Dry yeast pack count question

[kontrol]

It's my first time using dry yeast and I'd like to know how much pack do I need for my brew.

It's an american IPA 1.064 OG, 6 GAL and I will use Safale US-05. Using a calculator online it says 1.3 pack, not sure how valid it is. Should I use 1 or 2?

 

[kh54s10]

Dry yeast, IMO, is much more forgiving than liquid yeast. I would not try to figure out how much .3 of a pack is so I would go with just one pack. I generally just do rounding. Less than 1.5 goes to one pack 1.5 or more goes to 2 packs.

 

[unionrdr]

Rehydrate one pack. With a 1.064OG,that'll take off in a few hours if you get the rehydrate within 10 degrees of wort temp at pitch time. The number of cells per gram in that packet is 6 X 10 9th power,so that's 6B cells/g,or 63B cells by my calculator.
http://www.midwestsupplies.com/media/downloads/213/safale%20us-05.pdf

 

[kontrol]

Do I pitch the whole thing? Yeast + water? Or should I try to decant the water?

 

[Curtis2010]

Do I pitch the whole thing? Yeast + water? Or should I try to decant the water?

Yes, you pitch the whole thing .... it is a very small qty of water.

Also see the Fermentis site you can look up the specs on US-05 and they have detailed instructions on rehydrating.

From the US-05 specs you can get the temp ranges for the yeast.

 

[unionrdr]

I boil 2C of water in a small SS sauce pan for a few minutes. Then let that cool down covered,or make a small ice bath to get it down to 80F or so.
I pour it into a 2C Pyrex measuring cup before I got my 1L Erlynmyer flask. Then sprinkle in the yeast & cover with plastic wrap for 30 minutes. Finsh chilling the wort & sanitize the FV while thats working.
Strain chilled wort into fermenter to get out excess gunk & aerate. Top off to recipe volume. Then stir roughly 5 minutes to mix & aerate a bit. Take hydrometer sample. Stir resulting yeast cream & pour into wort. Seal it up & install a blow off tube just for safty sake.