Fermenting temps with us05

[sbond10]

First time using us05 and my fridge this week and just wanted to make sure I wasn't completly off my rocker.

Brew Wednesday
Pitch yeast etheir late Wednesday or early Thursday morning set temp at 18 c leave until Tuesday morning alter temp to 14c (brewdog suggest this thought I'd try it). Dry hop Tuesday night. Drop temp to 3c Thursday night bottle Saturday night

How does this sound ?

[Fil]

according to this http://www.fermentis.com/wp-content/upl ... A_US05.pdf i wouldnt drop below 15c..

[Mr. Dripping]

I would not drop the temperature on US05 until it had fermented out. I'd leave that yeast at least 10 days at your fermentation temperature before cooling.

[sbond10]

Cheers folks will stick with a high temp for ten days or so

[MTW]

US05 is particularly tolerant to the higher end of 'room temperature'. You're quite safe to go at 20C in my view, without worrying about elevated esters. I know of commercial breweries pitching higher than that. This assumes a healthy quantity of yeast for the brew, well rehydrated.

It's one of the few strains I've used (and its liquid cousin, WLP001) where significant kraeusen tends to remain on top even after the FG has stabilised. Crash chilling at that point certainly helps to drop it, though I've normally transferred it from underneath by then. Basically, use your hydrometer as the guide, rather than have an arbitrary schedule to follow. I'm not sure why you're thinking of delaying pitching the yeast (?), unless you're struggling to get it cool quickly enough. I'd happily pitch this at 22C and let it cool to 20C or so over the next few hours.

It can perform differently in tall, commercial vessels (I've heard so directly from a commercial brewer who also brews at home), so I'd be cautious about following any identical plan done on a larger scale. I'm not ruling anything out, but I'd be tempted just to keep a nice 20C until stable FG, crash as low as you can for a few days and bottle, first time out. It can be slow to drop, so allow some time.

[sbond10]

I use a no chill cube hence the delay but yes I think I got into trying to force the yeast to act as I want

[weetabixface]

used this a quite few times, let it do its own thing for the first 24-36 hours typically ~20 Celsius then ferment at 18 Celsius till consistent gravity readings, usually 6-7 days from pitching, then crash cool before racking to secondary for dry hopping then crash again before transferring to priming bucket

it isn't particularly flocculant strain, I find this approach gives clarity and there is still enough hanging about in suspension to prime

W

[AnthonyUK]

Did Brewdog mention why they would use US-05 at 14°c? It is usually very clean even at 18°c.

[sbond10]

It wasn't nessasarly us 05 it's what temp they dry hop at

[sbond10]

It wasn't nessasarly us 05 it's what temp they dry hop at

[alix101]

As above us 05 has a broad temperature range the trouble with little effect on flavour
Trouble ive had on brewery batches is that if you want it to drop out it won't!!! it just sits there with a massive smily Krausen for days ,trouble with this yeast is it can get to happy that might be a reason to ferment on the low side because I've had to crash cool it to drop out when its ben fermented at 17/20 c

[windrider]

It wasn't nessasarly us 05 it's what temp they dry hop at

They probably dry hop at 14°c to help drop some of the hop matter out? I usually dry hop at the fermenting temperature then cold crash for 1 or 2 days after 3 days of dry hops.

[Buckie Brewer]

I am planning an American wheat with El Dorado hops and US-05 and one of the ideas I have been playng with is to ferment at a low temp (16c) as it is supposed to give out peachy notes at the lower temps.