Pitching Safale-05?

[jamie3]

My LHBS recently started carrying Safale-05 brand of yeast.

I've started making a few kits that calls for Safale-05 and I have a few questions about the yeast.

1) Some recipes state to keep the primary below 20 C, however on the yeast packet it clearly states to ferment at 21-24 C. I've had some problems in the past fermenting at temperatures below 20 C.

2) When pitching the yeast should I pre-mix it with warm water and let it sit for 15-30 min? Or should I simply spread it on top of the wort similar to making wine?


much thanks.

 

[Yooper]

I like the fermentis website, which is full of info: http://www.fermentis.com/FO/pdf/HB/EN/Safale_US-05_HB.pdf

I always ferment S05 at 17-18C, although they say the fermentation temperature range is 15-24C.

 

[Brew-boy]

I would shoot for 18-20C for your temp. I have always rehydrate my dry yeast before using.

 

[craven_morhead]

They give alternate instructions for rehydrating or just dry pitching. I've always gone with the latter and had good luck.

 

[jamie3]

i guess one of the reasons i asked is because recently i made both the Amarillio IPA, and Dogfish head IPA, and fermented at the recommended temperature as per the recipe, however they both took extremely long to ferment (3-4 weeks). and the DFH IPA has literally no activity anymore after 2 weeks in the primary.

i'm wondering if its due to the fact that i am fermenting too low (even though the recipe says ~63 F)

 

[dougf]

Ive done both with no difference. Rehydrated and just sprinkled onto wort.

 

[willynilly]

i guess one of the reasons i asked is because recently i made both the Amarillio IPA, and Dogfish head IPA, and fermented at the recommended temperature as per the recipe, however they both took extremely long to ferment (3-4 weeks). and the DFH IPA has literally no activity anymore after 2 weeks in the primary.
i'm wondering if its due to the fact that i am fermenting too low (even though the recipe says ~63 F)

This means nothing, what is the SG?

Is 63 the beer temp? Or is 63 the air temp? That makes a difference by about 5F.

I rarely have a beer ferment past 7-10 days actively, visibly, so I wouldnt really expect to see anything at 2 weeks. You are plenty warm enough with the S-05 at 63-68F

 

[jamie3]

This means nothing, what is the SG?

Is 63 the beer temp? Or is 63 the air temp? That makes a difference by about 5F.

I rarely have a beer ferment past 7-10 days actively, visibly, so I wouldnt really expect to see anything at 2 weeks. You are plenty warm enough with the S-05 at 63-68F

The air temp is 17 C.

The SG is really high 1.05, and i've measured it a week later and no change, which leads me to believe the beer has stopped fermenting, or the yeast is dead.

.

 

[samc]

I ferment @ 18-19 and after it's done let it rise to 20-21 or so. Have not notice a lot of difference with rehydration vs dry, but I do rehydrate and stopped adding Oxygen with 05. As I recall my dry pitching was with added Oxygen.

 

[arturo7]

I have a question about 05.

Is it's profile similar to WLP001 or more like Notty?

 

[Yooper]

I have a question about 05.

Is it's profile similar to WLP001 or more like Notty?

More like Wyeast 1056 (I think it's the same strain) or WLP001.