Temperatures Help for IIPA?

I use US-05 dry yeast frequently. I usually pitch the rehydrated yeast around 65 degrees. Once ferementation starts I try to keep the temp under 65 during peak fermentation. But it depends on the suggested temp range of the manufacturer.

Put the cap on the airlock. If you are worried about blow off then make a blow off tube.

 

You're going to need to follow the directions for rehydrating the yeast. Just dumping in a pack of dry yeast isn't going to do much of anything. Also, depending on the OG of your beer (probably on the higher side if it is a IIPA), you are going to need a larger pitch of yeast to avoid stressing the yeast and producing off-flavors.

Your best bet would probably be to buy two Wyeast smack packs, something like American Ale 1056. Otherwise, you are going to need to make a starter using US-05.

 

I agree with most of the rest of what you said but this part is misleading. You can directly pitch the dry yeast into a beer and have it ferment, rehydration isnt 100% necessary. That said, when I have used dry teast, I always rehydrated.

 

I have had great results by not rehydrating dry yeast, in fact, I have never rehydrated and have not had any issues with fermentation.

1056 and S-05 are the same strain of yeast, so IMHO S-05 would be the best (more cost effective) bet, if you were wanting to add more yeast.

 

I never hydrate US05 and I have not had problems. I would say that the temperature should be fine for this beer as well. What is the actual temp of the beer? I suspect this is a time to RDWHAHB

 

I don't dispute that you have seen "great results" (subjective) but the truth is, you will get almost twice the viability if you rehydrate first. I know people swear by pitching a dry pack of US-05, though I have never tried it. Just trying to get a newbie good information.

 

I was trying to give good information as well. US-05 says right on the package to "sprinkle into wort."

OP you will be fine, you won't always see activity within 12 hours.

 

Did you use a yeast calculator to determine how much yeast is needed? I am a newbie as well and used one pak for a pale ale. I would imagine brewing a IIPA would require two patches to get the ABV needed.

My first brew the first 10 hours the air lock only bubbled twice per min but after 24 hours it was full activation. Is the beer in a clear container where you can see if there is any activity? The air lock isn't always the only indicator fermentation is going on.

 

With US-05 I use 1 pack for anything 1.060 or lower assuming the yeast is not old. Anything above that I use a yeast pitiching calculator to figure out how much.

The spec sheet for US-05 does give instructions for both methods. They say if you are pitching without rehydration then the wort should be above 68. For rehydrating they say to rehydrate in sterile water at 80 degrees +/- 6 degrees.

 

You should rehydrate dry yeast and use 2 packets for high gravity beers. At this early stage you could add another packet of US-05 or you could just leave it alone (although I would add more asap). Adding dry yeast directly kills about half the cells and you were already under pitching by using just 1 packet.
IMO, fermenting at 70s is too warm for this yeast. I prefer low 60's and remember that temp. will rise during fermentation.
I'm not sure what you mean by plastic top on the air lock, you mean the cap with holes? If so you can leave that on it doesn't really matter.

 

Out of curiosity how did you find that pitching directly without hydration kills half the cells? This is interesting and if true may make me change my method. I guess something about wort kills half whereas water doesn't?

 

Skipping rehydration kills about half the cells pitched. From Yeast, page 146. It continues (paraphrasing), when first hydrated the yeast can not regulate what enters their cell walls. Sugars and other compounds in wort causes the damage, as opposed to plain water that is recommended for rehydration.

For the OP: I'm guessing your OG is north of 1.070 which means you need ~240 billion cells for a 5 gallon batch. From their website, US-05 lists the number of cells at 6 billion per gram. If you pitched an 11g packet you are way under what you need even if you rehydrated. This is likely the cause of slow fermentation. You will make beer, but expect a lag time of 18-36 hours. Because you underpitched the yeast are having more trouble adapting to their environment.

I recommend rehydrating and pitching another packet as described on Fermentis' website. Remember, your wort is very vulnerable to infection, sanitation is critical. I would keep the temp at 65. I'm guessing you didn't add oxygen or yeast nutrient which is another obstacle the yeast have to overcome in a high gravity beer. This is hitting you with a lot, but you will make beer out of all of this. If hopped correctly it can still be a tasty IIPA.

 

Cool. Thanks for that info. I have not read that book.

It is weird that fermentis states pitch into wort on the package and on that same link you provided to "alternatively pitch the yeast directly into the fermentation vessel"

 

I have seen many things in yeast manufacturers' web pages, FAQs, package directions, etc. that are inconsistent with each other (even within the same manufacturer). I think it's sometimes a function of which intended audience they are dumbing it down for at the time. There is a very good reason to recommend that beginners sprinkle directly onto the wort... about half of the cells will live to make beer. Rehydration, on the other hand, is better if done correctly, but can be disastrous (no cells living to make beer) if done wrong.

 

I'm lazy.. I look at the calc and if I'm needing more than normal and using dry, I just sprinkle the yeast in while I'm moving the wort from kettle to fermenter. All goes in, all gets mixed up, and done.

To hell with rehydrating if you pitch enough yeast to assume half will die.

 

Yes, whats up with that? If anything, you would think they would tell you to pitch 2 packs so they promote and sell more of their product. On the other hand, I agree with what youre saying about dumbing it down.

 

So they would dumb it down for a newbie, causing them to under pitch, which could lead to a bad product? I would think they would try and give newbies the best possible results so they continue using that product.
It may be better, for whatever reason, but I have pitched 1 pack of dry yeast in to a 5 gallon batch with an og of 1078 and it fermented just fine down to 1016 and did not have any off flavors or anything. I am well aware I under pitched according to yeast calculators but I had favorable results.
All I have been trying to get at is the op will be fine with this batch of beer. He may be better off changing his method in future batches, but this batch will come out just find. And I have had jutst fine results using their current method.