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Old 11-27-2012, 09:03 PM   #1581
D_Nyholm
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Mar 2011
Sayville, NY
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Quote:
Originally Posted by amh61 View Post
I'm planning on brewing this soon (as my first AG brew) and plan on using US-05 for yeast. What is a good temp to ferment at with this brew? I tried searching in the thread, but had no success.
recommended fermentation temperature for that yeast is 59-75, but I prefer to ferment at about 62-64 as i feel i will end up with cleaner flavors. Remember that if the room is 62, the wort temperature will be much higher due to the yeast activity.



 
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Old 11-27-2012, 09:06 PM   #1582
OCBrewin
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Jul 2010
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Quote:
Originally Posted by amh61
I'm planning on brewing this soon (as my first AG brew) and plan on using US-05 for yeast. What is a good temp to ferment at with this brew? I tried searching in the thread, but had no success.
I like US-05 at about 62-64 for good clean results. This is beer temp, not ambient air temp. Remember that during active fermentation the beer may be 5-10 degrees higher than ambient due to its exothermic nature.



 
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Old 11-27-2012, 09:08 PM   #1583
OCBrewin
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Quote:
Originally Posted by D_Nyholm

recommended fermentation temperature for that yeast is 59-75, but I prefer to ferment at about 62-64 as i feel i will end up with cleaner flavors. Remember that if the room is 62, the wort temperature will be much higher due to the yeast activity.
Haha, beat me to it! And almost the dme exact answer!

 
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Old 11-27-2012, 09:15 PM   #1584
jackson09
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Aug 2012
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I just fermented US-05 at 64 degrees. The flavor is good. I thought it may have a little "tartness". Not sour. I have become a fan of US-05.

 
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Old 11-28-2012, 01:40 PM   #1585
caioz1jp
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Jun 2012
St. Clair Shores, Michigan
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I live how clean S-05 has been in my last few brews. One thing i found with this recipe is it takes about 4weeks fir the corn taste to settle out. I love this as my after work chill beer.

 
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Old 11-28-2012, 04:33 PM   #1586
Jayhem
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Dec 2011
Culpeper, VA
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Quote:
Originally Posted by caioz1jp View Post
I live how clean S-05 has been in my last few brews. One thing i found with this recipe is it takes about 4weeks fir the corn taste to settle out. I love this as my after work chill beer.
This is VERY noticable for me as well! I bottle condition and it is way too fruity and tart until it has aged at least 4 weeks, better at 6 weeks before chilling and drinking. It just keeps getting crisper and cleaner tasting the longer it ages.
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Old 11-28-2012, 11:29 PM   #1587
MarcusKillion
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so boil for 30 minutes and then add hops for 60 , right ?
does this not come out very bitter with no flavoring hops or malt etc to counteract it ?

 
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Old 11-28-2012, 11:33 PM   #1588
Jayhem
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Dec 2011
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Id aim for 15 ibus
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Next up: Amber Ale
Primary 1&2: 90 Min IPA clone
Primary 3&4: Belgian Wit
Keg #1: White Mosaic Pale Ale
Keg #2: Empty
Drinking: Amber Ale, White Mosaic Pale Ale

 
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Old 11-29-2012, 01:46 PM   #1589
caioz1jp
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Jun 2012
St. Clair Shores, Michigan
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Originally Posted by MarcusKillion View Post
so boil for 30 minutes and then add hops for 60 , right ?
does this not come out very bitter with no flavoring hops or malt etc to counteract it ?
I brewed this with twice the amount of hops and there is hardly any bitter at all. This beer really reminds me of PBR. I think you could try alternate hops but i think the beer is too thin to get fancy with. I have another cream ale recipe that has a little.more body and sweetness that allows for fancy hop additiins. I love it with cascade hops

 
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Old 12-17-2012, 12:27 AM   #1590
dallasdb
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Sep 2010
Aurora, Colorado
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Brewing 10 gal batch of this now.

Don't have brewing software but I just multiplied the original recipe by .87 to get a 10 gal batch.

I also didn't use minute rice but flaked rice. Hope that is fine.

I'm wondering if I'm crazy for starting a 10 gal batch at 4 pm and doing another 10 gal Nut Brown Ale after... hoping this won't be a marathon!



 
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