I ferment US-05 at 65°F to 68°F. Above and below those temperatures a "peach" flavor can show up in the beer. I keep the temperature in this range until active fermentation is done, and the yeast in fermentation is no longer producing heat. This is about four or five days. The temperature can then be held or allowed to rise a degree or two.Hello,for my IPA I used Safale american (DCL/Fermentis #US-05) Yeast.
First time.
I do not know the following for this king of yeast:
time and temperature : first fermentation
time and temperature : second fermentation
Thanks
Max
I just finished an IPA with this yeast, kept the temp at 63F - 64F the entire time. It's the best beer I've made so far, no 'peachy' flavors for me.
If you say so. All I know is that I'm SUPER picky about my flavors and IPAs are my favorite style. Maybe I just got lucky, or maybe the thermometer on my carboy is off a degree or two.The hops probably obscured the peach flavor.
Just to be sure I did a first fermentation at 68F until it reached 1.008 (5 days). It's pretty clear! After that I dropped the temp at 66F (yesterday) for the next 2-3 weeks.^+1. Mid-60'sF at least until initial fermentation slows down. Then let it climb a couple degrees to ensure it finishes if you like. I've let it go down after the exothermic heat of initial fermentation dies down & gotten clear, clean beer.
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