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Safale US-05

Fermentis

"The workhorse upon which American craft brewing was built"

American Ale (Chico Strain) The Neutral Canvas

Temperature

🌡️ 18-20°C

18-28°C (64-82°F)

Attenuation

78-82% (avg 81%)

Flocculation

Medium (Powdery)

ABV Tolerance

9-11% official, 12-13% practical

📜 Historical Lineage

Ballantine Brewery (Newark, NJ)

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Siebel Institute (BRY-96)

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Sierra Nevada (1970s-80s)

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Fermentis SafAle US-05

Note: US-05, WLP001, and WY1056 share BRY-96 ancestry but have diverged through separate propagation. They are "distant cousins" not identical twins.

🍺 Flavor Profile

Standard (19-21°C)

NeutralCrispClean

Cleanest profile, low esters

Cold (<16°C) — "Peach Anomaly"

PeachApricotNectarine

Counter-intuitive: colder = more fruity!

Warm (>24°C) — Avoid

Fusel Alcohols Solvent

Risk of "hot" character. Max 26°C!

🧬 Biotransformation (Limited)

Terpene Conversion

Baseline

β-Glucosidase

Low

Thiol (IRC7)

Low

Key Point: US-05 is NOT a biotransformation yeast. It shows hops exactly as they are — a neutral canvas. This is its strength for West Coast styles!

📋 Best Practices

✓ E2U (Easy 2 Use) Protocol

  • • Direct pitch OK for standard gravity
  • • No rehydration needed
  • • Sprinkle on wort surface
  • • Wait 15-30 min before mixing

⚠️ When to Rehydrate

  • • OG >1.080 (High gravity)
  • • Bottle conditioning
  • • Low pH worts (<3.5)

Pitching Rates

Gravity Rate Sachets/5gal
<1.060 50-80 g/hL 1
1.060-1.080 80-100 g/hL 2
>1.080 100-150 g/hL 3-4

Oxygenation Requirements

  • • Standard gravity: Not required (dry yeast has reserves)
  • • High gravity (>1.065): 8-10 ppm mandatory
  • • Repitched slurry: Always oxygenate

🧊 Flocculation & Clarity

The "Powdery" Problem

  • • US-05 is notoriously slow to clear
  • • Can take 3-4 weeks naturally
  • • Loose, easily disturbed cake

Clarification Solutions

  • • Cold crash: 0.5-4°C for 7-10 days
  • • Gelatin: Clears within 24-48 hours
  • • Biofine: Commercial alternative

🔧 Troubleshooting Guide

Symptom Cause Fix
Peach flavor Temp too low (<16°C) Warm to 19-21°C
Stalled fermentation Alcohol/nutrient stress Pitch WLP099 starter
Persistent haze Normal powdery behavior Cold crash 7+ days, gelatin
Solvent/hot Temp spike >26°C Cannot fix post-ferment
Long lag (>36h) Low viability Check date, pitch new
Diacetyl (buttery) Premature crash D-rest at 22°C for 3 days

💪 High Gravity Protocol (>1.080)

For Imperial Stouts, Barleywines, DIPAs:

  1. 1. Increase pitch: 1.25-1.5M cells/mL/°P
  2. 2. Rehydrate: In sterile water first
  3. 3. Oxygenate: 12-14 ppm at pitch, consider 2nd dose at 12-18h
  4. 4. Nutrients: Complex nutrient at pitch + 1/3 depletion
  5. 5. Temp ramp: Allow rise to 22-24°C near end

If Stall Occurs: Do NOT add more dry yeast (will die in alcohol). Pitch active starter of WLP099 or EC-1118.

🎯 Best For

West Coast IPA American Pale Ale Cold IPA (15-16°C) Any Neutral Style

💰 Cost & Economics

Price

~$3-4 / sachet

Commodity pricing

Repitching

5-8 generations

Successful re-use

Value

Excellent

For core-range beers

🇹🇭 Thailand Context

ยีสต์มาตรฐานที่เชื่อถือได้ เหมาะสำหรับ West Coast IPA ที่ต้องการความใส

✓ ข้อดี

  • • ช่วงอุณหภูมิกว้าง (18-28°C)
  • • ราคาถูก หาง่าย
  • • เชื่อถือได้ ไม่ค่อยมีปัญหา

⚠️ ข้อพิจารณา

  • • ต้องระวังไม่เกิน 26°C
  • • ไม่เหมาะกับ Hazy style
  • • ตกตะกอนช้า ต้อง cold crash

📚 Deep Research archived at ψ/brewing/ingredients/yeast/research/safale-us05-specs.md

Sources: Fermentis technical documentation, Brulosophy experiments

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