Safale US-05 Dry Ale Yeast

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Experience the superior quality of Safale US-05 Dry Ale Yeast, an American ale yeast that is renowned for producing well-balanced beers. You'll appreciate the low diacetyl levels and the crisp, clean end palate it imparts to your brews. Not only does it form a firm foam head, but it also demonstrates an excellent ability to stay in suspension during fermentation.

The Safale US-05 Dry Ale Yeast is a perfect choice for your beer-making needs. Its characteristics are very similar to those of Wyeast 1056 and White Labs WLP001, making it an ideal substitute.

Here's what you can expect from Safale US-05 Dry Ale Yeast:

- Balanced Beers: This yeast strain ensures your beers are well-balanced, enhancing the overall quality of your brew.
- Low Diacetyl: It produces low diacetyl levels, contributing to a cleaner, smoother taste.
- Crisp End Palate: The yeast ensures a crisp, clean end palate, enhancing the drinking experience.
- Firm Foam Head: It forms a firm foam head, adding to the visual appeal and texture of your beer.
- Excellent Suspension: This yeast has a very good ability to stay in suspension during fermentation, ensuring a consistent brew.

In addition to beer making, Safale US-05 Dry Ale Yeast can also be used in baking, particularly in bread recipes that call for yeast. Its ability to stay in suspension and form a firm foam head can contribute to the texture and rise of your baked goods.

So, whether you're a seasoned brewer or a baking enthusiast, Safale US-05 Dry Ale Yeast is a versatile ingredient that can enhance your creations.

Beer Styles: Altbier, Amber Ale, Barley Wine, EBS, Brown Ale, Cream Ale, India Pale Ale, Kolsch Style, Pale Ale, Porter, Stout, and American Style Wheat beers. 

Fermentation temp : 54-77 F / [59-71] F ideally

Attenuation : 75% - 80%

Flocculation : Medium 

 Stats:

Viable Cells at Packaging > 6,000,000,000 / Gram

Total Bacteria < 5 / ml

Lactobacillus < 1 / ml

Pediococcus < 1 / ml

 Shelf Life - 24 month from production date. Refer to best before date printed at the end of the yeast package.