Fermentis Safale US-05 Yeast

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.

Pack Sizes

• 11.5g sachet
• 100g repack – vacuum sealed in resealable mylar bag. (Save 30% off 11.5g sachet price)
• 500g brick – (Save 58% off 11.5g sachet price)

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).