Brewday coming up next Saturday and getting my ducks in a row. LHBS did not have either liquid yeasts I was considering, so went with option 3: US-05. Beer is a 1.061 OG Rye IPA, 5 gallon batch. I do plan on rehydrating the yeast. Wondering if the experienced brewers out here would feel comfortable pitching just 1 packet's worth? Thanks for any feedback.
1 packet US 05 enough?
- Thread starter Malty_Dog
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At 1.061,I've rehydrated one packet & got good results. Much higher than that,& more yeast would be a good thing.
LovesIPA
Well-Known Member
For best results make a starter. I wouldn't pitch just the one packet, rehydrated or not.
Yes, 1 is just right. www.mrmalty.com I pitch single packs of US-05 or S-04 at that gravity (or below) all the time, I don't bother to re-hydrate either and have always had good results. For higher gravity, I just add a 2nd pack, still cheaper than 1 vial of liquid.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
What liquid yeast were you planning to use?
EDIT: I predict that if you were planning to use Wyeast 1056 or WPL0001, you will never go back. I started out with those liquid yeasts. Once I discovered US-05, I will never use the liquid yeast for "clean" fermentation beers. 1 packet is pretty much ideal for most beers and there is no need for a starter.
EDIT: I predict that if you were planning to use Wyeast 1056 or WPL0001, you will never go back. I started out with those liquid yeasts. Once I discovered US-05, I will never use the liquid yeast for "clean" fermentation beers. 1 packet is pretty much ideal for most beers and there is no need for a starter.
It's generally not recommended to make starters for dry yeast. just rehydrate it & pitch within 10 degrees of current wort temp to avoid shocking them.
wailingguitar
Well-Known Member
this ^^^
Malty_Dog
Well-Known Member
You were right on, my friend.
I know that a starter isn't done with dry yeast, but I will rehydrate it I think.
You were right on, my friend.
Someone on this site did an experiment where they split a batch three ways and compared US-05, WPL00001, and Wyeast 1056. If I remember right, there were differences at intermediate stages, but after fermentation and conditioning, they could not distinguish. That's why I am predicting you will make the switch.
LovesIPA
Well-Known Member
From Mr. Malty.com.....
Some exciting work has been done on dry yeast lately. Reports are coming in of better quality, cleaner dry yeast. Personally, I really prefer the liquid yeasts, but the lure of dry yeast is strong. The biggest benefit is that it is cheap and does not require a starter. In fact, with most dry yeasts, placing them in a starter would just deplete the reserves that the yeast manufacturer worked so hard to build into the yeast. Most dry yeast has an average cell density of 20 billion cells per gram. You would need about 9.5 grams of dry yeast if you were pitching into 5.5 gallons of 1.048 wort to get the proper cell counts. (Recently there have been other numbers mentioned for cells/gram of dry yeast and folks have asked me why I believe there are 20 billion cells. I've actually done cell counts on dry yeast and they're always 20 billion per gram +/- less than a billion. Dr. Clayton Cone has also stated that there are 20 billion per gram, and other folks I trust tell me that 20 billion is correct. Until I see something different, practical experience tells me this number is correct.) For dry yeasts, just do a proper rehydration in tap water, do not do a starter.
Some exciting work has been done on dry yeast lately. Reports are coming in of better quality, cleaner dry yeast. Personally, I really prefer the liquid yeasts, but the lure of dry yeast is strong. The biggest benefit is that it is cheap and does not require a starter. In fact, with most dry yeasts, placing them in a starter would just deplete the reserves that the yeast manufacturer worked so hard to build into the yeast. Most dry yeast has an average cell density of 20 billion cells per gram. You would need about 9.5 grams of dry yeast if you were pitching into 5.5 gallons of 1.048 wort to get the proper cell counts. (Recently there have been other numbers mentioned for cells/gram of dry yeast and folks have asked me why I believe there are 20 billion cells. I've actually done cell counts on dry yeast and they're always 20 billion per gram +/- less than a billion. Dr. Clayton Cone has also stated that there are 20 billion per gram, and other folks I trust tell me that 20 billion is correct. Until I see something different, practical experience tells me this number is correct.) For dry yeasts, just do a proper rehydration in tap water, do not do a starter.
wailingguitar
Well-Known Member
I'm still learning.
A single sachet of dry yeast is already a pitchable quantity for a 5 gallon batch, further it has everything it needs for proper growth. The yeast may be hydrated... or not, in the end it doesn't make much difference. It is true that if you don't hydrate it you will get a significant amount of cell death (maybe as high as 50%), BUT the remaining yeast then feasts upon the weak (a simplistic way of putting it), reproduces quickly and ends up in the same place. I NEVER rehydrate and always see clear signs of fermentation in 6 to 8 hours or less which is well within the range we hope for.
Further, the drying process provides sufficient lipids for the yeast's metabolic processes with the result that aeration is not necessary on the first pitch (if you harvest the yeast and use it again you will need to aerate). While that aeration may not be necessary, I do it anyway for the sake of consistent process.
