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Old 09-01-2009, 05:12 AM   #1
ElDuderino
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I've used both dry and liquid yeasts with great success, although the last time I used us-05 it attenuated above and beyond what was required. My og was 1.054 and I ended at 1.007 (That's like 86%!). It was a split batch, and the other carboy stopped at 1.013 using wyeast london III.
-I mashed at 152
-Fermented at 68 for three weeks, no secondary
-It was an amber, so I used munich, crystal 60 and crystal 120.

Is this normal for the us05? I don't think my attenuation has been that extreme with this yeast before... Should I just plan for super-attenuation next time? Does anyone have a favorite dry yeast they use that doesn't finish this low? May be it was just a fluke...

 
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Old 09-01-2009, 06:01 AM   #2
carnevoodoo
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that is pretty normal. That stuff is very attenuative. If I am making something I want to dry out, I will use it every time.
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Old 09-01-2009, 02:04 PM   #3
Cpt_Kirks
 
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US-05 is my go-to, power yeast. It sucks up sugar like a 2 year old and gets the gravity down low, really fast.

It will ferment down to high lager temps and produce ultra clean beer.


 
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Old 09-01-2009, 02:36 PM   #4
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Yeah it will go bone dry it you let it, I for one wouldn't mash below 154F when using that yeast. I have actually quite using the Chico strain because it overattenuates and strips maltiness from a beer. If you are going for something that is one dimensionally hoppy it would be alright, but I hate it.

 
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Old 09-01-2009, 02:43 PM   #5
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I mash at 149*-150*, and ferment S-05 at 60*, +/- 2*.

Doesn't everyone?
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Old 09-01-2009, 02:56 PM   #6
xiang
 
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Quote:
Originally Posted by Tonedef131 View Post
Yeah it will go bone dry it you let it, I for one wouldn't mash below 154F when using that yeast. I have actually quite using the Chico strain because it overattenuates and strips maltiness from a beer. If you are going for something that is one dimensionally hoppy it would be alright, but I hate it.
High mash temperature does not produce maltiness.
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Old 09-01-2009, 03:13 PM   #7
bierhaus15
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Yeah, US-05 is a great yeast. Though I really wish it would flocculate more.

 
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Old 09-01-2009, 03:19 PM   #8
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Quote:
Originally Posted by Henry Hill View Post
I mash at 149*-150*, and ferment S-05 at 60*, +/- 2*.

Doesn't everyone?
here, here, Just did a Pale like that and man is it clean.

 
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Old 09-01-2009, 03:21 PM   #9
Cpt_Kirks
 
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Quote:
Originally Posted by bierhaus15 View Post
Yeah, US-05 is a great yeast. Though I really wish it would flocculate more.
Four or five days at 35*F makes it drop out pretty darn good.

 
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Old 09-01-2009, 03:51 PM   #10
bierhaus15
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Quote:
Originally Posted by Cpt_Kirks View Post
Four or five days at 35*F makes it drop out pretty darn good.
Yeah, I used to do that until my POS keggerator died on me. So now its back to bottling and ice bottles.

 
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