ganorris0818
New Member
Hey guys. I'll be making an imperial coffee stout in the next few days and am trying to figure out how much yeast to pitch.
OG is 1.095 and I am aiming for an FG between 1.020-1.024. I am using the American Ale yeast, and went ahead and got a few packs of the dry yeast rather than using liquid yeast and having to make a massive starter. Mr Malty tells me to use 1.5 (11g) packs, and my homebrew store recommended using 3 packs for a beer that big. I know pitching too much yeast can cause some off flavors, etc. but from everything I've read it seems this only happens when you insanely overpitch.
My question is, should I go ahead and pitch all 3 packs (again 11g packs, re-hydrated)? Surely this wouldn't be too much to produce off flavors, right? My other concern would be that pitching too much might cause it to over-attenuate, though I'm expecting ~75% attenuation and wouldn't expect to get much more than that regardless of how much yeast I pitch.
Thanks in advance for the advice!
OG is 1.095 and I am aiming for an FG between 1.020-1.024. I am using the American Ale yeast, and went ahead and got a few packs of the dry yeast rather than using liquid yeast and having to make a massive starter. Mr Malty tells me to use 1.5 (11g) packs, and my homebrew store recommended using 3 packs for a beer that big. I know pitching too much yeast can cause some off flavors, etc. but from everything I've read it seems this only happens when you insanely overpitch.
My question is, should I go ahead and pitch all 3 packs (again 11g packs, re-hydrated)? Surely this wouldn't be too much to produce off flavors, right? My other concern would be that pitching too much might cause it to over-attenuate, though I'm expecting ~75% attenuation and wouldn't expect to get much more than that regardless of how much yeast I pitch.
Thanks in advance for the advice!