I had a minibiab batch ferment in just a few days, doing the same as you, pitched a full pkt of us05 into 12 litres of wort. I'd just leave it in the fermenter for another week to let the yeast clean up after themselves.

Mmmm, I suspect your wort might have been higher than 20C when you pitched. Some yeasts pitched at higher temperatures will give some bastard fruity flavours but US-56 (SO-5) is a pretty forgiving yeast in this area as wiz and many others have found.

If you are in a hot climate there is always the dilemma of choosing whether to delay pitching until the wort reaches pitching temperature (and thus increase the chance of infection) or pitching high and hoping the whole thing won't go berserk in the first 24 hours like I think yours might have done.

Here in Perth, Australia, tap water in summer is 28 C so I have this dilemma most of the year round . My policy is to delay pitching until my wort is at the correct pitching temperature - remember the wort temperature will rise a few degrees after pitching. This policy is very loose though. Some recipes that I like to ferment at 16 C with US-56, I will happily pitch at 22 C as I know the beer will still turn out very well. Leaving my wort for say 24 hours before pitching is something I am never thrilled about but I am a pretty fastidious brewer with cleanliness etc.

It's always a PITA trying to get to pitching temperature in a hot climate without mucking around with ice.

Easier to get a good pitching temp when you no chill

Good stuff oz11, well pleased, eh?!

I generally don't fuss much over clarity in ales, only for competitive batches do I do anything more than use WhirlFloc in the kettle, with Lagers I also add PolyClar and CC.