39 replies to this topic

[denny]

you and I have had this discussion before and we never came to agree with each other. Or maybe it was Basser, or both. Either way its happened to me and I've read on other forums that its happened to others as well. Fermentis does say it has low diacetyl production so there's that.

 

So then the question is why is there d there.  The yeast is already pretty active at normal fermentation temps.  Raising the temp to make it more active seems like it wouldn't do much.  Generally, for ale yeasts that throw d, the solution is just to leave it on primary for a longer time.  Unless of course there's some sort of impurity on the yeast that causes it to throw d.  In that case, I doubt raising the temp would do any good at all.

[BlKtRe]

So then the question is why is there d there. The yeast is already pretty active at normal fermentation temps. Raising the temp to make it more active seems like it wouldn't do much. Generally, for ale yeasts that throw d, the solution is just to leave it on primary for a longer time. Unless of course there's some sort of impurity on the yeast that causes it to throw d. In that case, I doubt raising the temp would do any good at all.

Any yeast that has the word diacetyl in the description gets a day rest here.

[denny]

Any yeast that has the word diacetyl in the description gets a day rest here.

 

I'm more pragmatic...I taste it before I decide.  How long a primary do you usually do with 05?

[BlKtRe]

I'm more pragmatic...I taste it before I decide. How long a primary do you usually do with 05?

I let my FG determine time. No longer than a normal Ale strain. Then a few extra days regardless of taste. This strain stuck it to me once and have been very hesitant to use it again.

[brewman]

Edited by brewman, 22 September 2013 - 02:24 PM.

[denny]

I let my FG determine time. No longer than a normal Ale strain. Then a few extra days regardless of taste. This strain stuck it to me once and have been very hesitant to use it again.

Have you gone as long as 3-4 weeks with it?

[BlKtRe]

Have you gone as long as 3-4 weeks with it?

Never needed to. Once FG is reached and the d rest, rests for ales really isnt a big deal, of a couple of days then I secondary. Any reason to go that long with it? 

[denny]

Never needed to. Once FG is reached and the d rest, rests for ales really isnt a big deal, of a couple of days then I secondary. Any reason to go that long with it? 

 

Well, it incorporates the d rest by doing that.  You don't need to deal with raising temps or anything else...just give the yeast more time to work.  Maybe that's why I've never had a d problem with 05.  Alos, I'm lazy and there's no reason not to leave it that long.  I don't always go 3-4 weeks, but always at least 2-3.

[BlKtRe]

I usually stick with 2 weeks. I'm sticking liquid yeast. 

[brewman]

If I have the time I normally do a 2 week primary and a week secondary. 

 

Dan

[denny]

I usually stick with 2 weeks. I'm sticking liquid yeast. 

 

Yeah, I seldom use 05 any more either, but that's cause of the damn peach, not the d.

[denny]

If I have the time I normally do a 2 week primary and a week secondary. 

 

Dan

 

Dan, just taste it and decide of you need the d rest.  If you don't taste it, you don't need it!

[ChefLamont]

Only problem I see is you have the lids off.  Put them suckers back on.

[BlKtRe]

Yeah, I seldom use 05 any more either, but that's cause of the damn peach, not the d.

And the mouth feel. I know yeast in itself really doesn't contribute much to mouth feel that I know of but I get a weird, full mouth feel that I don't get with 1056. Weird, hard to explain and it could just be in my head. 

[denny]

And the mouth feel. I know yeast in itself really doesn't contribute much to mouth feel that I know of but I get a weird, full mouth feel that I don't get with 1056. Weird, hard to explain and it could just be in my head. 

 

For me, the mouthfeel is the other way around.  I get a smoother mouthfeel with 105.  05 always seems thin and lacking.  Tastes is weird, huh?

[Mya]

And the mouth feel. I know yeast in itself really doesn't contribute much to mouth feel that I know of but I get a weird, full mouth feel that I don't get with 1056. Weird, hard to explain and it could just be in my head. 

diacetyl is sometimes described that way. perhaps you detect it better than average? I can't detect ti very well myself

[Deerslyr]

Have you gone as long as 3-4 weeks with it?

I have... no issues.  

 

63 is right in the "ideal range" per the spec sheet.  

 

It's rare that I've had US-05 lag to start, but it has happened on occasion.  

[BlKtRe]

diacetyl is sometimes described that way. perhaps you detect it better than average? I can't detect ti very well myself

Possible thats what it is. A D beer can walk by me and I can pick it up. Lucky you can get it. Being sensitive to it bites because its a common problem with beers. 

[djinkc]

Possible thats what it is. A D beer can walk by me and I can pick it up. Lucky you can get it. Being sensitive to it bites because its a common problem with beers. 

 

Sucks to be you.

 

 

Had too.    I can pick it up and really don't like it but I'm sure my threshold is higher than a lot.

[brewman]

I have a good nose for it and when I opened them up I got none.

 

Dan