I have an old (Oct 2015) spec sheet for US-05 that states the optimum fermentation temperature range is 59-72 F. I just downloaded a new one (Nov 2016) and it says the optimum range is from 64-82 F. This is a substantial change. Did the yeast change at all, or did someone just re-write the data sheet? Everything else on the sheet seems the same, so my guess is that someone re-defined the optimum range and that the yeast is the same. Why would they do this? What would cause them to re-define what is optimum? Have people’s tastes changed in the course of a year?
Fascinating! I would contact the company…it’s possible they either have revised their specs, or maybe it’s even a typo. I wouldn’t imagine that 82F is terribly great for most beer styles.
Must be a mistake on the English-version PDF of the US-05 stats sheet on the Fermentis website. The English version does indeed say “fermentation ideally at 18-28°C (64-82°F)”, but the French and Spanish versions have it at 15-20°C (59-68°F).
Yeah, regardless of the stated range, several people here (myself included) will attest that S05/1056/001 ferments well in the upper 50s. It’s rumored to be descended from a lager strain.
I once had a valve fail on a glycol loop (it stayed open) and crashed a fermenting batch of 1.090 beer to 45 degrees on US-05 and the yeast was chugging along like nobodies business. It eventually warmed up into the lower 60s on it’s on once I got the glycol shut off. Attenuation was right where I wanted it and taste was clean, no off flavors at all.
I’m glad to hear about the lower temperature ranges for US 05 and the good results. I’ve been fermenting from 64 F to 68 F. Now, I’ll try it a b it lower.
I fermented US-05 @ 59 with no D-rest and didn’t pick up any peach flavors. Sierra via Ballantine via Germany? IDK, but this yeast is one of my favorites.
I did a mid 60’s APA a couple weeks ago at 50 degrees with US-05, it was the only time I’ve ever had such vigorous fermentation that it overflowed the fermenter, with 1 1/2 gallons of headspace in a 7 1/2 gallon Fast Ferment. I’m thinking 05 is some pretty resilient stuff.
In my honest opinion, just ignore the “recommended temp ranges” on the yeast packages.
If you are unsure of a good fermentation temp you want for your beer, just look around the forums and see what folks have been recommending for the yeast/style you are brewing.
In my opinion US05 has an optimum range of about 58F-75F. People report “peach” and other flavor differences depending on temp but I have never detected that…
This is the best advice. And find out for yourself. People here report they like us-05 at low temps, I don’t at all. Doesn’t make them wrong or me right. Just preference.
FYI I like us-05 and find it cleanest at about 66-68 degrees