I'm planning on doing a 3.5gal Pale Ale tomorrow with Danstar Notty dry yeast. I have the 11g package. Mr. Malty says to use 0.6 of this package for my batch. Any issues with just using the whole 11g? Is it too much yeast?
I do 1.75 gallon batches and often dump a whole pack of dry yeast in the bucket. Only had two blow offs in over a year. Never rehydrate either. Just scatter the yeast and cover.
Kaiser Ridge Brewing
Fermenting: Maui Wowie(RobustCoffeePorter)
Conditioning Malahine Ale (Am Pale)
Bottled in the refer: OldGlory (Am Stout)
Bottled in the refer: GermanImperialStout
Bottled in the refer: NorthernBrownAle (GF)
Bottled in the refer: German IPA
Bottled in the refer: KonaCoffeeDryStout
Bottled in the refer: Düsseldorf Altbier