US56 Dry Yeast

[yodar]

I thank the list for the PDF file data on this yeast. It looks failry idiot proof.

I see that it is "Fraanch" Is it expensive?

I ususally use Wyeast smak-pack and get enough culture from it to brew half dozen messes of ale.

[N8]

It's not expensive. It's about $2 per packet. Same as all the other SAfale yeasties.

[Ozbrewer]

i have a sacet here, just in case my 1056 poops out, it seems like it will be a standard back up in my yeast ranch

[linuxelf]

I usually use dry yeast. When I get ingredients from my LHBS, I just usually buy two packs of dry yeast. Rehydrate and pitch. Liquid yeast, at least at my LHBS, is more expensive. From listening to TBN, though, it seems like most of the big-time home brewers prefer the liquid. Is there something I'm missing? Do the liquids and dry ferment at different temperature ranges? A month ago I bought a 1000ml flask to start doing starters, but my LHBS told me that, by pitching two packs of rehydrated dry yeast, it's about the same thing as doing a 1000ml starter. Is this correct?

[jamilz]

One tube or smack pack into 2 liters of starter wort is about the same as an 11.5 gram pack of dry yeast (or two 5 gram packs).

I like the US56 yeast and like others I have a pack or two on hand as a back up. However, I really prefer the results from using White Labs CA ale yeast, WLP001. While the difference is really minor, it seems a touch cleaner and better balanced than the US56.

If you're not 100% certain that you can make a perfectly clean starter (or don't want the expense) you'd be much better off using the US56 dry yeast.

[ionia_ales]

plus for the price of one smack pack you can buy two!


BTW- I love this dry yeast.

[dragonbiker]

I like that yeast real well, clean, easy. I also like that fact that it attenuates a little less than california ale.

[josephus]

I just started using Safale US56 after numerous batches with the WY1056. The IPA I did using US56 was at 64F for several days before it finished out. The Starting gravity was 1.056 and it finished out around 1.018. I used two-11.5 g packets in that 5 gal. batch.
Does anyone have any suggestions? Can I add some other yeast to dry it out a bit more? Or should I leave it?
I tryed bringing up the temp to 70F but that obviously didn't help much.
In the past I used the Wyeast liquid yeast and a large starter I had no problems getting an active ferment with a short lag time (3hrs.) and those batches would finish out around 1.012.