Safale US 56

[RabMaxwell]

Hello all planning a brew in a few days going to use safale US 56 purchased in bulk few months back. Never used this yeast before and as i can set my temperature what's the best temperature to set for this yeast.Cheers

[mysterio]

It's pretty similar to Nottingham. I think it works best around ~18C.

[RabMaxwell]

Cheers Mysterio

[Andy]

I purchased some of this on Weds for a SNPA clone I've got planned

[oblivious]

I intend on using it in a Mocktoberfest ale I am planning to do.

[tribs]

I've used this yeast several times. I'd say its my favourite. I prefer to ferment @ 16C ambient. At that temperature it ferments really clean allowing the malt and hop character to be prominent. It always attenuates really well unlike s-04.

[monk]

I really like this strain, too. When I first started brewing I used it, and never realized how nice it was until I began using other strains. Now I love going back to the ease of dumping a packet of 56 into the fermenter and never worrying about incomplete/slow ferments, excessive esters, etc.

I must say, though, that I'm a big fan of white labs 002 Eng ale, provided it's pitched with a good high cell count. That stuff makes quick work of the sugar and then drops out like peanut butter.

monk

[onlooker]

I always found US-56 to be a real poor flocer. My experiance was that it never dropped clear and I was always left drinking cloudy pints , even after months of conditioning.

I way prefer s-04 , its true that it doesnt ferment really dry, but it does give a nice fruit ester, and as a result of it poor attentuation, a good malty character.

[niall]

56 works really well at 15-18C, nice clean flavours. It's a 'medium' floccer and probably works best for keg/barrel but I have bottled some beers with it and its pretty clear if you leave the last half inch in the bottle when pouring.

[steve_flack]

I always found US-56 to be a real poor flocer. My experiance was that it never dropped clear and I was always left drinking cloudy pints , even after months of conditioning.

I've just used US-56 for the first time and it seemed fine. It wasn't as good as S-04 for floccing out (but what is?). I did chill the primary for a few days at about 4C before racking and then chilled the keg. It's bright in the keg without fining in 4 days.

Compared to some of the Belgian liquid strains I've used this was a doddle.

[Belto]

Have I killed my yeast?
On my second AG I placed fermenting bin on a heat mat and wrapped it in a blanket in the garage on Sunday
First inspection Monday all was ok, 25C a nice fluffy and peaked head (Nottingham Yeast)
To day checking again it is 35C and head has dissapeared although there seems to be life. From previous posts it seems as though the fermenting temperature should be a lot lower. What is the correct temperature I should be aiming for?

[Andy]

"The Nottingham strain was selected for its highly flocculent (precipitating) and relatively full attenuation (transforming sugar into alcohol) properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for an ale yeast, allowing the full natural flavor of malt to develop. Good tolerance to low fermentation temperatures, 14°C (57°F), allow this strain to brew lager-style beer. Recommended 14° to 21°C (57° to 70°F) fermentation temperature range."


35 degC is not good. Highly likely that you'll get off tastes in the beer and headache-inducing properties

[steve_flack]

35C probably won't kill the yeast but it will probably taste a bit funky.

[Andy]

Where did that come from Andy? Am I missing something, Nottingham isn't that flocculant at all and it isn't that stabe either so no good in bottles. It definately gets a bit fruity if you let the temperature creep up though. If you keep it in the 23-24 range though, these flavours seem to work quite well.

The manufacturer...

http://consumer.lallemand.com/danstar-l ... ngham.html

[Belto]

I brew my beer in Greenhouse or garage where temperatures can fluctuate depending weather etc.(Banned from the house)Has there been any considerations to building a simple temperature controled box to keep the fermenter in or any design suggestions