Safale US-56

Post by **Oliver** » Tuesday Jul 26, 2005 10:12 pm

Hi all,

This is from the latest Grain and Grape newsletter (see http://www.grainandgrape.com.au/news_lt ... 5_july.htm)

Safale US-56
We now have in stock US-56 dried yeast from Fermentis (formerly DCL). This is the dried version of the classic 1056 Wyeast for making American Pale Ales.

Interesting.

Has anyone tried it?

Oliver

Hully · Post by **Hully** » Tuesday Jul 26, 2005 11:15 pm

Oliver

Found a HBS locally that breaks up large packs into single brew portions.
Hoping to make a little creatures clone with it when the weather warms up!

Icing down the lager in the middle of winter currently

scooper · Post by **scooper** » Thursday Jul 28, 2005 11:15 pm

Has anyone tried it?

No, but I have one in the fridge awaiting use. Bought it a couple of months ago to use with a particular brew, but in the end went with something else. Anyone got any thoughts on a recipe that might go well this yeast? Or is LCPA the way to go?

Thanks,
scoop

Post by **Oliver** » Saturday Jul 30, 2005 4:17 pm

I've been considering a recipe for a Little Creatures Pale Ale clone.

Check out this thread http://www.homebrewandbeer.com/forum/vi ... .php?t=748

Basically, my recipe would be:
1 can Thomas Cooper's Premium Selection Sparkling Ale (1.8kg)
1 x 1.5kg can Cooper's light liquid malt
20g Cascade hop pellets
Safale US-56 yeast

I made this recipe with Pride of Ringwood hops and yeast as supplied and a yeast starter from a Cooper's ale.

Tasted very nice. Good and malty, which got me thinking about using the Sparkling Ale as a base for a LCPA.

Oliver

thehipone · Post by **thehipone** » Saturday Jul 30, 2005 6:26 pm

The US ale yeast is also well suited to something where you dont necessarily want much yeast derived flavors. A number of West Coast US breweries use it for stouts of all varieties, barleywines, and IPAs in addition to the APA's. Just something to consider experimenting with if you arent into the APA.

Hully · Post by **Hully** » Monday Aug 01, 2005 9:23 pm

oliver

Went looking for the US-56 to brew the little creatures recipe on the brewcraft phamphlet.
The HBS gave me this recipe

Morgans Stockman Draught
Pale malt 1.5kg
US Cluster 10g, US Cascade15g Taste
Chinook, dry hopped, aroma
Safale US 56 (Oomph optional)

Then another gave me this

Coopers traditional draught
Munton light powdered malt 1kg
Cascade25g + Chinook15g (half taste + half aroma)
Safale US 56

And now yours

Want to try the chinook as they smell great

Post by **Oliver** » Monday Aug 01, 2005 9:30 pm

Why don't you try all three???

Remember that mine is only an untried recipe at this stage.

When the weather warms up a bit I'm going to give it a go.

I'll let you know how I get on.

Oliver

Hully · Post by **Hully** » Thursday Dec 01, 2005 10:00 pm

Oliver

Just reporting back on the Little Creatures clone. Ended up brewng the HBS
recipe with the Coopers Traditional Draught, bottled end of september.

Have had a few over the past couple of weeks and IMHO is the best I have made in my short career

Have you tried yours yet

Steve

Post by **Oliver** » Thursday Dec 01, 2005 10:14 pm

Hully wrote:Oliver

Just reporting back on the Little Creatures clone. Ended up brewng the HBS
recipe with the Coopers Traditional Draught, bottled end of september.

Have had a few over the past couple of weeks and IMHO is the best I have made in my short career

Have you tried yours yet

Steve

Actually, I haven't brewed it yet

I must, though. Unfortunately it's probably too late to brew it this year. My stocks will be well and truly depleted come the end of summer.

At a guess, I've only got about 120 longnecks left, and about the same number of empty bottles.

I know, I'm a disgrace.

Oliver

Aussie Claret · Post by **Aussie Claret** » Friday Dec 02, 2005 8:10 am

Sorry to jump in on the thread, but I made a LCPA a little while ago based on a similar recipe to the Morgans one.
Morgans stockmans draught
1.5kgs Coopers Liquid malt
500g body booster
12g cluster hops
24g cascade hops
Yeast as supplied
Ferm temp. low 20's, racked, kegged and conditioning in fridge, (balance went into a few stubbies), still got 3/4 keg left which I'm saving for christmas. Golden brown and crystal clear good head retention. A bit of a wobbly beer when you have a few, due to the amount of fermentables.

It is really really good, malty, hoppy bitterness, fruity from the cascade hops. A real winner which I'd definetly make again.

Cheers
AC

mikey · Post by **mikey** » Thursday Dec 08, 2005 8:33 pm

Aussie Claret wrote:Sorry to jump in on the thread, but I made a LCPA a little while ago based on a similar recipe to the Morgans one.
Morgans stockmans draught
1.5kgs Coopers Liquid malt
500g body booster
12g cluster hops
24g cascade hops
Yeast as supplied

How/ when did you add the hops AC?

Aussie Claret · Post by **Aussie Claret** » Friday Dec 09, 2005 9:47 am

Hi mikey,
I added the cluster hops to the boil for about 30mins, then 12g of the cascade hops in the final 5mins of the boil and the last 12g of cascade on the last minute of the boil.
I boiled the body booster and liquid malt for about 30mins, I didn't boil the morgans stockmans draught can.

It has turned into quite a tastey big brew, malty and hops with reasonable bitterness, it is fruity from the cascade hops.

I need to get a stubbie or two of the original to compare it to.

Cheers
AC

unicamrep · Post by **unicamrep** » Tuesday Jun 13, 2006 9:31 am

I've made a couple of brews using the safale us56, and both have that horrible friuty homebrew taste going on.
I'm putting it down to the yeast.
Has anyone else had this issue?
I have 4 packets that are good until 3/07 if anyone wants them speak up!
Thanks,
Grant.

Aussie Claret · Post by **Aussie Claret** » Tuesday Jun 13, 2006 9:34 am

Uincamprep,
Mate if you want to part with those yeasties, I'll take them.

I've found that the US56 is a really nice yeast, clean no yeast off flavours but I have fermented on the cooler side, 16-18c. IMHO one of the best dry ale yeasts available.

AC

unicamrep · Post by **unicamrep** » Tuesday Jun 13, 2006 9:43 am

I'm no expert but I've done 7 batches and the 2 that I used the us56 on have the fruity taste going and were pitched at 22deg.
I'm in Melbourne, I can post them to you if you want.
Knowing my luck you probably won't have a problem with them.
Thanks,
Grant.

Aussie Claret · Post by **Aussie Claret** » Tuesday Jun 13, 2006 9:50 am

Grant send me a PM and I'll let you know the address and will send you something for the postage and cost of the yeast.

Before you do though give it one more go and try a cooler ferment, 22c ferment temp. may give some yeast flavours.

Also I'm not sure how you are checking the temperature but if you are using the stick on type thermometers they can be a little inaccurate as they can measure the ambient temperature not the temperature of the wort, in all likley hood the temperature may be a couple of degrees warmer than you think.
If you have temperature control try 16c and I'm sure you will notice a big difference in flavour.

Cheers
AC

unicamrep · Post by **unicamrep** » Tuesday Jun 13, 2006 10:16 am

I'm using a non contact infra red thermometer and I think it's accuarate.
I'll try another brew at the lower temp and see how it goes, 16 deg pitch shouldn't be a problem this time of year.

Cat · Post by **Cat** » Tuesday Jun 13, 2006 10:24 am

This is the yeast that the guy at Brewcraft recommended to me for Dogger's maple honey brew. I'm a tad worried about it, but I will try to keep the temperature on the low side.

Lebowski · Post by **Lebowski** » Wednesday Jun 14, 2006 8:45 pm

I have used this yeast a few times and though its a bit more cloudy than the s-04 I like the end taste better.. seems a bit crisper.

Beerpig · Post by **Beerpig** » Wednesday Jun 14, 2006 9:33 pm

Both are fantastic if you get the temperatures right

Cheers