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Old 04-09-2013, 07:15 PM   #1
golfduke
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Default Another US-05 experiment... temperature fluctuations

This weekend I made my first 15gal batch of a Summer cream ale. They go toward gifts mostly to friends for summer trips and such. I decided to play around with some fermentation temps to see how this yeast reacts. It is my house yeast for the most part, so I've been curious to see.

Each batch is exactly 5 gallons in 6 gal glass carboys. I used 3 packets of US-05, mixed dry and divided evenly into 3 (in case 1 pack was over/underattenuating), and rehydrated with 1 cup water each at 90 degrees. All were Oxygen infused for 1.25L per carboy of concentration. The yeast was pitched at actual fermentation temp, so there should be no variability in initial temperature swings.

Fermentation temp- 60 degrees- active kreusen appeared at hour 14.
Fermentation temp- 64 degrees- active kreusen appeared at hour 12.
Fermentation temp- 68 degrees- active kreusen appeared at hour 10.

It was pretty neat to watch how the temp changes how they lag. Both the 60 and 64 degree batches are showing the same rate of airlock activity (1 bubble/second), while the 68 degree batch is blowing off.

Once high kreusen is reached, I'll start taking daily gravity readings of each. In the future, tasting notes will be taken as well.

Reason for this experiment of sorts? I've always fermented on the cold side of the spectrum for all yeasts. It was in my old school of thought that colder fermentation temps curb some of the phenols that I personally find unpalatable. Then I read Jamil's book on yeast, and read that US-05 often has the opposite reaction to temps, and I got curious. We'll see if there's any merit to that...

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Old 04-09-2013, 07:21 PM   #2
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Writing here so I can be sure to check back. I'm interested to hear what you find.

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Old 04-09-2013, 07:27 PM   #3
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Look forward to future updates

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Old 04-09-2013, 07:30 PM   #4
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Subcribed because I am going to use this yeast for the first time next weekend..

On what I am calling an American Summer Ale.

At the same time I am doing an English SUmmer Ale with "NottY".

They should be very different beers since the grain is way different.

American all is half Munich and the English is half Pilsner..

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Old 04-09-2013, 07:52 PM   #5
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Subscribed as well.

US-05 is my go-to yeast for all my light ales and IPA's.

I'll be brewing a Summer Blonde this weekend from the washed US-05 starter I made today!

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Old 04-09-2013, 08:12 PM   #6
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I'm in with this one also. I started using US-05 for most of my stuff too. Not to hi-jack the thread but has anyone found a good place to buy in bulk. It would be nice to able to buy a 24 pack to keep in the fridge.

Edit: I answered my own question with a simple Homebrew Google seach

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Old 04-09-2013, 10:44 PM   #7
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Subscribed.

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Old 04-09-2013, 11:00 PM   #8
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Subbed. I have been continually ratcheting my temps down with this yeast, but on my last batch at 59-60 actual beer temp I got the dreaded apricot/peach fruity flavors in the last cream ale I've done.... I'll never go that low again, but I'm curious about your results.

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Old 04-09-2013, 11:02 PM   #9
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I'd love to hear tasting results from this one. The variation in fermentation activity is pretty much what I expected.

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Old 04-10-2013, 12:16 AM   #10
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Quote:
Originally Posted by Im_Lars View Post
I'm in with this one also. I started using US-05 for most of my stuff too. Not to hi-jack the thread but has anyone found a good place to buy in bulk. It would be nice to able to buy a 24 pack to keep in the fridge.

Edit: I answered my own question with a simple Homebrew Google seach
Can you post a link to where you're buying?
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