Beer Forum

We just got the new Safale US56 dry yeast in our area and a bunch of us have been trying it out. So far the reviews are very favorable... I used it in a split batch of Denny Conn's RyePA for Big Brew and it tastes great....

You just can't beat the convenience of (per directions) sprinkling the stuff on top of your wort and letting 'er rip....

This is gonna become my house 'have on hand just in case' yeast...

I have always wondered about having a dry yeast on hand for emergencies. Great idea. It sounds like that particular variety might be the one, eh?

Have'nt used it yet but as soon as I get the chance I will

Those are the alternative instructions. Check out this link

http://193.238.150.33/FO/EN/pdf/SafaleUS-56.pdf

I think they just put the simple instruction for the average homebrewer.

But whatever works

Brewed with it yesterday. Very short lag, ~2.5 hours, but since then it seem a little slower than what I expected. A bubble every 3-5 s over the first 24 hours. That at 72 degrees (I know, but it is warm out and I don't have a kegerator). I aerate, add nutrient and use a conical. I am used to ROBUST ferments.

Have you found it to ferment a touch slow?

EDIT: Never mind. It is errupting today.

I have used nothing but the dry yeast that comes with my beer kits. I have no complaints at all. The convenience factor can't be beat. Having an extra pack on hand for an emergency would be a good idea. I've pitched the dry yeast two different ways. First time I pitched right out of the package with good results. Since then, I've hydrated the yeast prior to pitching and it seems like there is more activity in the fementor sooner. I've read about off flavors due to using dry yeast but, I can't detect anything in my beer. I'm thinking about going to yeast starters but, I really like the convenience of the dried yeast.

Yeah, I find it hard to throw away the yeast that comes with the kits, but, on the safe side I always rehydrate and proof before pitching. Also I save the enclosed yeast until I get at least 2 packs to use and I always have Nottingham yeast on hand just in case.

I recently brewed a Cream Ale with US56 as well as Wyeast2112. I tapped it last night and mjarvis and I had a pint or three. I know that it was mixed with 2112 so it's hard to say how the US56 actually did, but it definetly didn't screw it up.