US-05

[jt]

So my extract only pale with US-05 went from 1.050 to 1.012 giving me 76% attenuation with a relatively cool ferment
What's your experience been with US 05 and a grain beer ?
Ok, I expect some variation given your grain bill and mash temp.

Looking at maybe this, which I've done several times with W1275 and hopped with Cascade.
Thought I should try an American style yeast with the American style hops eh ?
How much hopping sort of depends on what I think I'll attenuate to though
Pale 86%
Crystals 11%
Chocolates3%

Cheers, jt

[MrC]

I've been priming with 8g per litre, mine are fully carbonated after 1 week but still cloudy becoming clear after 2-3 weeks. I've taken to drinking them from 1 week in the bottle and seeing how the taste changes as the weeks go by. They do clean up a bit as time goes by but to honest I'm not noticing a hell of a lot of change.

US-05 and I are on a break at the moment. I'm currently fermenting with S04 and next on the list is 1056, S33 and WB06. I've been using US-05 exclusively for a while and all my beers have a certain 'tang' to them.
US-05 maybe? We'll see.

[jt]

Yes, all the '05 fermented beers have an underlying "05" character - but I guess you get that with any yeast. I wasn't expecting it to be so distinctive.

Maybe I'm just under priming by the sound of it.
I was using 10gm per litre. Carbonation calculators were telling me I was way over the top and I got comments that the level of carbonation was too high for the style.
There we go, convention and "style" leads me astray again

[Stu McKinlay]

As a medium attenuator it should be fine for bottle conditioning. Should be plenty of yeast left in there.

However... 6g per litre is a bit obscene. You must be looking at about 2.5 volumes or more. You should try 4.5g, you taste buds will thank you for it.

[MrC]

I was priming at about that rate and none of my beers could sustain any sort of head so I pushed the carbonation up a bit. Now that I've solved my poor efficiency problem and I'm hitting my numbers, I might try reducing the carbonation again.

[jt]

Tried 4gm/l with W1275 and W1968 with no problem. It's just the 05 that is so slow in comparison, that's why I upped the rate to 6gm.

Now if I add some patience to the equation I might be ok.

And 2.5 volumes Stu ?
Perfect for something "cold, wet & fizzy" (if I may borrow a line) on a warm Welly day :-)

[MrC]

A month or so ago Stu gave me some feedback on a couple of my beers brewed with US-05. One of the comments he made was that he picked up some feijoa in one of the beers. Not being particularly familiar with feijoa, I took his word for it and didn't think much more about it.

Well today I'm sitting here sniffing a feijoa and I reckon it's a smell that all my lighter US-05 beers exhibit. I'd just never made the connection. In particular It reminds me of the smell that lingers in the PET bottles & lids.

Anyone else made the US-05/feijoa connection?

[JoKing]

It could be a hop related thing mixed in with fermentation temperature. But to answer your Q... I haven't experienced it in the last round of s-05 ferms. I think I remember getting some feijoa like qualities with Nelson Sauvin and S-05... maybe it was Riwaka... I cant remember anymore.

Not remembering much about stuff lately.

[MrC]

That's interesting. The particular beer that Stu was commenting on was a MO/Sauvin/US-05 SMaSH.

[JoKing]

SMaSHaY... I hear a lot of craft brewers are playing around with mulitple yeasts. So... a new term for this forum!

[JoKing]

MMaMHaMY... another new term... might look into this technique myself...

[Reviled]

WTF Does that mean?? Many malts many hops and many yeasts?? :oP

[JoKing]

I just made it up bro... So copyright to this forum.

MultipleMaltandMultipleHopsandMultipleYeast