Safale US-05 Attenuation

[SpanishCastleAle]

Just to add another data point...you can get as low as ~72% with it if you want . I recently brewed a ale with S-05 and I was intentionally trying to NOT get high attenuation. I was trying my new 'Rachel Ray's 30-minute mash' schedule and it seemed to work except for a slight drop in efficiency.

OG - 1.058
FG - 1.016
Fernmented around 70-ish for the first few days then let it rise to 75-ish after it slowed.

 

[Derek]

I did a SMaSH (single malt & single hop) using only 2-row pale malt. I didn't want it to finish too dry, so I mashed at 158F (which probably cooled to 156F over the mash time), and relatively thin at 1.75 qts/lb. It went from 1.055 to 1.018, I was surprised I was able to get the apparent attenuation down to 66%!

I threw an Imperial stout on that cake and it went from 1.090 to 1.018 in 4 days (activity was mostly done within 3 days). That was mashed around 146F (and at 1.3 qts/lb), with a half pound of crystal and a pound of oats, yeilding 80% AA.

I typically ferment at a cellar temperature of 64F.

I love this yeast, and I've used it WAY more than anything. It'll basically eat ALL the simple sugars you feed it!

My current brew is sitting around 80% attenuation after 7 days. Surprisingly, it's still supporting a good yeast head... like I could top-crop it if I wanted to (though I know most of those yeast would not be very active at this point). I've never seen this yeast have a thick crop on-top after 7 days? And it still has a real yeast twang to it. In my experience, it's usually done fermenting & settling out before now?

I'll give it another day or so... but I need that cake for some fresh cider!

 

[2funkids]

This was the post I have been looking for. I too have used this yeast twice. The first time It was pitched in 5 of 10 gallons of wort and the other 5 was pitched with 04. I had yeast bubble over onto the box covering the carboy and back onto the neck of the carboy. I thought for sure that the nickel sized bubbles with a slight slime to them was a sign that the overflow caused an infection. Now again I am setting with 5 gallons at 10 days and I still have a 1/2" of yeast on the top. I had the slightly slimy bubbles after about 4 days on this batch also. I had none of this with the 04. Are these characteristics of this yeast? I am a new brewer and was very careful to keep the bugs out…but what’s up? Both of these batches started bubbling in 8-12 hrs.

 

[s3n8]

Every ferment is different, temperature could cause a huge variation in how the krausen looks, also proteins, gravity, and all of the other things that contribute to head forming and surface tension. Search for "blowoff tube" to keep your airlock from filling and use one during the initial stages of fermentation if you are at all concerned with having enough headspace. I have had US-05 that blew off aggressively for days, and also (like the IPA currently in the next room) form barely more than 1" of foam and be done in 3 days. Too many variables to chalk any one of these to characteristics.

 

[Derek]

After 2 more days (total 9), there was still a dense head on top (though not quite as much, or maybe it just compacted?).

Anyway, I scraped it back and the beer underneath was clearing. The haze was gone, but there were still some clumps. The taste didn't have that yeasty twang either, so I transferred to secondary.

The cider I pitched on it was overflowing for almost 3 days!

By the way, this US/Chico yeast is a decendent of Ballantine, which originally came from the UK. It's supposedly a true top-cropping yeast. I think it's peachy vanilla esters work well with American hops.

 

[2funkids]

Day 13, I just racked my cream ale to the secondary and it was at 1.006. It ended up at 86% attenuation. It still had bubbles on top with a slimy film but most of it fell out when I moved the carboy off the floor to rack. After 14 days the taste is good. I am trying to tell if I detect a slight Bandaid taste, but my wife tasted it and thought it just tasted like a light beer. She described the smell as slightly apple.. This is the first one she actually said "it tastes pretty good". I must be ok..

 

[Bartman]

I did an IPA and got 78% on an OG of 1.072. Then I pitched another IPA onto that yeast cake and got 82%. I never expected it to do so well

 

[carp]

Just yesterday I transferred from primary into keg a batch of APA with OG of 1.053, FG 1.009, for AA of 83%. This is typical of my experience with this yeast (which in fact represents the entirety of my experience, 12 brews).

 

[ian-atx]

I did a porter recently, mashed at 154-155, with an OG ~1.070 down to 1.012 for AA of 83%. Was definitely higher attenuation than I wanted and was my first time using the yeast.

 

[jonwright76]

I know this is a day late and a dollar short, but... Fermentis was unloading a bunch of 05 to LHBS at over 50% off for almost a year, just ended in the last few months. I was getting it for $1.80 a pop, so I used a wee bit of it. Most if not all was made in Croatia, and I had 5 or 6 10 gallon batchs turbo ferment in 48-72 hrs to 90-95% Att (at pretty high ferment temps, which helped). But, I think maybe there was a production issue. I found some craft brewer forum posts from spring and summer complaining about 500g packs suddenly turboing or jumping from 80-85 Att to 95+. And I've got 10 gallons of APA thats been going for 7 days from a new batch of 05 from somewhere else in europe thats only about 65% att so far.

 

[MilwaukeeBrewGuy]

interesting thought. I have 84% AA with an OG of 1053 and FG of 1008 using US-05.

Mashed at 152 for 60 minutes.

 

[Derek]

My current brew is sitting around 80% attenuation after 7 days. Surprisingly, it's still supporting a good yeast head... like I could top-crop it if I wanted to (though I know most of those yeast would not be very active at this point). I've never seen this yeast have a thick crop on-top after 7 days? And it still has a real yeast twang to it. In my experience, it's usually done fermenting & settling out before now?

I'll give it another day or so... but I need that cake for some fresh cider!

So after 9 days I threw the fresh-pressed cider on that cake... 1.045 to 0.997... that's 107%AA

 

[jjones17]

Wow... I just used US-05 for the first time and my Honey PA finished at 1.007!!! Yikes... shes pretty dry, and almost 1% ABV higher than expected. However, the flavour is still pretty good so I imagine it will be a hit with any BMC guests. I adjusted Beersmith attenuation profile so I know what to expect next time. I am thinking I may as well switch to notty, as that might be a bit TOO dry for me....

 

[mightynintendo]

Just used Safale US-05 for the first time in a SMaSH and got 80% apparent attenuation. I mashed at 152 for 60 minutes.

 

[cladinshadows]

Thread revival!

Just curious - how many of you de-gas your hydrometer samples before reading the measurement? I have maxed out at 82% attenuation on over 15 batches of IPA with S-05. These batches were mashed at 146-149F based on readings from my Thermapen.

Residual carbonation can seriously affect a hydrometer sample, and a significant amount of carbon dioxide is often left in solution after fermentation (especially when you ferment on the cool side). I've taken readings that initially showed 1.010, only to de-gas the sample and read a 1.015.

If we're giving people advice on what type of attenuation to expect from this yeast, this seems like an important point to consider. Just thought I'd add it in.

 

[PJM]

Just curious - how many of you de-gas your hydrometer samples before reading the measurement? I have maxed out at 82% attenuation on over 15 batches of IPA with S-05. These batches were mashed at 146-149F based on readings from my Thermapen.

Residual carbonation can seriously affect a hydrometer sample, and a significant amount of carbon dioxide is often left in solution after fermentation (especially when you ferment on the cool side). I've taken readings that initially showed 1.010, only to de-gas the sample and read a 1.015.

Wow !! I never even considered that.... Damn, that is one more thing to stress out about. How do you de-gas the sample? Do you shake it up or will it de-gas if you just let it sit long enough and get warm?

 

[cladinshadows]

Degassing is as simple as pouring the sample back and forth between two cups a few times until it stops foaming excessively. Definitely not something to stress about. I just felt it was important to touch on it so somebody doesn't go into a brew expecting 85% attenuation from s-05 when the numbers they're reading are not totally realistic due to the impact of carbonation.

 

[kable]

The last batch I brewed I split 12 gal between 2 fermenters. One had safale-05 in it and the other some harvested bells yeast.

Both started at 1.062
The s-05 ended at 1.008 (86.4% apparent attenuation)
The bells yeast ended at 1.012 (79.7% apparant attenuation)

My mash temp was 152. I was expecting/hoping both to finish around 1.014, I'll have to compare the tastes after some proper aging

Did you ever get around to comparing the tastes of the two yeasts? I am trying to determine if I could use safale-05 or 04 as a Bells yeast replacement since I can't get the bottles out here in Washington to harvest from.

 

[Spartan1979]

I used S-05 for the first time and my beer went from 1.046 to 1.006. 86.4% apparent attenuation. I was shooting for an ABV of 4.1 and ended up at 5.1.

 

[magnj]

I used S-05 for the first time and my beer went from 1.046 to 1.006. 86.4% apparent attenuation. I was shooting for an ABV of 4.1 and ended up at 5.1.

What did you mash at and what did you ferment at. I've only ever used liquid yeasts but I'm looking to move to dry for the pitch rate consistency and it's ease of storage.

Is the consensus to mash a little higher with this yeast?

 

[Spartan1979]

What did you mash at and what did you ferment at. I've only ever used liquid yeasts but I'm looking to move to dry for the pitch rate consistency and it's ease of storage.

Is the consensus to mash a little higher with this yeast?

Mashed at 152-153, Fermentation started out around 64° finished about 70°.

It's the first time I used this yeast. I think I may stay away from it for low gravity beers.

 

[HomeBrew32]

I used this yeast and my IPA has been bottled for 3 weeks and in the fridge for 1 week, but the yeast isn't really sticking to the bottom. Why wouldn't it be sticking? This is the first time I used this yeast and any other time I have brewed I haven't had this issue. It makes it real difficult to pour and keep the sediment out of your glass even with proper technique. Any thought would be appreciated.

 

[HomeBrew32]

Anyone have an answer??

 

[mightynintendo]

I used this yeast and my IPA has been bottled for 3 weeks and in the fridge for 1 week, but the yeast isn't really sticking to the bottom. Why wouldn't it be sticking? This is the first time I used this yeast and any other time I have brewed I haven't had this issue. It makes it real difficult to pour and keep the sediment out of your glass even with proper technique. Any thought would be appreciated.

Cloudy beer can occur for many reasons.

 

[Yooper]

Anyone have an answer??

It's just that way. It's not like S04 that forms a super tight yeast cake quickly and sticks like cement. S05 will clear eventually, but a week in the fridge may not be long enough.

 

[JonK331]

Wow! I just got 81.48% with it.

 

[HOPCousin]

I've used 05 for quite a number of beers. It's a great yeast that seems to impart a clean but round flavor around 70% for fermentation. I tend to mash around 154 because it attenuates so well when mashing at lower temps. I do find I need to secondary, then standard 1 month condition, and then 1 week in the fridge before serving to get a clear beer with little to no yeast. Great clean American style yeast.

 

[DannPM]

Made a Blonde Ale this week. Mashed @ 148 for 75mins. Pitched one packet of Safale-05 and finished out at 1.006. 85%. After reading this, the common theme seems to be a low mash temp = high attenuation with this yeast.

and that way with all yeasts lol

 

[Jmurm]

I am a little freaked out on the last 3 beers ive done with us 05. My ipa dident finish dry enough, thinking of pulling it out of the keg and adding a yeast to finish it up, its way to sweet! I did mash it at 154...

But the two i am more concerned about are my last two. I made a coffee stout @1083 mashed @150. Its two weeks in and is at 1030 and seems to have slowed to a halt. I am a little worried it wont dry out. I want to get down to 1020. Should i just give it more time?

Ferm temp was held at 65 for a week and pulled out of the temp controller to rise to 69 ambient temp in my house.

The next beer was a Belgian Golden Strong, made the same day as the Coffee with the same yeast. I added sugar to the beer after about three days, it seamed like it was slowing when i added it. fermentation picked up again and 3 days later it was slowing, so i added the last 1/2 of sugar at that point. It is two weeks in and seems like it has hit a wall, yeast is starting to settle. OG 1.107 Gravity as we speak 1.045 Mash temp 148.

Any Help or thoughts?

 

[Piratwolf]

I am a little freaked out on the last 3 beers ive done with us 05. My ipa dident finish dry enough, thinking of pulling it out of the keg and adding a yeast to finish it up, its way to sweet! I did mash it at 154...

But the two i am more concerned about are my last two. I made a coffee stout @1083 mashed @150. Its two weeks in and is at 1030 and seems to have slowed to a halt. I am a little worried it wont dry out. I want to get down to 1020. Should i just give it more time?

Ferm temp was held at 65 for a week and pulled out of the temp controller to rise to 69 ambient temp in my house.

The next beer was a Belgian Golden Strong, made the same day as the Coffee with the same yeast. I added sugar to the beer after about three days, it seamed like it was slowing when i added it. fermentation picked up again and 3 days later it was slowing, so i added the last 1/2 of sugar at that point. It is two weeks in and seems like it has hit a wall, yeast is starting to settle. OG 1.107 Gravity as we speak 1.045 Mash temp 148.

Any Help or thoughts?

This isn't necessarily a lot of info to judge from effectively. There can be recipe causes for sweetness in an IPA.

As for the other two, Did you use starters for your stout & BGS? 1.083 and 1.107 are pretty big beers for a single packet of any yeast to tackle!!