Safale-us05 will the yeast fall to the bottom?

[kaminsknator]

Very beginner brewer currently using the Mr. Beer kit doing my second batch. 2 weeks ago the OG was 1.032, yesterday the gravity was 1.012 and today the gravity was ~1.011- 1.01. The yeast is still floating on top of the wort. Mr. Beer instructions are to ferment for 7-14 days though it seems like something is still going on here. From what i've read ale yeast is top fermenting which is what I used, but will it fall to the bottom and settle out of the beer when it's finished? Should also add it fermented at 58F and i just brought it in to bottle and is resting at a temperature of 68F though am hesitant to bottle. Trying to determine if its finsihed.

 

[flars]

US-05 will settle to be the bottom like other yeasts. The beer does take a little longer to clear than with some other yeasts such as the English styles. There may be some small east rafts left floating on the surface though. I ignore the yeast rafts when it comes time to bottle. I do leave the beer in the primary for three weeks.

58°F is fairly cool for this yeast. Depending upon the style of beer brewed you may notice some fruity esters such as peach fermenting this cool. I now ferment with this yeast at 68° to 70°F.

Edit: Give your beer another week at the warmer temperature for another SG reading and settle the trub layer after moving the fermentor.

 

[stratslinger]

It's finished when the gravity is unchanged for at least 3 days. Since your gravity is lower today than it was just yesterday, you're right that something is still going on.

Also make sure to adjust your measurements for your temperature. Most hydrometers include a brief sheet that tell what temp the hydro is calibrated at, and at what temperatures to make what adjustment.

 

[Alain2]

Are you saying you fermented at 58F?

This is too cold for us05 and that would explain why the yeast is taking longer to finish the beer. You beer will be ready when the FG readings are stable 2-3 days apart. Give it few more days.

When the beer is ready the yeast should flocculate (stick together) and fall to the bottom, but sometimes chunk keep floating for ever unless you cold crash it. Sometimes just a slap on the side of the fermenter make the resilient chunks sink.

 

[kristiismean]

I'm thinking it's done, and the differences were due to temperature.

but that's the nice thing about brewing beer, you can leave it for a week at room temperature, and it will not hurt and might help!

Go with what flars stated, leave it a week inside, 58 is the lowest that yeast is rated for, but it will work, just a little slower than it will at 63 (my temp choice for us-o5).

 

[kaminsknator]

Thanks for all the input I'll check it again this weekend. Was hoping to have this going by the superbowl but I'd rather have good beer late than exploding bottles now.

 

[kh54s10]

I just noticed the 58 degrees also. That is very low for US-05. Explaining the slow fermentation. Keep it at 68 for a few days. Look for stable FG as noted in previous replies.

The yeast should fall then.

 

[BitterSweetBrews]

Bring it up to 70ish. US-05 is OK up to 77 degrees and this late in the cycle a higher temp should not cause any problems. Check the gravity after it reaches room temp. Then check it in a day then two. If it is the same bottle it. Leave it at that temp after you bottle. That will give it 2 weeks and a day or two for it to carbonate. It may not be fully carbonated, but it will probably be drinkable enough to share a bottle or three and show off your skills. Leave the rest for a couple weeks or more to finish.

 

[NSMikeD]

I'm thinking it's done, and the differences were due to temperature.

but that's the nice thing about brewing beer, you can leave it for a week at room temperature, and it will not hurt and might help!

Go with what flars stated, leave it a week inside, 58 is the lowest that yeast is rated for, but it will work, just a little slower than it will at 63 (my temp choice for us-o5).

I have a Sierra Nevada Pale Ale Clone with 05 on the fermentor day temp 68 night temp 63 and i looks like a volcano is erupting inside the fermentor. Even blew through the air lock. What a visual difference from the 72 degrees during the warmer months.

 

[flars]

I have a Sierra Nevada Pale Ale Clone with 05 on the fermentor day temp 68 night temp 63 and i looks like a volcano is erupting inside the fermentor. Even blew through the air lock. What a visual difference from the 72 degrees during the warmer months.

Yeast produces heat as it ferments the wort. The wort temperature may be as high as 73°F with a day time temperature of 68°F.

 

[broadbill]

OP never said it was 05, did they?
Regardless, 58f is in general on the low end....

 

[NSMikeD]

OP never said it was 05, did they?
Regardless, 58f is in general on the low end....

good catch, you are correct , he didn't. Just checked the web site and it appears they use their own brand in many of their kits. Their generic ale instructions say 68° - 76° for 14 - 21 days.

 

[kaminsknator]

OP never said it was 05, did they?
Regardless, 58f is in general on the low end....

good catch, you are correct , he didn't. Just checked the web site and it appears they use their own brand in many of their kits. Their generic ale instructions say 68° - 76° for 14 - 21 days.

The title of the thread says Safale-us05, this is the yeast I used. I threw away the yeast that came with the Mr. Beer kit.

 

[NSMikeD]

The title of the thread says Safale-us05, this is the yeast I used. I threw away the yeast that came with the Mr. Beer kit.

see white page linked below:

12-25°C (53.6-77°F) ideally 15-22°C (59-71.6°F)

" ....Forms a firm foam head and presents a very good ability to stay in suspension during fermentation."


The write up also says when pitching the yeast directly into the wort , temp should be above 68° (80° for rehydrating water).

2 weeks is a long time. When you pitch dry yeast directly into wort, you kill off a lot of cells due to the shock. 58° is on the edge of the envelop, so it's possible not enough cells survived versus the temp has just slowed things down.

I don't know enough about yeast to give you advice as the whether or not the warmer temps will get you there or if you should add more yeast, so hopefully someone else in the know will add some insight. fwiw, I would have done what you did after two weeks, take a reading, move it to a warmer place and then post for some help.


http://www.fermentis.com/wp-content/uploads/2012/02/SFA_US05.pdf

 

[STMF]

12-25°C (53.6-77°F) ideally 15-22°C (59-71.6°F)

" ....Forms a firm foam head and presents a very good ability to stay in suspension during fermentation."

http://www.fermentis.com/wp-content/uploads/2012/02/SFA_US05.pdf

That link is to the old document. The new is http://www.fermentis.com/wp-content/uploads/2016/12/SafAle-US-053.pdf and says: ideally at 18-28°C (64-82°F)

 

[NSMikeD]

That link is to the old document. The new is http://www.fermentis.com/wp-content/uploads/2016/12/SafAle-US-053.pdf and says: ideally at 18-28°C (64-82°F)

Thanks. what do you think, die off or it's just in a time warp at the cold temp

 

[Sadu]

When its done there should be minimal crud floating on the top and the beer should be fairly clear. If you fermented at 58 this is on the low side and its gonna take a bit longer than if you were fermenting at 65. I don't have much experience with 1.032 beers but I would generally expect it to finish lower than 1.010. Keep taking those gravity readings every few days and bottle once stable.

 

[STMF]

Thanks. what do you think, die off or it's just in a time warp at the cold temp

I don't use US-05 (or any other variant of that strain) anymore.

But, I would raise the temperature to maybe 68* and give it some time. It might get those peachy flavors that people are reporting with low temperature.

There is another thread (in Fermentation & Yeast) with a response from Fermentis about the raised reccomended temperature.