US-05 Limits

[rodwha]

I generally brew 6 gal batches, and in light of dry yeast not working in starters can a packet handle that much wort at 1.060 OG?

 

[res291que]

Yes, it can. And nothing says you can't do a starter, you just don't have to.


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[knyland]

We will see just pitched a rehydrated packet into a 1.069 OG. I was to lazy to go to mr. malty and use the calculator. 100 things going on today and forcibly made time to brew this morning.

 

[DocScott]

I generally brew 6 gal batches, and in light of dry yeast not working in starters can a packet handle that much wort at 1.060 OG?

Mr. malty says for 90% viability you'd need 1.2 packets to ferment 6 gallons at 1.060. You are slightly underpitched but as long as you keep temps low and oxygenate your wort well I think you'll be ok.

Dry yeast does work in starters btw! Most times people don't recommend making them because of the cell count per pack and adding a second packet costs $3 - which is less than the ingredients used to make a starter.

 

[rodwha]

A 1/4 lb of DME only costs me ~$1.

I think I get mine well oxygenated as I use a whisk.

On my own I'm generally good at keeping the temps between 64-66*.

I don't mind slight over/under pitching.

 

[zazbnf]

I find US05 to be VERY forgiving and I love using it for mead. I have pitched a single packet into a 6 gallon batch of mead with an og of 1.140 fermented at 62 degrees. No off flavors noted when comparing to the batches that have been pitched at proper rates.

 

[rodwha]

Wow! I'm surprised it handled that!

How does using 05 work with mead (straight mead without anything else?) vs using a wine/champagne yeast?

 

[DaleCooper]

I think you will be fine, even without a starter. Take it for what you will, but the stated reason I've read for not using a starter with dry yeast is that the manufacturers include some reserves in the packet to get the yeast off and running quickly post-pitch, and using a starter or proofing the yeast will deplete those reserves. Re-hydration alone is supposed to be optimal for dry yeasts.

However, I'm sure lots of folks have used a starter with US-05 and had great results, just as I'm sure lots of folks just sprinkle the yeast packet onto their wort and had great results.

Personally, I just bottled an IPA that was 5.25gal at 1.077. One packet of re-hydrated US-05 got it down to 1.016 (78% attenuation), and it tastes great.

 

[flars]

I generally brew 6 gal batches, and in light of dry yeast not working in starters can a packet handle that much wort at 1.060 OG?

You can do a starter with dry yeast. Fermentis cautions it must be rehydrated correctly before being added to the starter wort.

 

[gilstein21]

I've used one packet of us-05 unhydrated for several beers between 1.045 and 1.065. All have turned out fine. I rehydrated a 1.050 beer once and noticed no difference so I just skip it now. If I do a lager with Saflager 34/70 I'll pitch 2 packets, but one packet of us-05 has served me well time and time again.

 

[zazbnf]

Wow! I'm surprised it handled that!

How does using 05 work with mead (straight mead without anything else?) vs using a wine/champagne yeast?

I use the US05 for sweet mead, very popular with the ladies. At the low temps I use it at, it is very clean ferment that as long as you give it proper nutrients and degass regularly stalls out around 14-15%abv vs the champaign yeasts that will go a bit higher. At 62 degrees it does take it a long time to finish (about 3 months). The mead is very drinkable right after ferment, but gets even better with a couple months bulk aging after racking to a secondary.

 

[Natdavis777]

I love 05. Use it for all my pale beers and American wheats. I usually rehydrate and pitch, anything over 1.060 and I will throw in a second packet. I love my IPAs dry and for the price and the job it does, 05 is like a sore penis... You can't beat it it doesn't take off as fast as liquid yeast, but it's my go to for American ale yeast. That being said, I prefer liquid British yeast to 04...


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[Facinerous]

I think there is a thread floating around right now involving things that are not necessary to homebrewing. One of those things is rehydrating dry yeast. I can easily attest to that, as others have already done on this thread.

 

[insanim8er]

I pitch US05 in 5/6gal batches @ 1.060 + all the time. The worst thing I've experienced was a little easter in a milk stout that ended at 8.5% abv.

 

[Puddlethumper]

I've been considering trying a starter for BRY-97 and would appreciate feedback from anyone who's experienced with this technique.

I like the way BRY-97 tastes in my American Ale and cream ale recipes. The flavor profiles are, to my taste, just right. But it always seems to start really slowly. I'm thinking that making a starter should help get the lag time down.

Pros? Cons?

edit: AA recipe usually yields OG at 1.055-1.058 - Cream ale quite a bit lower at 1.045-1.048 -- AG - 5 gal. batches