spatu 7 Posted October 25, 2015 Hi everybody! I've just started to brew the Sugar on top IPA and I wanted to ask you, considering your experience, what is the best temperature to brew it.As usual, the Mr.Beer instructions said that the optimal temp is 68F but I was wondering since this is an IPA, if a different temp is optimal for this specific recipe. The yeast is the US-05. Thank you very much for your help/inputs! Share this post Link to post Share on other sites
Squeegeethree 335 Posted October 25, 2015 SA05 has an ideal range of 59F- 71.6F68 is fine after high krausen. Share this post Link to post Share on other sites
spatu 7 Posted October 25, 2015 Thanks squeegeethree, What temperature do you suggest during high Krausen? It just started today!Thanks for the help! Share this post Link to post Share on other sites
Squeegeethree 335 Posted October 25, 2015 You should try and be at the low end of the recommendation considering that actively reproducing yeasties add 3 to 4F to the temp. Share this post Link to post Share on other sites
RickBeer 6,214 Posted October 25, 2015 The temp of the wort, not the air, is what is important, whether active or not. 6 - 8 degree gain is possible when things get active. Try to maintain the same temp during all stages of fermentation. Share this post Link to post Share on other sites
slym2none 853 Posted October 25, 2015 Also, I have heard the US-05 gives off a peach-y ester when fermented at the lowest end of its temp-range, so unless that's a complimentary flavour, you might want to keep the wort around 63 at the lowest. 1 Share this post Link to post Share on other sites
spatu 7 Posted October 26, 2015 Thank you all, I'll try my best to stay around 63/65. I'll keep you posted! Ciao! Share this post Link to post Share on other sites
Squeegeethree 335 Posted October 26, 2015 Also, I have heard the US-05 gives off a peach-y ester when fermented at the lowest end of its temp-range, so unless that's a complimentary flavour, you might want to keep the wort around 63 at the lowest.I guess I'll find out as I've got a batch with US05 and was down around 60-63 for most of the last 2 weeks. Share this post Link to post Share on other sites
slym2none 853 Posted October 26, 2015 Nice! Please do keep us updated, because this is something I have only heard, and then I read the Brulosopher's exBEERiments, and one was about different temp for yeasts in their recommended temp ranges and there seemed to be little-to-no difference. That's something that goes in the face of a lot of what is still being touted as fact these days - for example, I was always told to ferment Nottingham at the lowest end of the temp-range if I wanted a "clean" ferment or if I want all the English esters to come out, then go to the top end of the range. Same with S-04. Maybe... hmm... I have one more can of WDA after this batch currently in the LBK (just dry-hopped it after 10 days, it's at FG), and then I am brewing an AG blonde. Maybe I'll make two batches in a row, and the only difference will be using Notty at near-lager temps, and then the second batch keep it right at 69-70°. Share this post Link to post Share on other sites
spatu 7 Posted October 31, 2015 This temp thing is confusing because Mr.Beer instructions always said to keep it at 68F, no matter what beer are you brewing (with some exceptions).I think that they want to give priority to the completion of the fermentation over the different taste that you can get if you brew across the whole temp range. That's why I am always asking to you guys! Share this post Link to post Share on other sites
