I just brewed this US style Amber Ale and airlock activity has subsided at 1.014, this is pretty good attenuation considering the quantity of crystal malt and I was expecting more like 1.020. I've heard it described that this yeast doesn't sediment well and forms small floaty clumps in the brew, this is exactly whats happened but also now 8days into the brew there is a creamy yeast head floating on the surface. This is worrying me as a couple of brews I transferred to the keg/secondary with a bit of a krausen I felt lost something. My question is will this thick yeast head (it's not really a frothy krausen it's just yeast) fall eventually or should I go straight into the keg/secondary.
Frothy
Safale US-50
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mysterio
The US-05 is a true 'top-cropping' yeast which means the yeast settles mostly at the top (hence 'top-fermenting' ale yeast). It's normal, and you can just rack the beer off from underneath it.
Yeasts like Nottingham, Safale S04 etc, despite being ale yeasts, are actually bottom-fermenters, so you don't get that thick yeast head.
Yeasts like Nottingham, Safale S04 etc, despite being ale yeasts, are actually bottom-fermenters, so you don't get that thick yeast head.