Is US-05 really this slow to get started?

[kh54s10]

RDWHAHB. US05 first pitch is always a bit of a bummer. If you harvest the yeast, I have gotten very active fermentation’s from it within 2-4 hours. For some reason, the first pitch always seems to take about 24-36 hours to take hold, but that is my anecdotal experience.

I use US-05 a lot. With dry yeast there is no reason to oxygenate. That need is handled in the engineering of the yeast - sterols in the coating applied, I think
I have never had one that was not going well by the next morning so no more than 18 hours and it finishes just about as fast as most other yeasts I have used.
I wait 2 weeks before bottling/kegging. It has been done by then. I often procrastinate and don't get it packaged that soon.

So, IMO, US-05 is not a slow yeast.

 

[Schlenkerla]

I've had some packets take up to 48 hours. Not sure i have an explanation for it though. I bought a 500g block a few months ago and i've pitched from it 4 times now. All were going vigorously within 8 hours and were in the keg within 4 days. Within that batch its been consistent. I am pitching massively though. Almost 3 times what you did.

After I considered KMB/SMB being a hindrance I bought a DO Meter. I too pitch big. Somebody over in LOB Forum mentioned vitality starters, after trying that, I never looked back. Not to mention I want to brew and keg in the same week. So pitching big is where it's at for me.

 

[Schlenkerla]

I use US-05 a lot. With dry yeast there is no reason to oxygenate. That need is handled in the engineering of the yeast - sterols in the coating applied, I think
I have never had one that was not going well by the next morning so no more than 18 hours and it finishes just about as fast as most other yeasts I have used.
I wait 2 weeks before bottling/kegging. It has been done by then. I often procrastinate and don't get it packaged that soon.

So, IMO, US-05 is not a slow yeast.

True. Typically, it's NOT a slow yeast.

The age of the yeast and how it was stored makes a difference. If ones got an old pack and has seen temp swings it could be sluggish.

 

[ryanj]

Ok, those are eliminated. Hmm.

How old was the yeast?

You got any extra packs?

So... I think I figured out what could be the issue. First, I never work with dry yeast, so I’m a little rusty. When rehydrating, for some reason I thought I read to to use 110-112F water. So maybe my cell count dropped out due to the higher temps.

I decided to just toss another pack in with proper rehydration temps...

When I popped the lid on my anvil fermenter I had a pretty nice head of Kraussen, so I’ll just sit back and let this batch ride for a few days.

 

[day_trippr]

[...]Primary fermentation rolled in almost right after I made this thread, but it’s only dropped a few points per day. [...]

Something ain't right then. In my experience, with a proper pitch and run in its comfort zone temperature-wise, US-05 will reach terminal gravity within four days from the pitch (and probably earlier, but I've never checked after 72 hours)...

Cheers!

 

[brewbama]

One pack in 5 gal 1.056 is not enough IMO. That’s why folks complain about the sluggish ferment the first pitch. The OEM says that will happen when you under pitch. It required 15.1 grams. If you use two packs you get much better results.

 

[Schlenkerla]

One pack in 5 gal 1.056 is not enough IMO. That’s why folks complain about the sluggish ferment the first pitch. The OEM says that will happen when you under pitch. It required 15.1 grams. If you use two packs you get much better results.

View attachment 653828

Word to your mother!!!!

 

[Ralphie0523]

I use US-05 a lot. With dry yeast there is no reason to oxygenate. That need is handled in the engineering of the yeast - sterols in the coating applied, I think
I have never had one that was not going well by the next morning so no more than 18 hours and it finishes just about as fast as most other yeasts I have used.
I wait 2 weeks before bottling/kegging. It has been done by then. I often procrastinate and don't get it packaged that soon.

So, IMO, US-05 is not a slow yeast.

Dry yeast is much better than they used to be and I have never had a problem with US05, just slower than its progeny after harvesting.

A 4th pitch of US05 with UltraFerm in a Brüt IPA is something to behold.

Glad everything worked out. Cheers!

 

[kh54s10]

I've pitched only one pack of US-05 in batches up to 1.070 or thereabouts. Without fail there was good fermentation going in the morning so the longest would have been less than 18 hours. My longest lag time ever was not US-05 and was about 24 hours.

 

[brewbama]

Fermentation starts immediately, but significant CO2 release and aroma formation will only be perceptible after 12 to 24 hours for ale yeasts and 16 to 32 hours for lager yeasts. I have experienced must faster evidence.

 

[K_tile]

Last night, I dropped yeast on a 6 gal double brown ale. One packet of US-05 sprinkled on an oxygenated 1.079 OG wort. Finished 2 weeks later @ 1.010FG. Hungry fellers!

 

[grampamark]

I use US-05 quite often and have never found it to be a slow starter.

I brewed a Strong Porter (1.067) yesterday afternoon and pitched -05 just over 12 hours ago. There are dime-size yeast blooms on the surface this morning; there will probably be krausen by tonight.

 

[odie]

I’m worried my US-05 harvest is a bust. I saved the yeast cake from a pale ale in late August. Just pitched a 1/3 of it into a stout last night. 24 hours later nothing...

 

[odie]

This is what I pitched. 1/3 of my 05 yeast cake from August

 

[CodeSection]

I’m worried my US-05 harvest is a bust. I saved the yeast cake from a pale ale in late August. Just pitched a 1/3 of it into a stout last night. 24 hours later nothing...

You pitched 1/3 of it directly into the fermenter? Or did you use 1/3 of it to make a starter, then pitch? While I do not harvest US-05, I would have made a starter.

EDIT: I always make starters. I intentionally overbuild and the take a quart off to use with a future brew and starter. Then with that starter, I overbuild again...repeat.

 

[odie]

Directly into fermenter after letting it warm up from the fridge and decanted the old beer on top, mixed in some fresh wort and shook it up before pitching.

It’s my first attempt at reusing yeast.

 

[odie]

I just realized I have yeast nutrient on the shelf. Maybe I should have added some?

 

[CodeSection]

Directly into fermenter after letting it warm up from the fridge and decanted the old beer on top, mixed in some fresh wort and shook it up before pitching.

It’s my first attempt at reusing yeast.

I seriously doubt you had enough yeast cells. It's too late to make a starter. Depending upon your volume and OG, I would immediately buy US-05 packets and pitch directly into the fermenter. Read above to calculate how many packets you may need.

 

[CodeSection]

If you Google, there are many web sites that describe how to make yeast starters. They will dicuss the benefits of overbuilding vs harvesting from a batch. Then there is washing...

This link may help...https://byo.com/resource/build-a-yeast-starter/

 

[odie]

I’ve got packets on hand. Guess I’ll be doing that [emoji853]. Was really hoping otherwise

 

[ryanj]

Update on my batch:

Oddly enough, the yeast is still steadily chewing through this batch after 4 days. I’ve maintained a pretty active fermentation far longer than I’d expect to see.

Like I shared earlier, I typically always use liquid yeast and build starters, and that yeast will get through 80-90% in the first 48 hours and then slow way down to finish out.

This has been quite the opposite. Slow start. Steady and consistent fermentation. Steady gravity drop over a much longer period of time.

At this rate, I expect it’ll be at terminal FG by Weds or Thursday, so I’m just going to leave it alone and let it ride.

 

[brewbama]

Once, I transferred my wort to a fermenter and later discovered the spigot leaking. The jam nut was submerged in 5.5 gal of wort. To tighten it I scrubbed my arm in antibacterial soap and dipped it in sanitizer, and I reached into the fermenter. The beer turned out fine. Another successful beer. Do I recommend jamming your arm into every beer? No. It’s not a best practice and just because I experienced no ill effect I do not plan to do it again.

Many brewers pitch one package of dry yeast in a 5 gal batch and in fact produce beer. That experience is considered success. However, the OEM says it is not a best practice and can lead to potential issues. In fact, I used to pitch one package until I read the pitching rate recommendation. Sluggish performance is a sign of yeast stress. Potential off flavors and smells can also result from stress.

So... if I had questions about whether or not to go this way or that based on conflicting internet stories I’d try it for myself. The next time you choose US-05, try pitching to the mfr recommendations (.8 gram per liter for Ale yeast) and see for yourself if you don’t get improved performance. You have a Tilt, the comparison will be easy.

Cheers.

 

[Schlenkerla]

You have a Tilt, the comparison will be easy.

Cheers.

Good post!

Hmmm, figured one item to and to the Xmas list.

Also, "Brewfather" works with Tilt.

https://brewfather.app/

 

[Dland]

There is nothing wrong with joining the "school of over pitching" except the extra effort of making starters when not needed, or the expense of extra packs of yeast.

As to quality of beer with US-05, controlled fermentation temp is key, over pitching is not. When I pitch 1 pack in 10 gallons, I get a slower start, but same finished taste results as when I put the same wort on US-05 yeast cake from the batch the week before.

Yeast cake in this case is about 1 qt yeasty beer, (the volume below racking ports in my stainless conicals) with most heavy solids removed by trub dump prior to racking previous batch.

Fermentis puts their current instructions on the packets, including amount, and that starter is not needed.

 

[CodeSection]

....Also, "Brewfather" works with Tilt.

https://brewfather.app/

I'm using my Tilt with Brewfather and really like the integration.

 

[odie]

https://www.homebrewtalk.com/forum/threads/simple-yeast-storage-procedure-with-photos.579350/

re-reading this.....I failed to leave the cap loose fitting to vent gas..it was screwed on tight all this time. Does that harm the yeast? I did note co2 pressure releasing and the yeast cake start to rise up immediately upon opening

 

[odie]

krausen at 48 hrs...I had done a second 1/3 harvest pitch at 24 hrs...

maybe since the yeast was from back in Aug I should have just pitched it all to maximize the surviving viable yeast?

Or does decanting the old beer on top before pitching result in a lot of viable yeast being lost?

 

[Mer-man]

krausen at 48 hrs...I had done a second 1/3 harvest pitch at 24 hrs...

maybe since the yeast was from back in Aug I should have just pitched it all to maximize the surviving viable yeast?

Or does decanting the old beer on top before pitching result in a lot of viable yeast being lost?

The problem with just repitching such old slurry is that the yeast have expended their reserves while in your fridge for that time. That's the real reason to do a starter -- rebuild vitality. Even if you do a small starter where you don't get much growth, the FAN and O2 will beef up the yeast so they're ready to go.

If you had pitched all your old cake, it would have gone better but you'd need to hurry and move off the cake at the end of fermentation cuz you'd be carrying a lot of dead yeast in there.

 

[ryanj]

Well I’ll be a monkey’s uncle. After 6 days, I’m sitting at 80% attenuation. Definitely the slowest yeast I’ve used, but impressively consistent.
Really glad this one finished out. Technically I’m a point away from target FG which I’ll probably hit in the next few hours.

 

[brewbama]

Well I’ll be a monkey’s uncle. After 6 days, I’m sitting at 80% attenuation. Definitely the slowest yeast I’ve used, but impressively consistent.
Really glad this one finished out. Technically I’m a point away from target FG which I’ll probably hit in the next few hours.

Don’t trust the Tilt for FG. Check FG with a finishing/bottling hydrometer. The Tilt can build up crud on the device and throw off FG.