Maybe it’s the Winter Skal talking but that damn yeast is the best ever created by man. No starter needed up til 1.070, two packs rehydrated will make a phenomenal Barley Wine, and it’s like $2 a pack. What else would anyone need? Even if I do a speciality brew I just change up the grain to make it what I’m after and pitch the US-05 and it still makes a great regional brew. Wee Heavies and Alt’s at 58 F? No prob!
I don’t know bout you but I’m sold. If it’s an Ale, it’s US-05! :mrgreen:
It’s a pretty good yeast, and I use it often, but if I want a really clean beer I go for WY1056. 05 has just a touch of fruitiness that I can detect and don’t care a lot for.
I also find US-05 to be slightly fruity when fermented at 60f or lower, although after about 2 weeks in the keg it the fruitness seems to disappear for the most part.,
Definitely good stuff. I like my German weizens and Belgian brews though. I’m pretty sure US-05 can’t deliver a nice banana scented wheat or dry clove and fig Belgian strong. Just gotta pick the right tool for the job!!
Big +1 on that. It’s a fantastic yeast that can even be used for making very good bastard lagers.
And it also works well through multiple repitching.[/quote]
LMAO :mrgreen: Now I know why I could never look these beers in the eye!!
Try US-05 at a little higher temperature, if you want a little of the clovy phenols of a Belgian. I’m not saying it is a perfect match by any stretch, but in a pinch it will make a pretty decent beer.
[quote=“Beersk”]I’m starting to up my fermentation temperature with it. Been fermenting around 65 or 66F, and it seems to be nice and clean without that fruitiness.
US-05 is definitely an awesome yeast. Wish I could get it for $2 a pack. It’s $3.29 where I get it.[/quote]
I prefer it in the high 60’s to low 70’s. Sometimes it’s the character I’m after. If it’s any run of the mill Ale than that’s where I try to park it. If it’s a smooth Ale, like an Alt of Scottish, then I chill it out a bit.