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Safale us 05

PostPosted: Tue Feb 27, 2018 12:47 pm
by Minijcw
I decided to get some different yeast because i wanted to play with brendans all grain bourbon process. Been using bakers yeast but felt like a change of scene. First attempt went well though i was only doing a smaller experiment to try conversions.
Near furture i will be investing in a larger vessel so i can try a full grain weight attempt.

I got some safale us 05 yeast, my hbs really focus on beer so getting the safspirit stuff was going to be a longer term issue.

Question with the safale yeast i have only just discovered the fermenting temp is a lot lower for safale compared to safspirit. I had my notes written down after researching safspirit and in the heat of the moment forgot that i was using a different product in safale.

Safale 15-22c
Safspirit 20-30c

Pitching temp was 30c (ouch)
Currently my fermenting temp is sitting around 24c there is action in the fermenters but i am concerned i have used the wrong yeast at the wrong time of year.

To you guys how sensitive is this safale yeast in the real world?
If it stays at a higher temp will it ferment properly?

Or should i just chalk it up to experience and get the safspirit stuff next time.

Re: Safale us 05

PostPosted: Tue Feb 27, 2018 1:02 pm
by wynnum1
If you where making beer would be a problem but if ferments OK should be OK.

Re: Safale us 05

PostPosted: Tue Feb 27, 2018 2:50 pm
by Borneogoat
I regularly use US-05 for brewing beer. The yeast is known for it's neutral characteristics, it just gets out of the way and lets the grain & hops do the flavoring. Very popular in US craft beer recipes, as opposed to traditional English/Belgian styles with more yeast character. If US-05 gets up there in temps, it starts losing that neutral character and starts adding flavors (esters, if I remember correctly). Not bad, just not neutral. I suspect in a distilling situation it won't be a problem. Might even be good! Head over the to the homebrew forums and you'll find a zillion threads on US-05....

Re: Safale us 05

PostPosted: Tue Feb 27, 2018 3:14 pm
by Minijcw
Excellent news thank you for your advice and experience shared. I will wait the ferment out and see what i get. I have a DWWG with bakers yeast in a fermenter also. I can see now that i will get my DWWG runs finished way before the bourbon. The difference in the action between the 2 are chalk and cheese.

Re: Safale us 05

PostPosted: Tue Feb 27, 2018 4:27 pm
by Oldbowler
I use this yeast very regularly. With our hot weather I have been adding to all grain mashes at 30 deg C. It will work fine at this temp, but it does ferment more slowly. I put a damp towel around the fermenter during the hot day and this will drop the temp by at least 4-6 deg. I take the towel off at night and this will help regulate the temp.

I find this yeast will take a second week to fully ferment out at these temperatures.

Re: Safale us 05

PostPosted: Tue Feb 27, 2018 7:04 pm
by Minijcw
That is great info oldbowler about ferment times. I will dedicate just one fermenter to this and keep going with my other fermenter doing faster batches. Got to keep stocks up you know.