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Old 02-01-2009, 06:38 PM   #1
Jan 2009
Bristol, UK
Posts: 17


All my recipes in the book i bought state 60g / 2oz of yeast. I bought a packet of yeast from the brew shop and its 11g, so i need 5 packets for a 5gal brew.

This cant be right?

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Old 02-01-2009, 06:41 PM   #2
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Jun 2006
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No, usually one packet is just fine, unless it's a very high ABV beer. Some packets are 11 grams, though, and some are 6 grams. I'd use an 11 gram package and call it good!
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Old 02-01-2009, 06:45 PM   #3
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The other packets are to keep in the fridge and labeled "In case of emergency tear packet"
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Old 02-01-2009, 06:46 PM   #4
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Jul 2007
Omaha, NE
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That does sound weird. Is it an old book that is referring to some old fashion (pre-modern) beer yeast?
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Old 02-01-2009, 07:29 PM   #5
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Feb 2007
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What is the book and what is the recipe? We may be able to help you figure out what the author intended.

An 11g packet of dry yeast is usually sufficient for most normal gravity beers. With really large beers like barleywines and Imperial Stouts 2 packets is sometimes recommended.

It is possible that the book was referring to liquid yeast. Liquid yeast packs contain much fewer yeast cells by weight. 2oz sounds pretty close to what one of those packs weighs.


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Old 02-01-2009, 07:32 PM   #6
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Sep 2005
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11g of dried yeast is fine for most 5 gallon brews.
Have a beer on me.

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Old 02-04-2009, 11:21 PM   #7
Jan 2009
Bristol, UK
Posts: 17

wow, you guys really are helpful! ok so heres the recipe:

alcohol 3.4%
OG and FG are not given.

3lb LME syrup
12oz crystal malt
1lb soft dark brown sugar
1.5oz Northern brewer hops
2oz goldings hops
1tsp irish moss
1 gal water
2oz brewers yeast
0.5tsp per pint white sugar

boil LME, malt and hops for 45min
strain off into bin and rinse with hot water.
add sugar (desolved in hot water) to bin.
top up to 5 gal with cold water

when cool, pitch yeast. ferment for 4-5 days, rack into secondary and leave for 14 days.

Rack into primed bottles and sample after 10 days.

what do you think? The book is from the 70s, but suposed to be revised in 1995.

I got nottingham yeast, as "brewers yeast" was not avaliable at the shop.

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Old 02-04-2009, 11:26 PM   #8
May 2007
San Diego, CA
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Nottingham is good.

I would throw that book away, though.

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Old 02-04-2009, 11:28 PM   #9
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Nov 2007
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That's a very poorly formulated recipe. I would ditch that book and get something like Brewing Classic Styles.

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Old 02-04-2009, 11:30 PM   #10
Jan 2009
Bristol, UK
Posts: 17

whats wrong with it? Is it the techniques or the recipe?

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