Safale US-05: Slow Starting?

[hanuswalrus]

I would leave them in the basement around 60F ambient for 1 week and then move them up to 70F ambient to make sure the yeast finishes out.

 

[ruascott]

I would leave them in the basement around 60F ambient for 1 week and then move them up to 70F ambient to make sure the yeast finishes out.

Thanks. I moved the one that's at 7 days, out to finished basement area where it's about 65. I'll bring it up to 70.

The other 5g batch (1.060) is 48 hrs after pitching, and still no air lock activity. It's in bucket, so can't see anything. Strip thermometer has it at roughly 60*. I looked at my lid, and there is a small crack in the plastic lid at the airlock hole.

 

[hanuswalrus]

Thanks. I moved the one that's at 7 days, out to finished basement area where it's about 65. I'll bring it up to 70.

The other 5g batch (1.060) is 48 hrs after pitching, and still no air lock activity. It's in bucket, so can't see anything. Strip thermometer has it at roughly 60*. I looked at my lid, and there is a small crack in the plastic lid at the airlock hole.

You're beer will be fine. Never judge fermentation by airlock activity. The CO2 is just escaping thru that small crack. You could take a quick peak inside to see if a krausen is forming, I would bet that there is one by now. S-05 can be slow to start, some say as long as 72 hrs before they see visible signs of fermentation, but in my experience, it has always started within the first 24-36 hrs.

 

[ruascott]

You're beer will be fine. Never judge fermentation by airlock activity. The CO2 is just escaping thru that small crack. You could take a quick peak inside to see if a krausen is forming, I would bet that there is one by now. S-05 can be slow to start, some say as long as 72 hrs before they see visible signs of fermentation, but in my experience, it has always started within the first 24-36 hrs.

I peeked in from the airlock hole this morning and there definitely looked to be krausen from what I could see. It had been a 60* for roughly 3 days, I moved it over to the 64* area....will leave it there another 4 or 5 days, then up to 70* for another week before cold crash.

 

[jlowen]

Hello everyone,
I'm brewing a pilsner with an ale yeast which is Safale US-05. I'm doing this with an extract kit that called for that yeast. I waited 24 hours with no airlock activity but there seemed to be a small amount of krausen. I pitched another packet of yeast and active fermentation began in another 24 hours. In retrospect, it was probably fermenting and I didn't realize it since I've always had active fermentation with 8 hours. How will the second addition of yeast affect the beer?

 

[STMF]

How will the second addition of yeast affect the beer?

Probably not at all. At what temperature are you fermenting it?

 

[brewprint]

Hello everyone,
I'm brewing a pilsner with an ale yeast which is Safale US-05. I'm doing this with an extract kit that called for that yeast. I waited 24 hours with no airlock activity but there seemed to be a small amount of krausen. I pitched another packet of yeast and active fermentation began in another 24 hours. In retrospect, it was probably fermenting and I didn't realize it since I've always had active fermentation with 8 hours. How will the second addition of yeast affect the beer?

It should be fine. 8 hours to start bubbling is exceptional. No need to worry about such things

 

[AZCoolerBrewer]

I have always had some activity within 24 hours with US-05. I can easily see what is going on with my setup. My experience with US-05 though is that it doesn't go off at the beginning like other yeasts. It is slow and steady. My last batch started after just 4 hours.

 

[Gabbs1228]

Are you keeping headspace in mind? My point is that I brew 10 gallon batches that are put in 14 gallon food grade storage containers with airlocks on the lid. The headspace is very large for my beer and I more often than not do not see airlock activity. I simply unscrew the lid to check the next day and it is always rolling. I also found that the best way to check for finishing beer is a hydrometer. Each is different based on environments so the best way to guarantee repeatable results is to control the fermentation temperatures.

 

[BitterSweetBrews]

I peeked in from the airlock hole this morning and there definitely looked to be krausen from what I could see. It had been a 60* for roughly 3 days, I moved it over to the 64* area....will leave it there another 4 or 5 days, then up to 70* for another week before cold crash.

One trick for this is to take a picture through the airlock hole with your cell phone. If you shine a strong light on the side of the bucket you can get a pretty decent picture.

 

[jlowen]

I am fermenting at 70 degrees F. I'll be transferring to secondary on Saturday and will get FG and a taste