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Old 12-13-2012, 03:46 PM   #31
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I just bottled two beers fermented with US-05. This was my first time using dry yeast. One was OG 1.080 (IIPA) and the other OG 1.062 (pale ale). Attenuation on both was about 88%! Obviously there are other factors involved but that is incredible. Both were fermented around 66F. They were certainly not crystal clear in my test tube, but considering I had just racked to the bottling bucket, I am not concerned. Based on what I have read here, I am anxious to sample the final products. I just have to be conscious of the extra alcohol produced as these guys chew through the sugars. Assuming that flavor is good, this is definitely the way to go for time and convenience, as well as a rock solid yeast that is limited to a very narrow temperature range.

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Old 12-13-2012, 07:16 PM   #32
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Us-05 is a beast took my 1.061 to 1.014 in 5 days.

Im try notty for my first time later tonight instead of us-05, wanted to try it on my hop bursting ipa.

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Old 12-13-2012, 07:23 PM   #33
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I've had the same beer with both wyeast 1056 and s05. I preferred the wyeast. Both tasted good, but the s05 had that slight stone fruit flavor. Maybe, like Yooper said, it had to do with fermenting in the low 60's.
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Old 12-14-2012, 05:47 AM   #34
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Originally Posted by Yooper View Post
I've heard that. But in my experience, WLP001 is my preference over the other two. I get better results at lower temperatures (my house is COLD), as I get "peachy" esters with s05 at under 64 degrees. Right now, I have 10 gallons of IPA fermented at 63 degrees with WLP001, and I know it will be great.

I also noticed that S05 never seems to want to clear for me, while the WLP001 drops out quickly in the cold.

Flavorwise, it seems that WLP001 "enhances" the hops better in a side to side comparison with the same wort but one pitched with S05 and one with WLP001.

I've used Wyeast 1056, but I don't recall if I noticed these things the last time I used it. It may be closer to S05 than I think WLP001 is.
Is this 64 degrees ambient temp?
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