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What is yeast?

Either will work but I prefer the Latic acid approach as long as you have a syringe that can measure accurately.

oops my bad, I read it wrong.......still a solid beer though imo :)

Id go with something he can relate to like a nice lawnmower bear - a cream ale. Very simple beer and very little bitterness. It is a good way to break in those hardcore miller/bud drinkers. Here is a thread on a good cream ale recipe recipe/ I have made a slight variation of it and it came out...

This thread is becoming a great day time SOAP

Ummm you are definitely wrong on this. There are rehydrate instructions for US05..... http://www.fermentis.com/wp-content/uploads/2012/02/SFA_US05.pdf

That's because the manufacturer wants you to exhaust their product more quickly for you run out and buy more sooner

I use to be like that too, until one of my IPA fell victim to low attenuation from pitching 1 packets of us05 into 1.070 wort (like 65% attenuation if I can remember correctly).I don't believe the under pitching was the real issue BUT it did contribute to it as I am guessing my packet could have...

So to sum it all up there is no right or wrong answer, BUT there are good practices to follow to produce a better beer. There is no one saying that pitching to little yeast can make a bad beer, but you do risk straining your yeast causing a lower attenuation rates which can lead to "off" flavors...

*mic dropped *

+1

Wow I am surprised it fermented that far down - that is 91% attenuation which I have never seen before with US05. Did you have allot of Dextrose in your recipe?

what your mash temp and FG?

Ya I am in the same boat on a beer, but I believe if you aerate and add yeast nutrient to the wort you should be able to get away with 1 packet.

I wouldn't use two packets. Over pitching can lead to muting of hop flavor and bitterness, which is something you DEFINTELY do not want in this style of beer.

Mr malty suggest 2.41b viable cells for a 5gallon beer @ 1.070, which is 1.2 (11.5g) packets. US05 is a power house and should be able to handle this beer, but it wouldn't hurt to add in some yeast nutrient to ensure a healthy fermentation and getting as close to 80% attenuation.

I just ordered a cool brew bag for a lager I plan to brew in the upcoming month and plan to ferment between 50 and 55 degrees. To monitor the temp of the beer I want to attach a "stick" on thermometer of the glass carboy and run the cord outside the back so that I can monitor the temp without...

Here is my planned brew study this weekend: I am brewing two beers Saturday (for the NHBC) and plan to brew the first beer according to beer smiths calcs for a 1.25 mash thickness ( will only assume the 1.0 gallon undrainable). I will vorlauf 1 gallon of wort three times, taking a gravity...

Well I will know this weekend. I will take a gravity reading of the first vorlauf I pull. Either way I process this brew I think I will be OK. I plan to batch sparge anways.

That is correct. But when you innitially go to vorlauf my assumption is you will start with avery low gravity wort as its mostly the water that was trapped underneath the false bottom. But as you continue to vorlauf the gravity will increase as the higher concentration of sugary wort will make...