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Old 03-23-2012, 11:49 PM   #1
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Default another Safale US-05 question

Ok; so this is my first time using Safale US-05 and I thought there was not going be be any problems.


I recently bought a new lid for my ale pale and cut a hole so I can fit a # 6.5 bung with two holes [one for the airlock; one for the thermal well I bought].

So I fit the temp probe in the thermal well and set the brew temp at 66 F with a 2 degree swing on the cold side. I thought everything was going fine for the most part until i noticed no bubbles coming at all from the airlock.

So; I know the airlock is a bad idea is a bad thing to guage fermentation, but there was no real fermentation at all.

My bucket was sitting for two days before I decided to let it warmup a bit at room temp to see if it will start to go faster and it did [albiet much slower than liquid yeasts I've used].



After reading all this I guess my question is: Will brewing for two days at 66 F, then letting it warm to ambient at 74 ish F and putting back at the temp of 66 F on the end of the third day going to add off flavors to the batch?



* I do not think I have a leak trying to fit a new lid; since I tried a few drops of water on the seal of the bung and airlock and found no bubbles after close inspection.

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Old 03-24-2012, 12:00 AM   #2
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Did you rehydrate? I've never had a lag of more than 6 hours with 05

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Old 03-24-2012, 12:02 AM   #3
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Did you see any krausen? S-05 should ferment no problem at 66. Just fermented a batch a 63.

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Old 03-24-2012, 12:06 AM   #4
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Quote:
Originally Posted by TimTrone View Post
Did you rehydrate? I've never had a lag of more than 6 hours with 05
No; I did not.

I have heard conflicting stories from both the yeah crowd, and the neah crowd about rehrdration of dry yeast.

Is this a problem?

and will taking it our of the temp control to let it warm up before putting it back affect the flavour at all if you know?


** Maybey this helps; but when I pitched I did immediatly put it a temp controled enviroment at 66 F.
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Old 03-24-2012, 12:10 AM   #5
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Did you see any krausen? S-05 should ferment no problem at 66. Just fermented a batch a 63.

I dont know if I can really call it a krausen since it was difficult to see through the vessel to the wort, and I did not want risk infection by opening it up; however from what I could tell it did look like the yeast had spread over the top of the ale pale, but was not a big of krausen as you would see from a british yeast as wlp005 for example.

I guess I will wait 10 more days at 66 F and take a gravity reading.
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Old 03-24-2012, 12:27 AM   #6
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Did you see any krausen? S-05 should ferment no problem at 66. Just fermented a batch a 63.
Fermented my last batch even cooler than that, did not rehydrate, and my S-05 went to town in 24-48 hrs. Can't say about off-flavours from varying temps.
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Old 03-24-2012, 01:01 AM   #7
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You might just have a bad seel on your fermenter

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Old 03-24-2012, 01:19 AM   #8
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You might just have a bad seel on your fermenter
None of my fermenters seel well at all. I think i might wash with to hot of water. I just dont stress anymore. Look for krausen and check with hydrometer. That 0-5 has yet to fail me yet.
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Old 03-24-2012, 01:34 AM   #9
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Take a hydrometer reading before you do anything drastic. I think you'll find that it's almost done fermenting. 05 is a consistently good yeast.

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Old 03-24-2012, 02:24 AM   #10
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I'd suspect a leak. Your hydrometer will tell the truth. 05 is reliable. Do you still have the package? I'm curious of the date code.

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