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Anyone know how much yeast I should use for a 1 gal batch with Lalvin EC-1118 Wine Yeast? 1 packet is typically 5gs.

I'm not kegging right now, so I'm waiting at least a week or two to try it. I'll post when I do.

To both of you, THANKS! I used my hydrometer and it showed me 1.012... stellar. I thought I f'd up! I'm bottling it now! Woot

I'm still learning here so I'll apologize in advance for my ignorance. If my OG after brewing was 1.058, doesn't that mean I've extracted the right amount of sugars, so my mash temp shouldn't really be a problem? Any thoughts on if that alternative yeast I used would just be slower? I have...

I used Fermentis US-05 American Dry Ale Yeast - the whole packet. I did about 152-155F mash temp. My thermometer seems good and checked my calibration on my refractometer. I'll try giving it a swirl. I'm thinking it might be because I used different yeast, might be slower?

So I made this two weeks ago. I just checked my gravity and it's 1.028? Weird. My OG was 1.058. It's fermented really hard in the beginning and died down quick. Current temp is around 68-70F. I think I'm going to leave it in primary another week and then check - anyone else have a similar...