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Old 12-22-2009, 08:35 PM   #41
MilwaukeeBrewGuy
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Apr 2008
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interesting thought. I have 84% AA with an OG of 1053 and FG of 1008 using US-05.

Mashed at 152 for 60 minutes.



 
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Old 12-22-2009, 09:34 PM   #42
Derek
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Oct 2005
Kelowna, BC, Canada.
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Quote:
Originally Posted by Derek View Post
My current brew is sitting around 80% attenuation after 7 days. Surprisingly, it's still supporting a good yeast head... like I could top-crop it if I wanted to (though I know most of those yeast would not be very active at this point). I've never seen this yeast have a thick crop on-top after 7 days? And it still has a real yeast twang to it. In my experience, it's usually done fermenting & settling out before now?

I'll give it another day or so... but I need that cake for some fresh cider!
So after 9 days I threw the fresh-pressed cider on that cake... 1.045 to 0.997... that's 107%AA



 
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Old 01-17-2010, 03:10 AM   #43
jjones17
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Oct 2009
Nanaimo, BC, Canada
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Wow... I just used US-05 for the first time and my Honey PA finished at 1.007!!! Yikes... shes pretty dry, and almost 1% ABV higher than expected. However, the flavour is still pretty good so I imagine it will be a hit with any BMC guests. I adjusted Beersmith attenuation profile so I know what to expect next time. I am thinking I may as well switch to notty, as that might be a bit TOO dry for me....

 
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Old 12-30-2010, 02:49 PM   #44
mightynintendo
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Just used Safale US-05 for the first time in a SMaSH and got 80% apparent attenuation. I mashed at 152 for 60 minutes.

 
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Old 04-28-2011, 12:53 PM   #45
cladinshadows
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Jan 2009
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Thread revival!

Just curious - how many of you de-gas your hydrometer samples before reading the measurement? I have maxed out at 82% attenuation on over 15 batches of IPA with S-05. These batches were mashed at 146-149F based on readings from my Thermapen.

Residual carbonation can seriously affect a hydrometer sample, and a significant amount of carbon dioxide is often left in solution after fermentation (especially when you ferment on the cool side). I've taken readings that initially showed 1.010, only to de-gas the sample and read a 1.015.

If we're giving people advice on what type of attenuation to expect from this yeast, this seems like an important point to consider. Just thought I'd add it in.

 
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Old 04-28-2011, 02:20 PM   #46
PJM
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Jun 2010
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Quote:
Originally Posted by cladinshadows View Post
Just curious - how many of you de-gas your hydrometer samples before reading the measurement? I have maxed out at 82% attenuation on over 15 batches of IPA with S-05. These batches were mashed at 146-149F based on readings from my Thermapen.

Residual carbonation can seriously affect a hydrometer sample, and a significant amount of carbon dioxide is often left in solution after fermentation (especially when you ferment on the cool side). I've taken readings that initially showed 1.010, only to de-gas the sample and read a 1.015.
Wow !! I never even considered that.... Damn, that is one more thing to stress out about. How do you de-gas the sample? Do you shake it up or will it de-gas if you just let it sit long enough and get warm?

 
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Old 04-28-2011, 06:07 PM   #47
cladinshadows
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Degassing is as simple as pouring the sample back and forth between two cups a few times until it stops foaming excessively. Definitely not something to stress about. I just felt it was important to touch on it so somebody doesn't go into a brew expecting 85% attenuation from s-05 when the numbers they're reading are not totally realistic due to the impact of carbonation.

Reason: clarifying

 
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Old 05-04-2011, 07:54 PM   #48
kable
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Jun 2009
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Originally Posted by Bokonon View Post
The last batch I brewed I split 12 gal between 2 fermenters. One had safale-05 in it and the other some harvested bells yeast.

Both started at 1.062
The s-05 ended at 1.008 (86.4% apparent attenuation)
The bells yeast ended at 1.012 (79.7% apparant attenuation)

My mash temp was 152. I was expecting/hoping both to finish around 1.014, I'll have to compare the tastes after some proper aging
Did you ever get around to comparing the tastes of the two yeasts? I am trying to determine if I could use safale-05 or 04 as a Bells yeast replacement since I can't get the bottles out here in Washington to harvest from.

 
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Old 05-24-2011, 12:39 AM   #49
Spartan1979
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I used S-05 for the first time and my beer went from 1.046 to 1.006. 86.4% apparent attenuation. I was shooting for an ABV of 4.1 and ended up at 5.1.

 
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Old 06-12-2011, 10:29 PM   #50
magnj
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Dec 2008
Central Jersey
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Originally Posted by Spartan1979 View Post
I used S-05 for the first time and my beer went from 1.046 to 1.006. 86.4% apparent attenuation. I was shooting for an ABV of 4.1 and ended up at 5.1.
What did you mash at and what did you ferment at. I've only ever used liquid yeasts but I'm looking to move to dry for the pitch rate consistency and it's ease of storage.

Is the consensus to mash a little higher with this yeast?



 
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