Us05 experience

[Dland]

US-05 has always worked fine for me. But I like S-04 as well, might want to try that. It was metioned above that it presented tart, but I'd more descibe as clean and dry with the grain bills I usually use. It seems to have slightly higher attenuation rate than US-05.

 

[Sam_92]

I don't use US-05 because it takes so long to ferment out. My house yeasts are S-04, Nottingham, and 34/70, all of which produce pretty clean beers. S-04 is probably the least clean and 34/70 the most clean.

 

[BrewnWKopperKat]

I don't use US-05 because it takes so long to ferment out.

For those who brew and package on the weekends, US-05 has an attractive typical fermentation schedule.

 

[Sam_92]

For those who brew and package on the weekends, US-05 has an attractive typical fermentation schedule.

I should have mentioned that I'm forming that opinion after one batch took a really long time and it's a pretty unfair bias I have. I normally go two weeks in the fermenter even if it is probably done on day five.

 

[MHBT]

I should have mentioned that I'm forming that opinion after one batch took a really long time and it's a pretty unfair bias I have. I normally go two weeks in the fermenter even if it is probably done on day five.

It definitely takes longer in my experience as well for example i made a 1080 beer with 1056 got it down to 1020 in about 3 days then down to 1012 in 2 more days and had a 1050 beer with us05 took about 7 days to get to 1013 where it stopped

 

[wsmith1625]

i brewed with us05 many of times, but im starting to discover it is not as clean as it is said to be, i get a tart twang from it, i am 100% certain its not contamination, the beer is still tasty and enjoyable but the finish is tart and/or sharp and i get it almost everytime i use this yeast again its not bad but just started putting 2 and 2 together, any one else detect tartness with us05?

I brewed a 5 gal. batch of Cream of Three Crops in April with US-05 and it was definitely tart. Mellowed a bit with age, but it's still there. I just brewed another batch last week and it's still in the fermenter. I lowered the lactic acid in this batch because I think I mashed too low last time. I'm interested to see how this one turns out.

 

[wsmith1625]

I brewed a 5 gal. batch of Cream of Three Crops in April with US-05 and it was definitely tart. Mellowed a bit with age, but it's still there. I just brewed another batch last week and it's still in the fermenter. I lowered the lactic acid in this batch because I think I mashed too low last time. I'm interested to see how this one turns out.

If this batch is tart, I'll probably try again with kolsch yeast.

 

[BrewnWKopperKat]

... a 1050 beer with us05 took about 7 days to get to 1013 where it stopped

The Fermentis Tips & Tricks brochure has a pair of graphs that show attenuation over time for a number of their strains. Anecdotal Tilt data seems to be confirming those graphs.

tl;dr? US-05 may be slower to start and slower to finish than many other strains of dry yeast.

 

[rallenhall]

I've noticed more tartness with Nottingham than with US-05 at typical ale temperatures. Currently using Nottingham only for cold fermented ales or as a finishing yeast to ensure attenuation.

 

[Miraculix]

In my experience, Nottingham drops like a stone but takes a big portion of hop aroma and flavor down with it.

That's why I only use bittering additions and shift everything else to the dry hop, after the majority of the yeast has settled out, which takes about seven days from fermentation started.

 

[gonpce]

I've had great results with mangrove Jack's m44. Very clean

 

[wepeeler]

When I started brewing I read about US-05 being the most common homebrewers yeast. I was mainly after the neipa whale, so I never used it, except for 1 stout, which I have since brewed with S-04. (I like the less clean S-04 for the stout.)

Last year I made a West Coat Pale and decided to try WLP001. Enjoyed it immensely and re-brewed it last month with US-05. It's literally one of the cleanest and best home brews I've produced. Fermented at 68, and it smells and tastes just like a commercial beer. 2 Row, a little Vienna and Crystal 20. I've since tweaked it to get a bit more malt backbone and higher IBU, but damn is it tasty. I don't get any tartness whatsoever. Can't wait to use it again. LOVE not making starters.

 

[superiorsat]

I use US-05 a lot and can't say I ever got a twang. Done every temp range the yeast can handle. Also co-pitch with Lager yeast on 3 or 4 different styles fermented in mid 50's. Also co-pitched with Belgian Trappist yeast that I pushed the temp too high for the US-05, pushed a little past 76/78 IIRC trying to get the most fruit out of the Belgian but got bubble gum also from the 05. In the beginning before temp control S-04 would throw some twang as it ferments too hot for my basement ambient temp. Just my experience. I've got a diacetyl detector built into my taste buds so I know the feeling of picking up on a flavor some others don't catch. That's partially the reason I co-pitch the 05 with the few hybrid lagers I do, besides me having to have a huge amount of lager yeast I get the flavor profile I want from the lager yeast but the US-05 also pulls it's weight then helps on the clean up so I don't get even a hint of diacetyl.

 

[InspectorJon]

I don't want to deflect this topic, it is far too important for that, but I'm British and choose yeast for what they might give to a beer, so would anyone care to help me understand what "Clean" describes about a yeast's characteristic?

I think of "clean" as little or no flavor contribution from the yeast. One would use a clean yeast where the flavor of hops and/or malt are preferred to be dominant.

 

[Spivey24]

I have tried US-05 side by side in a split batch with both wlp001 and Wyeast 1056. The liquid yeasts were way better in both cases. Did not like the US05 at all. My wife said it tasted more like “home brew” lol. I can’t put my finger on why but I had to agree. Split batches were treated identically other than having slightly different fermentation schedules and temps according to manufactures recommendations. It did improve some with age though, but still not as good.

I have never tried 2nd gen US05 but have heard it improves. I have yet to find a dry yeast for IPAs that I like at all first gen to be honest. Wyeast 1056 is my all time favorite for clean yeasts. I know, OP was wanting dry though.

 

[BrewnWKopperKat]

US-05 has always worked fine for me. But I like S-04 as well, might want to try that. It was metioned above that it presented tart, but I'd more descibe as clean and dry with the grain bills I usually use. It seems to have slightly higher attenuation rate than US-05.

I also get good results with S-04 & US-05.

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'Forum wisdom' regarding typical off flavors in dry yeast is beginning to feel a lot like 'extract darker than expected'.

People occasionally comment about it first hand, but seem to be unwilling to share full recipes and brew day data - which would be useful for additional troubleshooting and test batch brewing.

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Given the amount information presented here, in a court of law, it's plausible that the complaint would be dismissed due to lack of evidence LOL (and perhaps with prejudice ).

"US-05: you are free to continue to make beer that delights people through out the world".

 

[CascadesBrewer]

I have tried US-05 side by side in a split batch with both wlp001 and Wyeast 1056. The liquid yeasts were way better in both cases. Did not like the US05 at all. My wife said it tasted more like “home brew” lol. I can’t put my finger on why but I had to agree. Split batches were treated identically other than having slightly different fermentation schedules and temps according to manufactures recommendations. It did improve some with age though, but still not as good.

Interesting. What did you do as far as the pitch rate for the batches? Direct pitch or with a starter? What size batches and gravity? What style beer?

I have used 1056 and 001 a lot over the years, but never in a side by side. I have been moving mostly to dry yeast over the past year or two, and I have made some excellent IPAs and Pale Ales with US-05 (including a recent silver medal for an IPA made with US-05). I have played around with a few other dry yeasts for hoppy beers (BRY-97 and M36/Liberty Bell...a recent Pale Ale with Notty), but keep finding I like Chico/US-05 the best. A split batch with 001 vs 1056 vs US-05 might be fun.

I actually really liked the way that Pale Ale with Nottingham turned out. It was a 100% Simcoe and it is a bit hard to pick out what flavors are from the yeast vs the hops. Fermentation finished faster than I would expect with US-05.

 

[MHBT]

I also get good results with S-04 & US-05.

---

'Forum wisdom' regarding typical off flavors in dry yeast is beginning to feel a lot like 'extract darker than expected'.

People occasionally comment about it first hand, but seem to be unwilling to share full recipes and brew day data - which would be useful for additional troubleshooting and test batch brewing.

---

Given the amount information presented here, in a court of law, it's plausible that the complaint would be dismissed due to lack of evidence LOL (and perhaps with prejudice ).

"US-05: you are free to continue to make beer that delights people through out the world".

Or some people taste things differently, im no rookie to using us05 never said it doesn’t produce good beer it sure does, i was asking if people experience tartness from it like i do , more of a discussion about the character it produces not a us05 bashing post, you love us05? Great! Thats all that matters

 

[BrewnWKopperKat]

back in #3, you mentioned

I am gonna switch my dry house yeast to something different

which is fine.

If you're still looking for a deeper explanation of the unexpected flavor, more information will be needed to assist in identifying some possible causes. In the mean time,

"US-05: you are free to continue to make beer that delights people through out the world".

 

[MHBT]

back in #3, you mentioned


which is fine.

If you're still looking for a deeper explanation of the unexpected flavor, more information will be needed to assist in identifying some possible causes. In the mean time,

"US-05: you are free to continue to make beer that delights people through out the world".

Its not a unexpected flavor, every single beer i brew with us05 has it and i dont think its a problem, its perfectly fine just not what i want

Go free us05 and continue to do what you do people love you but i just like ya a little bit

 

[Miraculix]

Its not a unexpected flavor, every single beer i brew with us05 has it and i dont think its a problem, its perfectly fine just not what i want

Go free us05 and continue to do what you do people love you but i just like ya a little bit

Have you tried building up US05 in a stepped starter from a small amount of dry yeast? I know, it is not especially handy, but this would actually shine some light on the dry yeast controversial.

My personal thought is, that dry yeast is too stressed from the drying process to perform as good as it could during the first generation. Following generations did not face that drying stress, so these should yield optimum results, if what I think is true.

 

[lumbergh]

I don't recall a tartness from us-05 and I've used it more than any other yeast.
I just used Cellar Science Cali and it is pretty neutral like my experience with us05
Are you bottling or kegging? I have noticed some odd flavors when pouring from a bottled beer and I got some yeast in the glass.

 

[BrewnWKopperKat]

My personal thought is, that dry yeast is too stressed from the drying process to perform as good as it could during the first generation. Following generations did not face that drying stress, so these should yield optimum results, if what I think is true.

In the 2017 - 2019 timeframe, over in AHA forums, there was discussion where people reported better results with re-pitches of some dry ale yeast strains.

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A split batch using a single package of yeast (one half sprinkled or rehydrated, the other half with a starter) would be interesting. Having common (or at least well documented) for processes rehydrating and making the starter would help others reproduce the 'experiment'.

 

[Miraculix]

In the 2017 - 2019 timeframe, over in AHA forums, there was discussion where people reported better results with re-pitches of some dry ale yeast strains.

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A split batch using a single package of yeast (one half sprinkled or rehydrated, the other half with a starter) would be interesting. Having common (or at least well documented) for processes rehydrating and making the starter would help others reproduce the 'experiment'.

Good idea!

But it would be probably better to lower the amount if dry yeast in the starter to make sure that the cell count that gets thrown into the wort is equal on both sides.

 

[superiorsat]

Has anyone purposely underpitched US-05? If so what flavor difference did you notice? Completion time, etc.. I remember someone posting on a different thread about using only one package regardless of the SG. Then just waiting it out.

 

[Dland]

Has anyone purposely underpitched US-05? If so what flavor difference did you notice? Completion time, etc.. I remember someone posting on a different thread about using only one package regardless of the SG. Then just waiting it out.

As far as most yeast calculators are concerned, all my initial pitches with US-05 are underpitched; One 11.5 gram packet for 10 gallons wort. This is however, not far off from yeast manufacture's instructions.

After that, I brew many subsequent batches cone to cone, these are probably technically overpitched.

I really have not noticed a flavor difference between beers brewed with initial pitch and those with yeast cake from prior batch(s).

Admittedly, I never tried to make an identical two batches in a row for controlled taste, but a lot of my ales are blondes and riffs on cream ales (except also use rye malt). These beers don't have a lot of complicated additional flavors to hide things, so I think I might have noticed any major
differences.

Kind of off topic, but I wonder if some of us more experienced brewers have become so discerning in taste from never having to quaff stale commercial brew, that subtle aspects of taste are picked up that "normal" beer drinkers would never notice.

 

[LostHopper]

I've always liked US 05 and after hearing Mitch Steele on a podcast I never felt a need to change for my house pale ale.

 

[wsmith1625]

I brewed a 5 gal. batch of Cream of Three Crops in April with US-05 and it was definitely tart. Mellowed a bit with age, but it's still there. I just brewed another batch last week and it's still in the fermenter. I lowered the lactic acid in this batch because I think I mashed too low last time. I'm interested to see how this one turns out.

Took a gravity reading today and fermentation is near complete. Tasted the sample and it was tart like the previous batch. Safe to say the tartness is not from carbonic acid for my batches. I suspect I never tasted it in other batches because I was masking the flavor with more malt and hops. Nothing scientific here, just trying to rule things out.

 

[Miraculix]

I often taste tartness in green beer. I do not know why, but later on, it is gone.

 

[wsmith1625]

I often taste tartness in green beer. I do not know why, but later on, it is gone.

The tartness did decrease as the prior batch aged but never completely went away.