Expected profile from US-05 at different temps?

[p_p]

Hi I am planing my next brew day. It will be a ~1.050 (session?) IPA at around 45 IBU.
I was initially going to use WLP007 but I will not have time to make a starter so I decided to switch to US-05.

In your experience, what will this yeast give me at different temperatures and what temperature profile would you recommend for a beer of this kind?

Thanks

 

[beersk]

Why not make your starter the night before and pitch it at high krausen into the cooled/aerated wort? Just make a 1L starter in a 1 gallon carboy, shake the sh*t out of it till it's mostly foam, pitch yeast, let it roll. Then pitch it the next day. The yeast will be ready to go. Pitching high krausen starter is about pitching ready-to-go yeast rather than making sure you have enough cells. The health of those cells will ensure a proper fermentation.

Otherwise, for this beer with US-05, keep it around 64F and I think you should be fine. Many people report having a peach ester when fermenting this strain cool (low 60's). 64 to 68 is a good range.

 

[normonster]

I use it pretty much exclusively and honestly don't pick up much of a difference at all between 62-70. Never gone lower.

 

[aprichman]

I'm one of the people who get peach on the backend of US05, at least with the beers I've brewed. I usually don't use dry yeast but I have used US05 on quite a few occasions. In darker beers I can't detect the peach so it comes across as pretty neutral but in hop forward beers I've picked the peach flavor up at both lower (~62F) and higher temperatures (~66F). If you're using a fining agent or filtering I imagine a lot of these flavors would be muted or removed - US05 doesn't flocculate as well as a lot of yeasts I've worked with. However I think the flavor is pretty subtle and most people outside of beer geeks wouldn't be able to pick up the difference between a beer finished with US05 and WLP007.

 

[Mexibilly]

I use it pretty much exclusively and honestly don't pick up much of a difference at all between 62-70. Never gone lower.

^^This^^

 

[HomebrewSupply]

I haven't noticed too much of a difference between low and mid 60's (62-67ish), but I haven't gone much outside that. Definitely agree that you could just do a starter the night before and pitch the whole thing while it's actively going, if you wanted to go that route.

 

[iijakii]

The worst beer I've made was a blonde with US05 fermented too cold. It was at 60-62 for the majority. It was so damn fruity/peachy, blegh. Had to mix it with grapefruit juice and make a radler. Couldn't drink it straight. I've used it probably 20 other times in the mid-to-high 60s with typical good and clean results. As with just about any other yeast if you start getting into the upper 70s you're gonna have a bad time.

 

[IslandLizard]

Surely you can use US-05, but her character is different from WLP007, or the similar WY1098 or Safale S-04 (British Ale Yeast). She will also clear much faster.

 

[p_p]

Thank you everybody for your answers.
I have a follow up question, usually I make the starter about 18 hours before pitching and keep it all the time in the stir plate.

Can I make it 48 hours in advance? In which case it would only get 8 hours of stir plate and then rest at room temperature until pitching, or I could turn the stir plate back on when I start the brew day so the starter would get another 6 ours of stirring after having rested for 24hs or so.

What do you think?

Thanks

 

[NoIguanaForZ]

...this is the first I've heard that fermenting too *cold* can give you estery off flavors. Good to know. >.>

 

[slym2none]

Hi I am planing my next brew day. It will be a ~1.050 (session?) IPA at around 45 IBU.

Sounds like an APA to me...

 

[eadavis80]

Maybe I'm missing something, but if you made the starter 48 hours in advance, why would it only be on the stir plate for 8 hours? Just make it and let it be on the stir plate until you pitch. Some always decant before pitching, but I've never noticed any real difference between decanted starters and non-decanted. I'd imagine even only 12 hours on a stir plate would be equivalent to a day or two of non-stir plate starters (what I do) and I've had nothing but success pitching non-decanted/non-stir plate starters the day after I made them.

 

[p_p]

Maybe I'm missing something, but if you made the starter 48 hours in advance, why would it only be on the stir plate for 8 hours? Just make it and let it be on the stir plate until you pitch. Some always decant before pitching, but I've never noticed any real difference between decanted starters and non-decanted. I'd imagine even only 12 hours on a stir plate would be equivalent to a day or two of non-stir plate starters (what I do) and I've had nothing but success pitching non-decanted/non-stir plate starters the day after I made them.

I know it is confusing ... I have a 4 years old boy and if he hears or sees the stir plate he will drive my wife crazy trying to get it while I am not there.
So my only option is to turn it off and cover the flask so he doesn't notice.
Based on what you guys have said, I think it is ok if it spins for a while and then remains at room temp for another while.

cheers

 

[normonster]

Starter with US 05? I've rehydrated a few times but never bothered with a starter using dry yeast. If it's big I just pitch two.

 

[eadavis80]

I know it is confusing ... I have a 4 years old boy and if he hears or sees the stir plate he will drive my wife crazy trying to get it while I am not there.
So my only option is to turn it off and cover the flask so he doesn't notice.
Based on what you guys have said, I think it is ok if it spins for a while and then remains at room temp for another while.

cheers

Gotcha' - I understand - 4 year olds can be that way
As for the starter, are you making one for dry yeast or harvested yeast? No need to make one for dry, but if the 05 is harvested/washed, you're smart to make one.

 

[arnobg]

+1 here on peachy flavors in the low 60's (62F)

 

[BLuck]

Midway through a keg of APA fermented using S-05 at 60-64 on the fermometer. It has a slight fruity taste but doesn't bother my palate. No other drinkers (BMC types) have commented on it and doubt I would've really noticed until reading threads like these.

 

[slym2none]

I have used US-05 twice in my life. The first was in my barley wine, and it's on the dark-end of the spectrum, so I can't really tell. The second was on the only IPA I've ever brewed, and the hops were on the stone-fruit side as it was, so again - I couldn't tell if there were any peachy esters involved.

Hmm...

 

[normonster]

What do you use then for a very clean neutral yeast?

 

[slym2none]

Me? I am partial to Nottingham, fermented low. 63° F at the highest.

 

[Firewalker11]

Love 05 for dark stuff but so far, anything that is light sucks with 05. I like Notty for cider but it failed at WAY to high of a final gravity on my last batch. 04 seems to be a really good all around for me as a compromise.

 

[normonster]

Love 05 for dark stuff but so far, anything that is light sucks with 05. I like Notty for cider but it failed at WAY to high of a final gravity on my last batch. 04 seems to be a really good all around for me as a compromise.

Wow, I besta try something else then because 05 has been stellar in my light beers! To bring them to another level would be awesome!

 

[p_p]

Again thank you everybody.

So, I decided to backtrack and use wlp007. Will do the starter two days in advance which based on your advice shouldn't be a problem.

In relation to 05, your experience is quite varied so I should perhaps use this yeast a few times in the future and come back to this thread and compare with my notes. So far I have used 05 once and did not pay much attention beyond thinking, yea, tastes clean.

Anyway thanks again for sharing your advice.