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Old 07-19-2010, 11:48 AM   #1
Apr 2010
Posts: 313
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I'm currently brewing a Cascadian Dark/Black IPA, and I decided to use Safale-05 at 55-58F.

I pitched @ 62F. Fermentation took about 36 hours to get started, but right now it's bubbling away nicely at 58F.

Any idea what I can expect with this temp? I've heard 05 has a 'peachy-ness' when fermented cool. Anything else?

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Old 07-19-2010, 02:44 PM   #2
Austin_'s Avatar
Mar 2008
Nashville, TN
Posts: 822
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You'll most definitely get some peachy flavors. I have a house amber I ferment at that temperature with S-05 all the time. I like the peachy flavor. Not sure what your hop schedule was, but it might play nicely with some of those flavors. Fermentation might take a day or two longer.

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Old 07-23-2010, 01:51 AM   #3
Apr 2010
Posts: 313
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6 days in the fermenter. Right now, it's at 1.024 (from 1.065) and dropping slowly.

The peach flavor is definitely there but nicely subdued.What an interesting mix of flavors: Columbus/Citra/Centennial/Willamette hops with a nice malt layer -- and the soft peach from the yeast. The hop aroma is very mellow -- slightly sweet. Very nice!

Amazing. I'm sipping a half pint straight out of the fermenter, and it's fantastic. There's still a bit of sweetness -- I'm hoping to hit 1.016 or less, but S-05 @ 58F is definitely interesting. I plan on doing 05 @ 58F for the remaining beers I brew this summer.

Here's the full recipe:

BeerSmith Recipe Printout -
Recipe: Cascadian Dark Ale
Style: American IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
Batch Size: 5.00 gal
Boil Size: 7.18 gal
Estimated OG: 1.064 SG
Estimated Color: 41.9 SRM
Estimated IBU: 94.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Amount Item Type % or IBU
4.75 lb Pale Malt (2 Row) US (2.0 SRM) Grain 41.30 %
4.00 lb Munich Malt - 20L (20.0 SRM) Grain 34.78 %
0.50 lb Caramel Malt - 40L (Briess) (40.0 SRM) Grain 4.35 %
0.50 lb Oats, Flaked (Briess) (1.4 SRM) Grain 4.35 %
0.25 lb Black Malt - 2-Row (Briess) (500.0 SRM) Grain 2.17 %
5.00 oz Hopshot (Extract) [2.43 %] (60 min) Hops 40.5 IBU
1.00 oz Columbus (Tomahawk) [14.00 %] (20 min) Hops 28.3 IBU
1.00 oz Columbus (Tomahawk) [14.00 %] (10 min) Hops 16.9 IBU
1.00 oz Citra [13.00 %] (5 min) Hops 8.6 IBU
1.00 oz Centennial [10.00 %] (0 min) Hops -
1.00 oz Williamette [5.50 %] (0 min) (Aroma Hop-SHops -
1.50 lb Candi Sugar, Dark (275.0 SRM) Sugar 13.04 %
2 Pkgs SafAle American (DCL #S-05) Yeast-Ale

Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 10.00 lb
Single Infusion, Medium Body
Step Time Name Description Step Temp
90 min Mash In Add 13.30 qt of water at 160.7 F 150.0 F
10 min Mash Out Add 7.00 qt of water at 206.9 F 168.0 F

(BTW -- I've been using Hopshot as my bittering addition -- all 5ml -- and it's been working out great. It's more of an experiment than anything else -- but I've been happy with the flavor. I decided to do this for my bittering this season and then adding the remaining hops late in the 90 minute boil.)

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Old 07-23-2010, 02:37 AM   #4
Sep 2008
Wilmington, NC
Posts: 246
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Noo!!!! This isnt what I wanted to hear. I am fermenting a Terrapin Indian Brown Ale clone with 05 at 58 F hoping for a very neutral flavor.

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Old 07-23-2010, 01:30 PM   #5
Cpt_Kirks's Avatar
Sep 2008
Lakeland TN
Posts: 3,723
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"Peach Flavor"?

With US-05?

I ferment cool with US-05 all the time and have never noticed a peach flavor.

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Old 07-23-2010, 03:23 PM   #6
Apr 2010
Posts: 313
Liked 48 Times on 31 Posts

I was curious about this, too -- which I was I gave it a try with the Black IPA above. It's definitely there. My SO commented on the flavor, too, and hoped it wouldn't get much stronger. Right now, it's there but fairly subdued.

This morning, I'm letting the temp rise on its own -- it's @ 62F now -- to finish out the fermentation, so I'm curious to see what happens after another week or so.

I'll post what I find.

I wonder if it has to do with the water, too? I'm using straight Chicago/Lake Michigan water with a single campden tablet in 20 gallons or so. The water is definitely on the hard side.

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Old 07-23-2010, 03:25 PM   #7
Sep 2009
North Dakota
Posts: 2,959
Liked 55 Times on 48 Posts

I get a peach/fruit ester every single time I have every used US-05, thusly, I no longer use it.

However, at 58 degrees I would also assume you may not get to full attenuation, since you 90% there, it may be a good idea to start warming it up a tad to encourage the yeast to finish up.

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Old 07-24-2010, 06:05 PM   #8
Nov 2009
Las Vegas
Posts: 99
Liked 3 Times on 3 Posts

I've never noticed any off flavors from US-05 at cool temps & I use it all the time. I think you'll be fine. After packaging let it age 6-8 weeks and I'll bet you're happy with the results. RDWHAHB

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Old 07-24-2010, 06:15 PM   #9
Registered User
Dec 2007
Posts: 9,043
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Never any peach flavors, always ferment on the cool side, 60f-64f. That's 20+ batches as 05 is my go to dry yeast.

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Old 07-24-2010, 06:32 PM   #10
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azscoob's Avatar
Jun 2009
Lake in the Hills, IL
Posts: 7,455
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I get peach when I use S-05 below 60, it is quite subtle though, at 61 and above it seems quite neutral to me.
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