Safale US-05

[mstead]

Every time I brew with Safale US-05, my beer does not seem to clear. It always seems to ferment well, but I always end up having to crash cool it, and then use gelatin.

I hear other people say that they have no issues with this yeast. What's the deal? Anyone else having this issue, or know of anything I could try?

[mr x]

It's not as flocking as some yeasts, but i never worry about it. Cool and keg. Never bother to fine anymore.

[RubberToe]

What's your fermentation schedule like? More often than not I don't use gelatin, only once in a while, and my 05 brews clear pretty well.

Keep in mind you could also be seeing chill haze.

[mstead]

I seldom rack to secondary. Most times when I've used 05, I keep it in primary for 2 weeks. The last one was in there for 3 as I wanted to see if it would clear up any over an extra week. I've also tried crash cooling which definitely helped, but what I thought was chill haze did not disappear once it warmed up again.

[bluenose]

Get yourself a mug that you can't see through

[Tony L]

To me it seems that I don't get as clear a brew with US-05 as I do with other yeasts as well. Most of my brews, ales and lagers get lagered at some point.

[mstead]

I'll just tell my buddies to close their eyes when drinking my beer! Or to get the %^&* out!

Anyone ever tried doing a starter with dry yeast? I'm wondering if it would help. I'm also going to try the hop spider approach next time I use it to see if that has any affect.

Overall though, I think it is a good yeast. And gelatin does the trick every time. Just curious if it was something I was doing.

[McGruff]

I use US-05 by the brick. Gelatin is an ingredient I use with this yeast and the results are always clear beer. I like to age my beer at least 3 weeks and using Gelatin is just part of the aging process.

[jeffsmith]

My beers that I do with US-05 tend to turn out perfectly clear (without fining) as long as they're cold-conditioned for 3 to 4 weeks before I tap them.

[jason.loxton]

Mstead: Using a starter with dry yeast uses up the nice fat glycogen reserves the manufacturers build in for you. It isn't advised. (See here, for example: http://makinthemtherebeers.blogspot.ca/ ... y-dry.html" onclick="window.open(this.href);return false;)