US 05 is a great yeast, let us now. They use the Masters of American hops, mica and fig pizza, I do

US 05 is a great yeast, let us now. They use the Masters of American hops, mica and fig pizza, I do not see why a homebrewer should ask yourself so many problems. Of course, not everything goes as well for supporting a school of thought that I disagree brewing in no way whatsoever. In other cases, there are those who use it - I always speak to professionals - because he wants to bring out "the hand" of the brewer, or do not want to cover other ingredients: a setting respectable but that does not always convince me, you see my hand in making the to work a yeast exuberant and it is said that a more interesting yeast can not live with the other ingredients.
That said, in his field of choice, that is, the beers are characterized by hops, has few rivals: it is a tractor, softens fairly well, works well in a rather wide range of temperatures, it is quite forgiving as the Americans would say, namely that we just have to put the whole to have problems fermenting with US 05 The weaknesses instead: not flocculate very well and has a neutral profile, yes, with a slight peach rising temperature in fermentation, but a neutral in my opinion not very interesting, a little 'dumb, if that is not covered by hops or other has a little' little to say. I then also some doubt about its performance in terms of shelf life.
A yeast neutral, tautologically, pellet guns it should provide many foreign, otherwise it would use one neutral ... but the reality is that the yeast is completely neutral does not exist, each one has its own personality of course, although in fact it may be impossible to distinguish in a beer strongly characterized by the hops. These things, however, an expert, perhaps unconsciously, captures and locks into the overall picture of a beer. Besides, pellet guns then in Italian US 05 is used and abused everywhere and in many different styles with a risk of not unfounded tarpamento of creativity, if not approval.
For these reasons and because a homebrewer is not a real homebrewer if every now and then does not try to mess with something new, I looked for an alternative to trying this yeast scarcely present on the Italian market, the M44 Mangrove Jack's US West Coast. I thoroughly pellet guns Ravanato the web looking for some information, mostly in the USA, but as usual I found a little 'everything and the opposite of everything. In this post I report my experience, so that it is useful to someone.
I produced this AIPA and now at the end of stabilization can throw in a parallel with US 05 is not too bad as I thought at first, but I always try to be very strict with myself when I can. I do a premise: My Tools of measurement are not professional, but they are accurate and calibrated in a cross. Often around you read the lottery numbers, without knowing the accuracy of the instruments that have them measured. pellet guns To use the density refractometer using this formula to calculate the SG, taking the correction factor to 1.04. I do not know if the numbers spacchino always the comma, but they are definitely comparable to crush in crush and I still have much more serious doubts on the fact that the numbers that come out of hydrometers from peanuts by homebrewers are more accurate. For temperatures have the usual digital thermometer Hanna, which is accurate.
The beer in question I made a mistake in the mash, that I wanted to do 15 'longer, but I forgot. That was a fortune, but first things pellet guns first. I used two envelopes rehydrated in water at 32 , then pitching adequate and reactivation as God commands, I did things pretty well. I inoculated and fermented at 18 -19 .
I first confirm the initial lag monster, on the order of 36 hours before you see any sign of attitivà. From that point on, the fermentation is continued placid but inexorable. At that temperature, which is not very low in general terms, the activity was not impetuous, but always constant. It is a yeast rather slow, it took me more than 10 days to complete the fermentation, and stopping the fermentation stage never seems to arrive. For goodness pellet guns sake, just have a little 'patience.
The sore in my case but in general pellet guns terms, is the attenuation monstrous. pellet guns I have read and heard of attenuation in line with US 05, I got performance Saison yeast. Starting from 16 Bx of OG than they do about 1063 I arrived around 6.8 Bx of FG that are around 1010 for an apparent attenuation greater than 83%. Let us also that the control of temperature during the mash is not ironclad and usually have some downward swing, but I can say based on my previous experience pellet guns with the equipment that a similar recipe made with US 05 would take me no longer under 1012, most probab