Originally Posted by Priemus
Sorry for the "terrible advise"
But my understanding has always been that the amount of viable yeast in a dry back is MASSIVE compared to the amount available in a smackpack.
There are roughly 220 million cells, 86% of which are viable at packaging (on average) for dry yeast compared to 100 million cells with 99% viable at packaging. If you sprinkle on top, you are pitching roughly the equivalent of a tube of liquid yeast.
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Primary: Saison, Berliner Weisse, sLambic I, sLambic II, IPA, 70/-
Secondary: Orange Blossom Mead, Flanders Red I
Kegged: Fat Man Porter w/ 1469, Fat Man Porter w/ 005, Centennial Falcon w/ Conan, Centennial Falcon w/ Denny's, Barrel-aged Fat Man Porter, Belgian Dark Strong, Dark Mild