US-05 at 75 degrees .... - Page 2 - Home Brew Forums
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Old 05-27-2011, 04:40 PM   #11
unionrdr
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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.
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Old 05-27-2011, 05:39 PM   #12
RighteousFire
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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.
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Old 05-27-2011, 05:55 PM   #13
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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.

 
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Old 05-27-2011, 06:03 PM   #14
Guidry
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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?

 
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Old 05-27-2011, 07:15 PM   #15
unionrdr
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Yes,that's what I said...let it sit on that yeast cake.
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Old 05-27-2011, 07:20 PM   #16
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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.
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Old 05-27-2011, 08:18 PM   #17
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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

 
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Old 05-27-2011, 08:28 PM   #18
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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).
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Old 05-27-2011, 09:34 PM   #19
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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!!

 
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