Help with what salts to add when please..

Discussion in 'General Brewing Discussions' started by Hop fiend, Mar 30, 2020.

  1. Craigerrr

    Craigerrr Well-Known Member

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    It is piney for sure, but I do like that sort of thing! Here is oddly the only picture I have this rendition of this brew.
    20200313_124038.jpg
     
  2. Hop fiend

    Hop fiend Member

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    Nice, I want to get a keg system going eventually. Are you in the states? I'm right smack bang in the middle of marris otter land (Norfolk, uk)
     
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  3. Craigerrr

    Craigerrr Well-Known Member

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    I am in Canada
     
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  4. Hawkbox

    Hawkbox Well-Known Member

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    Us Commonwealthers gotta stick together.
     
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  5. Hop fiend

    Hop fiend Member

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    Cool, a short distance from me then! Do either of you have much experience using safale 05 yeast? I understand it's very common but I have only used wyeast 1272 on beers like the one I'm about to do.
     
  6. Craigerrr

    Craigerrr Well-Known Member

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    Except that I am in North America, and you are in the UK, yes, we are very close!

    US-05 is a go to for me, it is a great performer. Always keep some on hand. Our HB club had the North American Rep in frome Fermentis for a seminar. He was adamant that there is no need to oxygenate wort that is 1060 or less, I have since not bothered oxygenating and have not noticed a difference in ferm time, or taste. My last batch ended up at 1063, 4 points high, and I pitched without aerating. Fermentation was normal, and QC samples tasted as expected.
     
  7. Hawkbox

    Hawkbox Well-Known Member

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    Just a hop skip and a jump. US05 is a pretty easy to use yeast.
     
  8. Craigerrr

    Craigerrr Well-Known Member

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    Here it is Bud, just posted this in what are you drinking right now.
    Cit Ruby Cit, dank as EFF, and piney!
    20200331_170834.jpg
     
  9. Hop fiend

    Hop fiend Member

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    Oh that looks well nice! Cheers for the replies guys and I was being sarcastic about the distance, but that's something that us Brits do every day! I guess being a fairly clean and flocculent yeast, temp isn't much of a consideration regarding esters? I am planning on fermenting at 20 deg c (168 f)
     
  10. Hawkbox

    Hawkbox Well-Known Member

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    20C should be fine with US05. I've never had temp control yet and it's came out clean.
     
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  11. Hop fiend

    Hop fiend Member

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    Cool cheers, I'll let you know how it goes. Stay safe.
     
  12. Craigerrr

    Craigerrr Well-Known Member

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    I typically set my fridge at 19C for US-05, turn it to 20 when fermentation slows, but 20 will be just fine.
     
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