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Old 12-05-2011, 04:12 PM   #61
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Originally Posted by Jmurm View Post
I am a little freaked out on the last 3 beers ive done with us 05. My ipa dident finish dry enough, thinking of pulling it out of the keg and adding a yeast to finish it up, its way to sweet! I did mash it at 154...

But the two i am more concerned about are my last two. I made a coffee stout @1083 mashed @150. Its two weeks in and is at 1030 and seems to have slowed to a halt. I am a little worried it wont dry out. I want to get down to 1020. Should i just give it more time?

Ferm temp was held at 65 for a week and pulled out of the temp controller to rise to 69 ambient temp in my house.

The next beer was a Belgian Golden Strong, made the same day as the Coffee with the same yeast. I added sugar to the beer after about three days, it seamed like it was slowing when i added it. fermentation picked up again and 3 days later it was slowing, so i added the last 1/2 of sugar at that point. It is two weeks in and seems like it has hit a wall, yeast is starting to settle. OG 1.107 Gravity as we speak 1.045 Mash temp 148.

Any Help or thoughts?
A couple of questions come to mind. How do you store your yeast, is it old, did you oxygenate, did you add nutrients? For the two big OG beers, yeast pitching calculators like mrmalty suggest 1.5 to 2 packs of 05.
How do you store your yeast? Is it ol
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Old 12-06-2011, 02:44 AM   #62
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Ive made two or three beers with this yeast. I didend do a starter but pitched a large portion of slurry to it. Probably over pitched. I did shake the carboys to oxygenate and added nutrients. Normally in two weeks its done. I will give it more time. U think its just needs more time?

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Old 05-03-2012, 11:17 PM   #63
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With my Founders Double Trouble Clone, I went from 1.087 to 1.008 at a whopping 90.0% attenuation!!!!! I mashed low, at 148-149, and had 1.5lb of dextrose into the boil. Pitched 3 packs as well! I love US-05!

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Old 05-20-2012, 01:05 AM   #64
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add me to the over 80% attenuation club with this yeast. Just checked the gravity on my barleywine (1.090 OG) and it is at 1.016 6 weeks after brew day. This is the first time I have used an o2 tank.

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Old 09-28-2012, 06:40 PM   #65
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I just brewed a RIS with this US-05 I pitched 2 packs in 5 gals per mrmalty.com and got 62% apparent attenuation. Here is the recipe, let me know if this is underattenuated or if you think this looks right becuase of all the specialty malts.

4 X 3.3lb cans of Briess Dark LME
1 lb Flaked Barley
.5 lb C120
.5 lb C60
1lb D80 Dandi Syrup

the specialty grains were rested at around 154 degrees for a half hour, added 3 of the LME and syrup late boil

OG calculated to 1.108 and my FG is 1.040 it tastes super good but i am just wondering if i made a recipe flaw with this crazy high FG. Would you expect 62% apparent attenuation with this grain bill?

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Old 09-28-2012, 09:19 PM   #66
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When I was brewing extract+specialty grain I found my attenuation lower than it is now. I think having that much LME + 1# of crystal malt makes this a REALLY tough batch to attenuate any lower than that.

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Old 09-28-2012, 09:24 PM   #67
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I recently got over 90% attenuation on a very dry (mashed low) beer with a US-05 cake repitch. Went from 1.049 to 1.002. The mash was overnight beginning at 153, ending around 144 8 hours later.

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Old 09-29-2012, 03:13 PM   #68
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I just brewed a Robust Porter. Mashed at 155. OG 1.064 FG 1.021 fermented at 68. 66% attenuation. Unfortunately I didn't check the gravity until after I had cold crashed it and added gelatin to clear it. I didn't check because S-05 had been such a beast every time I've used it. If I had checked I could have tried raising them temp. Lesson learned.

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Old 03-11-2013, 03:49 PM   #69
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The last three brews I did with 05 got 80.6%, 78.3%, and 75.5%.

The gravity went from 62-12 (154f mash), 46-10 (150f mash), and 45-11 (150f mash) respectively.

They were pitched dry from the packet. I have a bourbon honey ale going right now that used washed 05.

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Old 03-17-2013, 06:27 AM   #70
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My Bourbon Honey Ale went from 60 to 11 (153f mash) for 81.7% attenuation! This was washed yeast from an earlier batch.

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