US-05 fermentation at higher temps question

[thehaze]

Has anyone tried US-05 in conditions when the fermentation temperature is not below 26 ° C?

I have not tried at at 26C or higher, but it could turn hot ( fusel ) and possibly phenolic. If you are willing to experiment, you could try that and let us know how it turned out.

I've pushed temperature limits on most dry yeast with little to no ill effect, but I don't know how 26C would treat US-05. Probably better than other, more sensitive strains. But you should expect some fusel alcohols/phenols/weird flavours...maybe.

 

[Ninoid]

My last beer that I fermented with that yeast was about 23 ° C and turned out perfectly. But summer comes and temperatures are increasing ...

 

[thehaze]

I would put the fermenter in an ice bath, in like a tub or something to keep the temperature low.

 

[Smellyglove]

I see Fermentis has bumped the temp-range for us-05 up to 28C. (82F).

I had to try this. I started it at 16C as usual and ramped it up to 28C over 60 hrs. I'm gonna keg it later today.

 

[thehaze]

I see Fermentis has bumped the temp-range for us-05 up to 28C. (82F).

I had to try this. I started it at 16C as usual and ramped it up to 28C over 60 hrs. I'm gonna keg it later today.

Smellyglove: thank you for poiting that out. I've just checked the US-05 specs. sheet and ... voila: https://fermentis.com/wp-content/uploads/2017/10/SafAle-US-05.pdf

82F/28C... that's quite the temperature. But I think that only makes things easier for those of us without temp. control. And I hope Fermentis do really mean that. So Ninoid, that will make things easier for you then. I would still choose to try to keep the temperature lower.

Cheers!

 

[Smellyglove]

Here she is. Its pretty hoppy but I can't detect any unwanted fusels. I'd say it's clean as a whistle fusel-wise. The OG was only 1.048 though.

It's impossible to say anything about the esters because of the hops. I used El Dorado and Galaxy and it tastes like I'm biting an orange.

 

[thehaze]

That's a great looking beer there! Enjoy!

 

[Darryl J Gore]

I see Fermentis has bumped the temp-range for us-05 up to 28C. (82F).

I had to try this. I started it at 16C as usual and ramped it up to 28C over 60 hrs. I'm gonna keg it later today.

You could try fermenting under pressure. Supposedly it reduces the phenols and esters. Worth a try maybe, if you have the ability to

 

[Smellyglove]

You could try fermenting under pressure. Supposedly it reduces the phenols and esters. Worth a try maybe, if you have the ability to

I do this for lagers and will try this for ny next test at 28C with us-05. when I opened the ferm-fridge the smell of lost precious hop-aroma hit me in the face. This was before dryhopping. It doesn't smell that "good" (which is a bad thing) when I ferment at 19C. But for a hoppy thing, even if it would throw out some esters at 28C, I guess it would be a complimentary thing. I use 05 quite often for "straight hoppy things" because it's simple do just do a batch with dry yeast and I like that slight fruitiness it gives.

But I must say. At some point in the fermentation (can't remember when), it tasted a little bit hot. (like alcohol hot). But there's none of that in the finished beer. When doing at 19C I never get a hot sting with the same-ish OG.

The beer was kegged 9 days after brewday (pitched late at night, so 8.5 days approx) including dryhopping and cold crashing. I left it for almost three days between FG was reached before i dryhopped it.

 

[Ninoid]

I try gelatin on my batch with US-05 that ferment on 23'C and no any smell or weird aroma.

 

[Smellyglove]

I must update a little bit after running a few numbers. Brewed 10.05.18, pitched late that day. on the 13th the SG was about 1.015. FG was 1.012. I had a 60hr rise time from 16c to 28c. So it was almost completely done when it hit 28C.

But as mentioned above, I did get a hot sting from it (now know it was on the 13th).

So I guess this is sort of worthless for those without temp-control and are wondering if it's possible to pitch it at elevated temperatures.

My take from this first experiment is pitching warm and letting it cool maybe doesn't work as good if you're after a quick turnaround, ref the hot sting I got from it, the cleaning upping would take longer when it cools, if it even would be able to clean up a potential hot sting if it cools.

 

[Ninoid]

My IPA turn good with US-05 around 27'C. No esters.
This yeast is very god and very clean.