SafAle US-05 alcohol tolerance? - Page 2 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > SafAle US-05 alcohol tolerance?

Reply
 
Thread Tools
Old 06-12-2009, 02:42 PM   #11
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
 
Saccharomyces's Avatar
Recipes 
 
Jun 2008
Pflugerville, Texas
Posts: 5,447
Liked 116 Times on 70 Posts


Quote:
Originally Posted by MBM30075 View Post
OK, that all sounds good to me!

I have a follow up question to this thread. My IIPA has been brewed since Monday night. Now, it was bubbling in my blow off 2 hours after I pitched (2 sachets on a 5 gallon batch), and it rocked hard (I mean HARD!) for 2 days. The OG was 1.092. My blow off (airlock connected to 1/2" tubing) was blowing out (at the peak) 2 full-sized bubbles per second. Now, the blow off is absolutely still. It couldn't possibly have finished fermenting all of that sugar that quickly, could it?

I know I should take a reading, but it's late and I'm going out of town tomorrow. Will it keep until Monday? Do I have a stuck fermentation?
Most likely it's done. I pitched an IPA on a S-04 cake and it finished in 2.5 days. But as ^^^^^ the hydro will say. I would let it sit for 7-10 days before doing anything...

I have heard of folks getting up to 14% with this yeast BTW, by adding oxygen 24 hours into fermentation, rousing the yeast, and adding some sugar mid way through fermentation along with Fermaid-K.
__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd

 
Reply With Quote
Old 06-13-2009, 06:45 PM   #12
MBM30075
Recipes 
 
Feb 2009
Roswell, GA
Posts: 215

So, I pitched it last Monday. If I checked it tomorrow night (Sunday) or Monday, what gravity reading would you think indicates it's finished? 1.020 or below?

 
Reply With Quote
Old 06-14-2009, 06:14 AM   #13
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
 
Saccharomyces's Avatar
Recipes 
 
Jun 2008
Pflugerville, Texas
Posts: 5,447
Liked 116 Times on 70 Posts


Depends on many factors of course but 80% attentuation is typical for this yeast in my experience which would be 1.092 to 1.018 or so.
__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd

 
Reply With Quote
Old 06-14-2009, 01:27 PM   #14
hotstack
Recipes 
 
Jan 2009
Tokyo, Japan
Posts: 40

Just to add another datapoint, I went from 1.112 to 1.028 on my Wheat Wine using this yeast. (~11% ABV)
__________________
Planned: Simcoe based IPA
Primary: Empty
Secondary: what's a secondary?
Bottle Condition:Choco Vanilla Stout
Drinking: Oatmeal Brown Ale, Wheat Wine

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Safale US-05's alcohol tolerance? carbon111 Fermentation & Yeast 26 03-25-2015 06:32 PM
Safale s-04 alc. tolerance Keepthedrive Extract Brewing 18 01-28-2015 09:01 AM
Lalvin D47 and alcohol tolerance DUCCCC Mead Forum 10 01-02-2008 04:30 PM
Alcohol tolerance of S-04 IndyPABrewGuy Recipes/Ingredients 4 11-16-2007 11:34 PM
Alcohol tolerance of yeast Biermann General Techniques 11 09-25-2007 02:15 PM


Forum Jump