BeeRad77

Recipes 

I am making the hopper hammer Imperial IPA recipe from the Brewing Classic Styles book by John Palmer. The recipe call for 3 packets of liquid yeast, and I am a bit confused. I have always just used Wyeast smack packs, and have NEVER had to use more than one. The packets have 1 billion cells and nutrient in them. Do I really need more than 1? Recipe below. Thanks in advance will save me a trip to the store

Batc size 6 gallons
OG 1.080
FG 1.013
ABV 8.9%

2 oz Warrior 90 min
2 oz Chinook 90 min
1 oz Simcoe 45 min
1 oz Columbus 30 min
2.25 oz Centennial 0 min
1 oz Simcoe 0 min

3.25 oz Columbus, dry hop
1.75 oz Centennial, dry hop
1.75 oz Simcoe, dry hop

.5 lb crystal 40, steeped
11 lb light LME
1.5 1bs corn sugar
.5 lb wheat LME
Yeast Wyeast 1056

remilard

Recipes 

The recipe calls for .75 million cells per ml per degree plato. All BCS ale recipes do.

At around 20,000 ml and 20 degrees plato that is about 300 billion cells. A smack pack, on the day of manufacture, has 100 billion cells.

You don't have to use more than one. In fact, you don't have to use a whole one. But to get the desired result, you should follow the recipe.

kanzimonson

Recipes 

Doesn't every recipe in that book say pitch "x number of vials or an appropriately sized starter"? Make a starter with one vial.

BeeRad77

Recipes 

I ended up pitching three packages of 1056 yeast like the recipe said. I just transferred this beer to a secondary after 2 weeks, and when I checked the gravity on it, and it was 1.006. I had checked it a few days prior, and it was 1.016, I am not sure how it got so low. It went from 1.078 to 1.006. The only thing out of the ordinary that happened was me leaving my carboy heating pad on overnight on accident.

teddy4xp

Recipes 

i am planning on brewing the Hop Hammer and when I put it into beersmith it comes out with a FG of 1.009....the recipe calls for 1.013. Looks like recipe ferments alot lot lower than the recipe says it will.