Fermentation temperature schedule US-05

[rice]

i recently setup my ferm chamber and i currently have a pale ale of my own design fermenting at 64,4 F.
i was thinking maybe raising the temp to 68 F after 5 days, then after 2 days dry hopping for 5 days and then maybe cold crashing at 34 F for 2 days.
is this a good plan, or should i leave it at 64,4 F?

 

[eastoak]

i cold crash first, rack to the keg, dry hop at room temp for 5 days then into the fridge to carbonate. if you cold crash after dry hopping you might lose some hop aroma/flavor as the yeast falls out of the beer.

 

[Xpertskir]

i recently setup my ferm chamber and i currently have a pale ale of my own design fermenting at 64,4 F.
i was thinking maybe raising the temp to 68 F after 5 days, then after 2 days dry hopping for 5 days and then maybe cold crashing at 34 F for 2 days.
is this a good plan, or should i leave it at 64,4 F?

That's an awful fast turn around IMO.

For US05 and other Chico strain yeasts my schedule is approximately

pitch at 58 and set controller to 63, let temp free rise to 63 and then I continue to raise temp to ~68 over the period of a 5 days or so using the intensity of fermentation as my guide. At that point I let it sit at room temp ~65-70 until active ferm has halted and I am ready to dry hop.


I dont rush beers and personally don't start a dry hop until day 18-20. Dry hop for 7 days, and then cold crash for 2-3 prior to packaging.


There are people on here that do things more quickly, but I for one don't and certainly wouldn't advocate it unless you have your pitching rates, oxygenation levels, and fermentation temperatures firmly under control.

IMO you are way better off buying more carboys and brewing more often.

 

[rice]

the problem is that i'm running out of homebrew, i only have 2 bottles left, since i couldn't brew until i got my new freezer set up. so maybe i'm rushing this one a bit, but before i would bottle after two weeks and i didn't notice any problems with that.
this is my first attempt at dry hopping, so i don't really know, does dry hopping need to prolong my schedule?
i live in an small apartment, so i really don't have any more room for additional stuff. swmbo barely agreed on a freezer after i convinced her it can be used instead of a table on the balcony.

 

[rice]

and how do you cool it to 58? do you put it in the ferm chamber to cool it? aerated and ready to pitch? or you aerate after getting to that temp?

 

[winvarin]

I would be careful with 05 below 65f. I have always gotten peachy, fruity esters fermenting it that low. I would warm it up a bit. I get my cleanest ferments from that yeast at 66-68f. And let it take its time.

That's true of any yeast when you start lowering your temps. Fermentation is like any other metabolic reaction. It slows down at colder temps. The pretty, bubbly part of fermentation is only one part of what yeasts do for us. They also are efficient cleaners when given the opportunity.

When I got heavily into temperature controlled fermentation, I found myself getting a lot of off flavors, namely diacetyl and acetaldehyde. I finally realized that everything was happening more slowly at lower temperatures.

When I learned to be patient and give my yeast time to work their way through all the fermentation and clean up steps, they rewarded me with some really tasty beers