Safale US-05 Attenuation

[shuckit]

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?

A couple of questions come to mind. How do you store your yeast, is it old, did you oxygenate, did you add nutrients? For the two big OG beers, yeast pitching calculators like mrmalty suggest 1.5 to 2 packs of 05.
How do you store your yeast? Is it ol

 

[Jmurm]

Ive made two or three beers with this yeast. I didend do a starter but pitched a large portion of slurry to it. Probably over pitched. I did shake the carboys to oxygenate and added nutrients. Normally in two weeks its done. I will give it more time. U think its just needs more time?

 

[dannedry]

With my Founders Double Trouble Clone, I went from 1.087 to 1.008 at a whopping 90.0% attenuation!!!!! I mashed low, at 148-149, and had 1.5lb of dextrose into the boil. Pitched 3 packs as well! I love US-05!

 

[bassbone]

add me to the over 80% attenuation club with this yeast. Just checked the gravity on my barleywine (1.090 OG) and it is at 1.016 6 weeks after brew day. This is the first time I have used an o2 tank.

 

[drawdy10]

I just brewed a RIS with this US-05 I pitched 2 packs in 5 gals per mrmalty.com and got 62% apparent attenuation. Here is the recipe, let me know if this is underattenuated or if you think this looks right becuase of all the specialty malts.

4 X 3.3lb cans of Briess Dark LME
1 lb Flaked Barley
.5 lb C120
.5 lb C60
1lb D80 Dandi Syrup

the specialty grains were rested at around 154 degrees for a half hour, added 3 of the LME and syrup late boil

OG calculated to 1.108 and my FG is 1.040 it tastes super good but i am just wondering if i made a recipe flaw with this crazy high FG. Would you expect 62% apparent attenuation with this grain bill?

 

[bassbone]

When I was brewing extract+specialty grain I found my attenuation lower than it is now. I think having that much LME + 1# of crystal malt makes this a REALLY tough batch to attenuate any lower than that.

 

[tre9er]

I recently got over 90% attenuation on a very dry (mashed low) beer with a US-05 cake repitch. Went from 1.049 to 1.002. The mash was overnight beginning at 153, ending around 144 8 hours later.

 

[Spartan1979]

I just brewed a Robust Porter. Mashed at 155. OG 1.064 FG 1.021 fermented at 68. 66% attenuation. Unfortunately I didn't check the gravity until after I had cold crashed it and added gelatin to clear it. I didn't check because S-05 had been such a beast every time I've used it. If I had checked I could have tried raising them temp. Lesson learned.

 

[high5apparatus]

The last three brews I did with 05 got 80.6%, 78.3%, and 75.5%.

The gravity went from 62-12 (154f mash), 46-10 (150f mash), and 45-11 (150f mash) respectively.

They were pitched dry from the packet. I have a bourbon honey ale going right now that used washed 05.

 

[high5apparatus]

My Bourbon Honey Ale went from 60 to 11 (153f mash) for 81.7% attenuation! This was washed yeast from an earlier batch.

 

[gigapunk]

I just brewed a Robust Porter. Mashed at 155. OG 1.064 FG 1.021 fermented at 68. 66% attenuation. Unfortunately I didn't check the gravity until after I had cold crashed it and added gelatin to clear it. I didn't check because S-05 had been such a beast every time I've used it. If I had checked I could have tried raising them temp. Lesson learned.

OG 1.073
FG 1.023
I just got 68.5% apparent attenuation but I really pushed it!
Mashed in at 158, which cooled to 156 then 152.
Then I pitched at 64 and fermented for two+ weeks at 59!

Really clean, no off flavors. Reminicent of G'night. Nice and chewey, without any overt sweetness.

 

[tre9er]

I routinely hit 85% attenuation with my US-05 strains (harvested) and lower mash temps. I plan on 80-85% for lower mashed beers.

 

[Mark_]

Cream of Three Crops with US-05
OG: 1.056
FG: 1.010
Attenuation: 82%

Mashed at 152F for 90 minutes.

This looks dead on with the spec sheet for US-05 and right in line with what I have seen on my previous two batches.

 

[tnbrewer371]

i had an IIPA go from 1.096 to 1.008 with S-05 recently, than again I mashed low and long, and did some creative work with the adjuncts, one word to describe it: exquisite....

 

[high5apparatus]

i had an IIPA go from 1.096 to 1.008 with S-05 recently, than again I mashed low and long, and did some creative work with the adjuncts, one word to describe it: exquisite....

That is crazy yeast efficiency. What's the abv on that?

 

[geoffm33]

Edit: typo. Use this one

 

[high5apparatus]

Edit: typo. Use this one

That may be an IIIXIPA

 

[tallguybrewer]

Just went from 1.064 to 1.007 (88%ish).

I find that if I add a small amount of corn sugar (4 oz) to the boil, the yeast will give you a little extra effort. I add about 4 oz to most IPAs that I make because I want to hit a FG of 1.008, but do not want a the OG to be too affected by the sugar.

 

[seabrew8]

Jamil's West Coast blaster from 1.060 - 1.008. %86 Apparent Attenuation.

Never hit the OG for the said recipe and used mosaic/amarillo combo instead of cascade/centennial.

 

[jessup]

My s05 brews consistently stall @ 1.014ish. That is using sugar to dry out. I do not rehydrate yeast, but I do oxygenate.

I feel my fermentation chamber AC may play a role. Eh dont care either way the brews always taste great!!

 

[Romex2121]

Recently got 84.4% with US-05 while doing a blonde ale,, FG 1.045 ,, OG 1.007 just bottled so still waiting ,
I really hope Santa brings a keg set up this year .....

 

[cladinshadows]

I like to do a Sierra Nevada Celebration-esque IPA in the fall. The malt bill includes about 13% crystal malt and typical mash temperature is 154-155F. This year I did not take the time to make a WLP001 starter so I rehydrated two packs of S-05 for a 5 gallon batch.

Even with that much crystal and a decently high mash temp, the S-05 still caused it to overshoot the attenuation (went from 1.067-1.014 for about 79% apparent attenuation).

 

[downzero]

I just had a beer go from 1.069 to 1.009-10 in 4 days.

 

[tnbrewer371]

I’m sorry I didn’t take the time to read all three pages of this thread, however, I consistently get 87-90% attenuation on all beers using US05. Think this could be a process problem? mash issue? Water profile? Curious to know what people think.

 

[tnbrewer371]

It doesn’t bother me much because I really like my beers dry and I pretty much solely breed pale ales, ipas, and blonde ales. But I would like to know why, as I’d like to keep my ipas from drying out as much as they tend to. I do pitch a lot from harvested slurry.

 

[thehaze]

I’m sorry I didn’t take the time to read all three pages of this thread, however, I consistently get 87-90% attenuation on all beers using US05. Think this could be a process problem? mash issue? Water profile? Curious to know what people think.

87-90% attenuation is something you can get with a really good saison yeast and an infection. US-05 can get up to 80-81%, but you need to mash low, long and with only base malt. It will never go close to 90% without an infection is involved or a cross-contamination with a diastaticus yeast or similar.

 

[homebrewer_99]

I've used a lot of US-05 lately. I like it better than Notty and it's cheaper.

I don't want to get into advertising a product, but I've seen 500g bulk bags of Safale US-05 on eBay for $80 w/free shipping.

(Rounded out math to make it easy) 500g / 10 (a pkt is 11g) = 50. 50 X $4 = $200. That's a savings of $120.

That's a WIN-WIN any day of the week.

 

[eric19312]

I've used a lot of US-05 lately. I like it better than Notty and it's cheaper.

I don't want to get into advertising a product, but I've seen 500g bulk bags of Safale US-05 on eBay for $80 w/free shipping.

(Rounded out math to make it easy) 500g / 10 (a pkt is 11g) = 50. 50 X $4 = $200. That's a savings of $120.

That's a WIN-WIN any day of the week.

The dry yeast is stable for years in the unopened foil packs. Once opened it will absorb water from atmosphere and start to go bad. I looked into this once and decided not worth the risk.

 

[davidabcd]

It would be great if I could ever use that much of the same yeast. I've been brewing since '14 or '15 and I haven't made 50 batches yet. I guess a group buy would work.