the low to mid 60s usually but inch it up towards 70 for a english bitter or a mild. Works great.