14 replies to this topic

[neddles]

I'm brewing up a malt focused AAA of about 1.055 in the next day or two. I just want it to be clean like it should be. I have two packs of US-05 and both are expired. (7/2014, 9/2014) Any experience or knowledge about using expired dry yeast? I'd rather not cook up a starter with liquid yeast but if you guys all say "don't use the dry" then I will. I am happy to rehydrate.

[denny]

I wouldn't worry too much about it, especially the 9/14 pack.

[Poptop]

05's expirations dates are so long, I can't imagine that you would not get lift off assuming you were using both. It's like a Twinkie that has years of shelf life. On the first day of their expiration, I'd still eat it

[Big Nake]

You shouldn't use it. It's US-05. Kidding.If I had a brewday set up where US-05 was the yeast and I saw that it was 7/14 and 9/14 dates, I would probably use it and not give too much thought to it.

[Bklmt2000]

All of the above. 

 

If you're worried about it, aerate a little more than you might if you were using fresher yeast.

 

If it were me, I'd do as recommended above and just use it without worry.

[neddles]

Great, I'll rehydrate the fresher of the two packs. I know some of you guys get a peachy ester from this yeast at certain temperatures. Where should I ferment this? I am thinking  65F? 

Edited by nettles, 20 January 2015 - 05:06 PM.

[Bklmt2000]

Between 62-65°F and you're golden.

[djinkc]

If I was concerned I would hydrate prior to pitching as recommended.

[Big Nake]

Between 62-65°F and you're golden.

I typically ferment ales cool and 65° sounds reasonable for US-05 but 62° could be getting into that peachy-apricot zone. I will admit that my experience with it is very limited but on the few occasions where I used it and fermented cool, it went all fruity on me. You would think that might happen with warmer temps not cooler but whatevs.

[neddles]

I typically ferment ales cool and 65° sounds reasonable for US-05 but 62° could be getting into that peachy-apricot zone. I will admit that my experience with it is very limited but on the few occasions where I used it and fermented cool, it went all fruity on me. You would think that might happen with warmer temps not cooler but whatevs.

Yeah this will only be the 2nd time I have used it. I would normally use liquid but I am trying to rattle off several beers here in a short period of time so I figured the US-05 should be fine in a safe and clean beer like an AAA. 

[BarelyBrews]

Like i said befoe .05 is a beast. I would use the 05 packets . Should do Ok.

[ChefLamont]

Great, I'll rehydrate the fresher of the two packs. I know some of you guys get a peachy ester from this yeast at certain temperatures. Where should I ferment this? I am thinking  65F? 

 

 

I am one of those guys. Rather than making a "JUST DONT DO IT" comment, I will patiently wait for your results and opinion.

 

 

Last time I used 05 and had that result was on a cream ale and the ferment temp was around 66-67.

[HVB]

I guess I am lucky, or cursed, but I never get the peach aroma from 05.

[positiveContact]

I guess I am lucky, or cursed, but I never get the peach aroma from 05.

 

I sometimes get a little melon from it.  I think it's a hops interaction though.

[matt6150]

I have never gotten peach either from 05. I think blktre complained about it a few times. Now I'm wondering if he picked it up in the coffee ale I gave him made with 05.