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Even pitching at normal rates, with higher gravity beers yeast will produce more esters and fusels (gavin can at least back me up here!). Stressing them out creates even more of this. My only thought with avoiding a dry yeast is that liquid can get a chance to condition itself before hitting the higher gravity wort in a starter, whereas dry yeast cannot.

Re-hydrate your dry yeast and there is nothing to worry about, other than doubling the normal amount of yeast compared to a lower plato wort.

Damned UPS is really taking its time today!
 
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Re-hydrate your dry yeast and there is nothing to worry about, other than doubling the normal amount of yeast compared to a lower plato wort.

Damned UPS is really taking its time today!

Yeah... I re-hydrated, but pitched a pack short on both.

2 into 5.5 gal @ 1.087

1 into 5.5 gal @ 1.070

I mean, I could've taken 2 mins and used a calculator, but just said 'flocc it,' apparently.
 
Alright, talked to my buddy this morning that suggested an Irish ale. He is cool with whatever as long as it isnt overly bitter and is RED. Here is what I mocked up as a hybrid american red/pale ale with hops I have on hand. Probably use a clean yeast for this. Any suggestions on recipe or yeast are welcomed. The main goal here is a red beer.

Batch Size: 6.5 gallons (ending kettle volume)
Efficiency: 77% (ending kettle)

STATS:
Original Gravity: 1.063
Final Gravity: 1.016
ABV (standard): 6.19%
IBU (tinseth): 37.9
SRM (morey): 16.1

FERMENTABLES:
11 lb - United Kingdom - Maris Otter Pale (76.5%)
1 lb - American - Munich - Light 10L (7%)
1 lb - American - Caramel / Crystal 40L (7%)
0.5 lb - American - Victory (3.5%)
0.5 lb - American - Caramel / Crystal 120L (3.5%)
6 oz - Belgian - Special B (2.6%)

HOPS:
7 g - Columbus, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 11.01
0.5 oz - Columbus, Type: Pellet, AA: 15, Use: Boil for 15 min, IBU: 11.07
0.5 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 15 min, IBU: 8.11
0.5 oz - Columbus, Type: Pellet, AA: 15, Use: Boil for 5 min, IBU: 4.45
0.5 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 5 min, IBU: 3.26


That is similar to my red IPA that even people that don't like IPA loves except I use plain 2 row for my base malt. Bittered with Columbus, late hopped with simcoe and Amarillo instead of citra though. Dry hopped with all 3. Either way should be good. I'm expecting my Irish red to me mostly malty with just enough bitterness to balance things out so probably not what you are going for.
 
That is similar to my red IPA that even people that don't like IPA loves except I use plain 2 row for my base malt. Bittered with Columbus, late hopped with simcoe and Amarillo instead of citra though. Dry hopped with all 3. Either way should be good. I'm expecting my Irish red to me mostly malty with just enough bitterness to balance things out so probably not what you are going for.

Thanks for the feedback. The more I thought about it, the more I want this beer to be somewhat "aggresive" in a sense, so a typical Irish Red was out of the question.
 
Re-hydrate your dry yeast and there is nothing to worry about, other than doubling the normal amount of yeast compared to a lower plato wort.

Damned UPS is really taking its time today!

I'm out sick.

Your delivery has been rescheduled between 10 and 4, all of November.

View attachment 1454536118569.jpg
 
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