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- Apr 23, 2008
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interesting thought. I have 84% AA with an OG of 1053 and FG of 1008 using US-05.
Mashed at 152 for 60 minutes.
Mashed at 152 for 60 minutes.
My current brew is sitting around 80% attenuation after 7 days. Surprisingly, it's still supporting a good yeast head... like I could top-crop it if I wanted to (though I know most of those yeast would not be very active at this point). I've never seen this yeast have a thick crop on-top after 7 days? And it still has a real yeast twang to it. In my experience, it's usually done fermenting & settling out before now?
I'll give it another day or so... but I need that cake for some fresh cider!
Just curious - how many of you de-gas your hydrometer samples before reading the measurement? I have maxed out at 82% attenuation on over 15 batches of IPA with S-05. These batches were mashed at 146-149F based on readings from my Thermapen.
Residual carbonation can seriously affect a hydrometer sample, and a significant amount of carbon dioxide is often left in solution after fermentation (especially when you ferment on the cool side). I've taken readings that initially showed 1.010, only to de-gas the sample and read a 1.015.
The last batch I brewed I split 12 gal between 2 fermenters. One had safale-05 in it and the other some harvested bells yeast.
Both started at 1.062
The s-05 ended at 1.008 (86.4% apparent attenuation)
The bells yeast ended at 1.012 (79.7% apparant attenuation)
My mash temp was 152. I was expecting/hoping both to finish around 1.014, I'll have to compare the tastes after some proper aging
I used S-05 for the first time and my beer went from 1.046 to 1.006. 86.4% apparent attenuation. I was shooting for an ABV of 4.1 and ended up at 5.1.
What did you mash at and what did you ferment at. I've only ever used liquid yeasts but I'm looking to move to dry for the pitch rate consistency and it's ease of storage.
Is the consensus to mash a little higher with this yeast?
HomeBrew32 said:I used this yeast and my IPA has been bottled for 3 weeks and in the fridge for 1 week, but the yeast isn't really sticking to the bottom. Why wouldn't it be sticking? This is the first time I used this yeast and any other time I have brewed I haven't had this issue. It makes it real difficult to pour and keep the sediment out of your glass even with proper technique. Any thought would be appreciated.
Anyone have an answer??
Made a Blonde Ale this week. Mashed @ 148 for 75mins. Pitched one packet of Safale-05 and finished out at 1.006. 85%. After reading this, the common theme seems to be a low mash temp = high attenuation with this yeast.
Jmurm said:I am a little freaked out on the last 3 beers ive done with us 05. My ipa dident finish dry enough, thinking of pulling it out of the keg and adding a yeast to finish it up, its way to sweet! I did mash it at 154...
But the two i am more concerned about are my last two. I made a coffee stout @1083 mashed @150. Its two weeks in and is at 1030 and seems to have slowed to a halt. I am a little worried it wont dry out. I want to get down to 1020. Should i just give it more time?
Ferm temp was held at 65 for a week and pulled out of the temp controller to rise to 69 ambient temp in my house.
The next beer was a Belgian Golden Strong, made the same day as the Coffee with the same yeast. I added sugar to the beer after about three days, it seamed like it was slowing when i added it. fermentation picked up again and 3 days later it was slowing, so i added the last 1/2 of sugar at that point. It is two weeks in and seems like it has hit a wall, yeast is starting to settle. OG 1.107 Gravity as we speak 1.045 Mash temp 148.
Any Help or thoughts?
I am a little freaked out on the last 3 beers ive done with us 05. My ipa dident finish dry enough, thinking of pulling it out of the keg and adding a yeast to finish it up, its way to sweet! I did mash it at 154...
But the two i am more concerned about are my last two. I made a coffee stout @1083 mashed @150. Its two weeks in and is at 1030 and seems to have slowed to a halt. I am a little worried it wont dry out. I want to get down to 1020. Should i just give it more time?
Ferm temp was held at 65 for a week and pulled out of the temp controller to rise to 69 ambient temp in my house.
The next beer was a Belgian Golden Strong, made the same day as the Coffee with the same yeast. I added sugar to the beer after about three days, it seamed like it was slowing when i added it. fermentation picked up again and 3 days later it was slowing, so i added the last 1/2 of sugar at that point. It is two weeks in and seems like it has hit a wall, yeast is starting to settle. OG 1.107 Gravity as we speak 1.045 Mash temp 148.
Any Help or thoughts?
I just brewed a Robust Porter. Mashed at 155. OG 1.064 FG 1.021 fermented at 68. 66% attenuation. Unfortunately I didn't check the gravity until after I had cold crashed it and added gelatin to clear it. I didn't check because S-05 had been such a beast every time I've used it. If I had checked I could have tried raising them temp. Lesson learned.
tnbrewer371 said:i had an IIPA go from 1.096 to 1.008 with S-05 recently, than again I mashed low and long, and did some creative work with the adjuncts, one word to describe it: exquisite....
geoffm33 said:Edit: typo. Use this one
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