Does anyone else dislike US-05?

[g-star]

I think it is OK in strongly flavored beers (IPA's, stouts, etc.) when treated properly (re-hydrated correctly, pure O2 addition, temp-controlled ferment). I won BOS in a large competition with a beer fermented with US-05.

 

[krackin]

It is the only dry yeast I use now. No problems. I do like to harvest slurry for several batches. Maybe that makes a difference on my end.

 

[hockeybrewer]

I'll take notty any day! I like to reuse slurry and I've used reused notty for several generations with no problem. Twice now S-05 has crapped out on me and taken extra time to finish or didn't quite get there. I'll stick with the notty.

 

[day_trippr]

Interesting. I've found repitching US-05 consistently results in a fully-fermented outcome.

And a few years ago I found if you dump a fresh batch of wort on a full US-05 cake it'll ferment the bejesus out of it

<shrug>

Cheers!

 

[hockeybrewer]

A full yeast cake is different than pitching a mason jar of it. A FULL yeast cake should ferment fully almost anything. That's a little different.

 

[day_trippr]

As I said...consistently positive results repitching - a sane amount of slurry...

Cheers!

 

[Zibe]

Agree with notty I've repitched a half 20oz soda bottle of washed notty that was more than a month old and it kicked off in hours and finished like a champ. Right now I have a keg of S05 APA that I cold crashed for two days and even after a week in the keg tastes like a Belgian cause it's so yeasty and it won't floc. Never woulda happened with notty.

My new S 05 rehydrating instructions: Carefully open package, slowly sprinkle into Clorox Bleach, boiling water, or destructor of choice, leave and forget. I'd be afraid to flush it down my toilet it might ruin my septic system colony.

 

[didinho]

Add me to the list of those that don't care for US-05. I have found that it takes a LONG time to clean up compared to other yeasts. If you aren't in a hurry, it's alright, but there are much better options out there IMO.

If you are in a hurry, have a cocktail. Beer needs patience.

 

[douglasbarbin]

If you are in a hurry, have a cocktail. Beer needs patience.

No it doesn't. I have gone 8 days from grain to glass with other strains of yeast.

 

[chawn]

There are many interesting comments on this thread. I've used used US-05 many times without noticing any off-flavors whatsoever. It makes me wonder if my palate is just less discriminating than others here.

 

[Zibe]

No it doesn't. I have gone 8 days from grain to glass with other strains of yeast.

Totally agree, for a low to mid gravity ale I've done plenty of 10 day ferments and 2 day force carbs with no off flavors from the yeast

 

[oogaboogachiefwalkingdeer]

One of the best out there. It is cheap too.

 

[crusader1612]

I'd like to jump in here.

I used M44 for awhile, and on a whim, decided to had back to US-05, to see if I could make similar/same beer with US-05.....

It seems I can't... Thisis somewhat my own issue, but buyer beware here - US-05 can cause some pretty major Diacetyl issues, particularly when fermented cool, and if you miss the D-Rest timing, you will end up with a big butter bomb.
last 2 used US-05, and tasted not great (1 is still in the keg, but I'm struggling)
I also have a M44 black IPa, which is clean and withoutthis particular issue - although slightly boozy due to a small underpitch (the packjets are 1.5g smaller than US-05, well thats my excuse anyway)

So just be aware - and if you ferm low, be sure to rest early.

 

[douglasbarbin]

Agree with US-05 producing a ton of diacetyl at lower temperatures. For that reason alone, I don't like to use it.

 

[Jim311]

Maybe I just don't have such a "sophisticated" tongue but I think 05 rocks. Ferments fast and neutral, available everywhere, pretty hard to make a bad beer with it IMO.

 

[crusader1612]

Agree with US-05 producing a ton of diacetyl at lower temperatures. For that reason alone, I don't like to use it.

If you cvn control the diacetyl, then its agreat yeast, but it can be temperamental and if you miss the rest time, your screwwed.....

 

[EtchyLives]

A follow up that coincides with some of the observations here: I fermented with US-05 at 68° for 3 days then raised to 72° until the yeast dropped on my RyePA. No off flavors and the hops are blasting through. However I had to carefully monitor the process and get the temp timing correct and stayed well within the recommended manufacturers temperature to do it right. So yes, US-05 makes good beer but it requires a bit more attention than other strains that I use. I'll save it for known recipes that I'm willing to experiment with to get right, because when it's good it's very very good.

 

[junior]

Agree with US-05 producing a ton of diacetyl at lower temperatures. For that reason alone, I don't like to use it.

Doug, can you describe what diacetyl taste like? I use ofive for years and I am happy with it, just curious what diacetyl tastes like on the pallet.

Regard's

 

[crusader1612]

Doug, can you describe what diacetyl taste like? I use ofive for years and I am happy with it, just curious what diacetyl tastes like on the pallet.

Regard's

butter
Butterscotch
Overly Sweet caramel

the best descripter is Freshly Buttered Popcorn oyu get at the cinema...

 

[douglasbarbin]

The aroma and flavor are probably best described as "fake butter". Think movie-butter popcorn, or the "buttered popcorn" flavor of Jelly Belly jelly beans. In some darker styles it's actually not bad in small amounts.

It also gives an oily slickness to the mouthfeel that is not all that pleasant.

 

[krackin]

That is operator error not fault of the yeast strain.

 

[douglasbarbin]

That is operator error not fault of the yeast strain.

I am 100% certain that the diacetyl was produced by the yeast, not by the person who pitched it.

Certain strains are more prone to it than others (Ringwood, anyone?) and need extra time to clean it up. Like I said before, there are better and quicker strains out there.

 

[junior]

butter
Butterscotch
Overly Sweet caramel

the best descripter is Freshly Buttered Popcorn oyu get at the cinema...

I will see if my palate will notice that in the next hour or so when I open a bottle, will report back.

 

[junior]

The aroma and flavor are probably best described as "fake butter". Think movie-butter popcorn, or the "buttered popcorn" flavor of Jelly Belly jelly beans. In some darker styles it's actually not bad in small amounts.

It also gives an oily slickness to the mouthfeel that is not all that pleasant.

Thank's for the reply, will report back.

 

[mabrungard]

I've used US-05 in a broad range of applications and have found it to be an excellent performer. I never ferment ales at over 68F, so I've never experienced a problem with esters from that yeast. Overall, it is quite clean and that is the signature of that strain. In fact, I've fermented a pseudo-Helles using US-05 at 52F and it performed reasonably well. Just a hint of esters. I didn't pick up peach esters, but that ferment was probably at too low a temp to develop that character. I don't doubt that there could be some median temperatures that could produce more esters, I've just not experienced it yet. I've also used that yeast to ferment a Berliner Weisse wort that was soured to 3.0 and that yeast was able to cleanly attenuate that beer to an appropriate finishing gravity.

In the right style, I think US-05 is an acceptable alternative when you want relatively clean beer flavor.

 

[krackin]

I am 100% certain that the diacetyl was produced by the yeast, not by the person who pitched it.

Certain strains are more prone to it than others (Ringwood, anyone?) and need extra time to clean it up. Like I said before, there are better and quicker strains out there.

Probably so if out of temperature range, yet the brewer has to watch for that. That is the operator error, improper use of the strain. It isn't a crime, just a mistake in using the strain. I wouldn't say it was bad temp control exactly, just for the strain it didn't work.

 

[junior]

Just sampled, no butter taste. 05 working good for my palate.

 

[crusader1612]

Probably so if out of temperature range, yet the brewer has to watch for that. That is the operator error, improper use of the strain. It isn't a crime, just a mistake in using the strain. I wouldn't say it was bad temp control exactly, just for the strain it didn't work.

US-05 is a known producer of Diacetyl, particularly when fermenting as lowertemps. The yeast itself is the cause, it does like you say take proper management to ensure that the diacetyl is scrubbed out early.
so its nothing to do with it being outside of the normal operating temp range....
Fermenting high, will create peach esters and really high it'll be solventy and alcoholic - too low and it'll poop out early (normally actual lager temps)

 

[bowman5150]

Love 05 do all my beers and 05

 

[krackin]

US-05 is a known producer of Diacetyl, particularly when fermenting as lowertemps. The yeast itself is the cause, it does like you say take proper management to ensure that the diacetyl is scrubbed out early.
so its nothing to do with it being outside of the normal operating temp range....
Fermenting high, will create peach esters and really high it'll be solventy and alcoholic - too low and it'll poop out early (normally actual lager temps)

Golly gee, nothing like nailing us with what we already know. Thank you just the same. I'm only been brewing 40 years,