Hello
I am doing an American IPA this weekend and will be using US-05 yeast for the first time.
I have read quite a lot on the internet ( i know, i shouldn't) about this yeast achieving really quite low gravities thus resulting in an overly dry beer.
Is there anything I can do to the mash temp to stop this happening or better still achieving an optimum window of final gravity?
Is there indeed a correlation between mashing temps and FG?
Cheers
Dave
Post #2 made 13 years ago
bradfordlad
Don't fret about the gravity US-05. The difference in nominal. Every batch of beer is effected by the amount of fermentable sugars, temperatures, Oxygen, age and viability of yeast, nutrients for the yeast and many other factors. US-05 is a good yeast. I asked a brewery owner how he keeps track of all the different yeast's for his lineup of beers. He said "I use US-05 for almost everything I can buy it in bulk, reuse most of it and it is very consistent"
mashing at lower temperatures will leave a more fermentable beer with higher alcohol thinner beer. Mashing at higher temperatures will create a better mouth feel or more body in the beer with less alcohol.
Edited Mashing
Thanks Todd!
Don't fret about the gravity US-05. The difference in nominal. Every batch of beer is effected by the amount of fermentable sugars, temperatures, Oxygen, age and viability of yeast, nutrients for the yeast and many other factors. US-05 is a good yeast. I asked a brewery owner how he keeps track of all the different yeast's for his lineup of beers. He said "I use US-05 for almost everything I can buy it in bulk, reuse most of it and it is very consistent"
mashing at lower temperatures will leave a more fermentable beer with higher alcohol thinner beer. Mashing at higher temperatures will create a better mouth feel or more body in the beer with less alcohol.
Edited Mashing
Thanks Todd!
Last edited by BobBrews on 17 Oct 2012, 20:51, edited 4 times in total.
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Post #3 made 13 years ago
"fermenting" = "mashing" in the above statement, right BB? (Still on that beer diet?)
---Todd
---Todd
WWBBD?
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Post #4 made 13 years ago
No I haven't started yet! I am just regular drunk! I didn't have enough "heavy" beers to start! I have about 12 gallons now of "rich" beer and some more mashing? or fermenting? right now! I have a Honey Kolsch that came in at 26 Brix or 1.111 gravity! It had a good ferment but just for the hell of it I did something I have been thinking about for a long time but never really had a chance to do. I waited until the fermentation was almost done and I added some Champagne yeast to the Kolsch! I wanted to (I hope) raise the alcohol a little with the champagne and add some different flavors to the Honey Kolsch. Wish me luck!thughes wrote:"fermenting" = "mashing" in the above statement, right BB? (Still on that beer diet?)
---Todd
Thanks again for eying my brain fart!
Last edited by BobBrews on 17 Oct 2012, 21:31, edited 3 times in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
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Post #5 made 13 years ago
Wouldn't that increase the alcohol? 
That would be much more in character. 
That would be much more in character. AWOL
Post #6 made 13 years ago
lylo,
You cut me to the quick. Why would I want more alcohol? Since I live in the country. I can't become the town drunk! Country drunk has no fun associated with it. I just want something new and different! Now, I will accept the extra alcohol because it's the will of God and for no other reason!
You cut me to the quick. Why would I want more alcohol? Since I live in the country. I can't become the town drunk! Country drunk has no fun associated with it. I just want something new and different! Now, I will accept the extra alcohol because it's the will of God and for no other reason!
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
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Post #8 made 13 years ago
bradfordlad wrote:Cheers BB.......i think
.Bob, as usual, is correct re the mash temps.
Other things can affect attenuation as well - see here. However I don't think US-05 is a high attenuating yeast (from memory, it's mid-range) so I wouldn't be expecting very low FG's from it and I certainly don't get them.
US-05 is a very clean and neutral yeast though. Maybe some people are confusing a clean, neutral yeast with a low-attenuating one?
Regardless, it's a great yeast and I think for most brewers would be the most versatile yeast available. I have washed and re-used this yeast for over a year in the past with no problems. Definitely my favourite yeast for versatility.
PP
Last edited by PistolPatch on 18 Oct 2012, 22:00, edited 2 times in total.
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Post #9 made 13 years ago
i think i am gonna have to sit down with a beer before i read that PP 
Cheers though, looks like i am reading too much into it for the outcomes i want - which is simply drinkable ale
Cheers though, looks like i am reading too much into it for the outcomes i want - which is simply drinkable ale
Post #10 made 13 years ago
As a side note to post #4 above. On the last day of active fermentation I dumped a packet of champagne yeast on top of the Imperial Honey Kolsch. The beer had a gravity of 1.11! The beer has restarted and is fermenting away as if it was the first ferment. I hope this experiment goes well. I was worried that this high octane beer would be cloyingly sweet? Now I wonder if it will evaporate between pouring and drinking?
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
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Post #11 made 13 years ago
BobBrews wrote:I was worried that this high octane beer would be cloyingly sweet? Now I wonder if it will evaporate between pouring and drinking?
Last edited by BrickBrewHaus on 19 Oct 2012, 00:00, edited 2 times in total.
Post #12 made 13 years ago
Good one Bob, great ideaBobBrews wrote:As a side note to post #4 above. On the last day of active fermentation I dumped a packet of champagne yeast on top of the Imperial Honey Kolsch. The beer had a gravity of 1.11! The beer has restarted and is fermenting away as if it was the first ferment. I hope this experiment goes well. I was worried that this high octane beer would be cloyingly sweet? Now I wonder if it will evaporate between pouring and drinking?
it will probably be drier than a snakes ass in a waggon rut and you'll have to drink it when its raining but it will be good I'm sure.
Last edited by Yeasty on 19 Oct 2012, 01:28, edited 2 times in total.
Why is everyone talking about "Cheese"
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Post #13 made 13 years ago
Yeasty,
I have been thinking of doing this for a while. I was looking for something different to brew so I came up with a Imperial Honey Klosch idea. I had a 50 pound sack of grain from Cologne Germany that I bought a while back. I just doubled the grain in the regular recipe. I had 7.5 pounds of honey laying around so I dumped that in. While doing this I found a pound or two of table sugar in my kit so I threw that in too!
It was a very active fermentation!! I still should get some honey flavor because I added the last pound or two at the end? Maybe with no chill it will totally convert and not leave some honey aroma? Time will tell! I think I am more interested in the finale gravity reading than the taste?
Get your Pick's in for Cheesestradamus so I can change mine to copy you! You had triple the points I had last week! Good going!
I have been thinking of doing this for a while. I was looking for something different to brew so I came up with a Imperial Honey Klosch idea. I had a 50 pound sack of grain from Cologne Germany that I bought a while back. I just doubled the grain in the regular recipe. I had 7.5 pounds of honey laying around so I dumped that in. While doing this I found a pound or two of table sugar in my kit so I threw that in too!
It was a very active fermentation!! I still should get some honey flavor because I added the last pound or two at the end? Maybe with no chill it will totally convert and not leave some honey aroma? Time will tell! I think I am more interested in the finale gravity reading than the taste?
Get your Pick's in for Cheesestradamus so I can change mine to copy you! You had triple the points I had last week! Good going!
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
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