Yeast Safale american (DCL/Fermentis #US-05)
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I prefer the mid sixties. Time is until a couple of days to a few weeks after you have reached final gravity.
No need for a secondary at all for most beers. The temperature is not critical.
Timing is 0 to a year or so depending on the beer style.
http://www.fermentis.com/wp-content/uploads/2012/02/SFA_US05.pdf
No need for a secondary at all for most beers. The temperature is not critical.
Timing is 0 to a year or so depending on the beer style.
http://www.fermentis.com/wp-content/uploads/2012/02/SFA_US05.pdf
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"Googleing" is the answer to most of your questions. Got this when I "googled". LOL
http://www.fermentis.com/brewing/homebrewing/product-range/
and...yea no need to secondary an IPA.
http://www.fermentis.com/brewing/homebrewing/product-range/
and...yea no need to secondary an IPA.
flars
Well-Known Member
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.
My beer is in the primary for three weeks. At the end of three weeks the beer is clear and ready to bottle.
I no longer use a secondary.
^+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.
mrgrimm101
Well-Known Member
I try and let it ferment with ambient temps around 65F - 68F. After a week or 2 I move it so the ambient temp is around 70F and then it sits there for another week or 2.
flars
Well-Known Member
I did not notice the peach flavor until I brewed a dry Irish stout with the yeast, at those same temperatures.
Raised the fermentation temperature for my American amber ale, which had also been at the same temperature, but without the noticeable peach flavor, and the amber ale taste was greatly improved. The hops probably obscured the peach flavor, but with a higher fermentation temperature the hop and malt balance really came to the fore front.
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.
many thanks guys.
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 2-3 weeks. I added some simcoe,citra,columbus,mosaic,centenial in my secondary to get some ipa flavor! it should be good!
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 2-3 weeks. I added some simcoe,citra,columbus,mosaic,centenial in my secondary to get some ipa flavor! it should be good!
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.
There is some bubbles in my secondary, should I keep it at 66F or drop a bit to help for clarification? Thanks
flars
Well-Known Member
You can keep the beer at 66°. The beer will clear at this temperature. CO2 that is remaining in solution will keep yeast and some particles in suspension. As the CO2 dissipates the excess yeast and particles will drop out.
