Help with what salts to add when please..

Hop fiend said:
Yes definitely helpful thanks! Your brew looks tasty- similar hops to mine. Funny I've got simcoe and was wondering if I should add them to the mix. I thought maybe too piney for the golden promise malt?
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It is piney for sure, but I do like that sort of thing! Here is oddly the only picture I have this rendition of this brew.
20200313_124038.jpg
 
Cool, a short distance from me then! Do either of you have much experience using safale 05 yeast? I understand it's very common but I have only used wyeast 1272 on beers like the one I'm about to do.
 
Except that I am in North America, and you are in the UK, yes, we are very close!

US-05 is a go to for me, it is a great performer. Always keep some on hand. Our HB club had the North American Rep in frome Fermentis for a seminar. He was adamant that there is no need to oxygenate wort that is 1060 or less, I have since not bothered oxygenating and have not noticed a difference in ferm time, or taste. My last batch ended up at 1063, 4 points high, and I pitched without aerating. Fermentation was normal, and QC samples tasted as expected.
 
Just a hop skip and a jump. US05 is a pretty easy to use yeast.
 
Craigerrr said:
Here it is Bud, just posted this in what are you drinking right now.
Cit Ruby Cit, dank as EFF, and piney!
View attachment 9256
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Oh that looks well nice! Cheers for the replies guys and I was being sarcastic about the distance, but that's something that us Brits do every day! I guess being a fairly clean and flocculent yeast, temp isn't much of a consideration regarding esters? I am planning on fermenting at 20 deg c (168 f)
 
20C should be fine with US05. I've never had temp control yet and it's came out clean.
 
I typically set my fridge at 19C for US-05, turn it to 20 when fermentation slows, but 20 will be just fine.
 
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