APA Fermentation issue Safale US-05

Discussion in 'General Brewing Discussions' started by alexkav, Dec 12, 2016.

  1. alexkav

    alexkav New Member

    Joined:
    Oct 18, 2016
    Messages:
    8
    Likes Received:
    0
    Trophy Points:
    1
    I would like to ask you something regarding my last brew. I have a 15l batch in the fermenter and I added 11g hydrated Safale US-05 yeast for my APA more than 48 hours ago. I wasnt at home, but I know that today the temperature on the fermenter was 13 degrees. I moved it to a warmer place and it is now 15. I dont see activity in the airlock, but only when i actually moved the fermener, it was bubbling for maybe 30 minutes and it stopped again. Can you give me an advise?
    I dont have more US-05 yeast with me, but only Nottingham Ale yest and cant get more in the next day.
     
  2. Ozarks Mountain Brew

    Staff Member

    Joined:
    Nov 20, 2012
    Messages:
    7,767
    Likes Received:
    3,977
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    IT Managment
    Location:
    The Ozark Mountains of Missouri
    it just in lag stage, give a day or so and it will be fine, some times it takes a day or two get going depending on the oxygen, I had a beer just recently take 3 days lag then exploded for 10 days, its all good
     
  3. alexkav

    alexkav New Member

    Joined:
    Oct 18, 2016
    Messages:
    8
    Likes Received:
    0
    Trophy Points:
    1
    Hopefully you are right. Well, I believe I aerated well before putting in the yeast. I am moving it to a warmer place, as the 13 degrees Celsius were observed during the day, and night time outside should be even colder. I was worried the the yeast could have died.
     
  4. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,418
    Likes Received:
    6,671
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    You have a leak in the system somewhere that's venting gas without it going through the airlock. Take gravity readings a day apart. If the gravity is dropping, the yeast is working. The airlock is a bad indicator of fermentation: If you have krauesen, you have fermentation whether the airlock is bubbling or not. The gas is going somewhere instead of out the top, likely a bad fit of the stopper or an imperfection in the carboy's neck, assuming you're using a carboy. If you're using a bucket, their gaskets are notoriously leaky. Trust your hydrometer and let the airlock do what it's designed to do, keep air (and bacteria) from siphoning back into the beer.
     
  5. alexkav

    alexkav New Member

    Joined:
    Oct 18, 2016
    Messages:
    8
    Likes Received:
    0
    Trophy Points:
    1
    There is no krausen yet, just a few bubbles on top. The neck is pretty well sealed in my opinion. Yes, If I dont see any visible activity, I am going to take a ready tomorrow.
     
  6. jeffpn

    jeffpn Well-Known Member

    Joined:
    Apr 28, 2015
    Messages:
    3,240
    Likes Received:
    1,557
    Trophy Points:
    113
    13° seems pretty low for that yeast, especially if you mean Fahrenheit!! Seriously, can you get it closer to 20°C? That's where I ferment my ales. I use that yeast without rehydrating it. It always gets going quick for me.
     
  7. alexkav

    alexkav New Member

    Joined:
    Oct 18, 2016
    Messages:
    8
    Likes Received:
    0
    Trophy Points:
    1
    Jeff, it was 13° Celsius. Yes, I am trying to bring it up to 20 at the moment, It should reach it, as the room temperature is that much. I had no issues on the previous fermentation with the same yeast, but it was warmer.
     
  8. Ozarks Mountain Brew

    Staff Member

    Joined:
    Nov 20, 2012
    Messages:
    7,767
    Likes Received:
    3,977
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    IT Managment
    Location:
    The Ozark Mountains of Missouri
    US 05 will work fine in 60F Ive done it many times but never below
     
  9. alexkav

    alexkav New Member

    Joined:
    Oct 18, 2016
    Messages:
    8
    Likes Received:
    0
    Trophy Points:
    1
    Well, I believe they say starting from 12 (54F), but from 15 (60F) starts the optimal temperatures. Hopefully I didnt freeze my yeast to death.
     
  10. oliver

    oliver Well-Known Member

    Joined:
    Sep 21, 2015
    Messages:
    959
    Likes Received:
    371
    Trophy Points:
    63
    Occupation:
    LHBS owner
    Location:
    NOLA
    agreed, I ferment all my US-05 APAs and IPAs at 59ºF. super clean. I love it.
     
    Ozarks Mountain Brew likes this.
  11. plepper

    plepper New Member

    Joined:
    May 28, 2016
    Messages:
    1
    Likes Received:
    2
    Trophy Points:
    3
    i start my SO 5 at 60F and raise it in 2 or 3 days to 62 and 64 over a few days. Thats chamber temp not vessel temp and have very good luck with this program.
     
    oliver and Ozarks Mountain Brew like this.
  12. Gerry P

    Gerry P Active Member

    Joined:
    Jan 4, 2015
    Messages:
    114
    Likes Received:
    67
    Trophy Points:
    28
    Location:
    New Orleans, LA
    I'm no expert, but I think frozen yeast will revive enough to complete their fermentation duties. A little rousing wouldn't hurt.
     
  13. Mark D Pirate

    Mark D Pirate Well-Known Member

    Joined:
    Aug 21, 2016
    Messages:
    1,887
    Likes Received:
    1,280
    Trophy Points:
    113
    Occupation:
    Master carpenter , all round good guy
    Location:
    Radelaide SA , Australia
    Not frozen , 13 degrees is a warm winters day here !
    Even Nottingham would struggle at that temp though
     
  14. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,418
    Likes Received:
    6,671
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    This is confusing. If you've ever tried to make a half-dry wine, you realize quickly it's very difficult to keep things from fermenting. You give yeast sugar, it will ferment, unless you've accidentally added potassium sorbate. It may not ferment well but it will ferment. Back to my original question: Have you checked the gravity? The depth of the krauesen is also not a very good indication of either the vigor or completeness of a fermentation. I think your beer is fermenting just fine, maybe a little sluggish because of the cool temperature. Check the gravity to be sure.
     
  15. alexkav

    alexkav New Member

    Joined:
    Oct 18, 2016
    Messages:
    8
    Likes Received:
    0
    Trophy Points:
    1
    Today the fermentation seems to be much better after warming up to 19-20C. I will take gravity readings soon as well. So, it seems it was theh temperature indeed.
     
  16. Trialben

    Trialben Well-Known Member

    Joined:
    Mar 30, 2016
    Messages:
    9,450
    Likes Received:
    9,525
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    Pest control tech
    Location:
    Palmwoods QLD
    Your learning about yeast with this one there Alex they have tolerances as the manufacturers specify on the packet they don't work well outside these temperature ranges :)
     
  17. Mark D Pirate

    Mark D Pirate Well-Known Member

    Joined:
    Aug 21, 2016
    Messages:
    1,887
    Likes Received:
    1,280
    Trophy Points:
    113
    Occupation:
    Master carpenter , all round good guy
    Location:
    Radelaide SA , Australia
    Yeast can throw all sorts of off flavours if not kept comfortable , far more so if run too warm .
    They will ferment below the recommended range but very slowly
    Good to see it was a very simple fix this time around
     
  18. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,418
    Likes Received:
    6,671
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    Cooler generally means cleaner flavor I'm guessing your beer will be fine .
     
  19. Trialben

    Trialben Well-Known Member

    Joined:
    Mar 30, 2016
    Messages:
    9,450
    Likes Received:
    9,525
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    Pest control tech
    Location:
    Palmwoods QLD
    Except with saison yeast I presume?o_O Haven't used it though
     
  20. Mark D Pirate

    Mark D Pirate Well-Known Member

    Joined:
    Aug 21, 2016
    Messages:
    1,887
    Likes Received:
    1,280
    Trophy Points:
    113
    Occupation:
    Master carpenter , all round good guy
    Location:
    Radelaide SA , Australia
    Saison are different indeed , I'll be running an ambient temp brew with a heat pad set to 28 °C to ensure it gets as funky as James Brown , expecting 40+ (107 F ) outside and 30 in that room in next few weeks
     

Share This Page

arrow_white