US 05 ideal temperature changed on official datasheet

[byronyasgur]

I went back to the Fermentis website today to check again the ideal fermentation temp of US05 but it had changed from
quite recently

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

to
today

ideally at 18-28°C (64-82°F)

which is a 6°C increase in the max ideal - pretty significant isn't it?

here's the sheet
http://www.fermentis.com/wp-content/uploads/2016/12/SafAle-US-05.pdf

and here's a copy of the old sheet on a website
http://www.murphyandson.co.uk/Datasheets/Yeast%20-%20Safale%20S-05%20Yeast.pdf

does anyone know is this regular to do this and is it a new type of yeast, or a new practice, or a mistake or ??

 

[Weezy]

The marketing department needed a bump to ensure sales in warmer climates.

 

[mongoose33]

I'd love to know the answer. I brewed a recent batch using S-05 and i set the fementation chamber to keep the wort at 66F. Before, that was smack in the middle of the optimal range; now it's at the bottom.

***************

Being a man of action , I just emailed Fermentis to ask them this question. I'll report any response I receive.

EDITED TO ADD: i received an automatic response saying the receiving person is out of the office until Dec. 26th.

EDITED AGAIN: On a hunch, I also checked the data sheet on S-04 at MurphyandSon, and it too has changed. The data sheet there shows a recommended range of 15C-24C. In the new Fermentis sheet, it shows 15C-21C.

Interesting that S-05's range went higher, while S-04's range fell.

 

[mabrungard]

I've had it perform well in the low 50's. I'm wondering why they are bumping the range up?

 

[PADave]

Maybe so people don't get the peachy off flavors at low temps?

 

[PlexVector]

I've been using us05: pitching at 68F, and setting the chamber to 62 for 3 days, then ramping to 70 over next 7 days, and holding until total of 14 days. Works well with no issues.

I wonder if something has changed with the newer production runs?

 

[passedpawn]

I just made an IPA using US-05. Fermentation started at 55F (didn't take off for 2 days). I bumped it up to 63 after a week. Done in two weeks, in the kegs now. That is a schedule I love.

As Weezy pointed out, I'm guessing this is a change from the marketing dept, ensuring that users understand it ferments fine at room temperatures.

Maybe so people don't get the peachy off flavors at low temps?

I would love peachy in my latest IPA!

 

[dmtaylor]

It does get peachy at low temps in the 50s. So does Notty.

 

[Allenk]

You just need more yeast at the lower temps. I wouldn't pitch a high gravity wort with on pack at 58 but I've had success with cream ales at that temp. K-97 is also good at that lower temp range.

 

[mongoose33]

I'd love to know the answer. I brewed a recent batch using S-05 and i set the fementation chamber to keep the wort at 66F. Before, that was smack in the middle of the optimal range; now it's at the bottom.

***************

Being a man of action , I just emailed Fermentis to ask them this question. I'll report any response I receive.

EDITED TO ADD: i received an automatic response saying the receiving person is out of the office until Dec. 26th.

EDITED AGAIN: On a hunch, I also checked the data sheet on S-04 at MurphyandSon, and it too has changed. The data sheet there shows a recommended range of 15C-24C. In the new Fermentis sheet, it shows 15C-21C.

Interesting that S-05's range went higher, while S-04's range fell.

Just received a reply from Fermentis to my inquiry:

**********************************

Thank you for contacting Fermentis.

I understand the confusion. We did change the temperature range due to a few factors. We have been aware that US-05 ferments better at the elevated temperatures for some time. We wanted to change that, so that people aren’t trying to make pseudo-lagers and struggling with VDK assimilation (Diacetyl).

The reason that we implemented the change was due to us going through a bit of a rebranding (changing the “Safbrew” strains to “Safale” since they are all ale yeast). There was no change in strain but rather that we know you will have success at the elevated temperatures.


******************************

So there we are.

 

[byronyasgur]

thanks for following up on that mongoose33

 

[rhys333]

Great reply from Fermentis. I've had one or two brews get up to about 25 C during summer months, and there were no ill effects. I haven't gone as high as 28 C but maybe somebody else has and can share their experience.

 

[SteveH aka shetc]

So if I have been fermenting at the previous midpoint of 65F then I should go to the new midpoint of 73F?

 

[mng8r]

So if I have been fermenting at the previous midpoint of 65F then I should go to the new midpoint of 73F?

If you liked the results at 65F, there doesn't seem to be a need to change since there was no actual change to the strain.

 

[dmtaylor]

So if I have been fermenting at the previous midpoint of 65F then I should go to the new midpoint of 73F?

Heck no.

Personally I am of the opinion that 100% of commercial ale yeast strains perform best when pitched in the low to mid 60s F. No exceptions, not even for German hefeweizen and Belgian ales. Under zero circumstances would I pitch above 70 F; however, I do bring temperatures up at the tail end of fermentation when there are no longer flavor impacts, to help the yeast clean up after themselves and fully attenuate.

My opinions, and I know some others (but not all) do agree as well.