Fermentis Safale US-05 Yeast x 100g

This is a repack – it has been packed down from a larger brick and vacuum-sealed under sterile conditions.

Critical Fermentis Safale US-05 Info

Safale US-05 is a quintessential dry American Ale strain that produces well-balanced beers with low diacetyl and a clean, crisp palate.

This strain forms a firm foam head and has the ability to stay in suspension during fermentation. It’s particularly well-suited for American beer types and highly hopped beers. The fermentation properties of Safale US-05 are similar to those of Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale). Sedimentation is low to medium, and the final gravity is medium.

Ideal Styles for Fermentis US-05

• American Pale Ales
• IPAs
• Double IPAs
• Triple IPAs
• American Porters
• American Stouts
• Blonde Ales
• Imperial Stouts 

US-05 Alternatives

• Lallemand BRY-97
• Lallemand Nottingham

Fermentation Temperature

Ideally at 18-26°C (64-78.8°F)

Pitching US-05

Pitch Rate

50 to 80 g/100 litres (10g – 16g per 20L)

Direct Pitching

• Pour the yeast directly onto the wort’s surface, making sure the temperature is at or above the fermentation temperature.
• Gradually sprinkle the dry yeast into the wort, ensuring it covers the entire surface to avoid clumping.
• It’s best to add the yeast during the first part of the filling process. If you do this, you can hydrate the yeast at a higher temperature than the fermentation temperature. Then, fill the rest of the vessel with wort at a lower temperature to bring the overall temperature to the fermentation temperature.

Rehydration Instructions

• Sprinkle the yeast into a minimum of 10 times its weight of sterile water or boiled and hopped wort.
• Ensure the water or wort temperature is between 25°C to 29°C (77°F to 84°F).
• Let the mixture rest for 15 to 30 minutes.
• Gently stir the mixture to create a cream-like consistency.
• Pitch the resultant cream into the fermentation vessel.

Storage

For a storage period of less than 6 months, the product must be kept below 24°C.

For a storage period of more than 6 months, the product must be kept below 15°C.

There is an exception to these rules for short periods not exceeding 7 days.

Shelf life:

• The product has a shelf life of 36 months from the production date.
• Check the “best before end” date printed on the sachet.
• Once opened, seal the sachet and store it at 4°C (39°F).