Us-05 pitched at 59f

[Westermans]

Just brewed a porter last night and used my brand new wort chiller and addition of cold water after boil (doing partial boils on stove) aerated the wort for 15 min with aquarium pump and threw in my us-05 dry right on top of the foam. I forgot to take a temp reading before pitching and noticed the wort was at 59f. Anyone have problems with pitching us-05 on the lowest side of the temp scale? It has risen up to 63 since last night. No activity after 8 hours (I'm not panicking on that yet though).

 

[zachattack]

No worries, it's generally better to pitch low and let it rise! I've fermented US-05 below 60 degrees, it does fine at the low end. Depending on your OG rehydrating the yeast might have been a good idea, but it'll turn out fine.

 

[Westermans]

OG of 1.052

 

[Westermans]

Thanks for the reassurance

 

[kombat]

US-05 seems pretty tolerant, I brewed an Imperial Wheat IPA on Monday night and it's been fermenting away in a water bath at 55° F. Not terribly vigorous, mind you, and to be honest I'd like to warm it up a little, but I'd rather ferment too cool than too warm. I'm a little interested to see what kind of flavour profile it produces.

EDIT: Oh, and rehydrate your dry yeast. Sprinkling it directly in kills up to half of the cells immediately. You're probably underpitching.

 

[flars]

I have pitched WY 1056 at 54°. Active fermentation was noticeable when the wort warmed to 64°

 

[bragona71]

it will get going!! I have a batch I pitched Wednesday, same yeast its. sitting at 64 right now and going to town

 

[azazel1024]

US-05 seems pretty tolerant, I brewed an Imperial Wheat IPA on Monday night and it's been fermenting away in a water bath at 55° F. Not terribly vigorous, mind you, and to be honest I'd like to warm it up a little, but I'd rather ferment too cool than too warm. I'm a little interested to see what kind of flavour profile it produces.

EDIT: Oh, and rehydrate your dry yeast. Sprinkling it directly in kills up to half of the cells immediately. You're probably underpitching.

Going no esters? I only ask because I've fermented S-05 at 72-74F and it works just fine without being overly estery in that range, though it is cleaner in the low/mid 60's.

 

[Westermans]

US-05 seems pretty tolerant, I brewed an Imperial Wheat IPA on Monday night and it's been fermenting away in a water bath at 55° F. Not terribly vigorous, mind you, and to be honest I'd like to warm it up a little, but I'd rather ferment too cool than too warm. I'm a little interested to see what kind of flavour profile it produces.



EDIT: Oh, and rehydrate your dry yeast. Sprinkling it directly in kills up to half of the cells immediately. You're probably underpitching.

Should I re pitch some more yeast? I have another pack. I talked to one of the local brew bun owners and he told me he always throws a pack of dry yeast in.

 

[kombat]

Nah, it's too late now, just let it ride.

 

[Westermans]

What point do you decide to throw more in? People always freak out about it. Fermentation has yet to start.

 

[PrinceOfThePoint]

What point do you decide to throw more in? People always freak out about it. Fermentation has yet to start.

You almost certainly do not need to throw more in. I use US05 almost exclusively and at low temperatures it is sometimes slow to get started. Sometimes I don't see krausen forming until 72 hours. My beers are all delicious

 

[BigFloyd]

No need at all to add more yeast. You didn't kill it after all, just made it slightly groggy (no pun intended ).

When it warms to the low-mid-60's, they'll perk up and do their thing. Personally, I'd rather have a fermentation not take off like gangbusters, but start off subtly around 10-18 hours after pitching with peak activity days 2-4.

Ideal temp for US-05 is 65*F, letting it rise to around 68*F after activity starts to drop off.

 

[FlyDoctor]

Pitched mine (rehydrated) at 55, today was rocking to the point where I had to remove the insulation as it got to 70F. I too was a bit worried, but seemed fine to me!

 

[FlyDoctor]

Oh, and reportedly at Sierra Nevada they even can brew a lager - like beer in the 50's with the Chico strain

 

[jiggs_casey]

You almost certainly do not need to throw more in. I use US05 almost exclusively and at low temperatures it is sometimes slow to get started. Sometimes I don't see krausen forming until 72 hours. My beers are all delicious

Yep. No worries. I have a bunch of 1 gallon test batches in the garage, all US05. With the weather being as 'up and down' as it has been, the temp out there fluctuates between 55 and 65 easily. I put them out there with this yeast and not worry about it.

 

[k1ngl1ves]

Do you like peach flavor?




I guess you'll find out...

 

[cjbalough]

Do you like peach flavor?




I guess you'll find out...

I keep reading this?? Care to elaborate? I'm a rookie but tend to ferment cool ( basement of a century home in northern Ohio) and haven't run into this.... Even in light clean recipes like centennial blonde and simple american wheats. Right now basement is low to mid 50's and I just park the fermentors up off the floor and wrap with some towels or a jacket....

 

[cjbalough]

Do you like peach flavor?




I guess you'll find out...

I keep reading this?? Care to elaborate? I'm a rookie but tend to ferment cool ( basement of a century home in northern Ohio) and haven't run into this.... Even in light clean recipes like centennial blonde and simple american wheats. Right now basement is low to mid 50's - in the warmer room- and I just park the fermentors up off the floor and wrap with some towels or a jacket....

 

[cjbalough]

Do you like peach flavor?




I guess you'll find out...

I keep reading this?? Care to elaborate? I'm a rookie but tend to ferment cool ( basement of a century home in northern Ohio) and haven't run into this.... Even in light clean recipes like centennial blonde and simple american wheats. Right now basement is low to mid 50's - in the warmer room- and I just park the fermentors up off the floor and wrap with some towels or a jacket....

 

[gbx]

I keep reading this?? Care to elaborate? I'm a rookie but tend to ferment cool ( basement of a century home in northern Ohio) and haven't run into this.... Even in light clean recipes like centennial blonde and simple american wheats. Right now basement is low to mid 50's - in the warmer room- and I just park the fermentors up off the floor and wrap with some towels or a jacket....

I start most of my ferments around 60F and I've tasted the dreaded US-05 peach "ester" when trying yeasty gravity samples, but its always been gone by the time I serve it. Maybe it sticks around when bottle conditioning but it doesn't survive a diacetyl rest, kegging, fining and a couple of weeks in the fridge.

 

[HomeDrewBrew]

Doesnt Notty produce the "peach" esters as well? I have a Marris Otter smash fermenting at 62f and took gravity reading yesterday and opened lid took a pleasant whiff of peach..smelled awesome

 

[Jphillips13]

I've used 05 in two 5 gal. batches of dead ringer. First one was at 60 and had the peach taste but it was gone by week 2 after bottling. Second batch I kept at 62 or so. It had no peach.
Both batches started slow but attenuated very well. Both were maybe the best beers I've made in the year or so that I've been brewing.

 

[BigFloyd]

Oh, and reportedly at Sierra Nevada they even can brew a lager - like beer in the 50's with the Chico strain

I hadn't heard that with Chico. I know for sure that you can do it with Nottingham in the mid-50's.

 

[beardown2489]

I pitched WLP001 at 59 a few days ago. Ambient temp in the room is 61. Took a while to start and I didn't use a starter but it was OG 1.044 so I'm not worried. I'll let it roll for a few days then crank up to 71 or 72 to finish.

First time I've pitched and fermented this low with this strain. I'll try to report back, but this beer is meant to be started and finished on the same weekend... First week of March Madness! So... I may forget

 

[Westermans]

Just took a gravity reading and had my first sample. OG 1.050 gravity check 1.014. Right in line from the recipe. Tasted great too. Didn't notice any peach flavors. Can't wait to keg in the next few days.

 

[Juno_Malone]

EDIT: Oh, and rehydrate your dry yeast. Sprinkling it directly in kills up to half of the cells immediately. You're probably underpitching.

Why does sprinkling dry yeast directly in to wort kill so many cells, while sprinkling it into some lightly-sugared water does not? That seems odd

 

[kombat]

Why does sprinkling dry yeast directly in to wort kill so many cells, while sprinkling it into some lightly-sugared water does not? That seems odd

They're unable to regulate the sugars passing across the membrane or something until they've had a chance to reconstitute. It's explained in the book "Yeast," I'm not a microbiologist. Oh, and don't put sugar in the water either. Just plain-jane tap water.

 

[mkeckjr]

Why does sprinkling dry yeast directly in to wort kill so many cells, while sprinkling it into some lightly-sugared water does not? That seems odd

Here is a good, relatively recent survey article on yeast stress factors that has references that you can check for more information.

Nutshell version: stress factors of all types affect yeast healthy and viability. The drying process introduces yeast stressors that should be removed from the cell upon rehydration; if these stressors are not removed, viability will be reduced. The medium in which yeast are rehydrated has a direct effect on how well the yeast remove this stressor. Furthermore, just after rehydration, the yeast are like Han Solo getting out of carbonite; they can't sense very well so they cannot tell the difference between toxic and non-toxic material in the medium (see here). Thus, water is an obvious choice for rehydration, and experimentally, water has been shown to be a much better medium for this than wort.

 

[ncbrewer]

From the Fermentis website for US-05 http://www.fermentis.com/wp-content/uploads/2012/02/SFA_US05.pdf "Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F)." The few times I pitched it dry, I made sure the wort was at least 68F, so I don't have experience to draw from. Generally, the posts here are about pitching rehydrated yeast at cooler temps. Does anybody have experience or info confirming that pitching dry at the cooler temps is OK?