Redweasel
Well-Known Member
Can't find an update for this yeast for Beersmith. I can do it manualy but cant seem to find the data I need. Can anyone help?
Isn't it US-56 with a new name?
I just copied the info from Wyeast 1056, as they are both supposed to be the same "Chico" strain. Close enough for government work.
But then it does allow me to edit it, so they are probably just picking the mid-point of possibilities.A famous, popular American ale yeast that produces well balanced beers with low diacetyl and a very clean, crisp end palate.
Attenuation: Medium
Flocculation: Low to Medium
Temperature range: 59-74F(15-24C)
Yep, but US-56 wasn't in Beersmith either
It's actually in mine, but under Fermentis instead of DCL in the "Lab" column.
Interesting. Are you running v1.4? I am and it (us-56) isn't there.
Interesting. Are you running v1.4? I am and it (us-56) isn't there.
I ran into the same problem trying to put together a recipe. According to Beer Smith, the S-04 attenuates at 73%...wouldn't the S-05 attenuate more than just 2% more?
I would probably start at around 76-78%
I have Beer Smith 1.4, Build 37 and this is what my options are:
I ran into the same problem trying to put together a recipe. According to Beer Smith, the S-04 attenuates at 73%...wouldn't the S-05 attenuate more than just 2% more?
Type: Ale
Form: Dry
Attenuation: 75.00 %
Min Temperature: 59.0 F Max Temperature: 75.0 F
Flocculation: Medium
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