Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > US-05 at 75 degrees ....
Reply
 
LinkBack Thread Tools
Old 05-27-2011, 05:40 PM   #11
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 30,446
Liked 2200 Times on 1916 Posts
Likes Given: 1648

Default

Yes,the damage has been done. no it's not permanent. Usually is fixable if you let it sit in primary to finish up,& 1-2 weeks to clean up. Bottle conditioning goes even further to help fix this. I can tell you from personal experience. I got rid of so much of every off flavor known to man in my 1st brew,that only a little teeny eeny weenie bit was left way in the back. Too much tap water top off. I now boil at least 2.5 gallons. Then top off with natural spring water. But don't ever think most of these can't be fixed..they can to a high degree if caught & controlled asap.
__________________
Everything works if ya let it-Roady(meatloaf)
NEW, REVISED EDITION of book one of Time Lords 2034 series now on Amazon Kindle! http://www.amazon.com/dp/B00NTA0L6G
My homebrewing book "Tippy Tippy Tappy" on Kindle! http://www.amazon.com/dp/B00PBAP6JO
unionrdr is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2011, 06:39 PM   #12
RighteousFire
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Jacksonville, NC
Posts: 224
Liked 2 Times on 2 Posts
Likes Given: 1

Default

The most important time period in terms of Esther production and other flavors is during the reproduction phase. This can be from 0-72 hours out. The only way to tell would be in a clear vessel.

After O2 has been consumed and critical mass is reached then the yeast begin active, anaerobic, fermentation.

__________________

Cheers.

RighteousFire is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2011, 06:55 PM   #13
Toga
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Michigan
Posts: 797
Liked 43 Times on 38 Posts
Likes Given: 4

Default

US05 is a pretty forgiving yeast. As others mentioned 75 degrees is the top end for it. I had a couple batches get that hot with it and they turned out just fine. Let it sit as recommended for a couple extra weeks in primary and you should be golden.

__________________
Toga is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2011, 07:03 PM   #14
Guidry
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Denham Springs, La
Posts: 630
Liked 29 Times on 27 Posts
Likes Given: 4

Default

Just verifying, it is recommended that it be left in the PRIMARY to get rid of any damage and not transfer to a secondary vessel?

__________________
Guidry is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2011, 08:15 PM   #15
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 30,446
Liked 2200 Times on 1916 Posts
Likes Given: 1648

Default

Yes,that's what I said...let it sit on that yeast cake.
__________________
Everything works if ya let it-Roady(meatloaf)
NEW, REVISED EDITION of book one of Time Lords 2034 series now on Amazon Kindle! http://www.amazon.com/dp/B00NTA0L6G
My homebrewing book "Tippy Tippy Tappy" on Kindle! http://www.amazon.com/dp/B00PBAP6JO
unionrdr is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2011, 08:20 PM   #16
jbrookeiv
Beer Review Dude
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
jbrookeiv's Avatar
Recipes 
 
Join Date: Sep 2010
Location: Fort Lauderdale, Florida
Posts: 1,343
Liked 16 Times on 16 Posts
Likes Given: 4

Default

Quote:
Originally Posted by Guidry View Post
Just verifying, it is recommended that it be left in the PRIMARY to get rid of any damage and not transfer to a secondary vessel?
Correct.
__________________

My Beer Review Blog: Beer Review Dude
My Craft Beer Social Network: Craft Beer Network

Quote:
Originally Posted by Homebrewtastic View Post
I think a more pertinent question is where is AB and Miller Coors getting all of their horse urine?
Primary: Belgian Pale Ale w. Brett | Saison | Mango Pulp Wine | Graff, 10 gal

Bottled / Kegged: Hopped Imperial Wheat | AK47 Pale Mild, BIAB | AHS 20th Anniv. IPA, No Chill | Apfelwein
Leftover IIPA, No Chill | All-Molasses Ale | BIAB Black IPA | BIAB Hoppy Stout | JAOM | RyePA
jbrookeiv is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2011, 09:18 PM   #17
WortDog
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
WortDog's Avatar
Recipes 
 
Join Date: Jan 2011
Location: Chico, CA
Posts: 36
Liked 1 Times on 1 Posts
Likes Given: 7

Default

Immediately after pitching, I always put my carboys into two, different-sized, stacked plastic tubs, one inside of the other. This allows me to add cold water to the inside, smaller tub and also use ice packs to get it even cooler if necessary. This is my standard operating procedure for all of my brews. This way, I can better control hot fermentations and then, once it has died down a bit, siphon the water out of the tub, warm it up if need be and better control the temps.

Hope this helps...

WD

__________________
WortDog is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2011, 09:28 PM   #18
senoird
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Buna, Texas
Posts: 19
Default

I pretty much use no other yeast except 05 and 04. Ferm at 72-74 and leave it on the cake for ~3 weeks. Never had any off flavors and always get great compliments on the beer. They are as posted above a very forgiving yeast especially giving time to clean up (in which 04 will make a brick in your fermenter lol).

__________________

My Other Hobby:
www.mooresolarllc.com

senoird is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2011, 10:34 PM   #19
flexxy86
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: PA
Posts: 55
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Sound great ... I feel much better. This won't happen again. short story long is it just got warm here in the passed week or two and my coal stove is still running in the basement to keep the moisture out til I get a new dehumidifier this weekend. Once the stove it out it'll be good and cool down there, i just didn't think it was THAT warm on the other side of the basement (it's divided into two rooms) but it sounds like It will be ok. now it's time for a beverage now that the weekend has begun!!! I'll raise my glass to you guys! You all rock! =) Thanks!!

__________________
flexxy86 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
why 170 degrees? benl560 Beginners Beer Brewing Forum 19 04-06-2009 06:38 AM
Is 74 degrees too hot? talkingmonkey Beginners Beer Brewing Forum 13 06-24-2008 05:43 AM
OG = 1.135 at 86 degrees!? shamukaiser Beginners Beer Brewing Forum 10 12-05-2007 12:00 AM
64 degrees hoss450 Beginners Beer Brewing Forum 9 11-28-2007 08:15 PM
Can't get down to 70 degrees! undermind Beginners Beer Brewing Forum 15 10-18-2006 03:58 AM



Newest Threads

LATEST SPONSOR DEALS